Sakurashinmachi Gankai

A chef's selection of 3 types of fresh raw fish (sashimi). Served with soy sauce and wasabi to enhance the natural flavors. Best eaten with sake.

A chef's selection of 5 types of fresh raw fish. Offers a wider variety of textures and flavors. Dip in soy sauce and enjoy.

Snow crab from Hokkaido. The meat is sweet, tender, and juicy. A luxurious seafood delicacy.

Lightly seared whale meat. Similar to rare roast beef but with a unique gamey flavor. Served with condiments to balance the taste.

Seared Spanish Mackerel from Chiba. The searing brings out the fat's sweetness while the inside remains raw and soft.

Seared Skipjack Tuna (Bonito). A classic Japanese dish with a savory, iron-rich flavor. Typically eaten with garlic, ginger, or scallions.

Vinegar-marinated mackerel from Shizuoka. The vinegar cures the fish, giving it a firm texture and tangy flavor that cuts through the fish's natural oils.

Young Bluefin Tuna from Sado Island. More delicate and less fatty than adult tuna, offering a clean and fresh taste.

Whelk (sea snail) from Hokkaido. Known for its crunchy texture and sweet, oceanic flavor. Served raw as sashimi.

Seared Barracuda from Oita. Searing the skin releases savory oils, complementing the soft white meat.

Gurnard cured in kelp (konbu). The kelp curing process infuses the white fish with umami and firms up the texture.

Stone Flounder from Miyagi. A white fish with a clean, subtle taste and firm chewiness. 'Ikejime' refers to a humane killing method that preserves freshness.

Japanese Sea Perch (Suzuki) from Chiba. A white fish with a delicate flavor, often enjoyed in summer.

Wild-caught Red Sea Bream from Awaji. Regarded as the king of white fish in Japan, it has a savory, elegant flavor and firm texture.

Live Octopus from Hokkaido. Served raw, it has a uniquely chewy yet tender texture and sweet flavor. Often served with sesame oil and salt.

Red shrimp marinated in spicy Korean sauce (yangnyeom). Raw, sweet shrimp meets spicy chili flavor. Similar to Korean Gejang.

Japanese parsley (Seri) dressed with sesame sauce. A fragrant and healthy vegetable side dish with a nutty flavor.

Fresh raw oyster from Iwate. Creamy, briny, and rich in sea flavor. Served on the shell.

Oysters simmered with Arima sansho (Japanese pepper). A savory dish where the numbing spice cuts through the richness of the oyster.

Octopus mixed with 'Ume Suisho' (shark cartilage and sour plum). Crunchy texture with a tart, refreshing plum taste. Great with alcohol.

A mixture of kumquat and smoked cheese dressed in mashed tofu. A creamy, sweet, and savory appetizer with a hint of smokiness.

Salad with coriander (cilantro) and vermicelli noodles. Refreshing and aromatic, likely with an Asian-style dressing.

Wasabi flowers pickled in soy sauce. Crunchy and pungent with the characteristic nose-tingling heat of wasabi.

Firefly squid and parsley dressed with butterbur sprout (fukinoto) miso. A seasonal spring dish with bitter and savory flavors.

Roasted deer thigh meat from Oita. Served pink and tender with a Japanese pepper sauce. Lean game meat with deep flavor.

Deep-fried breaded cutlet made from minced deer meat. Juicy and savory, similar to a ground meat croquette.

Grunt fish baked in a salt crust or pot. The salt locks in moisture, steaming the fish in its own juices for a tender result.

Thick fried tofu from Tochio grilled with butterbur sprout miso stuffed inside. Crispy outside, fluffy inside, with a bitter-savory filling.

Grilled broad beans (fava beans) in the pod. Peel the pod to eat the warm, nutty bean inside.

Fresh bamboo shoots grilled to bring out sweetness and a smoky aroma. A classic spring delicacy with a crunchy texture.

Salt-grilled tuna collar. A fatty and juicy cut near the gills, known for its rich flavor and tender meat.

Shiitake mushroom stuffed with minced shrimp paste and deep-fried. Savory and umami-rich.

Assorted tempura of wild mountain vegetables (sansai). Crispy batter with slightly bitter, earthy vegetables.

Deep-fried anglerfish marinated in soy sauce (tatsuta-age). The meat is white, fluffy, and mild.

Deep-fried octopus suction cups. Chewy texture and savory flavor, perfect as a snack with beer.

Tempura of greeneyes fish. A small, soft white fish with a delicate taste.

Rockfish simmered in a sweet soy sauce broth. The fish absorbs the rich flavors of the sauce.

Assorted shellfish (clams, scallops, mussels) steamed in sake. A clear soup packed with shellfish umami.

Simmered fish collars and bony parts. The meat around the bone is the most flavorful. Cooked in sweet soy sauce.

Japanese-style seafood rice cooked in a clay pot. Rice absorbs the broth of various seafoods.

Clay pot rice topped with snow crab and salmon roe. A luxurious combination of sweet crab and salty bursting roe.

Clay pot rice with sea bream and bamboo shoots. A classic pairing celebrating seasonal flavors.

Miso soup with clams. The clams add a rich savory depth to the soup.

Miso soup made with fish scraps (ara). Rich in fish oils and umami.

Deep-fried tofu served in a savory dashi broth. The coating soaks up the soup while the inside remains silken.

Creamy croquettes with a crispy breadcrumb coating. Filling changes daily (e.g. crab or shrimp).

French fries tossed with savory anchovy butter. Rich and salty, perfect for drinks.

Japanese-style fried chicken (Karaage). Marinated in soy sauce and ginger before frying.

Spicy fried chicken. A hot variation of the standard karaage.

Deep-fried lotus root. Crunchy texture and savory flavor.

Fried rice with salmon and shibazuke (purple pickles). The pickles add a sour crunch to the savory rice.

Grilled rice balls mixed with whitebait (shirasu). Crispy exterior and savory seafood flavor.

Rice submerged in tea or dashi broth, with buckwheat seeds. A comforting way to finish a meal.

Hand-pressed rice balls with various fillings. A staple Japanese comfort food.

Rice ball filled with spicy green chili miso. Savory with a kick of heat.

Rice ball with garlic and green onion miso (sumo miso). Rich and garlicky flavor.

A set of steamed white rice and miso soup. Simple and essential side set.

Aramasa 'Amagaeru' (Tree Frog). A sparkling sake with low alcohol content and refreshing acidity.

Aramasa No.6 R-Type (Regular). The standard model of the No.6 series, known for its balance of fresh acidity and sweetness.

Hououbiden from Tochigi. A fruity and aromatic sake with notes of melon or muscat.

Hiroki from Fukushima. A well-balanced sake with a clean finish and gentle umami.