Maguroya Nibanme

A full course featuring 8 items (appetizer, Toro shabu-shabu, 100g Toro steak, sashimi, porridge, chef's choice dish, pickles or salad, dessert). This is our signature menu where you can enjoy Toro shabu-shabu and Toro steak at the same time.

(Limited availability, reservation required. An exquisite full course meal made exclusively with the highest quality Oma bluefin tuna from Aomori in the Tsugaru Strait. The contents may vary depending on the ingredients, but it always includes 10 dishes with toro shabu-shabu and toro steak. For more details, please feel free to contact us. As this is a limited edition item, please make a reservation at least 2 days in advance. Prices may vary depending on the ingredients.)

Limited edition, reservation required. This luxurious course uses only Hokkaido-produced bluefin tuna from Toin and Matsumae in the Tsugaru Strait. The contents may vary depending on the procurement, but it includes 10 items with fatty tuna shabu-shabu and fatty tuna steak. For details, please feel free to contact us. Please make a reservation at least 2 days in advance as it is a limited edition product.

A total of 7 items (appetizer, sashimi, chef's choice dish, bluefin tuna toro shabu-shabu, porridge, pickles or salad, dessert). Additional shabu-shabu is available starting from 5400 yen. Our most popular course featuring a luxurious bluefin tuna toro (belly) shabu-shabu that can also be enjoyed raw. By quickly dipping it in hot water, the fat is reduced to enhance the flavor, and the texture becomes similar to meat. Our homemade ponzu sauce, blended with the juice of fully ripened pesticide-free kabosu from Usuki and dashi made from kombu from Rausu, Hokkaido, brings out the essence of the tuna. The porridge after the shabu-shabu is exceptional. The Mats course uses bluefin tuna from the Tsugaru Strait.

A total of 7 items (appetizer, sashimi, chef's choice, tuna toro shabu-shabu, porridge, pickles or salad, dessert). Our most popular course featuring a luxurious tuna toro (belly) shabu-shabu made with premium tuna that can be eaten raw as is. By quickly dipping it in hot water, the fat is reduced to a moderate level, the umami flavor is enhanced, and the texture becomes similar to meat. Our homemade ponzu sauce blended with the juice of fully ripened pesticide-free Kabosu from Usuki and the dashi stock made from kelp from Rausu, Hokkaido, bring out the flavor of the tuna directly. The porridge after the shabu-shabu is also exceptional.

This course features a total of 7 dishes (appetizer, sashimi, chef's choice dish, bluefin tuna toro shabu-shabu, porridge, pickles or salad, dessert). Our most popular course highlights the luxurious use of bluefin tuna toro (belly) that can be eaten raw as is or enjoyed in a shabu-shabu style. By quickly dipping the tuna in hot water, the fat melts away, enhancing the flavor and creating a texture similar to meat. Our homemade ponzu sauce, blended with the juice of fully ripened pesticide-free kabosu from Usuki and dashi made from kombu from Rausu, Hokkaido, brings out the richness of the tuna. The porridge served after the shabu-shabu is exceptional as well.

A total of 7 dishes (appetizer, 150g bluefin tuna steak, sashimi, rice bowl, chef's choice dish, pickles or salad, dessert). The texture is just like marbled beef. However, tuna fat is rich in omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), and since the melting point of fat is lower compared to beef, it is very healthy. Alongside our famous dish, the toro shabu-shabu, this has been a signature menu since the establishment of our restaurant.

A 7-course meal including appetizer, tuna and green onion hot pot, sashimi, porridge, chef's choice dish, pickles or salad, and dessert. The hot pot is made with freshly shaved bonito flakes and Rausu kelp broth, and features pesticide-free homegrown green onions and tuna in a soy sauce base. Please note that the broth is prepared upon ordering, so there may be a wait time for service. We recommend making a reservation in advance.

A 6-course meal (appetizer, sashimi, bluefin tuna medium fatty tuna steak, rice bowl dish, pickles or salad, dessert) featuring medium fatty tuna steak.

