Menu : Nihonkai Shouya

No excess fat, light and full of flavor

Fresh raw whitebait served with egg yolk and wasabi soy sauce

The extremely fresh sea squirt has a deep sweetness that becomes more pronounced the more you chew it. *The photo shows "fresh sea squirt sashimi."

A delicious dish of fatty seasonal Spanish mackerel, the flavor of which is enhanced by the mellow Saikyo miso.

The flavorful sakura shrimp and crunchy mitsuba root make a perfect pairing.

A fragrant delicacy from pure water. The skin is crisp and fragrant, and the meat is soft and tender.

This is a dish that highlights the deliciousness of firm seasonal eggplant.

The pleasant aroma and plump flesh are proof that it is in season. *The photo shows "Tenmame Yaki."

■A fresh fish platter perfect for one person: 850 yen ■Sea of Japan Wave platter (5 varieties): 1200 yen ■Dorabachi platter (8 varieties): 1800 yen *The Sea of Japan Wave platter and Dorabachi platter must be ordered for two or more people.

■Tuna cutlets "750 yen" (optional: dashi grated yam +150 yen, ground natto +50 yen, green onion and egg yolk +50 yen) ■Fresh raw oyster (1 piece) "250 yen" ■Marinated mackerel - a craftsman's pride and joy - "680 yen" ■Seasonal squid sashimi - with liver soy sauce - "650 yen" ■Today's namero "680 yen" ■Today's [sashimi] or [shellfish] = market price

[March/April] Roasted or boiled black-throat fish [May/June] Flying fish made [July/August] Special meuniere of the sole of the tongue [September/October] Torohata dried overnight (2 fish) [11/12] Month: Cold yellowtail sashimi or shabu shabu [January/February] Boiled snow crab from the beach

■Shrimp and crab tempura platter - served with seasonal vegetables - "1280 yen" ■Handmade crab cream Croquette (limited quantity) "700 yen" ■Garlic shrimp "750 yen" ■Crab miso shell grilled on a charcoal grill "800 yen" ■Shrimp and crab chawanmushi "550 yen" ■Deep-fried white shrimp "650 yen"

■ Seafood salad (special dressing that brings out the flavor of sashimi) "1280 yen" ■Snow crab Caesar salad (Caesar dressing) "1380 yen" ■Japanese-style refreshing salad (Japanese-style dressing) "780 yen" ■Freshly boiled broccoli - served with rich cream cheese sauce - "480 yen" ■Chilled green onion and salt tomato "550 yen"

■Grilled Atka mackerel from the northern seas "1,200 yen" ■Grilled seasonal shellfish (April to September: Live turban shellfish grilled in a jar "880 yen") (October to March: Grilled live North Sea scallops "800 yen") ■Stir-fried clams in white wine "680 yen" ■Grilled silver cod marinated in saikyo sauce "950 yen" ■Squid liver grilled on a ceramic platter "780 yen" ■Seared stewed conger eel - with thinly sliced cucumber - "780 yen" ■Seared Mehikari sea bream "500 yen"

■Assortment of 5 (chef's choice): 780 yen [single item] 1 skewer ■Thigh: 170 yen ■Heart: 170 yen ■Gizzard: 170 yen ■Neck innards: 170 yen ■Thigh meat: 170 yen ■Neck meat: 170 yen ■Skin: 170 yen

■Dosanko beef yukhoe (1,000 yen) ■Japanese black beef steak (100g) (1,980 yen) ■Grilled beef tongue (1,600 yen) ■Gyoza dumplings with wings (550 yen)

■Thick omelet (with Kujo leeks) "750 yen" ■Okinawa bitter melon chanpuru "780 yen" ■Tochio age egg smothered "580 yen" ■Manganji chili peppers in light dashi broth "550 yen"

■Deep-fried young chicken prepared like in a traditional restaurant "750 yen" ■Famous fried horse mackerel (2 pieces) "750 yen" ■Spring rolls with shrimp and shiso "580 yen" ■Chicken Nanban with plenty of tartar sauce "650 yen" ■Deep-fried horse mackerel "500 yen" ■Oyama Sensei's old croquettes "480 yen"

■Pork belly, tender and stewed "680 yen" ■Steamed clams in ginjo sake "1200 yen" ■Yanagi eel "880 yen" ■Tochioage with egg "580 yen" ■Shrimp and crab chawanmushi "550 yen" ■Today's fresh fish stew = market price

■Wasabi (Japanese sardine) - served with wasabi kelp and mountain and sea pickles - "580 yen" ■Pork and mushroom roe stir-fried with butter and ponzu sauce "580 yen" ■Grilled whelk and garlic "850 yen" ■Bite-sized cheese spring rolls "480 yen" ■Crispy!! Potato fry "650 yen" ■Sake kasu cream cheese "450 yen" ■Today's nuta "450 yen" ■Firefly squid pickled in Okinawa "450 yen" ■Stingray fin "500 yen" ■Chilled tomato with salt and green onion "550 yen" ■Edamame "380 yen" ■Lightly pickled cucumber and eggplant "450 yen"

■Five-tiered Izumo soba (grated nameko mushrooms, grated yam, bonito cucumber, tanuki, wild vegetables) ¥1,000 ■Stone-grilled Nagasaki sara udon ¥850 ■Sea of Japan salt Yakisoba (stir-fried noodles) ¥850 ■Japanese-style fried rice with small sardines and octopus ¥780 ■Dashi ochazuke (three toppings: salmon, mentaiko, and pickled plum) ¥450 ■ Onigiri (one of each: salmon, mentaiko, and pickled plum) ¥250 ■Shellfish soup ¥350 ■Akamoku soup ¥350 ■Fish soup (limited quantity) ¥350 ■Rice set (rice, miso soup, and pickles) ¥350

[Sushi] ■Premium Sushi (10 nigiri pieces, 1 roll Sushi, tamagoyaki) "3,200 yen" ■Premium Sushi (8 nigiri pieces, 1 roll Sushi) "1,980 yen" ■Regular Sushi (8 nigiri pieces) "1,380 yen" [Rice bowls] ■Original Seafood Bowl "1,380 yen" [Thin Sushi] ■Three kinds of thin rolls "600 yen" (You can choose any three types of thin rolls from the single items below, each in half size) [Single items] ■Negitoro "380 yen" ■Tekka "380 yen" ■Shrimp mayonnaise "380 yen" ■Umekyu "380 yen"

■ Warabimochi and vanilla ice cream "380 yen" ■ Shiratama Shingen ice cream "380 yen" ■ Black sesame ice cream with kinako "350 yen"