Imagawa Shokudo Tsurukawa

Bringing ingredients from the other side of the world by ship or plane, using a lot of additives and pesticides, forcing the creation of out-of-season items to eat, is that really necessary in the coming era? Eating seasonal local produce. Isn't that the most natural thing to do?

The expertise is different. Professionals who are well-versed in the local area where the fresh fish caught from the port are raised and nurtured utilize their years of experience to get ahead before the fish are distributed in the market. They use a special technique called 'Frozen Sleep' to eliminate parasites like Anisakis and maintain freshness, delivering fresh and safe fish to the store.

We use the brand of 'Miura Peninsula Morning Catch' because we directly procure with bidding rights from various fishing ports in the Miura Peninsula. We can deliver top-class branded fresh fish such as 'Matsuwa Golden Mackerel', 'Local Kinmedai', 'Misaki Tuna', and 'Miura Local Octopus'.

By not going through the market, we can achieve high cost performance that cannot be realized in central markets, and we can make product proposals.

We prepare set meals that are nutritious, safe, and balanced without cutting corners.

If you choose the set meal, the following items will be included: ・Pre-meal vinegar with Nanko plum ・Choice of miso soup (Aosa seaweed, wheat gluten, wakame) ・Pickles of Miura vegetables ・Seasonal small dish ・Dashi broth (to turn the rice bowl into ochazuke) *For an additional 120 yen, you can also include miso soup and pickles.

This is one of the specialty dishes of Imagawa Shokudo, featuring fresh mackerel directly sourced from Miura, seasoned with a soy sauce-based sauce. The fragrant soy sauce pairs well with the egg yolk, enhancing the umami of the mackerel. Mackerel spoils quickly, and it is generally said to be difficult to eat raw, but 'raw mackerel' contains high levels of EPA, DHA, quality vitamins, and amino acids, which are expected to have significant anti-aging effects. It helps suppress cholesterol absorption and is effective for managing triglycerides. At Imagawa Shokudo, we have made it possible to purchase directly from wholesalers, process, and serve mackerel raw. Enjoy the fresh raw mackerel that is hard to find elsewhere.

A melting flavor combining homemade negitoro of mackerel and local mackerel sashimi.

We combined several types of fresh fish selected by Imagawa into a namekoro. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. This bowl features an interesting texture with slippery and chewy wakame.

This is a rice bowl topped with boiled shirasu and fragrant perilla leaves. Homemade aonori tsukudani adds a flavor accent.

This is a luxurious negitoro donburi filled with large chunks of Misaki tuna. The savory soy sauce-based seasoning pairs perfectly with the umami of the tuna! When mixed with egg yolk, it creates a mild and rich flavor experience.

Small: 150g, Medium: 250g, Large: 350g

Vinegar has been considered effective for beauty and health since ancient times, but in busy daily life, it is often difficult to consume. Please enjoy it before your meal.

You should not eat sesame seeds as they are! If you eat them whole, you can hardly chew them, and you won't be able to absorb their nutrients. Please grind them and sprinkle them over your bowl to enjoy both the nutrients and the aroma.

Every morning, we make dashi using kombu, iriko, and ago. Please enjoy a refreshing dashi chazuke by pouring the dashi soup over your bowl at your preferred timing.

This is one of the signature dishes of Imagawa Shokudo, featuring fresh mackerel shipped directly from Miura, grilled at high temperatures to create a fragrant and crispy skin. The refined fatty mackerel has exceptional umami, and the crispy skin is an appetizing dish. Mackerel spoils quickly, and it is generally said to be difficult to eat raw, but 'raw mackerel' contains a lot of EPA, DHA, high-quality vitamins, and amino acids, which are expected to have high anti-aging effects. It is a fish that suppresses cholesterol absorption and is effective for managing triglycerides. At Imagawa Shokudo, we have realized the direct purchase and processing of mackerel from wholesalers, allowing us to serve it raw. Enjoy the fresh raw mackerel that is hard to find elsewhere.

The thick cut horse mackerel fry is rich in fat and has a strong umami flavor, perfectly complementing the crispy and fragrant breadcrumbs! Horse mackerel is also a versatile health food containing high-quality calcium, DHA, and EPA.

