Tsunematsu Kyuzo

A smooth dish made by steaming eggs and dashi broth. As an 'adult' version, it is topped with luxurious ingredients and seasoned richly to pair with alcohol. It has a smooth texture and can be enjoyed as an appetizer.

Fresh sea urchin from Hokkaido. Characterized by its rich sweetness and melt-in-your-mouth texture. Enjoy the natural flavor as is, or with a little soy sauce.

Sashimi of natural bluefin tuna from Akkeshi, Hokkaido. Enjoy the rich umami of the fatty tuna and the moist texture unique to raw tuna. Pairs exceptionally well with sake.

Sashimi of blackthroat seaperch caught in Tokyo Bay (Edomae). Searing the skin side adds a fragrant aroma and enhances the richness of the fat. Recommended with wasabi soy sauce.

Sashimi of Bigfin Reef Squid, known as the 'king of squid'. It is thick, has a strong sweetness, and a sticky texture. Enjoy simply with soy sauce.

Fresh Atlantic cod milt (testicles) blanched and seasoned with ponzu sauce. The creamy, rich flavor pairs well with the refreshing acidity of the ponzu. A winter delicacy.

A dish featuring cod milt, lightly seared for a fragrant finish, topped with a flavorful maitake mushroom sauce. Enjoy the melt-in-your-mouth texture of the cod milt and the rich flavor of the mushrooms. A creative dish that pairs well with drinks.

A Western-style appetizer of plump shrimp and cheese tossed in basil sauce. Characterized by the refreshing aroma of basil and the richness of cheese. Pairs well with wine and beer.

A warm dish featuring firm and sticky Ebi-imo (a type of taro) topped with a thickened dashi broth (an) containing mushrooms. Enjoy its gentle flavor and fluffy texture.

A traditional dish of fatty silver cod marinated in sweet Saikyo miso and then grilled. The aroma of the miso and the sweetness of the fish's fat are exquisite. Pairs well with sake and rice.

Grilled silver salmon belly (harasu). This is the fatty part, similar to 'toro' in tuna, and is very rich and juicy. The skin is grilled to a crisp, making it an ideal accompaniment to drinks.

A dish featuring thick shiitake mushrooms stuffed with or combined with meat. The umami of the shiitake and the juiciness of the meat fill your mouth. A dish that becomes more flavorful with each chew.

Roasted duck breast, finished to be tender. Enjoy the rich umami and sweet fat characteristic of duck. Served sliced.

An adult salad using chrysanthemum with its unique aroma and wasabi greens with a pungent spiciness. With a refreshing dressing, it's perfect as a palate cleanser or appetizer.

A dish of abalone-like chewy mushrooms (awabi mushroom) mixed with a fragrant miso containing walnuts. Enjoy the texture and the rich flavor of the miso.

Thinly sliced fresh mushrooms, seasoned with olive oil and salt. You can directly taste the elegant aroma and texture of the mushrooms.

An appetizer combining katsuo no shuto (bonito guts salt-cured) with cream cheese. The saltiness of the cured guts and the mellowness of the cheese are a perfect match, making it a dish that pairs well with sake and wine.

A delicacy of chewy whelk seasoned with wasabi. Characterized by its crunchy texture and the spiciness of wasabi, it is perfect as a snack with drinks.

Sashimi of filefish, a white-fleshed fish, served with its rich liver. When the mild flesh is coated with the liver, you can enjoy a rich and creamy flavor.

Sashimi of striped jack (shima-aji), a prized fish. Characterized by its moderate fat content, firm texture, and elegant umami.

Sashimi of hairtail caught by handline in Chiba Prefecture. By searing the skin side, the fat between the skin and flesh melts out, adding a fragrant aroma.

Sashimi of the pyloric part of the striped mullet's stomach, known as the 'navel'. It is a rare cut, with only one per fish, and has a unique, gizzard-like chewy texture.

A dish of fresh Atlantic cod milt from Hokkaido, served with ponzu sauce. Made with special ingredients, its rich and creamy flavor fills your mouth.

Matsumae-yaki is white cod milt grilled on kelp. The kelp's umami transfers to the cod milt, and grilling enhances its fragrance and richness, making it a luxurious dish.

An elegant steamed dish made with dashi broth and eggs. This is a special menu item, prepared with more attention to ingredients and seasoning than usual, designed to pair well with alcoholic beverages.

Tempura of Spanish mackerel (Sawara) cut into pieces and coated in batter. The flesh is fluffy and tender, creating a delightful contrast with the crispy batter. Enjoy with salt or tentsuyu (tempura dipping sauce).

Smoked mackerel with a rich flavor. The smoky aroma is appetizing, and you can enjoy the concentrated umami of the mackerel. Pairs well with whiskey and sake.

Daikon radish slowly simmered in dashi broth with sake lees. It is so tender it can be cut with chopsticks, and the umami of the broth and the flavor of the sake lees have permeated it thoroughly.

A dish of chewy konjac simmered in oden broth. While healthy, it is well-seasoned and offers a unique texture.

Ganmodoki (fried tofu mixture) with vegetables mixed in. The sponge-like texture absorbs plenty of broth, and when you bite into it, juicy umami overflows.

A fried fish cake made with ground fish mixed with vegetables. Characterized by the sweetness of the vegetables and the umami of the fish paste, it is a standard oden ingredient.

A soft-boiled egg with a melty yolk, served in Oden. The rich yolk and sake lees broth create a perfect pairing with a mellow flavor.

Konjac processed into noodle form. Plenty of broth clings to the multiple strands, offering a smooth and slippery texture.

