Shinagawa Uoshuku Tamachi

A refreshing small dish of seasonal vegetables boiled and steeped in broth. The umami of the broth is infused.

Western-style appetizer of thinly sliced fresh seafood, seasoned with olive oil and dressing.

A dish of fish broth solidified with gelatin and chilled. The umami melts in your mouth.

A crunchy pickle made by lightly pickling napa cabbage. Lightly salted.

Assortment of pickles made with seasonal ingredients.

A simple and comforting home-style dish of okara (tofu byproduct) simmered with vegetables and broth.

Assortment of pickles made by fermenting vegetables in rice bran. Characterized by the acidity and flavor of lactic fermentation.

A rustic French-style pâté made from minced pork and liver, grilled. Rich flavor.

A simple dish of chilled tofu topped with condiments and served with soy sauce.

Dish of octopus and green onions mixed with miso vinegar. The sweet and sour miso flavor whets the appetite.

Monkfish liver, also known as 'foie gras of the sea'. Enjoy its rich, creamy flavor with ponzu sauce.

A rare delicacy made by salting and fermenting squid innards. Goes well with sake.

Clams steamed in sake. Enjoy the clams' broth and the aroma of sake.

Simple dish of clams steamed in sake. Characterized by its rich oceanic aroma and umami.

A dish of mentaiko (spicy pollock roe) grilled until fragrant. Enjoy the crispy outside and rare inside.

Eggplant grilled over an open flame, peeled, and served with ginger soy sauce. Its melt-in-your-mouth texture is characteristic.

Simply grilled makomoko (maize bamboo). It has a crunchy texture like bamboo shoots and a sweetness.

Fluffy omelet baked with plenty of dashi broth. You can choose the ingredients.

A simple appetizer of aburaage (deep-fried tofu skin) grilled until crispy and fragrant, enjoyed with condiments and soy sauce.

Fried fish paste (nerimono). Enjoy its elastic texture and fish sweetness.

Autumn delicacy: ginkgo nuts, stir-fried or deep-fried and seasoned with salt. Characterized by a slight bitterness and unique texture.

Salt-boiled immature soybeans. A classic snack to accompany beer.

A refreshing small dish of grated daikon radish topped with shirasu (whitebait).

Korean dish of fresh swimming crab marinated in a soy sauce-based sauce. Enjoy the rich crab umami.

Fluffy fish cake (hanpen) sautéed in butter. The aroma of butter whets the appetite.

Razor clams stir-fried until fragrant. Characterized by their unique texture and clam umami.

A simple appetizer of thinly sliced kamaboko (fish cake) served with wasabi soy sauce.

A dish of plenty of green onions mixed with flavorful sesame oil and salt, perfect with drinks.

A crunchy and pungent appetizer of young shallots (early harvest rakkyo) served with miso.

A dish combining salted cod milt (chanja) and daikon radish, offering a delightful texture and spiciness.

A Japanese-Western fusion appetizer made with cream cheese prepared like chilled tofu, enjoyed with condiments and soy sauce.

Spanish dish of seasonal ingredients simmered in garlic-infused olive oil.

Dried icefish (komai) lightly grilled. Delicious with mayonnaise or shichimi.

A delicacy of dried stingray fin, lightly grilled after being seasoned sweet and savory. Rich in collagen with a unique texture.

An economical dish featuring an assortment of three types of today's recommended fresh seafood.

Tuna lean sashimi, a classic cut. Enjoy its refreshing umami.

Tuna medium fatty sashimi with a good amount of fat. Characterized by its melt-in-your-mouth texture and sweetness.

Fresh horse mackerel sashimi. Its flavor is enhanced when eaten with ginger and green onions.

A traditional dish of mackerel cured in vinegar. The balance of acidity and richness is exquisite.

Sashimi of flatfish, a white fish with a delicate and elegant flavor.

Sashimi of red sea bream, also known as the king of fish. It has a firm texture and sweetness.

Fresh sardine sashimi. It's fatty and has a melt-in-your-mouth taste.

Boiled octopus sashimi. Enjoy its plump texture and the umami that develops with chewing.

A dish combining various seafood, natto, okra, etc., rolled in nori seaweed.

A fisherman's dish of chopped mackerel or other fish mixed with miso and seasonings. Goes well with sake.

Sashimi of sea urchin, a luxury ingredient with a rich sweetness and oceanic aroma.

Fresh squid sashimi. Characterized by its chewy texture and sweetness.

Fresh oysters served raw. Enjoy the rich, milky flavor and oceanic aroma.

A brightly colored shellfish. It has a chewy texture and a unique sweetness.

Fresh scallop adductor muscle sashimi. It has a strong sweetness and a tender texture.

A flavorful dish made by finely chopping fresh scallops with miso and seasonings.

Sashimi of abalone, a luxury ingredient. Enjoy its firm, chewy texture and oceanic flavor.

Fresh turban shell sashimi. Characterized by its unique chewy texture and slight bitterness.

Sashimi of live kuruma prawns. Their plump texture and intense sweetness are appealing.

Squid tempura. Crispy on the outside, tender on the inside.

Scallop tempura. Its sweetness is enhanced by frying.

