Shusaiya Ishimon Nishinakajima

The taste of Kue, said to be expensive and the ultimate deliciousness, is a white fish with a strong umami flavor. When heat is applied, the flesh tightens moderately and becomes fluffy. The Kue sourced through unique routes is reasonably priced and of the highest freshness.

Buri shabu is a dish where thinly sliced fatty buri (yellowtail) is quickly dipped in kelp broth and enjoyed hot. It is a healthy classic buri dish that also allows for plenty of vegetables.

The 'Oita Bungo Beef' has a beautiful marbling and a rich flavor. It is characterized by its melt-in-your-mouth tenderness and delicious taste. This is a miso hot pot made with sliced Bungo beef and horuhon. The sweetness of Saikyo miso is enhanced with garlic, creating a slightly sweet and addictive flavor.

Our pufferfish is natural tiger pufferfish. The flesh is firm and full of umami and sweetness, cut into a size that allows you to enjoy the texture of the pufferfish. The thick porridge enjoyed with the rich broth full of pufferfish umami is the best.

1 serving

We serve a selection of fresh seasonal fish. We will arrange a balanced combination of classic bluefin tuna, flounder, and fatty striped jack.

We serve a selection of fresh seasonal fish. This includes the classic lean bluefin tuna, Akashi sea bream, richly fatty striped jack, and wonderfully crunchy live octopus, all arranged in a well-balanced manner.

We serve a selection of fresh seasonal fish. We will arrange a balanced variety including the classic bluefin tuna red meat, Akashi sea bream, rich striped jack, exceptionally crunchy live octopus, and the grouper from Wakayama.

Using the black tuna, known as the king of tuna. Its flavor is mellow, with a unique acidity and umami that pairs perfectly with sake.

Enjoy the transparent Hirame, which has a sense of umami and texture, in thin slices. Its light and non-intrusive flavor pairs perfectly with sake.

Using the finest Akashi sea bream, which has been shaped by the strong currents of the Akashi Strait and is blessed with abundant food, resulting in firm flesh. Please enjoy the rich and crunchy Akashi sea bream.

Vivid orange color. Made with very creamy and rich sweet Hokkaido uni. Enjoyed in bite-sized spoonfuls with sake.

Among the horse mackerel family, Shima Aji has a good flavor, firm flesh, and a moderate amount of fat and umami. The texture is also crunchy.

Using octopus from Akashi, it inhabits areas with fast currents, making its flesh particularly firm and with an excellent texture. Since it feeds on crabs and shrimp, it has a delightful sweetness, making it the best octopus. Enjoy it with seaweed salt or plum paste.

The taste of Kue, said to be expensive and the ultimate in deliciousness, is a white fish with a strong umami flavor. The Kue sourced through a unique route is reasonably priced and of the highest freshness.

Fresh cod milt from Hokkaido, the seasonal milt melts in your mouth with a creamy texture and has a rich flavor without any unpleasant smell, making it truly the best delicacy. It is also recommended to enjoy it with a light ponzu sauce.

Fresh cod milt from Hokkaido, the seasonal milt melts in your mouth with a creamy texture and has a rich flavor without any unpleasant smell, making it truly the best delicacy. By making it into tempura, the creaminess increases and the deliciousness enhances.

Fresh cod milt from Hokkaido, in season, has a texture that melts in your mouth and a rich flavor without any unpleasant smell, making it truly a top-notch delicacy. Grilling it with soy sauce enhances its creaminess and the savory aroma of the soy sauce, pairing well with alcohol.

The duck roasted to a rosy finish is juicy and tender! The flavor is rich and exquisite.

The 'Oita Bungo Beef' has a beautiful marbled texture. It is characterized by its rich flavor and melt-in-your-mouth tenderness, making it an exceptional pairing with sea urchin.

The creamy sauce made with miso is rich with the umami and aroma of mushrooms. This dish, bursting with seasonal flavors, perfectly matches the savory taste of autumn salmon and cheese.

Eggplant that pairs perfectly with oil. Served with a refreshing broth that has a slight sweetness.

Fluffy small yams infused with dashi. The aroma of yuzu further enhances the small yams.

The best side dish simmered until the bones are tender, with a strong flavor of ginger.

A classic dish.

Enjoy the uniquely sticky Tsuru Murasaki with fragrant Maitake mushrooms in a flavorful broth.

A stable companion for sake, made with the tendons of Bungo beef.

A dish featuring lotus root simmered for a long time, enhanced with real sansho pepper.

