Shokudo Tuna and Mackerel. Ebisu

A selection allowing you to enjoy bluefin tuna and fatty mackerel in small portions. Experience various preparations like nakaochi, seared, vinegared, and smoked. Ideal as an appetizer with drinks.

Akami (lean cut) from Ooma-produced bluefin tuna, known as a top-tier brand. Characterized by its rich umami and moderate acidity. Recommended to enjoy simply with wasabi soy sauce.

Yukke made with the rare, fatty part of bluefin tuna cheek. Served with a mousse-like foamy soy sauce. Enjoy the rich meaty flavor and the light soy sauce aroma.

Tuna katsu wrapped in a crispy coating, with a rare interior. Crispy on the outside, moist on the inside. The tuna's umami is locked within the coating.

Potato salad with negitoro's richness and the crunchy texture of iburi-gakko (pickled smoked daikon) as accents. The smoky aroma and creamy potato are a great pairing.

A salad combining cured tuna, processed to resemble prosciutto, with bitter kale. The concentrated umami of the tuna pairs well with the vegetables.

A dish featuring the fatty, rare bluefin tuna noten (crown) seared and seasoned in a sweet and savory sukiyaki style. Melts in your mouth with a rich flavor.

A thin maki roll of fatty tuna belly and takuan pickled radish wrapped in seaweed. The contrast between the tuna's sweetness and the takuan's saltiness and crunch is exquisite. Easy-to-eat size as a snack with drinks.

Negitoro combined with luxurious sushi rice (sumeshi) mixed with sea urchin. The rich flavor of uni and the umami of negitoro fill your mouth.

A dish of fresh raw mackerel "namelao" (a fisherman's dish of pounded mackerel with miso and seasonings) mixed with green pepper. The bitterness and texture of the green pepper cut through the rich flavor of the mackerel.

Hakata's specialty "Goma Saba" (sesame mackerel) style dish, made with fresh raw mackerel generously coated in a special sesame sauce. The fragrant sesame flavor and mackerel's fat are a perfect match.

Fry made with "Himuka Hon Saba," a premium mackerel brand. The center is kept rare, allowing you to enjoy the crispiness of the coating and the moistness of the flesh simultaneously.

A bite-sized burger with fried mackerel (fritters or pate) sandwiched in a bun. The savory mackerel pairs well with the bun, making it an easy snack.

Seared mackerel, cured in vinegar, topped with shaved premium bottarga. The smoky aroma of searing and the saltiness of bottarga pair well with sake.

A thin maki roll of mackerel and gari (pickled ginger) wrapped in seaweed. The gari's refreshing quality cuts through the mackerel's richness, making it addictively delicious.

A dish of pan-seared bluefin tuna cheek, served with a sweet onion soy sauce. Offers a meaty texture and juicy flavor.

Fatty tuna lightly seared and seasoned with a dashi-infused soy sauce. The melt-in-your-mouth sweetness of the fat and the aroma of searing are irresistible.

Grilled mackerel topped with a rich miso sauce. The richness of the miso enhances the mackerel's umami, pairing well with both rice and drinks.

Mackerel marinated in a sauce of soy sauce, sake, and mirin with citrus (yuzu, kabosu, etc.) and then grilled. An elegant grilled fish with a refreshing aroma.

Grilled fish using mackerel from the famous dried fish shop "Koshiida Shoten." Known for their secret marinade "Monosugoi Saba," it features deep umami and flaky flesh.

Kama (area behind the gills) of bluefin tuna, cut into large chunks and grilled. Very fatty, with particularly strong umami in the meat around the bones.

A classic Japanese dish of grilled chicken meatballs. Enjoy the fluffy texture and the savory flavor of chicken.

A creative dish of dashi-simmered potatoes topped with a rich sea urchin cream sauce. A gentle flavor combining Japanese dashi and Western-style sauce.

A thick-cut ham coated in breadcrumbs and deep-fried. Hearty and satisfying, the crispy coating and savory ham pair well with beer or highballs.

Deep-fried Kaga lotus root, known for its sticky texture. Crispy on the outside and chewy on the inside, offering a unique texture.

A platter of homemade corned beef and soy-marinated cream cheese. The combination of meaty umami and cheesy richness makes it a great accompaniment to drinks.

German potatoes made with our homemade tuna. Enjoy the fluffy potatoes, savory tuna, and sweet sautéed onions.

Sweet potatoes, first baked to enhance their sweetness, then made into tempura. Crispy on the outside and sweet and sticky on the inside, like a dessert.

Ginkgo nuts, shelled and deep-fried. Their chewy texture and unique slightly bitter taste are perfect with sake or shochu.

A set of dashi-simmered high-sugar fruit tomatoes and refreshing mozuku seaweed vinegar. A good balance of tartness and sweetness, perfect as a palate cleanser.

Romaine lettuce lightly grilled over charcoal for a smoky flavor, tossed in Caesar dressing. A warm salad with a crisp texture and a hint of charcoal aroma.

Pacific saury, a representative autumn delicacy. Fatty and rich in umami, enjoy its seasonal flavor through sashimi, sushi, or salt-grilling.

