The Grill Tokyo

A complete lunch set featuring various cuts of fresh tuna sashimi. Includes rice, soup, and sides for a balanced meal. The tuna offers a range of textures from lean to fatty.

A varied sashimi lunch set with a chef's selection of fresh raw fish. Served with rice, soup, and traditional Japanese side dishes. Fresh and delicate flavors.

A grilled beef set featuring premium Aichi Mikawa sirloin. The beef is tender with rich marbling, grilled Yakiniku style. Served as a complete meal with rice and soup.

The rarest and fattiest part of the bluefin tuna, found around the collar area. It has intense marbling resembling premium beef. Melts instantly in the mouth with a rich, sweet savory flavor.

Premium fatty tuna belly with heavy marbling. Extremely soft texture that dissolves on the tongue. Rich in umami and natural oils.

Medium fatty tuna belly, balancing the richness of fat with the meaty texture of lean red flesh. Smooth and flavorful without being overpowering.

Lean red meat of the bluefin tuna. Firm texture with a clean, metallic, and deep savory fish flavor. A classic sushi staple.

Premium Kobe beef sushi. Can be served raw to appreciate the marbling or lightly seared (Aburi) to release the fat's aroma. Exceptionally tender.

High-grade Matsuzaka beef sushi, known for its high fat-to-meat ratio. Served raw or seared. A luxurious bite.

Sushi topped with seared Ichibo (rump cap) beef from Hokkaido. A rare cut with a balance of lean meat and fat.

Raw horse meat sushi, a traditional delicacy. Lean, tender, and slightly sweet with no gamey odor. Similar in texture to lean tuna.

Cooked shrimp sushi. The prawn is boiled, split flat, and placed on rice. Sweet, firm, and classic.

Imitation crab stick sushi. Made from surimi (fish paste) flavored to taste like crab. Mild and slightly sweet.

Saltwater eel sushi. Unlike freshwater eel, Anago is softer and fluffier. Simmered and often topped with a sweet sauce.

Raw scallop sushi. Soft, creamy texture with a distinct natural sweetness. Very delicate.

Young yellowtail sushi. The flesh is buttery, rich in oil, and has a smooth texture. A popular choice for its savory flavor.

Flounder sushi, a white fish with a firm, chewy texture and clean, subtle taste. Often enjoyed with a bit of citrus or soy sauce.

Sushi topped with squid tentacles. Chewy and crunchy texture with a mild ocean flavor. Often served boiled or grilled with sauce.

Squid sushi topped with 'Yama Wasabi' (mountain horseradish). The squid is creamy and sticky, while the horseradish provides a sharp, refreshing kick.

A sushi roll filled with sweet snow crab and crisp asparagus, coated with popping shrimp roe (Ebiko). A mix of textures and sweet, savory flavors.

Sushi topped with squid and spicy kimchi. A fusion style offering chewy texture and spicy, fermented flavors.

Salmon sushi raised in the fresh waters of Nagano. Known for its clean taste and moderate fat content. Smooth and rich.

Premium grilled freshwater eel (Unagi) from Aichi prefecture. Glazed with sweet soy sauce. Rich, smoky, and tender.

Cured whale meat, thinly sliced. It has a distinctive chewy texture and a unique, savory flavor often compared to game meat. A rare delicacy.

Japanese-style pasta dish featuring plump shrimp in a rich tomato cream sauce. A fusion of Italian pasta with Japanese flavor sensibilities.

Also known as Negitoro Don. Minced fatty tuna belly served over steamed rice with fresh green onions. Creamy texture rich in umami.

A donburi bowl featuring high-quality herb-fed beef from Hokkaido, grilled and served over rice. Savory and hearty.

Unadon. Grilled freshwater eel glazed with sweet teriyaki sauce over rice. A classic stamina-boosting dish with rich, smoky flavors.

A comforting rice soup (Zosui) simmered with sweet crab meat. Mild, savory broth that warms the body.

Chasoba. Buckwheat noodles infused with green tea (Matcha), giving them a green color and subtle aroma. Served cold with a savory dipping sauce.

Stir-fried thin rice noodles with a mix of proteins and veggies. A savory dish similar to Yaki-Bifun.

Buckwheat noodles in hot savory broth topped with tender Kagoshima beef ribs. Rich beef flavor permeates the soup.

Gyudon style bowl using premium Hokkaido beef simmered with onions in a sweet-savory sauce over rice.

Ice cream infused with Earl Grey tea. Creamy with the distinct citrusy aroma of bergamot.

Rich and sweet ice cream with deep burnt sugar notes. Smooth and indulgent.

Classic chocolate ice cream. Rich cocoa flavor, creamy and sweet.

Traditional vanilla ice cream. Sweet, creamy, and aromatic.

Ice cream made with roasted black sesame seeds. Nutty, earthy, and grey in color.

Refreshing frozen dessert made with raspberries. Tart, sweet, and fruity.

Tangy and exotic sherbet made from passion fruit. Bright yellow and very refreshing.

Citrus sherbet with the sweet and sour taste of mandarin oranges. Light and palate-cleansing.

A smooth pudding with the rich, nutty flavor of black sesame. Distinctive grey color and creamy texture.

Zenzai. A traditional warm dessert soup made from azuki beans. Sweet and comforting, often served with mochi.

Japanese style 'Purin'. A silky caramel custard pudding. Sweet egg custard topped with bittersweet caramel sauce.

A white gelatinous dessert made with milk or almond milk. Smooth, light, and delicate.

Sponge cake roll flavored with green tea and filled with cream. Served with a side of ice cream.