SAKANAYA Iki

Assortment of 3 types of fresh sashimi recommended daily. A representative Japanese dish of raw fish dipped in soy sauce and wasabi.

Assortment of 5 types of fresh sashimi recommended daily. Suitable for sharing among several people. Enjoy the umami and texture of raw fish.

Salad generously using fresh seafood. Enjoy the umami of the sea along with vegetables.

Salad topped with crispy fried small fish (shirasu). Dressed with a refreshing, salty dressing.

Boiled egg and creamy avocado salad with crispy toppings (like fried noodles).

A home-style dish of boiled and mashed potatoes mixed with vegetables and seasoned with mayonnaise. Simple and gentle flavor.

Seasonal vegetables pickled briefly in salt or seasoning. Refreshing and perfect as a palate cleanser.

An appetizer of fresh cucumber served with miso paste. The richness of the miso pairs well with the texture of the cucumber.

Salt-boiled immature soybeans. Eaten out of the pod. A staple snack with beer.

Boiled whitebait (shirasu) served on grated daikon radish. Drizzled with a little soy sauce for a refreshing taste.

Korean-style dish of fresh raw tuna and avocado mixed with a soy sauce and sesame oil-based sauce. Rich flavor.

Lightly grilled dried ray fin. Savory and sweet, with flavor developing as you chew. Commonly eaten with mayonnaise and shichimi togarashi.

A dish mixing natto and fresh sashimi. The stickiness and the umami of the fish are intertwined.

Shark cartilage (Suishō Nanban) mixed with plum paste. Characterized by its crunchy texture and the acidity of plum. Pairs well with sake.

Cream cheese fermented in miso. A rich fusion of cheese and miso flavors creates a deep taste.

Dried and lightly grilled mentaiko (spicy pollock roe). Concentrated umami and a spicy kick that pairs well with sake.

Whelk dressed in a wasabi-flavored sauce. Characterized by the chewy texture of the whelk and the pungent spiciness of wasabi.

Iburigakko (smoked pickled radish), a specialty of Akita, combined with shiuto (salted fish innards) and cheese. The smoky aroma and saltiness pair well with sake.

A luxurious dish of snow crab meat mixed with rich crab miso. Enjoy the oceanic aroma and rich umami.

Grilled dried Atka mackerel (shimahokke) with plenty of fat. The flesh is plump and rich in umami. Recommended to eat with grated daikon radish.

Sea bream grilled and coated with a sweet and savory soy sauce-based sauce (teriyaki sauce).

Sea bream marinated in sweet Saikyo miso and then grilled. Enjoy the savory miso aroma and the fish's umami.

Eel liver (kimo) skewered and grilled with a sweet and savory tare sauce. Its unique slightly bitter taste and texture pair well with sake.

Grilled shishamo with roe. Can be eaten whole, from head to tail, with the enjoyable popping texture of the roe.

Salt-grilled salmon belly (harasu), the fattiest part. Extremely juicy and melts in your mouth.

A Japanese rolled omelet (dashimaki tamago) baked with plenty of dashi broth. Fluffy texture and a gentle dashi flavor.

Whelk stir-fried with garlic and butter. A Western-style appetizer with a tempting aroma.

Pieces of octopus coated in batter and deep-fried. Enjoy the chewy texture of the octopus and the fragrant batter.

Spring rolls filled with plump shrimp and melting cheese, then fried. Excellent combination of crispy skin and filling.

French fries served with taramo salad (cod roe and potato paste) and tarako sauce.

A warm dish of fried tofu coated in potato starch, topped with a thick dashi broth (an) containing crab meat.

Fried mochi and eggplant soaked in dashi broth. The fried ingredients absorb the broth, resulting in a juicy flavor.

Japanese classic dish (karaage) made from domestic chicken, seasoned with soy sauce and garlic, coated in batter, and fried. Characterized by juicy meat.

Fried shrimp tossed in a special mayonnaise sauce. Popular for the shrimp's texture and the creamy sauce.

Sea bream and tofu simmered in a sweet and savory soy sauce-based broth. The flavors are well-infused and pair well with both rice and sake.

A rice bowl generously topped with freshly boiled whitebait (shirasu). Served with soy sauce.

A gentle zosui (rice porridge) made by simmering rice in dashi broth with crab meat and beaten egg. Perfect to finish the meal.

A simple Japanese breakfast style of cracking a fresh raw egg into warm rice and mixing with soy sauce.

Rice cooked with barley, topped with grated yam (tororo). Healthy and smooth texture.

A dish of rice with hot tea or dashi poured over it, topped with ingredients. Refreshing and popular as a meal finisher.

A rice bowl combining seafood natto with fragrant aosa seaweed.

Ramen to finish the meal. Characterized by a light soup.

Rice dish using small fish (shirasu). Chopped perilla adds a fragrant accent.

A triangular rice ball with filling inside. Wrapped in nori seaweed.

Traditional Japanese soup. Choose between a rich ara soup made with fish bones and heads, or a nori soup with a good seaweed aroma.

Ice cream, the flavor is a surprise! To cleanse your palate after the meal.