A 6-course meal (appetizer, sashimi, chef's choice dish, rice bowl, pickles or salad, dessert) This is our standard course at the restaurant.

A special discounted course recommended for first-time visitors, consisting of 5 dishes (appetizer, sashimi, chef's choice, rice bowl, pickles or dessert). For those who drink alcohol, it is also possible to change the rice bowl to a different tuna dish.

A popular menu item since opening that uses the luxurious kamatoro (fatty tuna from the neck area of the tuna), which is a rare cut.

This is the toro from the very rare part that corresponds to the neck of the bluefin tuna.

Hand-pressed sushi using premium natural bluefin tuna otoro that melts in your mouth. We use Hanabishio vinegar from Kyoto in the sushi vinegar. Very popular among foreign tourists and often ordered as additional servings.

A popular dish coated in a special sauce made with a unique blend of Korean gochujang and sesame oil. It has received high praise from Korean customers as well!

Tuna yukke is much milder and healthier than beef yukke.

The texture of freshly grilled steak is truly exquisite.

Bluefin tuna chutoro, the meat attached to the backbone, is scooped out by the customer themselves with a spoon and enjoyed as sashimi. Reservations are accepted for two servings. Due to a recent decrease in stock, reservations are required.

This item is available by reservation only.

This dish is made by scraping off the thick skin attached to the otoro (fatty tuna belly), which is rich in collagen and has a unique texture. It is a rare delicacy that pairs well with Japanese sake!

A specialty dish made by marinating bluefin tuna in pure rice vinegar, tarragon vinegar, rock salt, organically grown pepper, and olive oil. It is served with homegrown organic vegetables, free from pesticides and chemical fertilizers, from early summer to autumn.

Although it may look grotesque, this dish contains the highest amount of DHA and other nutrients. It is cooked in vinegar and served. *Please note that due to limited availability, we may not be able to provide this dish at the moment. Additionally, the price may vary depending on the size.

This is a dish made by grilling the head of a bluefin tuna for several hours. The price may vary depending on the size. *Please note that availability may be limited due to current scarcity.

Seasonal pickles made using homemade organic vegetables without pesticides

This luxurious draft beer is made using only the finest part of the malt, known as 'Ichiban Shibori,' which flows out first during the filtration process from the mash. Since the renewal in 2009, it has become even more authentic with a taste that is now 100% malt. The Hokkaido Chitose Factory uses delicious water from the Nibetsu River, selected as one of the top 100 famous waters, sourced from the Naibetsu River. This water is highly praised by customers from outside the region for its unique taste when compared to the regular Ichiban Shibori they are used to. The richness of malt, sharpness, and refreshing, aromatic flavor pair excellently with our tuna dishes. In addition, our establishment uses a barrel-cooling system that refrigerates the entire barrel of draft beer in a refrigerator, instead of the rapid cooling instant cooling system commonly used in many other food and beverage establishments. With strict temperature and quality control, we always provide a 'truly chilled delicious beer'.

Served in a magic mug with a vacuum double-layer structure that can keep the beer at the perfect drinking temperature for up to 2 hours. It stays cold until the last sip! This mug also has 1.2 times the capacity of a regular draft beer.

A non-alcoholic beer that Kirin has developed using the ichiban shibori method.

SAKE COMPETITION 2018 Junmai Daiginjo Division 3rd Place Gold Award National Sake Appraisal 2018 Daiginjo Division B Gold Award KURA MASTER 2017 (France) Junmai Daiginjo Division Gold Award International Wine Challenge 2017 Silver Medal National Sake Appreciation 2011-2016 6 consecutive years Gold Award SAKE COMPETITION 2015-2016 Junmai Daiginjo Division Silver Award SAKE COMPETITION 2013-2014 Junmai Daiginjo Division Gold Award SAKE COMPETITION 2012 Junmai Ginjo Division Gold Award Mie Prefecture Yamada Nishiki Polishing Ratio 50% Self-preserved yeast Ise Plain's high-quality Yamada Nishiki and the clear underground water of the Suzuka Mountains are carefully brewed at low temperatures to create a Junmai Daiginjo. This luxurious sake uses only the clear middle portion, excluding the rough first run and the punishing last run when pressing the moromi. It has received high praise not only in Japan but also overseas for its elegant ginjo aroma, rich sweetness of rice, and a clear and refreshing aftertaste. It pairs well with fatty toro steak and shabu-shabu, among other tuna dishes at our restaurant. It is our most popular sake, with a high probability that customers who try it for the first time will order a second glass.

