Imagawa Shokudō Yamato-ten

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 is caught from the port utilize their years of experience to get ahead before it is distributed in the market. They use a special technique called 'Frozen Sleep' to eliminate parasites like Anisakis and maintain freshness, delivering fresh and safe fish to the store.

With the right to bid directly from various fishing ports in the Miura Peninsula, we can use the brand of 'Morning Catch from 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 propose products.

We spare no effort in making even the seasonings by hand. We provide set meals that are safe, secure, and nutritionally balanced.

If you choose the set meal, the following menu 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 bowl ・Dashi broth (to turn the rice bowl into ochazuke) *For an additional 120 yen, miso soup and pickles can also be included.

This is one of the specialty dishes of Imagawa Shokudo, featuring fresh mackerel shipped directly from Miura, seasoned with a soy sauce-based sauce. The fragrant soy sauce pairs well with egg yolk, enhancing the umami of the mackerel. Mackerel spoils quickly, and it is generally said to be difficult to consume 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 countering neutral fat. At Imagawa Shokudo, we have realized the direct purchase from wholesalers, processing, and serving 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.

We combined several types of delicious fish selected by Imagawa for that day into a namekoro. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. The smooth and chewy texture of the wakame is also an interesting aspect of this bowl.

This is a rice bowl topped with the local specialty boiled shirasu from Shonan and fragrant perilla leaves. Enjoy a change of flavor with the optional 'homemade aonori tsukudani' on the side.

This is a luxurious negitoro bowl 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 280g, Large 380g

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

You should not eat sesame as it is! If you eat it as it is, you will hardly be able to chew and crush it, and you won't be able to absorb the nutrients from sesame. Please grind it and sprinkle it over your bowl to enjoy the nutrients while also enjoying the aroma.

Every morning, I make dashi using kombu, iriko, and ago. Please pour the dashi 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 sourced 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 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 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 that contains high-quality calcium, DHA, and EPA.

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

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

This is a luxurious sashimi set meal featuring three types of fresh fish selected by the expert from Imagawa and four types of boiled shirasu from Shonan.

Half size 528 yen (tax included) This is one of the specialty dishes of Imagawa Shokudo, where fresh mackerel directly shipped from Miura is lightly marinated in vinegar, seared at high temperature to create a fragrant finish. The elegant fatty mackerel has outstanding 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 countering triglycerides. At Imagawa Shokudo, we have realized the direct purchase from wholesalers, processing, and serving mackerel raw. Enjoy the fresh, never-before-tasted raw marinated mackerel that is hard to find elsewhere.

Fresh mackerel shipped directly from Miura is 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 among the fresh mackerel directly shipped from Miura and made it into fried mackerel. The crispy texture and the rich flavor that seeps out with every bite of the mackerel pairs perfectly with beer.

Half size 418 yen (including tax) salad topped with Miura vegetables, seaweed, and plenty of boiled shirasu.

This is a homemade asazuke made with love by local grandmothers in Miura.

We selected large, fatty mackerel from Miura, which is freshly delivered, and applied smoking to it, combining it with potato salad. The pairing of the smoky flavor and mackerel is perfect, and by combining it with potato salad, it results in a mild taste. It pairs excellently with beer and also with sake.

An original product from a specialty store selling Hayama beef on 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. Please enjoy the flavor of the ingredients without sauce on the first bite.

The thick cut horse mackerel fry is rich in fat and has a strong umami flavor, perfectly complementing the crispy 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 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 delicious fish selected by Imagawa for that day to make namekuro. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. 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.

The photo shows a platter for 2 people. This is a selection of sashimi made from the freshest fish of the day, handpicked by Imagawa. Please ask the staff about the types available that day.

This is sashimi of the delicious fish selected by Imagawa for that day. Please ask the staff about the types available that day.

This is sashimi made from Bachi tuna caught in Misaki.

A fisherman's style dish with tuna sake stew poured over tofu. Just like the character for stealing sake, it is the perfect snack to pair with alcohol.

This is a ponzu sauce made with tuna offal. Unlike meat offal, it has no strong flavor and can be enjoyed refreshingly.

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

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

Shirasu Oroshi made with freshly boiled shirasu from Shonan refreshes the palate and is a perfect dish for a palate cleanser.

Ice cream that changes whimsically! Please ask the staff.

A sweet treat with the aroma of black sesame, perfect for a refreshing dessert after a meal.