SHION
潮音
A hidden gem to enjoy exquisite pairings of shellfish dishes and sake
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This course allows you to enjoy the best seasonal ingredients paired with sake. For those who do not drink sake, regular drinks are also available. *Recommended course to enjoy all of our specialty dishes. The last meal can be changed to "Kaiho-meshi (sea treasure rice cooked in a Nanbu iron kettle)" (sea urchin, abalone, salmon roe, and dried mullet roe) for an additional 500 yen.
This course allows you to enjoy the best seasonal ingredients paired with sake. For those who do not drink sake, regular drinks are also available. *Recommended course to enjoy our specialties and petit luxury dishes. The last meal can be changed to "Kaiho-meshi (sea urchin, abalone, salmon roe, and dried mullet roe) cooked in a Nanbu iron kettle" for an additional 500 yen.
This course allows you to enjoy the best seasonal ingredients paired with sake. For those who do not drink sake, regular drinks are also available. *This course allows you to enjoy a variety of our specialty dishes in small quantities. The last meal can be changed to "Kaiho-meshi (sea treasure rice cooked in a Nanbu iron kettle)" for an additional 500 yen.
This course allows you to enjoy the pairing of seasonal ingredients with sake. For those who do not drink sake, regular drinks are also available.
We will prepare appetizers and assorted sashimi of the day for the number of persons. Please choose your main dish from the menu of the day.
We will prepare appetizers and assorted sashimi of the day for the number of persons. Please choose your main dish from the menu of the day.
Enjoy the original flavors of the ingredients. Use 'salt, soy sauce, or ponzu' as you like.
A fisherman's dish made by mixing 'awase miso' made with aromatic vegetables and 'shellfish tataki'.
A refreshing palate cleanser or a break between dishes with a light vinegar sauce.
Combined local Gotemba 'real wasabi' with 'tamari soy sauce' and mixed it with our homemade wasabi sauce.
Commonly known as 'Nuta'. The young buds are from Sanriku, and the green onions are the rare 'Senju Negi'.
You can simply enjoy the natural aroma of the shellfish with 'salt and light soy sauce'.
Simmered sweet and savory with carefully selected tamari soy sauce. Perfect as a side dish with sake!
It is steamed with junmai sake, white wine, etc. The broth also makes for a great snack.
You will definitely crave fried foods along the way! We will fry them to a crispy texture.
This is grilled dried squid with a special touch.
A local dish from Fukui made by pickling mackerel with koji.
This is a slightly unusual karasumi that is marinated in miso instead of salt for flavoring.
The tofu has been carefully marinated in miso for two weeks.
A local dish from Kagawa. Broad beans are simmered with black sugar. Enjoy it as a side dish♪
Homemade marinated salmon roe. Enjoy it with grated daikon and cream cheese♪
This is made by pickling mountain wasabi from Gotemba in a carefully crafted tamari soy sauce.
Please ask the staff.
A fisherman's meal from Ehime. Rice topped with fresh fish marinated in egg yolk and ground sesame seeds.
Fresh fish chazuke topped with a secret sesame sauce. The broth is made from shellfish.
At our establishment, we serve 'Warm Sake' unless requested otherwise by the customer. If you would like to pair cold sake with cold dishes like sashimi, or if you prefer something hot due to cooler temperatures, please let us know your preferences and we will adjust accordingly.
[Niigata] Miyama Nishiki Strong Flavor
[Fukui] Gohyakumangoku Soft and Delicious
[Miyagi] Gohyakumangoku Dry and Delicious
[Ibaraki] Aiyama Delicious
[Gunma] Maikaze Toyoka
[Fukuoka] Dream One Brew Hanakai
[Saitama] Yamada Nishiki Mature and Delicious
[Fukui] Gohyakumangoku Fragrant and Spicy
[Saitama] Yamada Nishiki Mature Heavy
[Niigata] Gohyakumangoku Refreshing and Delicious
[Miyagi] Miyama Nishiki Dry Aroma
[Miyagi] Gohyakumangoku Sharp Flavor
[Aomori] Hana Fubuki Refreshing Flavor
[Gunma] Yamada Nishiki Beautiful
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