Asahi from Okayama Prefecture, Polishing ratio 50%, In-house yeast usedSAKE COMPETITION 2018 Junmai Daiginjo Category 4th Prize GOLD WinnerThis is a precious Daiginjo produced in very small quantities. It has a gorgeous aroma and a sense of transparency that is typical of Zaku. The flavor of the rice is also brought out in abundance. Asahi rice is so famous for its delicious taste that it was once called "Kame-no-o in the east and Asahi in the west." It is also known as the root of Sasanishiki, Koshihikari, and Akita Komachi, but now it is a very rare rice because its cultivation has been drastically reduced due to the difficulty of growing it. Shinbaku is a small but large grain and has been used for sake brewing since ancient times.

SAKE COMPETITION 2017 1st place in Junmai Sake category KURA MASTER 2017 (France) Platinum Award in Junmai Sake category at International Wine Challenge 2016 Silver Medal at All-American Sake Appreciation Competition 2016 Silver Award at Junmai Sake Grand Prize 2015 Highest Gold Award in Junmai Sake category SAKE COMPETITION 2015 2nd place in Junmai Sake category SAKE COMPETITION 2012 Gold Award in Junmai Sake category Mie Prefecture rice with a polishing ratio of 60% Yeast used: Kyokai 1401 (Kanazawa yeast) This slightly dry Junmai sake has a delightful aroma, a moderate sharpness, and a well-balanced taste that allows you to savor the umami of the rice directly. It pairs well with various dishes and is delicious both chilled and warmed. It was served during the coffee break and cocktail time at the 2016 G7 Ise-Shima Summit. In the 2017 SAKE COMPETITION Junmai Sake category, it was selected as the 1st place winner out of 448 entries in a blind tasting (2nd place also went to Zaku Gennochi).

This is a special version of the flagship product of the Zaku series, Megumi-no-tomo. It uses only the stable part of the sake quality in the middle, excluding the 'arabashiri' that comes out first in the sake squeezing process and the 'tsume' that comes out last. It has a fruity taste and a clear transparency in the aftertaste.

This new standard in the award-winning Sake series features a refreshing aroma reminiscent of fresh grapefruit juice, the sweetness of rice, sharpness, and a clear, beautiful aftertaste typical of Zaku. It is a wonderful piece that goes well with various dishes.

This sake is made from rice grown in the brewery's own fields using pesticide-free organic cultivation methods based on rice bran circulation farming. The rich acidity and umami of the rice will enhance the flavors of your dishes. We recommend enjoying it with our green onion hot pot or shabu-shabu as the season gets colder. Made with 70% polished Omachi rice, yeast No. 7, Sake Meter Value +9, acidity 2.7, amino acid content 1.9.

Ochimachi polished to 70%, Yeast Association No. 7, Sake Meter Value +5, Acidity 2.6, Amino Acid Level 1.9, Moromi days 34 days. This sake is made from rice grown by the brewery itself using pesticide-free organic cultivation with rice bran circulation farming. It has a rich acidity and overflowing rice umami that enhances the taste of dishes. It pairs exceptionally well with dishes like negima hot pot and shabu-shabu followed by zosui. Serve chilled or warmed.

Akaiwa Ocho-machi Seimai Buai 68%, Kumamoto No. 9 yeast used, Nihonshudo +7, Sando 2.1, Amino Sando 1.2, Moromi Nissu 30 days. A rich and solid taste with a firm acidity that cuts through fat, perfect for toro shabu-shabu and toro steak. Especially recommended served warm.