Earthenware pot rice topped with bluefin tuna nakaochi, seaweed paste butter, and Kujo leeks. A luxurious rice dish where the richness of butter and the umami of tuna meld together.

Luxurious earthenware pot rice topped generously with Ooma-produced bluefin tuna, seasonal salmon roe, and fresh sea urchin. A rich flavor that's an all-star lineup of seafood.

Earthenware pot rice mixed with fragrant seared salt mackerel, refreshing fresh ginger, shirasu, and mitsuba. While refreshing, the mackerel's fat has permeated the rice.

A seasonal earthenware pot rice dish combining citrus-marinated grilled mackerel (yu-an yaki) with autumn delicacies like ginkgo nuts and fragrant black maitake mushrooms.

A dessert featuring seasonal Shine Muscat grapes and Kosui pears, topped with a refreshing jelly. Enjoy the natural sweetness and juiciness of the fruits.

A Chinese dessert with a smooth texture and an almond-like aroma. It cleanses the palate after a meal.

Scotch single malt whisky highball. Its fruity and floral aroma doesn't overpower the delicate flavors of fish dishes.

Islay whisky highball. Its unique smoky aroma and slight sweetness harmonize with the iron-rich umami of tuna.

Whiskey with mild sweetness and gentle smokiness. Pairs exceptionally well with the aroma of grilled fish.

A light, floral Lowland malt. Refreshing and ideal as a palate cleanser for fatty mackerel.

Whiskey with intense smokiness and peat aroma. Its distinctive flavor stands up to and enhances the umami of punchy fish dishes like vinegared or seared preparations.

Whiskey with a sweet aroma reminiscent of honey and vanilla. Its mellow taste gently complements the sweetness of the fish's fat.

Homemade highball with a smoky aroma infused into the whiskey itself. Its strong smoky flavor pairs well with smoked dishes and snacks.

Highball made with Suntory's classic Kakubin whisky. A well-balanced flavor that pairs well with any dish.

Sabadesu, a sake created to pair with mackerel dishes, mixed with carbonated water. It has the umami of sake but is refreshing due to the carbonation.

A craft beer born in Tokyo. A draft beer characterized by its fruity aroma and rich body.

A medium bottle of Yebisu, a premium Japanese beer. Enjoy the deep richness and umami of 100% malt.

A non-alcoholic beer-like beverage with 0.00% alcohol content. For those driving or unable to drink alcohol.

A sour made by marinating lemons in shochu and syrup, then mixing with carbonated water. A rich lemon flavor with the bitterness of the peel and the tartness of the pulp.

A sour made by squeezing fresh lemons on the spot. A refreshing drink bursting with fresh aroma and tartness.

Shochu mixed with green tea from Chiran, Kagoshima Prefecture. The umami and astringency of the green tea pair well with the shochu, making it a refreshing drink.

Shochu mixed with Shigaraki roasted green tea from Shiga Prefecture. Its fragrant aroma makes it pair very well with meals.

Craft cola made with a unique blend of spices. A complex and spicy flavor that's different from commercial cola.

A fruity liqueur with the flavor of apples. Sweet and tart, easy to drink.

A fruity liqueur with a refreshing aroma and tartness of yuzu. It's crisp and revitalizing.

A popular sweet potato shochu from Yakushima. Characterized by its mellow taste and clear sweetness.

A sweet potato shochu considered the original premium shochu. Enjoy the rustic, rich sweetness from black koji fermentation.

A distinctive barley shochu that maximizes the roasted aroma of barley. A smoky and full-bodied flavor.

White wine from Bordeaux. A good balance of fresh fruitiness and acidity, pairs well with most fish dishes.

White wine from the Chablis region of France. Characterized by its crisp acidity and minerality, it pairs exceptionally well with raw oysters and sashimi.

A red wine with moderate astringency and fruitiness. Its umami is enhanced when paired with the bloodline part of tuna or soy-sauce-based dishes.

Refreshing Japanese green tea. Ideal as a beverage during your meal.

A classic soft drink characterized by its carbonation and sweetness.

A carbonated drink with a ginger flavor. Refreshing and crisp.

Rich grape juice made from wine grape varieties. Enjoy a deep aroma and flavor like wine, alcohol-free.

An original drink combining fragrant roasted green tea with the tartness and sweetness of lemon. An unexpected but refreshing and easy-to-drink combination.

100% juice made from Shinshu apples. Enjoy the natural sweetness and tartness.

A thick, smooth juice made from domestic white peaches. The rich aroma and sweetness of peach fill your mouth.

Sake developed specifically to be enjoyed with mackerel ("Saba de Sake"). Its acidity is calculated to balance the umami and fat of mackerel.

A dry sake from Hiroshima Prefecture. A "shokuchu-shu" (food-pairing sake) with a crisp finish and the umami of rice, it enhances meals.

Sake from Nara Prefecture. Slightly sparkling, fresh, and fruity. Enjoyable like white wine.

A representative sake from Saga Prefecture. A well-balanced sake with a floral aroma, elegant sweetness, and a pleasant aftertaste.

A rare premium sake from Yamagata Prefecture. Exquisite with its fruity ginjo aroma, smooth sweetness, and vanishingly light finish.