Tempura of smelt, a small fish in season (Jan-Mar). Can be eaten whole, including the head, and has a slightly bitter taste.

Tempura of small white fish, Bigeye Flathead. Enjoy the fluffy texture of the flesh.

Sardine tempura. The umami of the blue fish is trapped in the batter.

Tempura of white fish, cutlassfish. Characterized by its elegant flavor and fluffy flesh.

Assortment of various seafood tempura.

Osaka specialty red pickled ginger tempura. The acidity and spiciness provide a nice accent.

Tempura of shungiku leaves. Enjoy its unique aroma and crispy texture.

Sweet sweet potato tempura. Its fluffy texture can be enjoyed as a dessert.

Assortment of tempura made with seasonal vegetables.

Round konnyaku simmered in a soy sauce-based broth. The flavor is deeply infused.

Fragrant grilled squid tentacles, a great appetizer.

Fatty parts such as the head (kabu) and the area behind the gills (kama) of fish, salt-grilled or simmered.

A hearty grilled dish of tuna kama (area behind the gills). It's fatty and juicy.

Simply salt-grilled, large, fatty sardine dish.

Crispy and fragrant dish with tilefish scales left on and grilled (Matsukasa-yaki).

Shell-on oysters grilled. Their umami is concentrated by grilling.

Rich milt (shirako) sautéed in butter, a creamy and flavorful dish.

Sardines simmered with ume (plum). The plum's acidity removes the fishiness, making it a refreshing dish.

Sea bream's head simmered in a sweet and savory broth. The meat around the bones is delicious.

A classic Japanese winter dish of yellowtail (buri) scraps and daikon radish simmered together. The well-infused daikon is exquisite.

A representative Japanese home-style dish of meat, potatoes, carrots, and onions simmered in a sweet and savory sauce.

Small freshwater crabs deep-fried whole. Enjoy the crispy texture.

Deep-fried freshwater shrimp. Fragrant and can be eaten with the shells.

Deep-fried chicken gizzard. Characterized by its unique chewy texture.

Deep-fried deep-sea fish (Mehikari). The flesh is fluffy and fatty.

Classic, juicy fried chicken with seasoned chicken.

Large oyster fry. Crispy on the outside, creamy on the inside.

Fry made with fresh sardines. Characterized by its plump flesh.

A classic fried dish of horse mackerel, breaded and deep-fried. Enjoy the crispy coating and the umami of the horse mackerel.

Salmon coated and deep-fried. Served with tartar sauce, etc.

French fries made with whole potatoes, fried with the skin on. Fluffy texture.

Thick-cut tofu, deep-fried. Lightly grilled on the surface and served with ginger soy sauce.

A cutlet made from minced meat and onions, breaded and fried. Characterized by its juicy meat.

Assortment of safely processed raw meat dishes (e.g., low-temperature cooked).

Spicy sausage. Goes well with beer.

Skewered beef diaphragm (harami). Tender and juicy.

A simple hot pot dish of tofu warmed in kombu dashi, served with ponzu sauce, etc.

A small hot pot dish with oysters and tofu. The oyster broth seeps into the tofu.

Limited-time seasonal hot pot dish using seasonal ingredients.

Chinese dish of tofu and minced meat simmered in a spicy sauce.

A stamina-boosting dish of stir-fried crunchy garlic sprouts and atsuage (thick fried tofu).

A finishing dish of red sea bream sashimi served over rice, with hot tea or broth poured over it.

Ochazuke made with marinated tuna.

An adult-oriented ochazuke topped with pungent leaf wasabi.

A light yakisoba seasoned with salt sauce instead of regular sauce.

A small-sized donburi (rice bowl) topped with mapo tofu.

A simple onigiri with only salt flavor, no fillings. Enjoy the taste of the rice.

Set of white rice and miso soup.

A warm dish with a pudding-like texture, made by steaming dashi and eggs.

Clear soup or miso soup containing fish paste balls (tsumire).

A flavorful miso soup made with broth from fish bones and heads (ara) after filleting.

Draft beer with a creamy head and a clean aftertaste.

Small glass of draft beer.

A historic lager beer with a rich flavor, characterized by its thickness achieved through heat treatment.

A premium beer with the richness and aroma of 100% malt.

A popular beer with a crisp, dry taste.

A refreshing chu-hai made with freshly squeezed lemon.

A sour drink made with Okinawa's specialty citrus, Shikuwasa.

A healthy and refreshing sour made with tomato juice.

A sour with a sophisticated flavor, featuring the pungent aroma of sansho pepper.

A classic cocktail made by mixing gin with tonic water.

A fragrant sake made by mixing shochu with matcha.

A well-balanced sake made by mixing shochu with green tea, suitable for pairing with meals.

A classic drink made by mixing shochu with oolong tea.

Glass of sparkling wine.

Glass of white wine.

Glass of red wine.

Carbonated cola drink.

A carbonated drink with a ginger flavor. You can choose between sweet or spicy.

100% Orange Juice

Cold green tea.

Cold oolong tea.

Strong oolong tea, said to help suppress fat absorption.

Bottled mineral water.

Non-alcoholic beer-taste beverage.