Japanese draft beer with concentrated barley flavor. Crisp and easy to drink.

Bottle beer with a traditional taste. Good balance of body and bitterness.

Shochu mixed with oolong tea. Refreshing and pairs well with meals.

Shochu mixed with green tea.

Sour with yuzu and honey flavor. Sweet and refreshing.

Sour with the distinct acidity of Sudachi (lime).

Muscat-flavored sour.

Kyoho (grape) flavored sour.

Sour made with Calpis, a Japanese lactic acid drink. Sweet and easy to drink.

Shochu mixed with tomato juice.

Freshly squeezed lemon sour.

Sour made with freshly squeezed grapefruit.

Sour with a whole pickled plum. Crushing it releases saltiness and acidity.

Sour with the distinct salty and savory flavor of concentrated plum.

Fruity liquor combining the texture of mango with the acidity of plum wine.

Traditional plum wine based on rice shochu. Rich aroma and crisp taste.

Fruit liqueur made from ripe peaches. Rich sweetness and a smooth texture.

Fruit liqueur with the fresh sweetness and aroma of pear.

Cocktail made by steeping fruits in red wine. Sweet and easy to drink.

Whiskey mixed with soda.

Cocktail using Cassis liqueur. Commonly served with soda or orange juice.

Beer mixed with ginger ale cocktail.

Beer mixed with tomato juice cocktail.

Red wine served by the glass.

White wine served by the glass.

Order a bottle of wine.

Sweet potato shochu from Kagoshima Prefecture. Distinct sweet potato aroma and a crisp taste.

A popular sweet potato shochu with a floral aroma like citrus. Recommended served on the rocks or with soda.

Classic sweet potato shochu made with black koji. Smooth sweetness and a crisp finish.

A sweet potato shochu known as premium shochu. Characterized by a strong aroma and a full-bodied taste.

Read as 'Bunise'. A shochu for connoisseurs with a rich and robust flavor.

Barley shochu from Miyazaki Prefecture. Fragrant barley aroma and mellow sweetness.

Rice shochu produced by the famous sake brand Hakkaizan. Has a ginjo aroma like sake and a crisp taste.

Brown sugar shochu made in the Amami Islands. Good balance of richness and crispness from brown sugar.

Aged Awamori (Kusu), a traditional distilled spirit from Okinawa. Mellow and rich aroma from aging.

Order a bottle of Sasshu Kōzan.

Order a bottle of Kuro Kirishima.

Order a bottle of Ten no Kokuin.

Order a bottle of Hakkaizan Shochu.

Set charge for ice, water, etc. when ordering a bottle.

Mixers in a decanter for diluting shochu.

Refreshing Chinese tea.

Japanese Green Tea

Warm Hojicha (roasted green tea). Characterized by its fragrant aroma.

Calpis Water, a lactic acid drink.

Tomato juice.

Carbonated Drink

Orange Juice

Ginger-flavored carbonated drink.

Sake from Tochigi Prefecture. Characterized by a gorgeous aroma and fruity sweetness.

Sake from Nara Prefecture. Enjoy the rice umami and crisp acidity.

Sake from Gunma Prefecture. Fresh and juicy taste.

Sake from Fukushima Prefecture. Well-balanced and easy to drink without getting tired of the taste.

Sake from Nagano Prefecture. Refined aroma and sharp finish.

Sake from Nagano Prefecture. Transparent yet rich flavor.

Sake from Fukui Prefecture. Has a lemon-like acidity and pairs well with fish dishes.

Sake from Niigata Prefecture. Elegant aroma and mellow umami.

Sake from Hiroshima Prefecture. Good balance of fresh carbonation and umami.

Sake from Tokushima Prefecture. Unique sweet aroma and taste like tropical fruit.

Sake from Shizuoka Prefecture. Crisp and dry, easy to pair with meals.

Famous brand from Fukushima Prefecture. Coexistence of a prominent umami and clarity.

Sake from Miyagi Prefecture. Crisp and dry, it enhances fish dishes.

Sake from Wakayama Prefecture. Solid umami, perfect as a food-pairing sake.

Sake from Niigata Prefecture. Extremely crisp and light-bodied dry sake.

Premium sake from Yamagata Prefecture. Characterized by a rich ginjo aroma and sweetness, it is very popular.

Sake from Ishikawa Prefecture. Fruity and crisp taste.

Sake from Aomori Prefecture. A staple food-pairing sake with a solid rice umami.

Sake from Fukui Prefecture. Elegant aroma and lustrous taste.

Sake from Ishikawa Prefecture. Rich, full-bodied, and robust flavor.

Sake from Saga Prefecture. Popular for its fresh fruitiness and good balance.

Sake from Yamaguchi Prefecture. A soothing type with a mild aroma and rice umami.

Sake from Yamagata Prefecture. Extremely dry with a sharp finish.

Homemade cocktail made by steeping fruits in sake. Sweet and easy to drink.

Sake that enhances its umami when warmed.

Sake from Gifu Prefecture. Extra dry, its crispness is enhanced when served warm.

Sake from Saga Prefecture. Rich rice umami, becomes mellow when warmed.