Izakaya Shun no Umaimon Tokyo Osodon Aomonoyokocho

Fresh raw tuna landed at Shiogama Port, Miyagi Prefecture. Characterized by its rich umami and melt-in-your-mouth texture. Please enjoy with wasabi soy sauce.

Firefly squid from Toyama Bay, known for its plump texture and rich liver umami. A seasonal taste that evokes the arrival of spring.

Seasonal fatty yellowtail caught before spawning. Called 'sakura-buri' because it is caught during the cherry blossom season, it offers a refined sweetness of its fat.

Freshly line-caught Striped Jack (Shima-aji). A premium fish characterized by its moderate fat content and firm, chewy texture.

Prized Red Sea Bream, line-caught. It has a delicate yet rich umami and sweetness, with a firm, springy texture.

Fresh bonito from Kagoshima Prefecture. It has a robust flavor with a hint of iron and a refreshing aftertaste.

A platter of 5 types of today's recommended fresh fish, 2 slices each. Ideal for those who want to compare the tastes of various fish.

A platter with 3 types of carefully selected fresh fish, 2 slices each. Recommended for small groups or those who want to enjoy a variety of tastes.

A Japanese rolled omelet, baked until fluffy and infused with plenty of dashi broth. A juicy and gentle flavor fills your mouth.

A rolled omelet filled with mentai (spicy pollack roe) and cream cheese. The saltiness of the mentai and the richness of the cheese perfectly complement the sweetness of the egg.

A rolled omelet with grilled eel in the center. A luxurious dish combining fragrant eel and fluffy egg.

A hot pot dish with seasonal firefly squid, spring vegetables, and homemade kiritanpo (pounded rice wrapped around a stick and grilled). Enjoy udon at the end with the soup infused with the flavors of the ingredients.

A skewer of crisp lettuce wrapped in pork and grilled. The freshness of the lettuce and the fat of the pork are a great match, making it refreshing.

A skewer of flavorful chives wrapped in pork. The aroma of chives and the richness of pork are appetizing.

A skewer of cherry tomatoes wrapped in pork and grilled. The sweetness and acidity of the cooked tomatoes are a perfect match with the juicy pork.

A gibier dish of bone-in pork belly from Hokkaido's Ezo deer, grilled over charcoal until fragrant. Enjoy the robust meat flavor and wild aroma.

Charcoal-grilled chicken gizzard. Known for its unique crunchy texture, it's a perfect accompaniment to drinks.

Charcoal-grilled chicken neck (seseri). This part of the chicken moves a lot, so the meat is firm and bursts with flavor as you chew.

The restaurant's special homemade chicken meatball. It has a fluffy texture with crunchy cartilage and other accents, enhanced by the smoky aroma of charcoal grilling.

Top-grade A5 Wagyu beef lightly seared and seasoned with a sweet and savory sukiyaki-style sauce. Enjoy it with an egg to enhance the meat's sweetness.

A5 rank Wagyu beef, lightly seared on the surface, thinly sliced, and served with a refreshing ponzu sauce. Enjoy the melt-in-your-mouth richness of the fat in a light and refreshing way.

Simply grilled sweet white asparagus. Its slight bitterness and unique aroma evoke spring.

Grilled large shishito peppers, which are less spicy and sweet. Enjoy the fragrant char and the natural flavor of the ingredients.

A thick 'Tochio no Aburaage' (fried tofu pouch) from Niigata, stuffed with natto and grilled until golden brown. The crispy exterior and the flavor of natto are a great combination.

A local dish from Akita made by grilling kiritanpo (a type of pounded rice cake) with a sweet miso glaze. The fragrant miso aroma is appetizing.

Miso dengaku made with Kyoto's specialty raw fu (wheat gluten) with a chewy texture. A dish harmonizing a refined taste with the richness of miso.

An assortment of appetizers made with seasonal ingredients. Perfect for those who want to enjoy a variety of tastes in small portions.

A dish made by mixing 'fukinoto' (butterbur sprouts), a taste of early spring, with miso. Its slight bitterness and the sweet and salty miso pair well with sake.

