Manaita no Ue no Sakana Tiiba Ten

An impressive assortment of fresh fish directly delivered from Toyosu Market, including authentic bluefin tuna. Of course, it comes with soy sauce, but we also suggest new ways to enjoy it.

A high-quality dried fish with over 60 years of history. Made from selected thick materials with excellent fat content... The signature dish on the cutting board. Worth every bite.

A high-quality dried fish with over 60 years of history. Made from selected thick ingredients with excellent fat content... The signature dish on the cutting board. Worth every bite.

A high-quality dried fish with over 60 years of history. Made from selected thick materials with excellent fat content... The signature dish on the cutting board. Worth every bite.

These are rich and plump fresh oysters with less wateriness. Please enjoy them. 4 pieces for 2200 yen, 8 pieces for 4400 yen.

Refreshing for spring. Please enjoy it with plenty of condiments and grated daikon.

A whole live turban shell is grilled. Enjoy it hot.

Made in-house. This is a secret recipe of lightly pickled cabbage combined with our proud broth.

Cut soft-boiled eggs soaked in dashi, served with miso mayo sauce underneath, and topped with anchovies on the egg yolk.

Shark cartilage mixed with plum. Looking for something refreshing? Here it is.

A simple dish of grilled mentaiko, a specialty from Hakata. The umami is different.

I am surprised by its low popularity. It is delicious.

Plenty of ikura and a slightly unusual grated daikon on a cutting board.

A platter of turban shell chanja and turban shell wasabi. Perfect as a snack with alcohol.

This is our proud potato salad mixed with Ishikari pickles. The super creamy new sensation potato salad is a must-try.

This is salted tuna. It pairs perfectly with cream cheese!

This is a colorful dish featuring authentic tuna! Please mix well and enjoy it as a hand roll!

Reissue. To all the cutting board fans, thank you for your patience.

It's not exactly Yako with ginger soy sauce and silky tofu.

A refreshing small bowl with the aroma of Kujo leeks and ginger.

A Chiba local dish arranged with squid. How about squid as a snack?

A simple dish that is in season during spring. It has an unexpectedly delicious taste.

Made in-house. Cutting board guilty.

Tataki tuna and a generous serving of sea urchin. I want to eat it mindlessly.

This is a carefully crafted broth made daily in the restaurant. It can be enjoyed as a finishing touch to meals or desserts, or as a palate cleanser.

We serve freshly steamed oysters from Harimanada, Hyogo Prefecture.

Signature dish made with steamed oysters from Harimanada, Hyogo Prefecture, served with butter soy sauce. A guaranteed delight.

Signature dish featuring steamed oysters from Harimanada, Hyogo Prefecture, topped with a spicy dipping oil. The delicious spiciness is addictive.

Large fried oysters. This is also a very popular menu item.

Super popular menu item! Made from octopus with a strong flavor.

A slightly different kind of potato fries on a cutting board. You will surely notice the charm of nagaimo.

A hidden gem made with our proud sea bream dashi base and a secret broth.

The fluffy and crispy texture is just like a fillet cutlet.

This is a dish full of crab, featuring real Zuwai crab sprinkled on crab croquettes.

When it comes to anglerfish, it's either hot pot or fried. On the cutting board, it's fried.

The deep-fried mehikari is a long-awaited grand introduction.

Hokkaido cuisine x cutting board style.

Sprinkled with sake and grilled over charcoal

A rare cut that can only be taken from one tuna, with only two pieces available. There may be times when it is out of stock... Please do not give up. Spicy with pepper and sansho. Pairs well with red wine.

A whole large shrimp. That's all you need.

We tried grilling two types of shellfish. The butter soy sauce is enticing.

A chewy red tongue! Perfect for those who want to eat beef tongue heartily!

Thick and juicy exquisite ham. Certified as a must-eat menu item for the spring season.

In response to requests. Everyone loves grilled squid.

Charcoal-grilled bacon that is not flimsy. Topped with cheddar cheese and even more parmesan!

A whole leg, served boldly. (Please allow two legs when they are small.)

Daikon radish infused with flavor, served with sea urchin. You will understand this charm once you taste it.

Popular restaurant-made braised pork. It is tender and flaky.

The duck, cooked at low temperature and grilled over charcoal, is marinated in our proud broth-based sauce. This is a labor-intensive dish.

Tender domestic Wagyu grilled rare, topped with fresh sea urchin. Enjoy it wrapped with plenty of condiments.

Carefully selected fresh fish served with shellfish and shrimp. Full of ocean flavor. Serves 4 for 4378 yen.

Sea bream plus sea bream.

An overwhelming visual of white. End your meal with rice topped with fragrant dashi and grated yam.

Crispy grilled rice balls topped with salmon roe and authentic snow crab.

A new standard of Manaita with a fragrant fish powder. It is well received.

An excessively luxurious finishing dish. Enjoy it with our proud golden broth.

You can't see the rice for the salmon roe. Let's also add fresh sea urchin and flying fish roe.

A classic after-meal dish on the cutting board. You can't go home without eating this.

The chosen one was the white peach.

The tasting staff collapsed to their knees from the incredible deliciousness.

The secret of the creamy red bean paste is mascarpone. Those who dislike red bean paste will be cured today.