Made from Yamada Nishiki rice grown in Higashiizumo-cho, with a polishing ratio of 80%. Sake meter value of +5.6 and acidity of 2.4. Made with natural spring water from the well known as Koganei. The rice is cultivated without pesticides or fertilizers. It is intentionally brewed with low polishing to bring out the vitality of the rice. It has a rich umami flavor and a clear acidity.

Koji rice: Yamada Nishiki, polishing ratio 60%, Kake rice: Yamada Nishiki, polishing ratio 60%, yeast: Shizuoka yeast, Sake meter value: +6.2, acidity: 1.4. It has a soft mouthfeel with a firm umami flavor that doesn't get boring. It pairs well with dishes like carpaccio and sashimi from our restaurant. It is also delicious when warmed.

This dry sake is made from 70% polished rice, using specially cultivated Yamadanishiki rice from the Toko A district in Hyogo Prefecture. It has a perfect balance of the umami of rice and the sharpness of acidity, enhancing any dish at any temperature.

A dry junmai sake brewed with locally grown Yamada Nishiki rice from Ebina City, with a polishing ratio of 80%, a sake meter value of +12, and an acidity of 1.8. The brewery is deeply involved with local farmers in rice cultivation and brewing, creating a sake that enhances the flavors of dishes with its rich and rounded rice taste. While it can be enjoyed chilled, it is particularly recommended to be served at room temperature or warmed.

Ikaki Tori is a unique upper tank technique developed by Aburana Shuzo, where a sieve-like tool is submerged in the moromi to separate sake in an oxygen-free and non-pressurized state. Compared to traditional bag hanging upper tank method, it can suppress oxidation and volatilization of aromatic components, resulting in a very clear and flavorful moromi without destroying its flavor. This Oumachi Junmai Ginjo Ikaki Tori from the Kaze no Mori series is designed to be the sweetest. It has a hint of green apple aroma, a soft mouthfeel, and a complex, rich taste. Made with 60% polished Oumachi rice from Okayama Prefecture.

A junmai sake brewed with a polishing ratio of 80% to bring out the individuality of the rice. It has a light and refreshing aroma reminiscent of muscat grapes, and a three-dimensional taste unique to low-polishing sake. The transparency of the unique upper tanking technique Ikaki harvesting by Aburacho Sake Brewery is also attractive. Ai Mountain, a special grade A product from Kato City, Hyogo Prefecture, with a polishing ratio of 80%.

A popular Junmai Ginjo with a fruity aroma and plenty of rice umami, made with Akaiwa Yumachi rice polished to 50%, single pasteurization, Japan Sake Meter Value ±0, and acidity of 1.6.

Shiraishi Shuzo is located in Itoshima City, Fukuoka Prefecture, known as one of the leading production areas of Yamadanishiki rice in Japan. The name 'Tanaka' comes from the fact that the brewery is literally located in the middle of a rice field. They polish the locally grown Yamadanishiki rice to 65% and use a traditional method called 'hatsunekizuri' to slowly press the sake over time using a lever principle with a large stone tied to a wooden pole. This process results in a gentle and rounded flavor profile. It pairs well with dishes like post-hot pot rice porridge.

Jyukonmu, polished to 55%, SMV +5, acidity 1.9. This Junmai Ginjo is a special version using the new sake rice Jyukonmu developed in Fukuoka Prefecture in 2010. With a refreshing ginjo aroma and the umami of rice spreading in your mouth with each sip, it also has a firm sharpness that pairs well with meals.

Sake meter value +4 to +5, Kiyonishiki rice polished to 65%, yeast used: New-5, acidity 1.2, average koji rice polishing ratio 31%. This honjozo sake is brewed slowly at low temperature in a refrigerated brewing room using the underground water from the Oi River, sourced from the Southern Alps Minami Alps Aino-dake.

