Yoronotaki Machiyaten

Fresh raw Bluefin Tuna. Choose from Chutoro (medium fatty), Akami (lean red meat), or Butsu (chunks). Best enjoyed with soy sauce and wasabi.

First catch Bonito of the season. Served as sashimi. Has a clean, refreshing taste typical of spring bonito.

Wild-caught Flounder sashimi. A white fish with a delicate, subtle sweetness and firm texture.

Young Yellowtail sashimi. Not as fatty as mature Yellowtail (Buri), offering a lighter flavor.

Bluefin Searobin sashimi. A premium white fish known for its high-quality fat and sweet umami flavor.

Spanish Mackerel sashimi. Soft texture with a savory taste. Often lightly seared or served fresh.

Japanese Common Squid sashimi. Firm and chewy with a rich sweetness.

Local Octopus sashimi. Boiled until tender yet slightly chewy, with a distinct savory flavor.

Horse Mackerel sashimi. Rich in flavor, often served with ginger and green onions.

Boiled Firefly Squid. Tiny squid bursting with flavor, often served with vinegar miso or soy sauce.

Gizzard Shad, lightly marinated in vinegar. A classic sushi topping with a bright, acidic finish.

Seared Marinated Mackerel. Vinegar-cured mackerel lightly torched to enhance the fat's savory aroma.

Salmon sashimi. Rich, fatty, and creamy texture loved by many.

Squid tentacles. Choose between 'Wasabi' (seasoned with wasabi) or 'Yaki' (grilled).

Grilled Atka Mackerel. A large, fatty fish with juicy, flaky meat. Perfect with sake and rice.

Grilled overnight-dried Willow Flounder. Drying concentrates the umami flavor. Light and elegant taste.

Grilled Fish Parts. Choose 'Kama Yaki' (Fish Collar) or 'Tai Kabuto Yaki' (Sea Bream Head). Both offer tender, flavorful meat.

Chef's Choice Sashimi Platter (4 kinds). A great value assortment of fresh seasonal fish.

Fried Shrimp. Breaded and deep-fried until crispy. Served with sauce or tartar sauce.

Deep-fried Oysters. Made from fresh raw oysters, juicy inside and crispy outside.

Marinated Firefly Squid. Squid pickled in soy sauce and sake. Salty and savory, excellent with alcohol.

Bone-in Sausage. Juicy grilled sausage with the bone, easy to hold and eat.

Salt-grilled Chicken Wings. Crispy skin and juicy meat seasoned simply with salt.

Chicken Breast Grilled with Saikyo Miso. Marinated in sweet white miso for tenderness and rich flavor.

Ham Steak. Thick-cut ham grilled until savory.

Mackerel Simmered in Miso. A traditional home-style dish where fish is stewed in a savory sweet miso sauce.

Eel Liver Skewer. Grilled eel liver, slightly bitter and rich. A delicacy for drink pairings.

Okinawan Shallots. Small, crunchy pickled shallots with a refreshing pungency.

Bamboo Shoot Tempura. Fresh seasonal bamboo shoots deep-fried in light batter. Crunchy and aromatic.

Grilled Bamboo Shoots. Simply grilled to bring out the natural sweetness and woody aroma of spring.

Asparagus. Choose your preparation: Tempura (fried), Salad (fresh), or Butter (sautéed).

New Broad Beans (Fava Beans). Choose 'Yaki' (grilled in pod) or 'Yude' (boiled). A classic spring snack.

Japanese Parsley (Seri) Ohitashi. Boiled greens soaked in dashi broth. Highly aromatic.

Mitsuba (Japanese wild parsley) with roots, served as Ohitashi. Crunchy texture with a refreshing herbal scent.

Chinese Yam pickled with Wasabi. Crisp, slippery texture with a spicy kick.

Long Eggplant lightly pickled. Refreshing and juicy, perfect as a palate cleanser.