Toriton Ikebukuro Tobu

A luxurious tuna trio featuring premium lean red meat (akami), premium medium-fatty tuna (chutoro), and minced tuna (tataki). Offers a range of textures from firm to melt-in-your-mouth. Served on two plates due to size.

A trio of northern delicacies: Snow crab, wild flounder cured in kelp (kobujime), and fresh Hokkaido scallop. Combines sweet crustacean flavors with savory umami-rich white fish.

The ultimate salmon set featuring fresh raw salmon, marinated fresh salmon (zuke), and seared fatty salmon belly. Rich, creamy, and flavorful variations of salmon.

A selection of three white-fleshed toppings from the north. Typically includes items like squid or white fish, offering clean, mild, and sweet flavors.

A combination plate featuring Engawa (flounder fin), known for its chewy texture and rich fat, and Kanimiso (crab innards), a savory gray-green paste with a deep, oceanic taste.

Three types of premium Hokkaido shellfish: Fresh surf clam (hokki), scallop (hotate), and whelk (tsubu). Offers crunchy, sweet, and briny flavors distinctive to northern seas.

Single piece of Whelk (Tsubu) from Shiretoko/Shari, served with salt and lemon. Very crunchy texture with a refreshing citrus finish. No soy sauce needed.

Single piece of fresh Whelk from Shiretoko. Prized for its hard, crunchy texture and subtle sweet oceanic flavor.

White Whelk. Slightly softer than the standard whelk but still possesses a pleasant crunch and sweet shellfish taste.

Mantle of the Surf Clam served gunkan-style (on rice wrapped in nori). Chewy texture with a concentrated shellfish flavor.

Herring roe prepared 'Matsumae' style (pickled with soy sauce, kombu, and squid). Crunchy texture with a savory, salty-sweet flavor. Served as a ship roll.

A set containing one Engawa (flounder fin) nigiri and one Kanimiso (crab innards) ship roll. Enjoy the contrast between the oily fin and the rich crab paste.

Minced salmon topped with green onions served gunkan-style. Soft texture with a fatty, savory taste balanced by the fresh onion.

Homemade Yellowtail (Buri) tartare 'Yukke' style. Chopped fish seasoned with a savory dressing (often soy and sesame oil), served as a ship roll. Rich and meaty.

Cold Udon noodles. Thick, chewy wheat noodles served chilled, usually with a dipping sauce. A refreshing side dish.

Homemade Japanese-style savory egg custard (Chawanmushi). Steamed until silky smooth, containing savory dashi broth and ingredients like chicken or shrimp. Eat with a spoon.

Shijimi (freshwater clam) soup from Abashiri, Hokkaido. A hot soup rich in ornithine with a distinct savory seafood flavor. Good for digestion.