Strong (produced by Mr. Yutaka Toyo in Kurayoshi City, Tottori Prefecture) Polishing ratio 65% Sake meter value +11 Acidity 2.2 Amino acid level 1.2 Uses yeast association No. 7 Aosaeki is a term used to describe the color of sake, referring to the bluish-yellow luster that appears in well-made new sake. The difficult-to-cultivate strong rice is said to be tamed like riding a wild horse. The taste is characterized by a strong umami and sweetness derived from the rice, with a deep flavor. It complements dishes such as fatty toro steak and shabu-shabu without being overshadowed. Serve at room temperature (chilled) or warmed.

A Junmai Ginjo sake carefully brewed by combining Yamada Nishiki and Gohyakumangoku rice in a unique ratio. It features an elegant Ginjo aroma and gentle sweetness.

This Junmai sake is made using the traditional method of Kimoto brewing, which utilizes natural lactic acid bacteria. It has a complex and rich flavor unique to Kimoto brewing, with a fruity and light taste reminiscent of white wine. It also has a firm acidity that pairs well with our tuna dishes.

Known as one of the 3M alongside Morio Kurosawa and Mura, this is a super premium shochu. It uses yellow koji, giving it a fruity citrus aroma and a refreshing and easy-to-drink taste.

Regular sake made by the brewery of 'Murao'. The only difference from 'Murao' is the use of Thai rice instead of domestic rice for the koji rice. Due to the premiumization of 'Murao', it is also difficult to obtain. It has a solid taste and aroma of sweet potatoes due to black koji and atmospheric distillation.

A genuine sweet potato shochu brewed with black koji using golden senkaku as the raw material and distilled at atmospheric pressure. In addition to the sweet aroma and sweetness of sweet potatoes, it has a strong flavor unique to black koji that can stand up to fatty tuna dishes.

This limited sweet potato shochu is made only three times a year with high-quality Kagoshima rice (Hinohikari) produced by local contract farmers using the clear underground water of the Kirishima mountain range and the Kargen farming method. It is carefully handmade in the traditional way, offering an elegant aroma, smooth taste, and lingering finish. This is a particularly recommended sweet potato shochu at our store.

A blend of white koji brewed sake and a small amount of black koji brewed sake, successfully balancing the gentle taste of white koji with the strong taste of black koji. Ideal for drinking with meals.

This is a limited-edition shochu made with black malted rice that is blended in small quantities in Sakurai Shuzo's flagship product, Kinpo-Sakurai. It has a wonderful powerful richness and sharpness unique to black koji. It goes well with tuna steak and shabu-shabu.

A light taste achieved through reduced pressure distillation while retaining the sweetness and richness of carefully selected Kyushu-grown Nijo barley.

Made from domestic naked barley with a 65% polished ratio. Using S-2 yeast, this premium barley shochu has a chocolate-like barley aroma and rich umami flavor. It pairs excellently with dishes!

Smooth on the palate with a solid thickness in flavor. A balance of grainy richness from malt, umami from 17 years of aging, pleasant smokiness, and the aroma of malt. A superb product that pairs well with dishes like tuna steak. Currently in short supply, commanding a premium price. Awarded World's Best Blended Malt (Pure Malt) at the World Whisky Awards (WWA) in 2015, 2014, and 2012. Also received a gold medal at the International Spirits Challenge (ISC) in 2008.

98% Chardonnay, 2% Savagnin. Chardonnay and a small amount of Savagnin from organic cultivation are pressed whole cluster and transferred directly to concrete egg tanks. Bottled with 15g residual sugar and crown capped to prevent oxidation. This is a natural wine made without the use of sulfites. A dry, sparkling white wine with a pronounced fruitiness.

Natural wine from the Rheinhessen region in the Rhine Valley, Germany. This lightly cloudy dry white wine is fermented with natural yeast, offering a juicy fruit aroma with rich minerals and flavors. Unfiltered and no added SO2. Alcohol content: 12%.