Sakanaya Dojo Sugamo Ekimae Branch

Mackerel is a type of fatty fish. Shime saba is mackerel cured with salt and vinegar, often served as sashimi. This dish is served in three ways: seared, pickled, and kombu-cured, offering a variety of textures and flavors. It is savory with a slight tanginess and pairs well with sake.

Marinated tuna haramo, lightly seared. Tuna haramo is rich and fatty, and searing enhances its umami. It features a fragrant and slightly smoky aroma. Enjoyable as a snack or as a side dish with rice.

Chicken thigh cooked at low temperature until moist and tender, then topped with a special aromatic sauce. The meat is exceptionally tender and juicy, with the savory and umami flavors of the aromatic sauce. A versatile dish that can be enjoyed on its own or as a side with rice.

Mozuku, a slimy brown algae known for its unique texture and health benefits. This dish combines mozuku with plump shrimp, served as a refreshing, tangy vinegared dish. Often served as a cold appetizer.

Deep-fried flounder or other white fish, fried until the bones are edible. It is savory and slightly salty, with a crispy exterior and a flaky interior. Often enjoyed with a squeeze of lemon, it is a popular izakaya dish.

A classic Caesar salad featuring seared bacon, hard-boiled egg, fresh lettuce, and a dressing made with six types of cheese. It has a rich, savory, and slightly tangy flavor, with the crispness of lettuce and the tenderness of bacon. Often served as an appetizer or side dish.

A refreshing salad with various seafood such as shrimp and squid, served over fresh vegetables. Dressed with a non-oil Japanese-style dressing flavored with red perilla, it has a delicate, slightly sour taste. A healthy and light dish, perfect as an appetizer.

Young soybeans boiled in their pods, lightly sprinkled with Himalayan rock salt. They have a slightly sweet, earthy flavor and a chewy texture. It is common to eat the beans directly from the pods, and it is a typical appetizer in Japanese cuisine.

Thinly sliced, lightly seasoned fresh cucumber. It has a crisp texture, is refreshing, and has a mild, clean taste. A simple and light snack, often served with flavorful dips or as a palate cleanser.

Fresh tomatoes, sliced and served chilled. They have a natural sweetness and juiciness, with a hint of tartness. A simple and refreshing dish, especially in warmer seasons, often served with a pinch of salt or a light dressing.

Thinly sliced Japanese mountain yam (nagaimo), known for its crisp texture, lightly seasoned. Served with crushed Kishu Nanko-ume (pickled plum), adding a refreshing tartness and fruity flavor. A popular, crisp, and cooling snack.

Lightly pickled seasonal vegetables, finished quickly while retaining their crispness. They have a refreshing, slightly salty, and tangy flavor. A common side dish in Japanese cuisine, often served as a palate cleanser.

Thinly sliced raw horse meat served sashimi-style. It is lean, tender, with a subtly sweet and mild flavor, sometimes compared to lean beef. Typically eaten with soy sauce, grated ginger, and garlic, it is considered a delicacy in some regions of Japan.

Thinly sliced raw horse meat, tossed in a sweet and savory sauce, served with a raw egg yolk. It has a tender and smooth texture, and the rich, savory, slightly sweet flavor of the sauce is enhanced by the creamy egg yolk. It is common to mix well before eating.

Japanese rolled omelet made with plenty of dashi broth, resulting in a moist, fluffy, and flavorful dish. Cooked on a lava stone grill, it may have a subtle smoky aroma. It has a soft, delicate texture and a comforting dashi umami.

Traditional Japanese rolled omelet made with homemade dashi broth. It is moist and tender, with a delicate, sweet flavor of dashi and egg. A popular side dish often included in breakfast or bento boxes, usually served warm.

A plate featuring an assortment of 5 types of yakitori, offering a variety of flavors and textures. An excellent choice if you want to try different yakitori instead of ordering them individually. Often includes chicken thigh, chicken skin, and tsukune.

Chicken thigh marinated in sweet white miso (Saikyo miso) and shio koji, then grilled to a fragrant finish. The rich, sweet, and savory flavor of the miso permeates the chicken, resulting in a moist and juicy dish. It has a subtle roasted aroma and is a comforting, fragrant dish.

Deep-fried tofu with a crispy exterior and a silky smooth interior, served in a hot dashi-based broth. The dashi broth soaks in, creating a savory and comforting flavor. Often served with grated daikon radish, ginger, and green onions.

Nagaimo (Japanese mountain yam) mixed with ingredients like dashi broth, baked on a stone plate. It features a unique fluffy, melty texture, the savory flavor of dashi, and the aroma of soy sauce. A warming and nutritious dish.

Bite-sized grilled gyoza filled with Kagoshima black pork. They are juicy and flavorful, with a crispy bottom and a tender skin. Served with a dipping sauce, they are a popular appetizer or side dish.

Dried shredded squid lightly coated and deep-fried. Enjoy the crispy batter and the squid's savory flavor and unique chewy texture. A popular izakaya snack to enjoy with drinks.

An assortment of nigiri sushi featuring 5 carefully selected toppings, each offering a distinct flavor and texture, highlighting the freshness of the ingredients. A traditional Japanese dish typically eaten with soy sauce and wasabi.

Sushi roll made with negitoro (minced fatty tuna and green onions). It features the melt-in-your-mouth richness of tuna and the refreshing aroma of green onions. A popular item with a savory and umami-rich flavor.

