Todai (restaurant name)

An assortment of 3 types of fresh seafood recommended for the day. A single serving size, allowing you to enjoy various flavors in small portions. Pairs excellently with Japanese sake and shochu.

Fresh, unfrozen bluefin tuna sashimi. Characterized by its rich umami and smooth texture. Recommended to enjoy with wasabi and soy sauce.

Salt-seared bonito, lightly seared on the surface. The aroma of searing and the umami of the bonito are enhanced. Enjoy it refreshingly with condiments.

Fresh greater amberjack dressed with a special sesame sauce. The flavor of sesame and the richness of the amberjack pair well. Perfect as a snack with drinks.

Thinly sliced octopus, blanched and served refreshingly with ponzu sauce. Enjoy the springy texture of the octopus. The refreshing acidity whets the appetite.

Sashimi of red sea bream with a light and elegant flavor. It has the sweetness and firm texture characteristic of white fish. Enjoy it simply with soy sauce or salt.

Salt-grilled pacific saury, freshly caught in Hokkaido. Fatty, with crispy skin and fluffy flesh. Served with grated daikon radish.

Ayu (sweetfish) slowly grilled for one hour. So tender that you can eat it whole, including the bones. Enjoy the aroma and slight bitterness of the ayu.

Spanish mackerel grilled over charcoal, coated with a spicy shichimi sansho sauce. The fluffy fish pairs well with the spicy sauce.

Grilled silver cod marinated in Saikyo miso. The sweetness and aroma of the miso enhance the umami of the fish. Goes well with rice and sake.

Salt-grilled salmon belly (harasu). Very fatty and has a melt-in-your-mouth texture. Rich flavor.

Grilled dried mackerel. Enjoy the concentrated umami and juicy fat. Served with grated daikon radish and soy sauce for a refreshing taste.

Grilled dried mackerel pike, thick and fatty. The meat flakes off easily and is easy to eat. A standard izakaya menu item.

Salt-grilled greater amberjack collar. This is a well-exercised part, muscular yet fatty. A satisfying dish.

Scallops grilled with butter and soy sauce, combined with fresh seaweed. The richness of the butter and the oceanic aroma of the seaweed enhance the sweetness of the scallops.

Thick shiitake mushrooms grilled over charcoal. A simple yet luxurious dish. When you bite into it, the juice, rich in shiitake umami, overflows.

Grilled lotus root topped with plenty of Parmesan cheese. The crispiness of the lotus root and the saltiness of the cheese pair well with drinks.

Grilled Manganji peppers, which are sweet with little spiciness, seasoned with bonito flakes (katsuobushi) and soy sauce. A gentle Japanese flavor.

Sweet corn, deep-fried. The sweetness is concentrated by frying, and you can enjoy the crispy texture.

A sour made with 'hebesu', a specialty citrus from Miyazaki Prefecture. Similar to sudachi or kabosu, but with a milder acidity and a unique aroma.

Onigiri (rice ball) brushed with miso and grilled until fragrant. A simple and nostalgic flavor.

Grilled onigiri (rice ball) brushed with soy sauce, served with egg yolk. A luxurious dish to enjoy with the rich egg yolk.

Grilled onigiri topped with plenty of salmon roe. The saltiness of the roe pairs well with the rice.

Miso soup made with plenty of fresh seaweed. Rich in oceanic aroma, it's perfect to finish your meal.

Inaniwa udon from Akita Prefecture. Flat noodles (ita-udon) with a smooth texture and good chewiness. Served with a special dipping sauce.

Rice cooked in a donabe (earthenware pot) to order. A dish where the saltiness of shirasu (whitebait), the spiciness of mentaiko (spicy cod roe), and the richness of butter are exquisitely matched.

Oyakomeshi (chicken and egg over rice) cooked in a donabe (earthenware pot) to order. Luxuriously made with grilled salmon and salmon roe.

A dish of aged beef tongue, grilled to a savory finish. Enjoy its unique chewy texture and juicy flavor.

Beef brisket slowly simmered. So tender it falls apart with chopsticks and is full of flavor.

A salad-like dish combining chirimen (small dried sardines) and cabbage. The saltiness of the sardines and the sweetness of the cabbage pair well.

A snack of diced avocado mixed with salted kelp. The creamy avocado and the umami of the kelp are exquisite.

Fried eggplant soaked in broth. The flavor is well-absorbed, and it has a juicy, melt-in-your-mouth texture.

Potato salad topped with seasoned egg. The rich flavor of the egg enhances the taste of the potato salad.

Raw bell peppers topped with meat miso. The crispiness of the peppers and the sweet and savory meat miso are a great combination.

A classic dish of deep-fried chicken. Crispy on the outside, juicy on the inside. Seasoned to go well with drinks.

A cutlet made with ham from Unzen, Nagasaki Prefecture. Enjoy the rich flavor of the thick and juicy ham.

Mountain yam coated in batter and deep-fried. Characterized by the crispy batter and the fluffy texture of the cooked mountain yam.

Chikuwa (fish cake) deep-fried with a batter mixed with fresh seaweed. Strong seaweed aroma, perfect as a snack.

Rolled omelet with chirimen (small dried sardines) and natto. A nutritious dish where the fluffy egg and the flavor of natto pair well.

Whelks simmered in a sweet and savory broth. Characterized by its chewy texture and umami that develops with each bite.

Lightly grilled mentaiko (spicy cod roe). It has a different aroma and texture than raw mentaiko. Perfect with drinks.

Lightly grilled fish paste (satsuma-age). The grilled flavor is enhanced, and it's delicious with grated ginger and soy sauce.

Dried stingray fin, lightly grilled on a shichirin (small charcoal grill). It has a sweetness and unique chewy texture, commonly eaten with mayonnaise and chili powder.

A snack made of cheese and fish paste, lightly grilled. The cheese melts slightly, giving it a rich flavor.

Assortment of seasonal pickled vegetables. Just right for a palate cleanser.

A combination of Akita's specialty smoked pickled radish (iburigakko) and cream cheese. The smoky aroma and the richness of the cheese are a perfect match.

A delicacy of shark cartilage mixed with plum paste. Characterized by its crunchy texture and the sourness of the plum. Goes well with Japanese sake.

A premium beer characterized by its deep richness and floral aroma.

Japan's oldest brand of beer. Characterized by its solid, rich flavor, a result of heat treatment.

Non-alcoholic beer-taste beverage.

A sour made with lemons from Setoda, Hiroshima Prefecture. Refreshingly tart.

Sour made with freshly squeezed lemon.

A refreshing sour with the tartness and sweetness of tomatoes.

A classic highball made with whiskey and soda.

Shochu mixed with oolong tea. Goes well with meals.

Sake mixed with fragrant tea.

Sake from Saitama Prefecture. Please inquire for details.

A famous brand from Shizuoka Prefecture. Characterized by its fruity and elegant aroma and taste.

Sake from Miyagi Prefecture. Recommended as a food-pairing sake.

Sake from Yamagata Prefecture. Made with the traditional Tomizu brewing method, it has a rich flavor.

Sweet potato shochu with a refreshing citrus aroma. Recommended with soda.

Sweet potato shochu with a strong flavor and aroma from black koji fermentation.

Barley shochu characterized by its fragrant barley aroma and mellow taste.