Asobiba

A platter of aged flounder, salmon, sea bream, rockfish, along with sweet shrimp, sea urchin, and abalone.

A rice bowl consisting of aged sashimi made from live fish using the tsumoto-style method and various seafood.

2 pieces of flounder, 2 pieces of salmon, 2 pieces of sea bream, 2 pieces of rockfish, 4 pieces of sweet shrimp, sea urchin, abalone, and seasonal fish

3 pieces of flounder, 3 pieces of salmon, 3 pieces of sea bream, 3 pieces of rockfish, 6 pieces of sweet shrimp, sea urchin, abalone, and seasonal fish

4 pieces of flounder, 4 pieces of salmon, 4 pieces of sea bream, 4 pieces of rockfish, 8 pieces of sweet shrimp, sea urchin, abalone, and seasonal fish

Salmon sashimi that has been carefully prepared and aged with kelp and sake salt, served as a flavorful salmon rice bowl.

Deliciously stir-fried large intestine with a rich umami flavor, using Asobi Bar's homemade large intestine sauce.

A rice bowl mixed with fresh pollock roe, avocado, and soft-boiled egg, served with Asobiba's homemade soy sauce.

Crispy shrimp tempura rice bowl with Asobiba's special sauce.

Crispy pork cutlet rice bowl with Asobiba's special sauce and homemade ingredients.

Udon stir-fried with pork in Asobiba's special mazes sauce, mixed with seaweed, green onions, chives, and egg yolk.

Marinated chicken thigh in a specially crafted sauce and deep-fried using the Asobibab style, resulting in an incredible taste.

Chilled buckwheat noodles seasoned with a sauce made from scratch, served with grated radish and wasabi.