Sushi combining fatty tuna (toro) with finely chopped takuan (pickled daikon radish). The rich, tender tuna is complemented by the crispy, slightly sweet and savory takuan, creating a wonderful contrast in texture and flavor.

A classic hosomaki roll featuring fresh lean red tuna. The tuna has a mild flavor and tender texture, perfectly complementing the seasoned rice and nori. A simple yet popular item to enjoy the pure taste of tuna.

Sushi roll made with fatty tuna haramo (belly meat). This part of the tuna is rich in fat, making it very tender, melt-in-your-mouth, and deeply flavorful. It is a more luxurious item than a regular tekka maki.

An assortment of 5 types of fresh sashimi, including premium tuna. You can savor the unique textures and flavors of each seafood, highlighting the quality of the ingredients. Typically eaten with soy sauce and wasabi.

Skewered premium tuna haramo (belly meat), lightly battered and deep-fried, with a rare center. The fatty haramo is incredibly tender and juicy, with a crispy exterior. It has a rich umami flavor and is often served with a special dipping sauce.

Fried tuna tail meat, topped with yurin sauce (a Chinese-style sauce made with soy sauce, vinegar, and aromatics). The tail meat is tender, and the sauce has a complex savory and slightly tangy flavor.

Seared marinated tuna haramo (belly meat) prepared yukke-style (tossed in a sweet and savory sauce, sometimes with a raw egg yolk). The tuna haramo is rich and tender, and searing adds a fragrant flavor. It is savory, full of umami, and perfect as a luxurious appetizer.

Perfectly grilled extra-large Atka mackerel. This fish is known for its fatty flesh and distinct savory flavor. The skin is crispy, and the flesh is moist and tender. It is very substantial and often served with grated daikon radish and soy sauce.

Whole dried baby sardines from Kagoshima Prefecture, lightly grilled. These small fish are very savory, slightly salty, and packed with rich umami. They have a slightly chewy texture and are typically eaten whole, from head to tail, as a snack with sake.

Fried white fish skewers topped with a unique peanut butter tartar sauce. The fish is flaky and tender, and the sauce is creamy with nutty notes and a hint of tanginess. An unusual combination, but surprisingly harmonious and perfect for those seeking new flavors.

Grilled or fried squid tentacles (geso). They have a chewy texture and the squid's savory, slightly sweet flavor. Often seasoned with salt, soy sauce, or a light sauce, they are a popular izakaya snack.

Whole grilled capelin, packed with roe. The fish is tender and savory, with the unique salty and slightly bitter taste of the roe. A classic izakaya dish with a rich flavor and unique texture.

Dried stingray fin, lightly grilled to a tender and chewy texture. It has a savory, umami-rich flavor and a unique texture that becomes pliable when heated. Often served with mayonnaise and shichimi togarashi as a sake accompaniment.

Coarsely ground sausage grilled on an iron plate. It is juicy and flavorful, with a satisfying texture and rich aroma. A popular and comforting dish enjoyed with side vegetables and sauce.

Flavorful skirt steak with a satisfying chew, finished with robust seasonings like garlic for a stamina-boosting meal. It is very aromatic and satisfying, perfect for a hearty meal. It is usually served with rice and salad.

Clams cooked in butter, resulting in a rich, savory, and flavorful dish. The clams are plump and juicy, and the butter sauce has a deep flavor enhanced with sake and soy sauce. The sauce is typically perfect for dipping bread or drinking on its own.

A Spanish garlic and olive oil dish, ajillo, with a generous amount of squid added and fried. Squid and other ingredients are sautéed in garlic-infused olive oil, resulting in a rich, savory flavor and tender squid texture.

Rare-seared tuna haramo (belly meat) served with grated daikon radish and ponzu sauce. The haramo is surprisingly tender and fatty, and the ponzu and daikon radish cut through the richness, offering a refreshing, tangy, and savory flavor.

Fried rice cooked on a hot iron plate, featuring flaked grilled salmon and popping salmon roe. A flavorful and satisfying meal with a good balance of texture and umami.

A large portion of classic Japanese yakisoba, featuring chewy noodles. It typically includes pork, cabbage, carrots, and other vegetables, seasoned with a sweet and savory sauce. A popular and filling dish.

Grilled onigiri seasoned with rich and intensely savory crab miso. The grilled onigiri has a slightly crispy exterior and a deep umami inside. A flavorful and unique snack.

A comforting dish of hot dashi broth poured over rice, served with pickled plum and kombu tea. It has a refreshing, savory, and clean taste, with the tartness of the plum and the umami of the dashi. Often eaten to settle the stomach after a meal or after drinking.

Soba noodles produced in the Togakushi region of Nagano Prefecture, known for their high quality and unique flavor. The thin noodles have a subtle nutty flavor and a firm texture. They are typically served with a cold dipping sauce (tsuyu) or in a warm dashi broth.

A dry sake from the renowned Gekkeikan brewery in Kyoto. It has a crisp, clean taste and a sharp finish with a subtle rice aroma. Typically enjoyed chilled or at room temperature, it pairs well with a wide range of Japanese dishes. (Typical sake alcohol content is around 15-16%.)

A special Junmai Nama Chozoshu sake from Miyagi Prefecture. Typically fresh, vibrant, with a rich aroma and a smooth finish. Best enjoyed chilled to appreciate its delicate nuances. (Typical sake alcohol content is around 15-16%.)

A tasting set allowing you to choose any 3 types of sake from our extensive selection. It offers a unique cultural experience to compare the aromas and flavors of various premium sakes.