Masagoya
まさごや
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Ratings
Reviews
Menu
This is a course to enjoy "Hamo" (Japanese conger eel), which will be in season from now on! A simple dish that brings out the deep flavor of the ingredients. Only available from July to October
Please feel free to request the quantity of tessa, karaage, and nabe at the time of reservation. (e.g.: more fried food, less nabe)
A small selection of the day's dishes, with a few recommendations.
This is a representative dish of Masagoya, featuring a perfect balance of horse mackerel and condiments. You can enjoy it like a salad, eating it in a delightful manner.
Thick grilled egg made with rich, carefully selected eggs
People often say, 'What? Unexpected?!'
Please enjoy our proud addictive dengaku miso!
For natto lovers, this is irresistible!? It's what you call 'seafood natto'! For those who also order white rice...
Summer limited 5 pieces per day
Please enjoy the original taste of carefully selected eggs
It's hot! (In autumn, it's Chabana, Black Edamame)
Homemade spicy vinegar miso
Be careful not to overeat!
It's quietly popular!
Popular menu item
Please enjoy the texture
Kumamoto Kikuchi Wagyu Sirloin
Recommended for beer lovers
Popular as a snack in between meals, especially among children.
A chef's selection of 5 types!
We always have at least 500g of this essential ingredient, known as Masagoya Nodoguro! If you're lucky, you might find larger ones around 1kg to 2kg... (We will inform you of the stock status on Facebook and Instagram)
A quick dish made as the name suggests
Surprised by the deliciousness of conger eel!?
Boiled hot with a rich flavor concentrated in the broth that has been pursued for many years.
Chawanmushi made with carefully selected eggs
From 500 yen
Taste comparable to pufferfish!?
Large shiitake mushrooms that do not shrink when fried, very juicy. Please enjoy when available (half is 500 yen).
Finished it refreshingly
Perfect for a snack with alcohol
The red miso ingredients are made with fish bones and are light with only vegetables.
Specialty egg red miso soup
This is a noodle that is very thin like hair, perfect for finishing a meal with a smooth texture.
The selection varies by season and daily catch, including snapper, flounder, and flatfish. Fugu and grouper are 400 yen (winter).
Maguro akami, katsuo, etc.
Horse mackerel, pickled mackerel (late autumn), Pacific saury (autumn), and other fatty yellowtail is 500 yen (winter)
Yura's red sea urchin is 600 yen (summer)
Scallops, (boiled) clam, other abalone is 600 yen (live) clam is from 500 yen (varies by season and sourcing)
1 piece (1 shrimp, depending on size) Shirasu shrimp 400 yen, Kuruma shrimp 500 yen, Ashiaka shrimp 500 yen
Simmered Anago Grilled Unagi
Junmai Sake [Hassen, Akika, Sanzensakura, Toichi 1 go 600 yen Glass 400 yen] Junmai Daiginjo [Tosatsuru, Yamashiroya 1 go 1000 yen Glass 600 yen]
2 Go 1000 Yen
Sake served in a heated manner 500 yen
We have three varieties: red, purple, and blue (blue is a limited edition)
Kado Tama Ikka Shokan Shige Zō Ōdake
Muramasa Kaneshige Bungotarou
Old sake original liquor on the rocks 900 yen
Shochu made from the sake lees of 'Dassai' served on the rocks for 1000 yen
Torikai
Draft small is 300 yen
Asahi Super Dry Classic Lager
Kirin Zero One
Barley tea, Oolong tea, Ramune, Ginger ale, Orange juice, Cola Zero, Sparkling water
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