Toyosu Naraya

A set meal of large, fatty red sea bream, overnight dried to concentrate its flavor, and then grilled to a fragrant finish. The plump white flesh has a delicate sweetness and pairs exceptionally well with rice. Enjoy a luxurious Japanese breakfast or lunch with side dishes and miso soup.

Set meal of thick, fatty grilled Atka mackerel. The flesh is tender and juicy, and grilling makes the skin fragrant. A classic fish set meal that goes well with rice.

A set meal using "Kinka Saba," a brand of mackerel caught off the coast of Kinkasan in Miyagi Prefecture. It is very fatty and characterized by its rich umami. A classic grilled fish flavor.

A set meal featuring dried horse mackerel with concentrated umami. The flesh is firm, and the moderate saltiness enhances the sweetness of the rice. A dish suitable for breakfast or a light lunch.

A set meal of fatty silver salmon, dried to lock in its flavor. Freshly grilled salmon has crispy skin and tender flesh, with a saltiness that stimulates the appetite. A familiar taste on Japanese dinner tables.

A set meal featuring steak made from tuna tail, a rare cut. When cooked, it develops a firm, meat-like texture and a rich umami. A dish with a satisfying chewiness, unlike typical fish.

A set meal of premium red sea bream simmered in a sweet and savory broth. The flesh, infused with the broth, is tender and exquisite when served over rice. A taste of traditional Japanese simmered fish.

A set meal of simmered flatfish, a fish with a light and elegant flavor. The sweet and savory sauce adheres well to the tender white flesh, offering a gentle taste. It's easy to eat as the bones come off easily.

A set meal of fatty mackerel simmered in a miso or soy sauce-based broth (depending on the restaurant, but commonly either). The rich flavor of blue fish and the umami of the broth pair well with rice.

A hearty set meal where you scrape the meat from the tuna bones (nakaochi) with a spoon. Exceptionally fresh with good fat content, it has a melt-in-your-mouth texture. A large size suitable for sharing.

An interactive set meal where you scrape the tuna nakaochi yourself. You can directly savor the umami of fresh lean meat and fat. A small size that is easy to enjoy even alone.

A set meal centered around onigiri made with carefully selected rice, polished daily in-house and cooked in a traditional kettle. You can simply enjoy the natural sweetness and aroma of the rice. Served with side dishes and miso soup for a comforting taste.

An Ochazuke set meal with grilled silver salmon served over rice, with dashi broth or tea poured over it. The saltiness of the salmon and the flavor of the dashi broth harmonize, making it light and easy to eat. Recommended for hangovers or when you have a poor appetite.

A refreshing Ochazuke set meal eaten with cold dashi broth. Easy to eat even on hot days, the umami of the dashi broth permeates the body. Enjoy a cool meal with the toppings.

A bowl generously topped with salmon roe, so much that the rice is barely visible. The popping texture and rich oceanic flavor fill your mouth. The umami of the soy-marinated salmon roe makes this a luxurious dish that goes well with rice.

A bowl made with aged tuna, aged to enhance its umami. The moisture is removed, resulting in a sticky texture and the rich, original flavor of tuna.

A bowl where you can enjoy a half-and-half combination of aged tuna with rich umami and fatty negitoro (minced tuna). Experience different textures and the deliciousness of tuna at the same time.

A bowl generously topped with minced tuna (negitoro). Characterized by its melt-in-your-mouth texture and the sweetness of the fat. It is commonly eaten with wasabi and soy sauce.

A luxurious bowl topped with three types of fish: lean tuna, negitoro (minced fatty tuna), and savory grilled salmon. Enjoy the different flavors and textures of each seafood at once. A popular menu item.

A bowl colorfully arranged with several types of seafood. It's visually appealing and allows you to enjoy different seafood flavors with each bite. Recommended for those who want to try various toppings in small amounts.

A bowl generously topped with plump, boiled whitebait. The gentle saltiness and oceanic aroma of the whitebait spread, making it a refreshing dish. Recommended to be eaten with grated daikon radish and soy sauce.

A dish of chopped grilled eel served over rice. Enjoy three different ways to eat it: first as is, then with condiments, and finally with dashi broth poured over it like Ochazuke.

An extremely simple bowl piled high with freshly shaved bonito flakes. The intense umami and aroma of the bonito flakes maximize the sweetness of the freshly cooked rice. Eat with a little soy sauce.

A bowl generously topped with "magurobushi" (tuna flakes), which have a more refined and sweet flavor than bonito flakes. Characterized by its delicate taste and fluffy texture, it pairs very well with rice.

A bowl where you can enjoy both the punchy umami of bonito flakes and the refined sweetness of tuna flakes. A connoisseur's dish that allows you to compare the taste and aroma differences of the two types of shaved flakes.

A bowl of high-quality Kuroge Wagyu beef simmered in a sweet and savory sukiyaki-style sauce and served over rice. The sweetness of the beef fat and the sauce soak into the rice, creating a rich and luxurious flavor.

A set meal of Pacific saury, a taste of autumn, prepared using the "ash drying" method, where it is dried using volcanic ash. This method removes any gaminess and concentrates the umami, resulting in a moister texture than regular dried fish.

A set meal of red fish marinated in sake lees and then grilled. The rich aroma and sweetness of the sake lees permeate the fish, resulting in a fluffy grilled dish. A traditional flavor that pairs exceptionally well with rice.

A limited-quantity set meal using ingredients recommended for the day. The menu changes daily, allowing you to enjoy seasonal fish and special dishes at a great value. Please check the in-store announcements for details.

A set meal of barracuda, a fish with a light and elegant flavor, opened and dried. Grilling makes the skin crispy and the flesh tender, with a moderate saltiness that enhances the rice.

A traditional Japanese sweet with agar-agar, red beans, fruit, and red bean paste, served with vanilla ice cream. It is commonly eaten with black syrup. The sweetness of vanilla and the flavor of red bean paste pair well.

An item featuring anmitsu served with rich matcha ice cream. The slight bitterness of matcha creates a perfect balance with the sweet red bean paste and black syrup. Recommended for those who want to enjoy Japanese flavors.

A jelly that captures the bittersweet flavor of coffee. Its cold, smooth texture is perfect for cleansing the palate after a meal. Enjoy with milk or cream.

A transparent, elastic noodle-like food made from agar. It is commonly eaten with soy sauce and Japanese mustard for a refreshing taste in the Kanto region. Characterized by its unique texture and refreshing throat feel.

A layered dessert with ice cream, fruit, shiratama (mochi balls), and red bean paste. A luxurious parfait made with Japanese ingredients, offering a variety of flavors and textures at once.

A classic cafe menu item: a float with vanilla ice cream floating in cold cola. Enjoy the stimulating carbonation and the creamy sweetness of the ice cream simultaneously.

A float made by topping ginger ale with ice cream. A drink that combines the refreshing sensation of ginger and carbonation with the mellow sweetness of ice cream.

A drink made by topping the classic Japanese summer carbonated beverage, Ramune, with ice cream. It features a refreshing sweetness and a nostalgic taste, with a cool appearance.