Shumai Sakaba Ikkyudo

Carpaccio of fresh natural sea bream and scallops whose sweetness has been enhanced by low-temperature cooking. It is dressed with a spicy Jiaomajiang (Sichuan peppercorn sauce) with a hint of Sichuan pepper. A refreshing and spicy appetizer.

The head of natural sea bream is simmered in an oyster sauce-based broth with umeboshi (pickled plum). The fish's umami, the plum's sourness, and the oyster sauce's richness are harmonized. Enjoy picking the meat from around the bones.

Mapo Eggplant with Cheese Inside. The spicy mapo sauce and fried eggplant are a great combination, and the melted cheese inside mellows the spiciness. Best enjoyed while hot.

A Chinese-style arrangement of "Oeufs Mayonnaise," an appetizer of soft-boiled eggs topped with homemade mayonnaise sauce. The sauce, with added spices and Chinese seasonings, pairs well with drinks.

A dish of unique-flavored Pidan (fermented duck egg) and fragrant roasted green peppers. The sticky texture of the Pidan and the bitterness of the roasted peppers are a perfect match.

Raw shrimp marinated in a sauce such as Shaoxing wine. The sweetness of the shrimp and the aroma of the wine fill your mouth. You can even enjoy the miso in the head.

Homemade wontons made with Tsuriyuki pork, a famous brand from Niigata Prefecture. Enjoy the smooth texture of the wrappers and the juicy umami of the pork. Served with sauce or soup.

Chashu made by slowly cooking Tsuriyuki pork at low temperature. It has a moist and tender texture, concentrating the natural umami of the meat. Perfect as a snack with drinks.

Mapo tofu served in a piping hot stone pot. Made with Tsuriyuki pork mince, the bubbling sound and fragrant aroma stimulate the appetite. It's a dish with a good balance of spiciness and umami.

Tsuriyuki pork belly braised until tender in a salt-based broth. It's lighter than soy-sauce flavored braised pork and brings out the sweetness of the pork.

Sweet and sour pork made with sweet, flavorful fruits tomatoes and Tsuriyuki pork. The rich sourness of black vinegar ties the ingredients together. The freshness of the tomatoes adds a nice accent.

Penne pasta tossed in a rich Tantan sauce with a strong sesame flavor and spiciness. A fusion of Chinese and Italian cuisine, enjoyable as a snack or a finishing dish.

Fried rice using Tsuriyuki pork. Each grain of rice is stir-fried to be fluffy, and the umami of the pork fat permeates the entire dish. A fragrant classic Chinese dish.

Our specialty shumai, made with plenty of Tsuriyuki pork from Niigata Prefecture. It's packed with the umami and sweetness of the meat, giving it a juicy flavor.

A voluminous shumai steamed on a large plate. You can enjoy the overflowing meat juices to the fullest. Recommended for sharing among 3 or more people.

Standard shumai, packed with meat juices, steamed to order. You can directly taste the rich umami of Tsuriyuki pork.

Crispy and fragrant fried shumai. Enjoy the contrast between the crispy outer skin and the juicy meat filling inside.

Shumai pan-fried on a griddle. It has the fragrant crispiness of gyoza combined with the meaty texture unique to shumai.

Shumai cooked in a rich Paitan (white broth) soup. The wrappers and filling, infused with the soup's umami, are exquisite. You can also enjoy finishing ramen with the leftover soup.

Sashimi of fresh mackerel, cured in vinegar. The moderate acidity enhances the umami of the fatty mackerel.

Sashimi of Medai (Gilt-head Bream). It's a white fish that is mild and not gamey, with a subtle sweetness and a chewy texture.

Sashimi of Cutlassfish (Tachiuo). Often served with the skin lightly seared, allowing you to enjoy its fragrance and the delicate umami of the fat.

An assortment of sashimi, allowing you to enjoy a variety of fresh fish of the day. A perfect size for a solo drink.

Tender beef tongue, cooked at low temperature, topped with a spicy "Yodare Dori" (Sichuan-style spicy chicken) style sauce. The spicy sauce enhances the umami of the beef tongue.

Mapo tofu with tender, slow-cooked beef tendon. Characterized by the numbing spiciness of Sichuan peppercorns and the richness of the beef tendon. Topping with a soft-boiled egg makes it milder.

Orange wine from Italy. Made with Pinot Grigio and other grapes, it features round fruitiness and minerality.

Orange wine from Germany. A blend of Riesling and other grapes, offering aromas of apricot and flavors of pineapple with pleasant acidity.

Orange wine from Austria. It has sweet aromas like ripe fruit and a light tannin (astringency).

Orange wine from Germany. It has citrus acidity and herbal nuances, with a complex and deep flavor.

Natural wine from Austria. Enjoy the floral aromas of Muscat and lily, and the juicy fruitiness.

Orange wine from Italy. It has refreshing aromas of bitter lemon, mint, and jasmine, with noticeable tannins.

Orange wine from Alsace, France. Fruitiness of citrus and white fruits is layered with nuances of herbal tea.

Orange wine from Austria. Rich and full-bodied, with a strong aroma of the grape itself.

White wine from Italy. Made with Muscat and other grapes, it features a floral aroma and a fresh taste.

Red wine from Italy. Made with Montepulciano d'Abruzzo, it has a fruity and easy-drinking taste.

White wine from Austria. Made with Grüner Veltliner, it features aromas of white pepper and ripe pear, and a juicy taste.

Red wine from Germany. A blend of Regent and Dornfelder. Fruity, juicy, with a taste of black fruit.

Slightly sparkling white wine from Italy. A refreshing sparkling wine with crisp acidity and rich fruitiness.

White wine from Burgundy, France. It is oily yet has fresh aromas, minerality, and a crisp taste.

Red wine from Yamagata Prefecture. Made with Merlot and Berry A. It is gentle and smooth, with a powerful taste.

Famous Champagne from Champagne, France. Made with Chardonnay, Pinot Noir, and Pinot Meunier. Elegant and fresh taste.