Shinpachi Shokudo Shinjuku

Three small grilled sardines. Simple, salty, and rich in calcium. Entire fish is edible but mind the bones.

Large grilled sardine. 'Tonosama' means Lord, implying a large or premium size. Juicy and flavorful.

Grilled Atka Mackerel (half portion). A very popular izakaya fish with fleshy, easy-to-eat white meat and savory fat.

Whole grilled Atka Mackerel. A large portion suitable for sharing. Rich, oily, and savory.

Grilled horse mackerel, butterflied and dried. Concentrated umami flavor with crispy skin.

Grilled Pacific saury, butterflied. A seasonal favorite with a distinct, slightly bitter richness.

Salt-grilled Pacific saury served whole. The classic way to enjoy this autumn fish. Rich and savory.

Grilled salmon belly. The fattiest and most tender part of the salmon. Melts in your mouth.

Grilled salted silver salmon. A standard, comforting dish with flaky pink flesh.

Thick-sliced salted silver salmon. A more substantial portion of the classic grilled salmon.

Fatty herring. Rich in omega-3s, with a distinct, strong flavor and soft texture.

Grilled salted salmon. Simple and savory, a staple of Japanese cuisine.

Salmon marinated in Saikyo miso (sweet white miso) and grilled. Sweet, savory, and aromatic.

Spanish mackerel marinated in sweet Saikyo miso. The fish is soft and flaky with a delicate sweet-salty flavor.

Dried and grilled mackerel. The drying process intensifies the umami flavor. Juicy and salty.

Mackerel marinated in mirin (sweet rice wine) and dried, then grilled. Has a caramelized, sweet, and savory taste.

Mackerel simmered in miso sauce. A home-style comfort food where the rich fish balances the salty-sweet miso broth.

Dried redfish. A white-fleshed fish with a mild taste, enhanced by the drying and grilling process.

Redfish pickled in sake lees (kasu). Has a unique, fruity, and fermented aroma with a deep savory flavor.

Grilled winter yellowtail. Caught in winter when the fish is fattiest. Rich, buttery, and very savory.