Tokishirazu shinagawa

Two appetizers to start your meal. This dish features Miyagi ark clams and thick-cooked egg with Tanba chicken, offering delicate flavors and textures.

A selection of five types of fresh seafood, carefully chosen from the day's catch. Enjoy the unique umami and melt-in-your-mouth texture of each fish.

A visually stunning dish made with fresh Ise lobster coated in five-color arare (rice crackers) and deep-fried. Inside the crispy coating, you'll find plump lobster, complemented by a gentle soy milk and pumpkin sauce that enhances the natural flavors.

Fresh squid innards (goro) and several types of mushrooms are wrapped in foil and steamed or baked to a fragrant finish. The rich umami of the squid and the aroma of the mushrooms are concentrated, with a homemade spicy miso sauce adding a kick that pairs well with both rice and sake.

This is roast beef made from high-quality Japanese wagyu ribeye, carefully and slowly cooked at a low temperature. It is moist, tender, and packed with the natural flavor of the meat. The accompanying wasabi sauce further enhances the rich flavor of the wagyu.

This dish is made with generous amounts of snow crab meat, topped with our special homemade tartar sauce and baked. The sweetness of the crab and the richness of the tartar sauce are exquisitely balanced, and the fragrant baked finish whets the appetite.

Our signature Uni Cream Croquette is a creative dish featuring a creamy béchamel sauce generously made with rich sea urchin, wrapped in thin noodles (like somen) and deep-fried. It offers a crispy exterior, a creamy interior, and a rich sea urchin flavor that fills your mouth.

A dish with a generous topping of glistening ikura, carefully marinated in Hokkaido soy sauce, served over rice. The popping texture and rich umami of the ikura burst in your mouth. While the standard portion is ample, you can upgrade to "Overflowing Ikura" for an additional charge.