Tsuru Saru Izakaya

A mixed sashimi salad featuring slices of fresh raw fish. Served on a bed of crisp vegetables with a savory dressing.

Fresh slices of raw salmon served over a mix of salad greens. Typically accompanied by a Japanese-style dressing.

A fresh salad topped with shirauo (Japanese icefish). The small, translucent fish have a delicate texture that pairs well with crisp vegetables.

Creamy slices of ripe avocado served over fresh mixed greens. A rich and refreshing salad option.

A salad featuring shredded crab stick (surimi). Mixed with vegetables and often dressed with mayonnaise or a creamy dressing.

Chilled ramen noodles served with colorful toppings like ham, cucumber, egg, and crab stick. Tossed in a refreshing soy or sesame dressing.

Sushi topped with sea urchin (uni). Known for its creamy, custard-like texture and sweet, briny flavor.

Sushi featuring the fattiest part of the tuna belly. It has a melt-in-the-mouth texture and rich flavor.

Sushi topped with medium-fatty tuna. Balances the richness of the fat with the meaty flavor of the red flesh.

Minced fatty tuna mixed with green onions, served on sushi rice. Rich and savory.

Yellowtail sushi seasoned with Saikyo miso. A savory and slightly sweet variation.

Yellowtail sushi topped with spicy cod roe mayo (mentaiko) and likely seared. Creamy and savory.

Classic yellowtail sushi. The fish is smooth, buttery, and has a mild flavor.

Lean red tuna sushi. Firm texture with a clean, iron-rich taste.

Sweet shrimp sushi served raw. The shrimp has a delicate sweetness and a slightly sticky texture.

Sushi topped with the fin muscle of flounder. Crunchy, chewy texture with a rich, fatty flavor.

Striped jack sushi. A premium white fish with firm flesh and a refined, sweet flavor.

Gunkan-maki topped with salmon roe. The eggs pop in the mouth, releasing a salty, briny juice.

Surf clam sushi. The clam is blanched, with a firm yet tender texture and mild sweetness.

Sushi topped with grilled freshwater eel, glazed with a sweet soy-based sauce.

Boiled shrimp sushi. A classic sushi item with a firm texture and mild sweetness.

Sushi topped with the fatty belly portion of salmon. Rich, oily, and melt-in-the-mouth.

Fatty salmon belly sushi that has been lightly seared. The heat brings out the oils and adds a smoky aroma.

Scallop sushi topped with spicy cod roe mayo (mentaiko). Sweet scallop meets savory, creamy topping.

Raw scallop sushi. Soft and creamy with a distinct natural sweetness.

Octopus sushi. The octopus is boiled and sliced, offering a chewy texture and clean taste.

Salmon sushi topped with spicy cod roe mayo. A popular variation that is creamy and savory.

Classic raw salmon sushi. Soft, orange flesh with a rich flavor.

Squid sushi. Firm and slightly crunchy with a creamy, sweet aftertaste.

Mackerel sushi, usually cured with vinegar. Rich, oily fish with a strong, savory flavor.

Crab stick sushi. A mild and accessible option made from surimi.

Sweet rolled egg omelet served on sushi rice. A traditional finisher for a sushi meal.

Sushi topped with shrimp roe. Tiny crunchy eggs with a mild salty flavor.

Sweet shrimp sushi topped with spicy cod roe mayo.

Flounder fin sushi topped with spicy cod roe mayo.

Red seabream sushi. A prized white fish with a clean, delicate flavor and firm texture.

Fatty salmon sushi flavored with Saikyo miso.

Fatty salmon sushi topped with spicy cod roe mayo.

Seared salmon sushi. The searing process adds a smoky flavor to the rich fish.

Salmon sushi seasoned with Saikyo miso.

A classic inside-out roll with crab stick, avocado, and cucumber. Often topped with roe or sesame seeds.

Sushi roll filled or topped with fresh salmon.

Sushi roll featuring grilled freshwater eel and sweet glaze.

Salmon roll with a spicy mayo kick. Creamy and flavorful.

Tuna roll seasoned with spicy sauce. Offers a rich tuna flavor with a spicy finish.

Sushi roll filled with crispy shrimp tempura.

Yellowtail roll with spicy seasoning. Rich fish balanced by heat.

Sushi roll combining salmon and cream cheese.

