Rakuya Togoshi Park

An assortment of fresh sashimi (sliced raw fish). The selection varies daily based on the market. Enjoy with soy sauce and wasabi.

Southern Bluefin Tuna sashimi. Known for its rich flavor and sweetness. A high-quality tuna variety similar to Hon-Maguro.

Chunky cuts of boiled octopus. Chewy texture with a savory taste. Typically served with wasabi soy sauce.

Squid mixed with sea urchin and fermented fish entrails (shuto). A salty, umami-rich delicacy that pairs perfectly with sake.

Salted and fermented sea squirt (hoya). Has a unique ocean flavor with sweet, salty, and bitter notes. An acquired taste appreciated by seafood lovers.

Deep-fried autumn eggplant soaked in a savory dashi broth. The eggplant is tender and absorbs the flavor of the broth. Served chilled or warm.

Tempura featuring autumn vegetables like eggplant, lotus root, and pumpkin. Lightly battered and fried until crispy.

A deluxe assortment of tempura including two shrimp and various vegetables. Crispy and golden, served with dipping sauce or salt.

Lotus root tempura. Crunchy texture with a mild, sweet flavor. Fried in a light batter.

Fried fish cake (chikuwa) flavored with green laver (aonori) in the batter. Savory with a distinct seaweed aroma.

Steamed monkfish liver served with ponzu citrus sauce. Often called the 'foie gras of the sea' for its rich, creamy texture.

Rice bowl topped with premium Japanese Black Wagyu beef. Rich, tender meat with a savory sauce. Rice portion can be adjusted.

Rice bowl topped with yellowtail (buri) sashimi. Fresh and fatty fish served over rice.

Rice bowl topped with marinated tuna sashimi. The tuna is soaked in a soy-based sauce for extra flavor.

Set meal featuring fried horse mackerel (aji) and fried oysters (kaki). Breaded and deep-fried to a crisp.

Stir-fried pork and vegetables. A classic, nutritious dish with savory seasoning.

Ginger pork stir-fry. Sliced pork cooked with ginger and soy sauce. A popular lunch dish.

Chicken steak. Grilled chicken thigh served as a main dish. Juicy and savory.

Japanese-style fried chicken. Marinated bite-sized chicken pieces deep-fried until crispy.

Grilled chicken neck meat (seseri). A rare cut known for its elastic texture and rich flavor.

Beef tataki. Lightly seared beef, sliced thin and served rare with condiments.

Beef tataki topped with plenty of green onions and onions. Adds a fresh, sharp crunch to the seared beef.

Grilled beef skirt steak seasoned with salt. Simple seasoning brings out the natural meat flavor.

Grilled beef skirt steak with sauce. Savory and slightly sweet yakiniku sauce.

Grilled beef short ribs (kalbi) with sauce. Rich, fatty meat paired with sweet and savory sauce.

Grilled beef short ribs (kalbi) served with ponzu citrus sauce. A refreshing way to enjoy the rich meat.

Frozen lemon sour. A refreshing alcoholic cocktail made with shochu, soda, and frozen lemon.

Refill for the sour (likely the alcohol/soda mix to add to the remaining frozen lemon).

Kurokirishima. A famous sweet potato shochu. Smooth with a distinct potato aroma.

Yaemaru. A barley shochu. Clean and crisp taste.

Kyogetsu. A popular Korean soju/shochu brand. Very clean and neutral flavor, good for mixing.

Kinmiya Shochu. A high-quality sugar cane shochu often used as a base for cocktails like Hoppy.

Bottle of wine.

Suntory Kaku Whisky bottle. Japan's standard whisky, perfect for highballs.