Thickly sliced and deep-fried tofu. The outer skin is fragrant, while the inner tofu is soft and absorbs broth, giving it a substantial feel.

A white, fluffy fish cake made from white fish paste and yam. It has a marshmallow-like soft texture and a gentle sweetness.

A platter of recommended Oden ingredients chosen by the owner. Perfect for when you can't decide or want to try a variety of items in small portions.

An elegant appetizer where potato salad infused with gorgonzola cheese is wrapped in prosciutto. The richness of the cheese and the saltiness of the prosciutto pair well with wine.

A dish of chewy whelk seasoned with wasabi. The pleasant spiciness of wasabi that tingles your nose makes it a popular quick appetizer.

Salt-cured mackerel made by fermenting fresh mackerel. It has a strong umami and saltiness, making it the perfect accompaniment to sake. Enjoy it little by little.

Ohitashi (blanched greens) made with 'kanjime spinach' (spinach sweetened by winter cold), fragrant yellow chives, and mushrooms. The refreshing dashi flavor enhances the sweetness of the vegetables.

Thinly sliced lotus root chips. The spicy flavor is subtly pungent, and the crispy texture can be enjoyed like a snack.

A tuna salad made from natural bonito, not canned. A luxurious salad where the fish's umami can be fully appreciated.

Simmered squid tentacles in a sweet and savory sauce. The flavor deepens with each chew, and the texture is also enjoyable.

Thinly sliced mushrooms topped with plenty of freshly shaved fluffy cheese, served as carpaccio. Enjoy the richness of the cheese and the aroma of the mushrooms.

A rich appetizer combining bonito salt-cured guts and cream cheese. A combination of fermented foods that pairs exceptionally well with alcohol.

A dish of yellowtail flounder 'engawa' (fin muscle) with a rich, fatty texture, seasoned with a Korean-style yukke sauce. Characterized by its chewy texture and spicy seasoning.

A simple salad of thinly sliced onions. It is refreshing and perfect as a palate cleanser between rich dishes.

A specialty of Shimane Prefecture, made from ground fish paste mixed with chili peppers and coated in breadcrumbs, then fried. It is a spicy and crispy snack.

A salad made with fresh chrysanthemum greens. A refreshing dish for adults, allowing you to enjoy the unique bitterness and aroma of chrysanthemum.

Juicily grilled roasted duck breast. The umami of the duck meat is concentrated, and it has a moist texture.

Boiled bean sprouts topped with a spicy, tantanmen-style meat miso and sauce. The crisp texture and spiciness stimulate the appetite.

Dried beef jerky. The more you chew, the more the rich beef umami is released, making it an addictive snack.

A large piece of daikon radish simmered in sake lees broth. A classic oden ingredient, it is tenderly cooked and has a gentle sweetness.

A simmered egg finished with a melty, soft-boiled yolk. When eaten with sake lees broth, it has a creamy and rich flavor.

A fried fish cake made from ground fish. It is packed with fish umami and becomes fluffy as it absorbs oden broth.

A large, donut-shaped wheat gluten (fu). It absorbs plenty of dashi broth, offering a melt-in-your-mouth texture and juicy flavor.

Oden with shumai (dumplings) packed with the umami of meat. The wrappers are soft and melt-in-your-mouth, and the meat juices and dashi broth mix together.

A standard ingredient made from fried fish paste in a stick shape. It has an elastic texture and the flavor of fish.

A deep-fried tofu mixture with vegetables. The broth has permeated thoroughly, and when you bite into it, the juicy umami spreads out.

A giant deep-fried tofu from the Togi region of Niigata Prefecture. It is thick and satisfying, and absorbs oden broth well, making it juicy.

A white and fluffy fish paste. It is characterized by its soft texture that melts in your mouth.

A local Tokyo ingredient made from kneaded wheat flour. It has a chewy texture and provides a satisfying carbohydrate experience.

Konjac noodles. They are bundled together, and the soup clings to the noodles as you bring them to your mouth. They have a springy texture.

A low-calorie, healthy, standard ingredient. Characterized by its elastic texture and the absorbed dashi flavor.

A platter of 3 recommended Oden ingredients.

A platter of 5 recommended Oden ingredients. Recommended for those who want to enjoy various flavors.

A set that allows you to enjoy three types of sake recommended by the owner in small portions. You can compare the different flavors and find your favorite.

Sake from Shimane Prefecture. A limited brew, this Junmai sake has a good balance of rice umami and acidity.

Sake from Okayama Prefecture. Made with traditional methods, it is characterized by its powerful and crisp taste.

A popular sake from Chiba Prefecture, 'Kankiku'. It is popular for its fruity and juicy flavor.

Sake from a historic brewery in Tottori Prefecture. Made with a focus on rice cultivation, it is a robust and flavorful sake that is also suitable for warming.

Sake from Kochi Prefecture. It is dry and crisp, and the fresh namazake (raw sake) flavor enhances meals.

Sake from Nara Prefecture. It has a modern taste, with a fresh flavor and an exquisite balance of acidity and sweetness.

Sake from Gifu Prefecture. A Junmai Daiginjo with a unique name, characterized by its floral aroma and delicate flavor.

A new brand from Kanagawa Prefecture. A juicy and modern sake characterized by its sweetness and acidity.

A local sake from Ibaraki Prefecture. It features a gorgeous aroma from flower yeast and a fresh, crisp taste.

A natural sake from Fukushima Prefecture. Made using the kimoto method with natural rice and natural yeast, it has a complex and gentle umami.

Sake from a historic brewery in Akita Prefecture. The umami of the rice, characteristic of nigorizake (cloudy sake), harmonizes with the acidity from kimoto brewing.