Imagawa Shokudo Shonandai

Bringing ingredients from the other side of the world by ship or plane, using a lot of additives and pesticides, forcing the production of out-of-season items to consume, is that really necessary in the coming era? Eating seasonal local produce. Isn't that the most natural thing to do?

The expertise is different. Professionals who are well-versed in the local area where the fresh fish caught from the port is raised and nurtured utilize their years of experience to get ahead of the market before it is distributed. They also use a special technique called 'Frozen Sleep' to eliminate parasites like Anisakis and maintain freshness, delivering fresh and safe fish to the store.

We use the brand of 'Miura Peninsula Morning Catch' because we directly procure with bidding rights from various fishing ports in the Miura Peninsula. We can deliver top-class branded fresh fish such as 'Matsuwa Golden Mackerel', 'Local Kinmedai', 'Misaki Tuna', and 'Miura Local Octopus'.

By not going through the market, we can achieve high cost performance that cannot be realized in central markets, and we can make product proposals.

We prepare set meals that are nutritious, safe, and balanced without skimping on effort.

If you choose the set meal, the following items will be included: ・Pre-meal vinegar with Nanko plum ・Choice of miso soup (Aosa seaweed, wheat gluten, wakame) ・Pickles of Miura vegetables ・Seasonal small dish ・Dashi broth (to turn the rice bowl into ochazuke) *For an additional 120 yen, you can also include miso soup and pickles.

This is one of the signature dishes of Imagawa Shokudo, featuring fresh mackerel directly shipped from Miura, seasoned with a soy sauce-based sauce. The fragrant soy sauce pairs well with the egg yolk, enhancing the umami of the mackerel. Mackerel spoils quickly, and it is generally said to be difficult to eat raw, but 'raw mackerel' contains high levels of EPA, DHA, quality vitamins, and amino acids, which are expected to have significant anti-aging effects. It is a fish that helps suppress cholesterol absorption and is effective for managing triglycerides. At Imagawa Shokudo, we have made it possible to purchase directly from wholesalers, process, and serve mackerel raw. Enjoy the fresh raw mackerel that is hard to find elsewhere.

A melting flavor combining homemade negitoro of mackerel and local mackerel sashimi.

This bowl features a mix of the freshest fish selected by Imagawa for that day, prepared as namekoro. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. The smooth and chewy texture of the wakame seaweed adds an interesting element to this bowl.

This is a rice bowl topped with boiled shirasu and fragrant perilla leaves. Homemade aonori tsukudani adds a flavor accent.

This is a luxurious negitoro donburi filled with large chunks of Misaki tuna. The savory soy sauce-based seasoning pairs perfectly with the umami of the tuna! When mixed with egg yolk, it creates a mild and rich flavor experience.

Small: 150g, Medium: 250g, Large: 350g

Vinegar has been considered effective for beauty and health since ancient times, but in busy daily life, it is often difficult to consume. Please enjoy it before your meal.

You should not eat sesame seeds as they are! If you eat them whole, you can hardly chew them, and you won't be able to absorb their nutrients. Please grind them and sprinkle them over your bowl to enjoy both the nutrients and the aroma.

Every morning, we make dashi using kombu, iriko, and ago. Pour the dashi soup over the rice bowl at your preferred timing and enjoy a refreshing dashi chazuke.

This is one of the signature dishes of Imagawa Shokudo, featuring fresh mackerel directly shipped from Miura, grilled at high temperatures to create a fragrant and crispy skin. The refined fatty mackerel has exceptional umami, and the aromatic skin is an enticing dish. Mackerel spoils quickly, and it is generally said to be difficult to eat raw, but 'raw mackerel' contains a lot of EPA, DHA, high-quality vitamins, and amino acids, which are expected to have strong anti-aging effects. It is a fish that suppresses cholesterol absorption and is effective for managing triglycerides. At Imagawa Shokudo, we have made it possible to purchase directly from wholesalers, process, and serve raw mackerel. Enjoy the fresh raw mackerel that is hard to find elsewhere.

The thick cut horse mackerel fry is rich in fat and has a strong umami flavor, perfectly complementing the crispy and fragrant breadcrumbs! Horse mackerel is also a versatile health food containing high-quality calcium, DHA, and EPA.