Dried firefly squid, whole, with concentrated umami. The richer the flavor of the innards, the more you chew. Lightly grilling it is recommended.

A platter featuring various egg dishes, or an egg-centric meal. A must-try for egg lovers.

A steak made from thick-cut sweet spring cabbage. The garlic butter and 'shuto' (fermented fish guts) sauce add richness and saltiness, making it a dish that pairs well with drinks.

Young ginger harvested with its leaves still attached. Characterized by its tender spiciness with few fibers, it is eaten as is with miso.

A colorful platter of fresh vegetables. Enjoy the natural flavors of the vegetables simply with miso or salt.

A Hakata regional dish of pork and beef offal, blanched and mixed with ponzu sauce. A chewy textured appetizer with a refreshing taste.

A thin, crispy pizza generously topped with fragrant seaweed. The crispy crust and seaweed flavor, while Japanese, pair well with cheese.

An appetizer combining sweet Tanba black beans and cream cheese. The balance between the sweetness of the black beans and the tanginess of the cheese is exquisite, pairing well with wine or sake.

A rich appetizer made with cheese, 'kanzuri' (a fermented condiment from Niigata), and 'shuto' (fermented fish guts). The sharp spiciness and saltiness enhance the mellowness of the cheese.

A fisherman's dish made by pounding fresh fish (like horse mackerel) with seasonings such as miso, green onions, and ginger until it becomes sticky. Its rich flavor is perfect with sake.

A delicacy of shark cartilage mixed with plum paste. Its crunchy texture and the sourness of the plum create a refreshing and addictive appetizer.

A dish of grilled eel and cucumber (uzaku) topped with grated yam. A luxurious dish where the fragrant eel, refreshing vinegared dish, and the texture of grated yam come together.

Thinly sliced karasumi (cured mullet roe) served with slices of daikon radish. The intense saltiness of the karasumi and the freshness of the daikon radish are a perfect match.

Pork belly simmered slowly for a long time in a sweet and savory soy sauce-based sauce. It's so tender it falls apart with chopsticks and is characterized by the melt-in-your-mouth richness of the fat.

A dish of tenderly simmered meat and tofu. The red version is seasoned with chili peppers and spicy miso for a spicy flavor.

A dish of tenderly simmered meat and tofu. The white version has a gentle flavor based on dashi and salt.

A luxurious dish of fragrant grilled eel served over rice, cooked in a clay pot to order. The flavor permeates every grain of rice.

A clay pot rice dish generously made with plump oysters. The rich oyster extract permeates the rice, allowing you to enjoy the aroma of the sea.

A clay pot rice dish made with seasonal young firefly squid. It has a spring-like flavor with the umami of the firefly squid and accents of ginger and other seasonings.

Tofu coated in potato starch, deep-fried, and then simmered in dashi broth. Crispy on the outside, melt-in-your-mouth on the inside, and infused with a gentle dashi flavor.

A dish made by wrapping cheese in a chewy dough made from mashed potatoes, then deep-frying it. Popular for its melting cheese and chewy texture.

A dish of whole new potatoes, lightly fried. Enjoy the fluffy texture and the natural sweetness of the potatoes.

Young sweetfish deep-fried whole. The bones are soft enough to eat, and the slightly bitter taste of the internal organs offers an adult flavor.

A dish of sweet baby corn, deep-fried. Enjoy the crispy batter, the texture of the corn, and its sweetness.

Isobe-age (seaweed-battered) deep-fried cheese. The flavor of the seaweed and the melting cheese are a perfect match.

A tempura dish where white fish is rolled with plum paste and perilla leaves (shiso), then fried. The sourness of the plum and the aroma of shiso enhance the delicate flavor of the white fish.

Natto (fermented soybeans) wrapped in nori seaweed and deep-fried. Frying enhances the natto's umami, offering a unique flavor and crispy texture.

Tempura of Yanaka ginger wrapped in pork. The refreshing spiciness of the ginger and the richness of the pork fat are a great match, making it refreshing.