The Misaki tuna is coated with breadcrumbs and fried rare on the surface. This dish offers an interesting combination of crispy and tender textures, both warm and cold.

We selected large, fatty mackerel from Miura, freshly delivered, and dried it overnight. By drying it moderately, we locked in the umami, and then grilled it to a fragrant finish.

A luxurious dish featuring three types of tuna caught in Misaki.

This dish uses the rare kamatoro from a single tuna, of which only two can be obtained.

Half size: 550 yen (tax included). This is one of the specialty dishes of Imagawa Shokudo, featuring fresh mackerel directly shipped from Miura, lightly marinated in vinegar, and grilled at high temperature to create a fragrant finish. The elegant fatty mackerel has exceptional flavor, and the crispy skin is appetizing. Mackerel spoils quickly, and it is generally said to be difficult to eat raw, but 'raw mackerel' contains a lot of EPA, DHA, high-quality vitamins, and amino acids, which are expected to have high anti-aging effects. It is a fish that helps suppress cholesterol absorption and is effective for managing triglycerides. At Imagawa Shokudo, we have realized the direct purchase and processing of mackerel from wholesalers, allowing us to serve it raw. Enjoy the fresh, never-before-tasted raw marinated mackerel that is hard to find elsewhere.

Fresh mackerel delivered directly from Miura, marinated in a soy sauce-based sauce. The fragrant soy sauce pairs well with egg yolk, enhancing the umami of the mackerel.

We selected large, fatty mackerel from Miura, freshly delivered, and dried it overnight. By drying it moderately, we locked in the umami, and then we grilled it to a fragrant finish.

We selected large, fatty mackerel from Miura, freshly delivered, and prepared it as fried mackerel. The crispy texture and the rich flavor that seeps out with each bite pairs perfectly with beer.

■Half size: 550 yen (tax included) Plenty of vegetables and seaweed. This is a salad topped with boiled shirasu.

Homemade lightly pickled vegetables made with seasonal vegetables and lots of love.

We selected large, fatty mackerel from Miura, freshly delivered, and smoked it. It pairs perfectly with the potato salad, creating a mild flavor enhanced by the smoky aroma of the mackerel. It goes wonderfully with beer and is also a great match with sake.

An original product from a specialty store of Hayama beef on the Miura Peninsula. Made possible because it is the original source. A croquette made with the beef known as 'Hayama Beef,' which is said to be a phantom meat. For the first bite, please enjoy the flavor of the ingredients without sauce.

The thick cut horse mackerel fry is rich in fat and has a strong umami flavor, perfectly complementing the crispy breadcrumbs! Horse mackerel is also a versatile health food containing high-quality calcium, DHA, and EPA.

This dish features Misaki tuna, which is used for sashimi, coated in panko breadcrumbs and fried on the outside while remaining rare on the inside. It offers an interesting combination of crispy and tender textures, both warm and cold.

A dish combining fragrant seaweed and tofu.

We combined several types of fresh fish selected by Imagawa into a namekoro. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. The smooth and chewy texture of the wakame is also interesting, and it pairs perfectly with alcohol.

The eggs from the local chickens raised in the rich nature of Miura are rich in flavor.

Crispy French fries coated with aromatic tuna flakes.

The photo shows a serving for one. A three-type tuna platter including Bachi tuna, Bin Toro tuna, and Tuna belly Toro.

Carefully selected Bintoro from among the rare Bintoro tuna.

Sashimi made from Bachi tuna caught in Misaki.

A fisherman's style dish with tuna sake stew poured over tofu. Just like the character for 'stealing sake', it is the perfect snack to pair with alcohol.

This is a ponzu sauce dish using tuna motsu. Unlike meat motsu, it has no strong flavor and can be enjoyed refreshingly.

The 'homemade tuna miso' made with tuna eggs pairs perfectly with vegetables.

The 'Homemade Tuna Miso' made with tuna eggs pairs perfectly with vegetables.

Shirasu Oroshi made with boiled shirasu is refreshing and perfect as a palate cleanser.

Ice cream that changes whimsically! Please ask the staff.

A sweet treat perfect for after a meal, with the aroma of black sesame and a refreshing taste.