The Misaki tuna is coated with breadcrumbs and fried rare on the surface. This dish offers an interesting combination of crispy and tender textures, both warm and cold.

We selected large, fatty mackerel from Miura, freshly delivered, and dried it overnight. By drying it moderately, we locked in the umami, and then grilled it to a fragrant finish.

A luxurious dish featuring three types of tuna caught in Misaki.

This dish uses the rare kamatoro from tuna, which can only be taken from two parts of one whole tuna.

Half size: 550 yen (tax included). This is one of the specialty dishes of Imagawa Shokudo, featuring fresh mackerel directly shipped from Miura, lightly cured with vinegar, and seared at high temperature to create a fragrant finish. The elegant fatty mackerel has exceptional umami, and the crispy skin is an appetizing dish. Mackerel spoils quickly, and it is generally said to be difficult to eat raw, but 'raw mackerel' contains a lot of EPA, DHA, high-quality vitamins, and amino acids, which are expected to have high anti-aging effects. It is a fish that suppresses cholesterol absorption and is effective for managing triglycerides. At Imagawa Shokudo, we have realized the direct purchase from wholesalers, processing, and serving mackerel raw. Enjoy the fresh, rarely available raw cured mackerel.

Fresh mackerel delivered directly from Miura, marinated in a soy sauce-based sauce. The fragrant soy sauce pairs well with egg yolk, enhancing the umami of the mackerel.

We selected large, fatty mackerel from Miura, freshly delivered, and dried it overnight. By drying it moderately, we locked in the umami, and then we grilled it to a fragrant finish.

We selected large, fatty mackerel from Miura, freshly delivered, and made it into fried mackerel. The crispy texture and the rich flavor that seeps out with every bite pairs perfectly with beer.

■Half size: 550 yen (tax included) A salad loaded with vegetables and seaweed. Topped with boiled shirasu.

Homemade lightly pickled vegetables made with seasonal vegetables and lots of love.

We selected large, fatty mackerel, freshly delivered from Miura, and smoked it. It pairs perfectly with the potato salad, creating a mild flavor enhanced by the smoky aroma of the mackerel. It goes wonderfully with beer and is also a great match with sake.

An original product from a specialty store of Hayama beef in the Miura Peninsula. Made possible because it is the original source. A croquette made with the beef known as 'Hayama Beef,' which is said to be a phantom meat. For the first bite, please enjoy the flavor of the ingredients without sauce.

The thick cut horse mackerel fry is rich in fat and has a strong umami flavor, perfectly complementing the crispy and fragrant breadcrumbs! Horse mackerel is also a versatile health food containing high-quality calcium, DHA, and EPA.

This dish features Misaki tuna, which is used for sashimi, coated in panko breadcrumbs and fried on the outside while remaining rare on the inside. It offers an interesting combination of crispy and tender textures, both warm and cold.

A dish combining fragrant seaweed and tofu.

We combined several types of fresh fish selected by Imagawa into a namekoro. The miso-based seasoning is a recipe passed down through generations at the Imagawa House. The smooth and chewy texture of the wakame is also interesting, and it pairs exceptionally well with alcohol.

The eggs from the local chickens raised in the rich nature of Miura are rich in flavor.

Crispy French fries coated with aromatic tuna flakes.

The photo is for one serving. A three-type tuna platter including Bachi tuna, Bin Toro tuna, and Tuna Belly Toro.

Carefully selected from the rare belly portion of bluefin tuna.

Sashimi made from Bachi tuna caught in Misaki.

A fisherman's style dish featuring chilled tofu topped with the delicacy of tuna sake paste. Just like the character for 'stealing sake', it pairs perfectly with alcohol.

This is a ponzu sauce dish using tuna motsu. Unlike meat motsu, it has no strong flavor and can be enjoyed refreshingly.

The 'Homemade Tuna Miso' made with tuna eggs pairs perfectly with vegetables.

The 'Homemade Tuna Miso' made with tuna eggs pairs perfectly with vegetables.

Shirasu Oroshi made with boiled shirasu is refreshing and perfect as a palate cleanser.

Ice cream that changes whimsically! Please ask the staff.

Fragrant black sesame, a perfect sweet treat for a refreshing finish after a meal.

The best pint brewed only with the legendary hop 'Sorachi Ace'

Glass: 363 yen

Glass: 363 yen

Glass: 473 yen

Glass: 473 yen