Yumeya Shinagawa

A high-grade tuna (Southern Bluefin Tuna) caught in the Southern Hemisphere. It has good fat content and is characterized by its rich umami and sweetness. Enjoyed as sashimi with wasabi soy sauce.

Tuna sashimi with a rich flavor and sweetness. Enjoy a melt-in-your-mouth texture.

Sashimi of Bluefin Tuna, known as the king of tuna. The exquisite balance of delicate fat and lean meat.

A white fish with a light and elegant flavor. It has a moderate chewiness and sweetness.

Natural sea bream has a firmer texture and a more fragrant aroma compared to farmed sea bream.

Sea bream sashimi where the skin is blanched to resemble a pine tree's bark. Enjoy the umami between the skin and the flesh.

A rich, fatty white fish. Enjoy its firm, chewy texture.

Considered the finest among the horse mackerel family. It is characterized by its good fat content and smooth texture.

A fish with a strong umami flavor from its lean meat. It is commonly enjoyed with condiments for a refreshing taste.

Fresh mackerel cured in vinegar. A harmonious blend of acidity and the rich flavor of mackerel fat.

A high-end white fish, representative of summer. It has a firm texture and a subtle yet deep umami.

A representative summer white fish. It has a refreshing taste with a hint of sweetness.

A fish also known as the king of white fish. Its translucent flesh has a light, subtly sweet flavor.

A type of Japanese sea bass, considered a high-end fish with richer fat and deeper flavor.

Young Amberjack. Lighter and fresher tasting than adult fish.

Young Amberjack (same as Shio-ko). A mild white fish that is easy to eat.

Boiled octopus cut into chunks. Characterized by its chewy texture and umami that is released with each bite.

Sashimi of large octopus (water octopus) caught in Hokkaido and other regions. Characterized by its fresh and tender texture.

Young Bluefin Tuna. Less fatty than adult fish, but offers a fine-textured, moist lean meat.

Spicy stir-fried chicken gizzards. Their unique chewy texture and spiciness pair well with beer.

A dish made by slowly simmering Japanese beef offal (motsu) in a miso-based broth until tender. It has a rich and deep flavor.

Croquette made with tomatoes. The exquisite combination of crispy fried coating and the sweet and sour taste of tomatoes.

Bitter melon (goya) stir-fried with miso. The richness of the miso balances the bitterness of the goya, stimulating the appetite.

Thick fried tofu from Tochio, Niigata Prefecture. Crispy on the outside, fluffy on the inside, with a rich soybean flavor.

Small ginger served with its leaves. Enjoy its refreshing spiciness by biting into it with miso.

Fried pike conger marinated in sweet and sour sauce. It's refreshing and brings out the umami of the pike conger.

Clams and summer vegetables simmered in dashi broth and chilled. A refreshing dish with vegetables and clams soaked in dashi.

Dried mackerel processed by wrapping in cellophane or similar material. Its umami is concentrated, and it releases a fragrant aroma when grilled.

An appetizer of seasonal new onions and chicken skin tossed with ponzu sauce. Enjoy the sweetness of the onions and the texture of the chicken skin.

Fried cod with aromatic vegetables and spices. Crispy on the outside and fluffy white meat inside.

A dish of large chunks of daikon radish and beef simmered together. The daikon absorbs the rich flavor of the beef.

Autumn eggplant stir-fried with butter. The richness of the butter enhances the sweetness of the eggplant.

Grilled Manganji chili peppers, a Kyoto vegetable. They have little spiciness and are thick and sweet.

A type of edamame with a unique fragrant aroma when boiled. It is characterized by its rich flavor and strong sweetness.

Stir-fried or deep-fried ginkgo nuts. Their slight bitterness and chewy texture pair well with sake.

Boiled cod milt served with ponzu sauce. A creamy and rich dish.

Tempura of cod milt. Crispy batter with a creamy, rich interior.

Deep-fried eggplant soaked in dashi broth. The eggplant absorbs the dashi, resulting in a juicy flavor.

Salt-grilled seasonal Pacific saury. It's fatty, fragrant, and a representative autumn delicacy.

House-made potato salad. A popular appetizer with a comforting, homemade taste.

Deep-fried rare white shrimp from Toyama Bay and other areas. Can be eaten with shells, offering sweetness and a fragrant taste.

Simple boiled edamame with salt. Enjoy the fluffy texture and the sweetness of the beans.

Grilled dried shishamo (smelt) with roe. Enjoy the popping texture of the eggs.

A dish of spring greens (nanohana) and red turnips mixed with vinegared miso. The slight bitterness and acidity pair well.

Vinegared miso dressing with seasonal firefly squid and sweet new onions. A dish to enjoy the flavors of spring.

Juicy deep-fried chicken thigh. Crispy on the outside and full of juices inside.

A classic dish of boiled firefly squid served with vinegared miso. The rich umami of the innards pairs perfectly with the acidity.

Vinegared mackerel served as a standalone dish, separate from the sashimi platter.

Grilled seasonal bamboo shoots with a sweet and savory glaze. Enjoy the crisp texture and the aroma of sansho leaves.

Sardines simmered with umeboshi (pickled plum). The sourness of the plum removes any fishy odor, and the bones become soft enough to eat.

Boiled fresh edamame. Enjoy a richer flavor and texture than frozen edamame.

Fried taro root. Crispy on the outside and creamy on the inside.

Simply grilled chicken thigh with coarse salt. Crispy skin and the direct flavor of the meat.

Boiled spinach soaked in dashi soy sauce. A small dish perfect for a refreshing palate cleanser.

A homemade satsuma-age (fried fish cake) made from grated horsefish paste and fried. Packed with the umami of the fish.