Menu : Shinjuku Gyoen Icchoume

This dish is made with plenty of seasonal ingredients and has a seasonal feel. It goes very well with Ochazuke（boiled rice with tea）at the end. Please try it this spring!

Hiroshima's brand of Spanish mackerel, "Sawaraider." It has a very good fat content, and we've heard a lot of people say that they've never tasted a Spanish mackerel like this before! (^-^)

Enjoy the ``sake lees wasabi'' made in-house using sake lees from Yamanashi famous brewers (such as Shichiken), topped with cream cheese and wrapped in Korean seaweed.

The liver of Akatori, a branded bird from Hiroshima, is cooked at a low temperature until it becomes melty. Enjoy with spinach as a side dish. Pair it with Kikuhime's Yamahai Junmai. It's a divine pairing when served warm!

This namero is made from Pacific Atka mackerel caught in Funka Bay, Hokkaido. It remains fresh and has no odor, and the fat from the Atka mackerel spreads throughout your mouth as the delicious flavor of the namero. The recommended pairing is "Shirotsyutare Miracle 77" (Takenotsyu Brewery, Yamagata). It has a bold flavor, but the clean aftertaste derived from the Gassan water system goes very well with the namero.

The most popular Small dish dish on the menu: This dish is marinated in rare salmon soy sauce from Shibetsu, Hokkaido, and has an irresistible deep flavor.

This is a classic Hokkaido delicacy. It's a cute treat that can be served on rice or as a snack to go with alcohol.

We will bring you freshly boiled piping hot soybeans. Edamame is the perfect companion to beer or highballs! This is a speed menu item, so we can serve it quickly.

A luxurious cold tofu topped with dried salmon from Shibetsu, Hokkaido. Enjoy with spring onions and aromatic ginger.

This delicacy is made by pickling whelks from Hokkaido in wasabi. It has a refreshing spiciness that hits your nose. Try pairing it with a [Soushu] type of sake.

Lightly pickled cucumbers are a standard pickle.

The veranda part of the golden flounder is seasoned in the style of Korean Cuisine yukhoe.

Our proud "unfrozen raw bluefin tuna" is pounded and mixed with pickled daikon radish. Feel the high-quality fat and flavor of domestic raw bluefin tuna with your brain.

To be honest, it's not homemade, but the owner, a salted fish lover, thinks it's the most delicious salted fish he's ever had. It's shipped from Kushiro, Hokkaido. If you like salted fish, you should definitely try it!

2 servings 3,630 yen 3 servings 4,038 yen 4 servings 6,490 yen 5 servings 7,678 yen The photo is for illustrative purposes only. The contents of the sashimi platter will change depending on the weather, fishing conditions, etc.

2 servings 2,178 yen 3 servings 2,970 yen 4 servings 3,850 yen 5 servings 4,620 yen The photo is for illustrative purposes only. The contents of the sashimi platter will change depending on the weather, fishing conditions, etc.

This is domestically produced fresh bluefin tuna. This is our signature product, so the cost rate is 60%!! This is the kind of fresh bluefin tuna that is served at high-end Sushi restaurants. Please enjoy the guaranteed quality. Recommended pairings: [Soushu] Kurumazaka Honjozo Ginjo sake that goes well with fish, from 680 yen for six scoops [Soushu] Chitosetsuru Namara Chokara, from 600 yen for six scoops

This is sashimi made from scallops from the Okhotsk Sea in Hokkaido. With a little soy sauce, you can enjoy the gentle sweetness of the scallops.

This hairy crab is shipped directly from Nemuro, Hokkaido. It is boiled in salt and then peeled. Recommended pairing: [Soushu] Chitosetsuru Super Spicy

*The photo shows the (large) size. This hairy crab is shipped directly from Nemuro, Hokkaido. It is boiled in salt and then peeled. Recommended pairing: [Soushu] Chitosetsuru Super Spicy

*The photo shows the (large) size. This hairy crab is shipped directly from Nemuro, Hokkaido. It is boiled in salt and then peeled. Recommended pairing: [Soushu] Chitosetsuru Super Spicy

The price is usually between 499 yen and 660 yen per piece. It may vary depending on the stock situation.

The price is usually between 499 yen and 660 yen per piece. It may vary depending on the stock situation.

The price for raw Oyster and grilled Oyster will be an additional 30 yen.

4 pieces 438 yen 6 pieces 595 yen 8 pieces 748 yen Additional...100 yen each

one person

One fish…1,628 yen Half body…928 yen

Four bottles...438 yen Six bottles...638 yen

One fish

It is written as ``under-ice fish'' and read as komai. It's the best when grilled with Hokkaido white fish and eaten with shichimi mayo!

This is Zangi from Kushiro, the birthplace of Zangi. It is thoroughly seasoned with ginger, garlic, and salmonbushi soy sauce before being fried.

Two pieces...462 yen Three pieces...693 yen

1 piece 363 yen

This is the finest Kamameshi (rice cooked in a pot) cooked with Hokkaido Yumepirika salmon roe. Regular salmon roe (20g) 1,518 yen 1.5 times salmon roe (30g) 1,848 yen 2 times salmon roe (40g) 2,178 yen

This is the finest Kamameshi (rice cooked in a pot) cooked with Yumepirika from Hokkaido.

This is the finest Kamameshi (rice cooked in a pot) cooked with Yumepirika from Hokkaido.

This is the finest Kamameshi (rice cooked in a pot) cooked with Yumepirika from Hokkaido.

This is the finest Kamameshi (rice cooked in a pot) cooked with Yumepirika from Hokkaido.

This is the finest Kamameshi (rice cooked in a pot) cooked with Yumepirika from Hokkaido.

Sea bream rice

one

Four pieces