Shokudo Maeno

A curated assortment of five different types of fresh raw fish. Showcases a variety of textures and flavors from the catch of the day. Served with wasabi and soy sauce.

A large, premium boat platter featuring a wide variety of fresh sashimi. Ideal for sharing, offering a comprehensive tasting of different fish and seafood. Beautifully arranged for a visual feast.

Red Seabream sliced translucently thin. Known for its delicate, clean flavor and firm texture. Typically served with refreshing ponzu sauce.

Amberjack sliced thinly (Usuzukuri style). The fish has a rich, buttery flavor balanced by a firm texture. Served with a citrus-based dipping sauce.

The fattiest portion of the bluefin tuna belly. Highly prized for its intense marbling and melt-in-your-mouth texture. Rich in umami and savory sweetness.

Lean red meat of the bluefin tuna. Offers a firm texture and deep, metallic iron flavor distinct from the fatty belly cuts. A classic sashimi standard.

Large Botan shrimp served raw. Renowned for its plump, juicy texture and profound natural sweetness. Often the head is deep-fried and served alongside.

Fresh raw scallops. They have a soft, creamy texture and a mild, sweet flavor. A delicate seafood delicacy.

Fresh sea urchin roe. Famous for its custard-like consistency and rich, briny ocean taste. A luxurious ingredient often enjoyed wrapped in seaweed.

Chilled buckwheat noodles served on a bamboo tray. Dipped in a savory soy-based sauce (tsuyu) with wasabi and scallions. A refreshing dish, especially in warm weather.

Chilled thick wheat noodles served on a bamboo mat. Chewy and smooth texture, eaten by dipping into a cold savory sauce. Simple and cooling.

A meal set featuring grilled salmon, typically salted (shioyaki). Served with steamed rice, miso soup, and pickles. A balanced and traditional Japanese meal.

Hot udon noodle soup topped with tender slices of pork. The broth is savory dashi-based. A comforting and hearty noodle dish.

Udon noodle soup topped with premium Wagyu beef. The rich fat from the beef flavors the hot broth. A luxurious twist on a standard noodle soup.

A bowl of rice topped with a breaded deep-fried pork cutlet, egg, and onions simmered in a sweet and savory sauce. Served with miso soup.

Tempura rice bowl featuring battered and fried seafood and vegetables over steamed rice. Drizzled with a sweet tendon sauce. Accompanied by miso soup.

"Scattered sushi" bowl. A bed of vinegared sushi rice topped with a colorful variety of sashimi slices and garnishes. A festive and filling seafood dish.

Beef bowl consisting of thinly sliced beef and onions simmered in a mildly sweet sauce served over rice. A popular and satisfying comfort food.

Rice bowl topped with fresh salmon slices and marinated salmon roe (ikura). The popping texture of the roe complements the creamy salmon.

Grilled freshwater eel (unagi) glazed with a sweet soy-based kabayaki sauce, served over rice. Rich, savory, and smoky. Served with clear dashi soup.

A sweet Japanese liqueur flavored with white peach. Light alcohol content with a juicy, fruity profile. Easy to drink and refreshing.

A smooth plum wine made from premium Kishu plums. Balanced sweetness and acidity with a lighter, less viscous texture than traditional umeshu.

An aged plum liqueur with a complex profile. Fermentation creates a deep sweetness and brandy-like smoothness. A sophisticated dessert drink.

Premium authentic plum wine containing whole Japanese plums inside the bottle. Rich, sweet, and tangy. You can eat the alcohol-infused plums.

A luxurious plum wine infused with edible gold flakes. Made with high-quality plums for an elegant sweetness. Visually stunning and celebratory.

A citrus liqueur combining the tart, aromatic flavor of yuzu fruit with a base of Junmai sake. Refreshing, zesty, and not overly sweet.