Yonpachi Gyojo Ikebukuro East Exit

Fresh fish and seasonal shellfish carefully prepared by fishermen. Enjoy the freshness of the raw fish, as well as grilled, marinated, or poached methods suited to each type of fish! Please enjoy various flavors with not only soy sauce but also our special vinegar miso and a variety of condiments. *Available for two servings or more. *Prices may vary depending on the seasonal fish types.

Enjoy various types of fish with various condiments. When you come to the 48 fishing grounds, this is a must-try! *Available for two servings or more.

Oysters sourced directly from fishermen, delivered from the most delicious regions of the season. For more details, please check the store's recommendations.

Filled with a variety of shellfish such as scallops, clams, and surf clams, the shellfish broth that warms you from the bottom of your stomach is definitely worth trying.

Handa somen, boasting a history of about 300 years in Tokushima Prefecture. Enjoy the rich texture of udon combined with the smoothness of somen, made with 100% domestic ingredients, and savor every drop of the shellfish's umami.

Rich shrimp white broth with a spread of shrimp flavor

Special mayonnaise sauce pairs perfectly with shrimp

Hyogo Prefecture Decaprio Oyster

The whole dried sardine, selected with strict criteria, can be enjoyed from head to belly without wasting any part.

Grown in Okura Village, Mogami District, Yamagata Prefecture

Special sushi rice with egg yolk, accented by the aroma of wasabi stem and the crunchy texture of pickled daikon. It's a perfect hand roll for snacking or finishing your meal.

Featuring Hokkaido snow room aged potatoes, luxuriously made with two types and using fragrant Tokachi mash. Tossed with a rich special dill mayo, it also spreads the aroma of seaweed.

A companion for sake topped with sake fish and whitebait

Crispy and freshly fried small fish allow you to enjoy the full flavor of the fish! The types of fish vary by season, including Mexican sardines, sand lance, and underutilized fish like baby horse mackerel and sand smelt.

Produced in Matsuura, Nagasaki Prefecture

The flavor of bonito flakes and the aroma of aonori stimulate the appetite

Using the fish sauce from Akita, one of Japan's three major fish sauces, made with cod to inherit the fish sauce culture of Akita. It is a Japanese-style bagna cauda with a rich aroma and deep flavor. *The types of vegetables may vary by season.

A rich special sauce made with two types of crab that has a delightful aroma.

A Japanese parfait made with carefully cultivated Dadacha beans from Tsuruoka City, Yamagata Prefecture, featuring a gentle sweetness and aroma characteristic of Zunda paste.