Tanukichi Azabujuban

A platter of three types of fresh fish recommended for the day. Enjoy the texture and umami of fresh seafood as they are. Served with soy sauce and wasabi.

A sashimi platter for 2 people. Includes several types of seasonal seafood, portioned for the number of people. Pairs excellently with sake and shochu.

A sashimi platter for 3 people. Generous portion, perfect for sharing with a group.

A luxurious sashimi platter for 3 people. Recommended for banquets and family meals.

Salt-cured sea squirt (a seafood known as 'sea pineapple') and sea cucumber innards. It has a strong oceanic aroma, rich salty and umami flavors, and is perfect as a snack with sake.

Fresh cucumbers served with our special wasabi miso. The crispness of the cucumber and the pungent spiciness of the miso are a great match.

Fermented food made from napa cabbage pickled with chili peppers, etc. It has a good balance of spiciness and sourness, and is perfect as a snack or palate cleanser.

A simple dish of cold tofu topped with condiments. Made with Azabu's specialty Yoshino tofu, it offers a rich soybean flavor.

A healthy appetizer made by mixing sticky ingredients like nameko mushrooms, natto, and grated yam. The slimy texture is characteristic, and it's served refreshingly.

Small Okinawan shallots, pickled in salt. Their crisp texture and unique spiciness are addictive.

An assortment of pickles made with seasonal vegetables. The saltiness and sourness are well-balanced, making it suitable as a break during a meal or as a finisher.

Kampachi (greater amberjack) lightly seared to bring out its aroma. Simply enjoyed with salt and kanzuri (chili paste), the fish's umami is enhanced.

A homemade croquette made from fish paste. Crispy on the outside and fluffy on the inside, it offers a gentle fish flavor.

Tuna lightly seared and seasoned with ponzu sauce. The smoky flavor and the acidity of the ponzu complement the richness of the tuna.

A Western-style appetizer made by tossing creamy Camembert cheese and avocado with fragrant basil olive sauce.

Mochi is deep-fried until crispy on the outside and chewy on the inside. Served with grated daikon radish and karashi soy sauce for a refreshing taste.

A rare delicacy made from salted tuna innards. It's said to be so good it 'steals sake,' making it a perfect match for drinks.

Fermented food made from salted squid pieces and their innards. It has a rich umami and saltiness, and is a classic accompaniment to Japanese sake.

A dish of cold tofu topped with spicy Korean-style sauce and condiments. The spiciness stimulates the appetite.

Mochi and cheese baked together until fragrant. The melting cheese and the texture of the mochi are a perfect match.

A stamina-boosting dish made by stir-frying pork and kimchi. Its spicy and rich flavor pairs well with both drinks and rice.

An okonomiyaki-style dish made without flour, using only grated yam as a binder. It is characterized by its light texture.

A Okinawan regional dish stir-fried with goya (bitter melon), tofu, egg, and pork. The bitterness of the goya adds a unique accent.

A home-style dish of stir-fried spinach, bacon, and egg. Simply seasoned with butter, salt, and pepper.

An omelet filled with natto. The fluffy texture of the egg and the flavor of the natto are surprisingly well-matched.

Tuna bone-in meat seasoned with a spicy sauce with black pepper. It has a strong flavor and is a popular menu item that goes well with drinks.

A luxurious cutlet made from the fatty 'toro' part of tuna. Crispy on the outside, juicy and melt-in-your-mouth on the inside.

Tuna, rich in fat, grilled like a steak. It offers a satisfying, meat-like experience while retaining the lightness characteristic of fish.

A cutlet made by deep-frying tuna so the inside is rare. It has a very soft texture and is served refreshingly with our special orange ponzu sauce.

This is a steak made from tuna cheek meat, a rare cut. It is muscular and elastic, characterized by a rich umami flavor similar to beef.

A dish where the red meat part of tuna, called 'tenmi,' is grilled with a rich red miso sauce.

Yakisoba with pork, characterized by a rich, street-food-style sauce flavor. The fragrant sauce aroma whets the appetite.

A dish where freshly boiled Sanuki udon noodles are mixed with raw egg and butter. Adding soy sauce creates a rich and creamy flavor similar to carbonara.

Cold zaru soba made with white, refined Sarashina soba noodles. They have a smooth texture and you can enjoy the original flavor of soba simply with the dipping sauce.

Chewy Sanuki udon noodles, chilled in cold water and served on a bamboo sieve. Enjoy the springy texture of the noodles by dipping them in cold broth.

A Kobe specialty B-grade gourmet dish made by stir-frying finely chopped yakisoba with rice. The sauce flavor soaks into the rice, making it irresistibly delicious.

A refreshing salt-flavored yakisoba. The flavors of the ingredients stand out more than in the sauce version, making it a lighter meal.

Refreshing somen noodles with a hint of plum. Perfect for hot days or as a finisher after drinking.

Warm soba noodles topped with deep-fried tuna. The crispy batter and the umami of the tuna dissolve into the broth.

A Japanese soul food of triangular rice balls. You can choose your filling.

A hot pot dish where tuna and green onions are simmered in a sweet and savory broth. 'Negima' refers to green onions and tuna. You can enjoy the different textures of various tuna parts (head, kama, cheek, belly).

A hot pot where various parts of tuna are simmered in a rich, miso-based soup. The richness of the miso enhances the umami of the tuna.

A luxurious negima hot pot made with rare tuna cuts like 'kama-toro' and 'chu-toro'. The fatty meat is melt-in-your-mouth tender and extremely juicy.

Japan's representative dry beer. Characterized by its crisp finish and sharp taste.

Chilled draft beer served from the tap. Enjoy the creamy foam and fresh taste.

A special Super Dry served at sub-zero temperatures. It has an even sharper finish than usual, providing a refreshing drinking experience.

A refreshing cocktail made by mixing shochu with soda water and adding lemon. It has a strong acidity and pairs well with fried foods.

A drink made by mixing shochu with green tea. It is refreshing and easy to drink, and does not interfere with the meal.

A drink made by mixing shochu with oolong tea. It has a fragrant aroma and a clean aftertaste.

A highball, made by mixing whiskey with soda water, served at sub-zero temperatures. It has a cold and refreshing taste.

A fruit liqueur made by steeping plums in shochu. It has a good balance of plum acidity and sweetness, and a rich flavor.

A local sake from Akita Prefecture. A Japanese sake characterized by its clean taste and gentle sweetness.

A local sake from Iwate Prefecture. A Japanese sake that offers a fruity aroma and the elegant umami of rice.

A sweet potato shochu from Kagoshima Prefecture. Characterized by its rich aroma of sweet potatoes and its deep flavor.