Maguro no Shimahara Plus Ogawamachi

A dish that allows you to simply compare different parts of the tuna. Served with homemade tuna salt.

A playful dish of freshly fried potatoes coated with homemade dried tuna that has been dried for a long time.

A sweet and salty dessert made with flavorful homemade tuna salt, combined with hojicha tea, chestnut, and black honey caramel sauce.

A hearty dish featuring grilled tuna tail served with a mustard-infused sauce and taro puree.

A cold dish made by mixing tuna pump (a firm part located next to the heart) with celery in a mayonnaise base, garnished with the aroma of seaweed.

The part of the tuna located on the top of the head, Tsunomi, is combined with nagaimo and shallots to create ganmodoki. Finished with a serving of Mimolette cheese, this is a dish of amuse-bouche.

A dish that includes a comparison of fatty tuna, medium fatty tuna, and red meat, along with a selection of small bowls, paired with sake just before serving.

・Red wine vinegared rice, tuna, blood orange sorbet, rice chips, wasabi stem, tuna・Monaka, tuna. Our sushi is ephemeral and will change shape if not eaten immediately.

Our restaurant's signature dish, rare part of tuna milt. It is often eaten as tempura, but we serve it with a white wine sauce.

A luxurious dish featuring main ingredients. Served with a vinaigrette sauce made with citrus.

Pasta finished with a basil-flavored sauce made from the brain and tsunomi of tuna.

Tsunomi is a part located at the top of the head of a tuna, a rare cut that can only be obtained from large tunas. It is served as a dish with a fluffy texture combined with potatoes.

A dish made with the cheek meat of bluefin tuna, prepared in the classic French style of braised beef cheek in red wine.

A dish where daikon is slowly simmered in consomme, dressed with a sauce made from tuna cheek meat, red wine, and red miso, allowing you to enjoy the daikon deliciously.

A rare part of the tuna collar that is particularly rich in fat. An appetizer served with a dressing made from carefully selected special soy sauce, new ginger confit, and black sesame crumble.

A dish that combines tuna kamatoro and soft-cooked napa cabbage, dressed in a sesame-flavored sauce with a tang from sherry vinegar.

A rare part of the tuna collar that is particularly fatty. Lightly seared and served with a dish of blended tofu made with soy milk.

A rare part of the tuna collar that is particularly rich in fat. Enhanced with yuzu pepper and finished with warm bouillon, this is a comforting dish.

A rare part of the tuna's collar that is particularly rich in fat. A dish combining grilled eggplant with grilled kama toro and tuna flakes.

Heavenly Body refers to a part of the fish that has particularly few muscles and a strong umami flavor among red meat. This dish combines a sauce made with black olives and anchovies, accented with myoga.

Ten Shin refers to a cut of meat that is particularly low in muscle and has a strong umami flavor. A dish combining Spanish Iberico chorizo and shungiku.

A special burger made with the red meat of tuna, which is said to resemble meat. The buns are infused with a spice called Wushanfen, making it a dish with attention to detail.

An original tuna hamburger made by mincing tuna cheek meat and a textured part located next to the heart called pump. Served with summer truffle.

A seasonal vegetable dish that combines tuna eggs with bacon sauce, paired with rapeseed flower peperoncino.

A dish made by simmering tuna entrails and stomach with lentils and Iberico chorizo. Served with homemade tuna tsukudani and melba toast mixed with bamboo charcoal.

A dish made using the chewy part next to the heart, which is the stomach of the tuna and the pump. A plate seasoned in a Chinese style, served with a dipping oil.

This is a special bowl that is not part of the course we offer, created in response to customer requests. Of course, we will also accommodate your requests.

This is a special sushi that is not part of the course we have prepared based on customer requests. Of course, we will also respond to your requests.

We do not cut corners even in desserts. *No tuna is used.

A dessert made with mascarpone mousse infused with cherry blossom liqueur, prepared for the cherry blossom blooming season. *No tuna is used.

A dessert with a mousse flavored like raspberry shaped like a strawberry, hiding strawberries inside. *No tuna is used.