Soshigaya Okura Izakaya Toramatsu

A donburi bowl with soft kamaage shirasu (boiled whitebait) and creamy onsen tamago (hot spring egg) over white rice. The saltiness of the shirasu and the mellowness of the egg complement each other well.

A set meal centered around deliciously grilled dried fish. Choose from mackerel, saury, horse mackerel, or Atka mackerel.

A luxurious set meal featuring a generous assortment of 4 kinds of fresh seafood sashimi, recommended daily. Served with rice and miso soup.

A hearty set meal featuring grilled fish and a 4-kind sashimi assortment. You can choose your preferred grilled fish.

Fried chicken made with Daisen chicken breast, a premium brand from Tottori Prefecture. It's moist, tender, and juicy.

Fried chicken coated in a sweet and sour sauce, generously topped with tartar sauce. Pairs well with rice.

A classic set meal of pork stir-fried in a special ginger sauce. The fragrant aroma whets the appetite.

A udon set meal served with a rich and fragrant sesame sauce. You can choose between hot or cold.

A refreshing Japanese-style cold pasta, perfect for summer. Its light flavor makes it a cool treat.

Hot coffee, perfect after your meal.

A carbonated soft drink.

A sweet and sour orange juice.

A ginger-flavored carbonated drink.

An assortment featuring both fatty yellowtail sashimi and yellowtail marinated in sauce and lightly seared, offering two distinct flavors.

Finely chopped fresh horse mackerel (tataki) and miso-marinated horse mackerel with seasonings (namelao). Pairs well with drinks.

Saba (mackerel) cured in vinegar, with the skin lightly seared for a smoky aroma. The umami is concentrated.

Fresh sea bream sashimi. Enjoy the elegant sweetness and firm texture characteristic of white fish.

A platter featuring 3 kinds of recommended fresh fish, contents vary daily.

A luxurious platter featuring 5 kinds of recommended fresh fish sourced daily.

A dish of colorful fresh vegetables served with a warm anchovy and garlic sauce for dipping.

A salad topped with smoked salmon. Enjoy the crispy texture as an accent.

A simple appetizer of cucumbers tossed in a salt-based sauce with a sesame oil flavor.

Asparagus grilled and simply seasoned with rock salt. Enhances the natural sweetness of the ingredient.

Thick-cut shiitake mushrooms stir-fried with butter. The richness of the butter and the umami of the mushrooms spread through.

Broccoli is grilled to bring out its sweetness and served with rock salt.

Burdock root, battered and deep-fried. The nutty aroma and crispiness of the burdock root are addictive.

Sticky Japanese yam, grated and deep-fried. Crispy on the outside and fluffy on the inside.

Salt-cured bonito from Makurazaki, a famous bonito producing region. It has a rich salty flavor and umami, perfect with Japanese sake.

Quail eggs marinated in a soy sauce-based sauce. They are called 'donguri' (acorns) because of their appearance.

A dish of chewy pig ear (mimi-gar) and green onions tossed in flavorful sesame oil.

This is a salted and smoked cut of whale called 'unesu'. It has a unique flavor and the sweetness of the fat.

The restaurant's proud special pickled daikon radish. Enjoy its crunchy texture and balanced saltiness.

A creative dish combining chopped pickled daikon radish and mascarpone cheese. The richness of the cheese and the texture of the daikon radish are a perfect match.

A dish of cold tofu topped with plenty of shirasu (whitebait). It's refreshing and perfect as a palate cleanser.

A popular combination of diced tuna and creamy avocado, dressed in a zesty wasabi soy sauce.

A fisherman's dish made by pounding fresh fish with seasonings like miso, green onions, and ginger until sticky.

A delicacy of firefly squid marinated whole in soy sauce. The rich flavor of the innards fills your mouth.

A simple appetizer of quail eggs skewered and grilled.

Grilled belly of bonito. It's fatty and juicy.

A dish of fatty yellowtail collar (behind the gills), grilled with a smoky aroma.

Thinly sliced fresh sea bream dressed with olive oil and dressing, a Western-style sashimi dish.

Sea bream head simmered in a sweet and savory broth. The meat around the bones and the collagen around the eyes are delicious.

An appetizer of chewy squid cartilage and king oyster mushrooms stir-fried in flavorful butter.

Clams steamed with butter and sake. The broth, infused with clam essence and butter, is exquisite.

Grilled shishamo. You can eat them whole, from head to tail, and enjoy the popping texture of the roe.

Deep-fried chopped octopus. The more you chew, the more the octopus's flavor seeps out.

Dried whole sardines, grilled. It has a unique bitterness and rich umami that pairs well with drinks.

The restaurant's signature chicken meatballs (tsukune). Enjoy their fluffy texture and chicken flavor.

Grilled beef tongue (shita) skewers. It's chewy and juicy.

Beef tongue stewed until tender enough to cut with chopsticks. Gently seasoned in a Japanese style.

Bite-sized steak made from high-quality Kuroge Wagyu beef shoulder loin, cut into easy-to-eat pieces and grilled.

Beef simmered in a sweet and savory soy sauce and sugar sauce. It has a rich flavor, perfect as a snack with drinks or a side for rice.

A dish of Shonan Miyaji Pork loin, a premium brand from Kanagawa Prefecture, simply grilled with rock salt. Features the sweetness of the fat.

Grilled skewers of Daisen chicken's neck meat (seseri). It's springy and releases juice as you chew.

Fried chicken made with Daisen chicken breast. It's refreshing yet flavorful.

Udon noodles tossed in a special sesame sauce. Popular as a finishing dish.

Japan's soul food: Nagoya Cochin eggs served raw over hot rice with a drizzle of soy sauce.

A dish of small dried fish (chirimen jako) and sansho pepper simmered in a sweet and savory sauce, served over or mixed with rice.

A small donburi topped with boiled whitebait and a soft-boiled egg.

Sashimi of sea bream dressed in a rich sesame soy sauce, served over rice with green tea or dashi broth poured over.

Ochazuke (rice with tea) with yellowtail dressed in sesame soy sauce.

A classic dessert, vanilla ice cream.

Beef Tsukudani (simmered in soy sauce) for takeaway.

Homemade pickled daikon radish for takeaway.