Tsunagiya

A bowl of rice topped with fragrantly grilled eel. The sweet and savory sauce pairs well with the rice. This is the single size with less eel.

A luxurious bowl generously topped with eel. The charcoal-grilled aroma and the rich sauce stimulate the appetite. This double size is recommended for those who want to fully enjoy the eel.

Thick fried tofu, a specialty of栃尾 (Tochio), Niigata Prefecture. Crispy on the outside, fluffy on the inside, with a rich soybean flavor. Served with green onions and bonito flakes.

Mochi dipped in soy sauce, grilled, and wrapped in nori seaweed. The fragrant soy sauce aroma and nori flavor are irresistible.

Spicy mentaiko (pollock roe). May be grilled or raw depending on the day, but perfect as a snack with drinks.

Whole dried sardines, concentrated in flavor and grilled. Can be eaten from head to tail, the bitterness and umami pair well with sake.

Crispy fried potatoes. A classic snack.

Deep-fried chopped octopus. The more you chew, the more the octopus flavor overflows.

Chikuwa (fish cake) deep-fried with a batter mixed with aonori (seaweed flakes). The aonori flavor is appetizing.

Mochi deep-fried and seasoned with soy sauce or dashi broth. Crispy on the outside, melty on the inside.

Deep-fried surimi (processed fish cake) as a classic snack. Strong umami, and the crispy batter pairs well with drinks.

Deep-fried ginkgo nuts sprinkled with salt. Enjoy the fluffy texture and unique flavor.

Fresh chicken tenderloin lightly boiled and dressed with wasabi soy sauce. Refreshing with a sharp wasabi aroma.

Tamagoyaki (rolled omelet) filled with plenty of dashi broth. Fluffy texture and the gentle dashi flavor permeates.

Simmered kombu (seaweed) seasoned with wasabi. A dish that goes well with both rice and drinks.

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

Dried stingray fin, grilled. Sweet and becomes more flavorful with chewing. Typically eaten with mayonnaise and chili pepper.

A simple appetizer of sliced kamaboko (fish cake) served with wasabi soy sauce. Enjoy the chewy texture of kamaboko and the fish flavor.

Cucumber seasoned with sesame oil and salt. So delicious you can't stop eating.

Chilled tofu topped with condiments and served with soy sauce. Refreshing and recommended as a starter.

Assortment of seasonal pickled vegetables. Perfect for cleansing the palate.

Fermented and salted squid innards. Rich umami and saltiness, pairs well with sake.

Well-chilled sliced tomatoes. Served with mayonnaise or salt. Refreshing.

Bacon with cartilage or stir-fried cartilage and bacon. The crunchy texture and salty bacon pair well with drinks.

Braised pork belly seared over an open flame. Enjoy the fragrant aroma and the sweetness of the rendered fat.

A combination of "Iburigakko" (smoked pickled radish) from Akita and cream cheese. The smoky aroma and rich cheese flavor are a perfect match.

Smoked Kinka Saba (Mackerel), a brand from Miyagi Prefecture. Fatty and rich in umami, the smoky aroma stimulates the appetite.

Finely sliced fluke fin (meat from the base of the fin) mixed with a spicy sauce and topped with a raw egg yolk. The sweetness of the fat and the spiciness of the sauce are a great match.

Salad using today's recommended vegetables.

A simple dish of freshly cooked rice topped with a raw egg and soy sauce. A Japanese soul food.

A dish of rice with tea or dashi broth poured over it. Eaten with toppings like nori, salmon, or plum, it's a light and refreshing meal.

Onigiri (rice ball) brushed with soy sauce and grilled. Crispy on the outside, fluffy on the inside.

A bowl of rice topped with grilled eel. Often a suitable size and price for finishing a meal.

A soup dish eaten during New Year's, etc. A gentle soup with mochi and vegetables. Seasonal limited menu.