Salmon roll with crispy elements, likely tempura flakes.

Sushi roll filled with deep-fried soft shell crab. Savory and crunchy.

Grilled pork belly skewers seasoned with salt. Rich, fatty, and savory.

Grilled chicken liver skewers seasoned with salt. Creamy texture with a distinct rich flavor.

Grilled chicken gizzard skewers seasoned with salt. Known for their firm and crunchy texture.

Grilled chicken heart skewers seasoned with salt. Tender yet firm with a rich flavor.

Grilled chicken tail skewers. A fatty and juicy cut seasoned with salt.

Grilled chicken skin skewers seasoned with salt. Crispy on the outside and chewy inside.

Grilled chicken tendon skewers seasoned with salt. Chewy and gelatinous texture.

Grilled chicken wings seasoned with salt. Juicy meat with crispy skin.

Classic grilled chicken skewers seasoned with salt. Simple and savory.

Quail eggs, likely fried or grilled on a skewer. Bite-sized and creamy.

Grilled okra skewers. Lightly charred with a unique texture.

Grilled shiitake mushroom skewers. Earthy and savory.

Grilled meat skewers glazed with sweet teriyaki sauce.

Grilled chicken skewers glazed with sweet teriyaki sauce.

Grilled chicken cartilage (nankotsu) with teriyaki sauce. Crunchy texture.

Grilled pork skewers seasoned with salt.

Grilled pork skewers glazed with teriyaki sauce.

Grilled asparagus spears.

Grilled garlic cloves. Soft and mellow flavor.

Breaded pork cutlet simmered in dashi broth with eggs and onions. Savory and comforting.

Shrimp deep-fried in a light, crispy batter. Served with tempura dipping sauce.

Assorted fried items including pork, shrimp, and shishamo.

Squid fried in tempura batter. Crispy outside and chewy inside.

Breaded and deep-fried pork cutlet. Served with shredded cabbage and tonkatsu sauce.

Whiting fish fried in tempura batter. Light and flaky white fish.

Breaded and deep-fried oysters. Crispy coating with a juicy, briny interior.

Assorted vegetables deep-fried in tempura batter.

Skewered meat and vegetables, breaded and deep-fried.

Deep-fried Japanese icefish. Crispy and delicate snack.

Deep-fried whiting fish.

Deep-fried squid beaks. Chewy texture and savory flavor.

Fried chicken cartilage. Crunchy and addictive snack.

Japanese-style fried chicken chunks. Marinated in soy sauce, ginger, and garlic before frying.

Deep-fried chicken wings, typically seasoned with a savory glaze or spices.

Saltwater eel deep-fried in tempura batter. Soft texture and mild flavor.

Breaded and deep-fried shrimp.

Deep-fried smelt fish with roe inside.

Fried squid cartilage. Chewy and crispy.

Onion tempura. Sweet onions fried in crispy batter.

Shiitake mushrooms fried in tempura batter.

Deep-fried small shrimp. Crunchy and eaten whole.

Freshwater eel grilled with salt. Highlights the natural flavor of the eel without the heavy sauce.

Grilled freshwater eel glazed with sweet soy-based teriyaki sauce.

Grilled collar of yellowtail fish seasoned with salt. Rich, fatty, and very tender meat.

Grilled beef glazed with sweet teriyaki sauce.

Grilled squid seasoned with salt. Firm texture and smoky flavor.

Grilled salmon fillet seasoned with salt.

Grilled mackerel fillet seasoned with salt. Simple and savory.

Grilled smelt fish. Eaten whole including the roe inside.

Grilled beef tongue. Chewy yet tender texture with savory flavor.

Japanese coarse-ground sausages. Juicy and smoky.

Grilled tofu dish.

Grilled fish, likely grouper.

Grilled pork seasoned with salt.

Grilled pork glazed with teriyaki sauce.

Mixed seafood cooked teppanyaki style on an iron griddle.

Fish steak grilled on a teppan. Served with savory sauce.

Beef tongue stir-fried with garlic and butter. Rich and aromatic.

Enoki mushrooms sautéed with butter. A simple, savory side dish.

Stir-fried pork liver with garlic chives (nira). A hearty and stamina-boosting dish.

Baby octopus stir-fried with kimchi. Spicy and chewy.

Japanese-style stir-fried vegetables. Crisp and savory.