Using red konjac, which is rich in dietary fiber and calcium. The unique soft texture of red konjac combined with the texture of lotus root is the best.

The rich and unique acidity and umami of the bluefin tuna is enhanced by a specially made soy sauce for marinating, further bringing out the tuna's flavor.

You can enjoy the firm and crunchy texture of Akashi's octopus topped with refreshing Tosa vinegar and plenty of vinegar miso.

We have finished it as a refreshing and invigorating pickled dish.

The pickled vegetables from Akita Prefecture, made by smoking and drying, have an exceptional aroma. Both crisp dry sake and slightly sweet sake pair perfectly with this unique delicacy.

Our proud popular menu item combines rich cream cheese with crab miso. The saltiness and texture of the salmon roe add an accent.

A classic slightly sweet egg omelette from the sushi shop.

Enjoy the unique poppy texture of the kombu with roe in a slightly sweet dashi flavored with bonito.

The best for wasabi lovers. A sharp aroma that passes through the nose. An irresistible delicacy for sake lovers.

It is recommended to sip alcohol while enjoying the bite-sized shari topped generously with uni as a finishing dish.

It is recommended to sip alcohol while enjoying the bite-sized shari topped generously with ikura, which is a finishing dish.

Ginkgo nuts, a symbol of autumn. At our shop, we serve fragrant grilled ginkgo nuts alongside sake, which you can dip in salt before enjoying. Dipping them in sake enhances the aroma of the ginkgo nuts to its fullest.

A dish featuring Sawara, known for its rich flavor and fat content, marinated in a soy sauce sauce enhanced with yuzu and grilled to perfection.

An irresistible dish grilled with a sweet sauce that brings out the umami and bitterness of the eel liver. The sansho pepper sprinkled on top enhances the flavor.

The grilled kama, rich in flavor and oil, is incredibly satisfying to eat.

A dish that is irresistible for tempura lovers, packed with volume. While there are individual menu items available, the assortment is particularly appealing.

Fluffy Satsuma age fried in-house. The Satsuma age is fried fresh after receiving your order, served hot and fluffy. A popular menu item at our restaurant.

A fragrant dish of small yams simmered with a light salt flavor and coated with aonori before being deep-fried.

Using the firm and exceptionally textured octopus from Akashi. This is a way to enjoy the octopus at its best, with its umami and inherent sweetness concentrated through the technique of tempura.

The rich mackerel flesh pairs perfectly with the vinegared rice infused with acidity and umami. It is truly the classic pressed sushi. You can order from 2 pieces, making it possible to enjoy even for one person.

The rich mackerel flesh pairs perfectly with the vinegared rice infused with acidity and umami. It is truly the classic pressed sushi.

Fluffy anago simmered lightly sweet and grilled to a fragrant finish, served as pressed sushi. A dish that can be enjoyed as a closing course or as an appetizer. Available for order starting from 2 pieces, suitable for one person.

Fluffy anago simmered lightly sweet and grilled to a fragrant finish, served as pressed sushi. A dish that can be enjoyed as a closing course or as an appetizer.

This pressed sushi features the deliciousness of shimesaba (marinated mackerel) combined with the tanginess and crispy texture of shiba-zuke (pickled vegetables). Wrapping it in oboro kombu enhances the flavor. It can be ordered in quantities of 2 pieces, making it suitable for individuals.

Pressed sushi with the deliciousness of shimesaba, the acidity of shibazuke, and an irresistible crispy texture. The flavor is enhanced by being wrapped in oboro kombu. A sushi that has been passed down through generations, known only to those in the know.

Pressed sushi made with fragrant grilled eel paired perfectly with Nara pickles. The flavor of the seaweed also complements it well, and we recommend enjoying it with our special reduction sauce. You can order from 2 pieces, making it suitable for individual servings.

Pressed sushi made with fragrant grilled eel paired perfectly with Nara pickles. The flavor of the seaweed also complements it well, and please enjoy it with our special reduction sauce.

The fragrant noodles made with blended wakame are served chilled with a cold dashi infused with bonito. The accompanying wasabi leaves provide a perfect balance with their sharpness, creating an excellent pairing.

The first dashi made with bonito and kelp is just perfect for the final touch.

The cream filling made with high-sugar Satsuma sweet potatoes, which are carefully selected, is complemented by cream cheese, and the addition of tangy dried tomatoes enhances the sweetness even further.

A classic pudding made with plenty of vanilla beans, showcasing our confidence. It is served with a sauce made from the sake lees of our original Japanese sake 'Ishimontokozaemon'. Enjoy the unexpected marriage of the two.