Tempura of 'fukinoto' (butterbur sprouts), a spring mountain vegetable. Characterized by its unique bitterness and aroma, it's best enjoyed with salt to feel the arrival of spring.

Tender daikon radish simmered in dashi broth until the flavor permeates the inside. A classic oden ingredient with a gentle taste.

A hard-boiled egg simmered slowly in dashi broth. The yolk is infused with the dashi flavor, offering a comforting taste.

A fluffy, large hanpen (fish cake) made from ground white fish mixed with grated yam. It melts in your mouth.

Chikuwa (grilled fish cake) made from ground fish paste, simmered in oden broth. Characterized by its fragrant skin and elastic texture.

Plump and chewy konjac. Low in calories and absorbs flavor well, it's an essential ingredient for oden.

A local Tokyo oden ingredient made from chewy kneaded flour. It has a chewy texture and absorbs broth well.

Beef tendon simmered until tender. The rich beef flavor melts into the broth, offering a melt-in-your-mouth texture.

A platter of 5 recommended oden ingredients. Recommended when you can't decide or want to try various flavors.

A type of kamaboko (fish cake) made by deep-frying ground fish paste. Packed with fish flavor, it pairs well with oden broth.

A classic oden ingredient: a fried tofu pouch stuffed with mochi. The broth-soaked tofu and the soft, melted mochi are exquisite together.

A stir-fried dish of komatsuna (Japanese mustard spinach), oysters, and kuzu-kiri (noodles made from starch). The umami of the oysters permeates the vegetables and kuzu-kiri, allowing you to enjoy the difference in textures.

An omelet generously filled with chives. The aroma of chives and the gentle sweetness of the eggs create a perfect, home-style flavor.

A dish of new potatoes stir-fried with flavorful yuzu pepper. The sharp spiciness and the aroma of yuzu are appetizing.

A thin roll sushi with natto wrapped in nori seaweed and vinegared rice. A classic finishing dish for natto lovers.

A thin roll sushi (Tekka Maki) made with fresh tuna's red meat. Simple yet the tuna's umami is clearly felt.

A refreshing thin roll sushi with plum paste. The sourness refreshes your palate.

A sushi roll combining fatty tuna (toro) and pickled daikon radish. The rich fat of the toro and the crunchy texture and saltiness of the daikon radish are a perfect match.

A thin roll sushi with chopped stem wasabi. Its pungent spiciness and crisp texture make it an adult taste.

A platter of 5 types of sushi chosen by the chef. Enjoy the seasonal flavors selected by our sushi master.

A thin roll sushi made with fragrant nama-shichimi. A dish with a pleasant spiciness and rich flavor.

Onigiri brushed with soy sauce and grilled over charcoal until fragrant. Crispy on the outside, fluffy on the inside, with the aroma of burnt soy sauce whetting your appetite.

A daily changing risotto made with the chef's whim. A Western-style finale using the day's ingredients.

A clear soup with a refined dashi broth. A comforting bowl to finish your meal or cleanse your palate.

Ramen with a rich Paitan (white broth) soup. The rich soup clings to the noodles, making it a perfect way to finish your meal.

A simple onigiri with umeboshi (pickled plum). Its sourness makes it a refreshing choice.

Onigiri filled with spicy mentai (pollack roe). It pairs perfectly with rice and is very satisfying.

Plain white rice made with Koshihikari rice from Kusu, Oita Prefecture. The grains are distinct, and you can taste the sweetness as you chew.

Pasta with a rich cream sauce made with eggs, cheese, and bacon. Creamy and flavorful.

Onigiri luxuriously made with salmon roe. The popping texture and the saltiness of the salmon roe pair well with the rice.

A luxurious bowl overflowing with fresh seafood. A decadent dish where you can enjoy various seafood at once.

Oyster Peperoncino with garlic and chili. The oyster's umami infuses the oil, creating a flavorful dish.

Homemade gelato kneaded to order. Enjoy the smooth texture and fresh flavor that only freshly made can offer.