Sensai Izakaya Todaya

Every morning at 5 AM, I go to the central market and carefully select the fish for sashimi. It serves about 1.5 portions.

A popular menu item that regular customers almost always order. Directly shipped from Kumamoto Prefecture! Sourced from a trusted farm. Please enjoy it with the special sauce for horse sashimi.

From 750 yen. Recommended on a separate sheet.

This is a chawanmushi made with seasonal ingredients from spring, summer, autumn, and winter.

We offer seasonal fish.

We offer seasonal ingredients from spring, summer, autumn, and winter.

We offer seasonal ingredients from spring, summer, autumn, and winter.

This is a menu for autumn and winter.

Starting from 980 yen. We are working hard to provide it as cheaply as possible! It will be served as a single piece.

Grilled natural large clams from Atsumi Peninsula with Noto's Ishiru and garlic, finished with a pat of butter.

Grilled seasonal fish using far infrared rays. Recommended on a separate sheet.

3 shrimp, eel, and vegetables. Enjoy the freshly fried dish made by a professional!

Kosaka-produced lotus root rich in starch.

Sweet potatoes harvested from Gorojima in Kanazawa.

A dish created by the chef's inspiration! Please try it once, very popular among women!

We prepare live octopus by boiling it until tender and then frying it as tempura. It is seasoned. A texture unlike anything you've experienced before!

Marinated in a special sauce and generously topped with a special dipping sauce after frying.

Natto is wrapped in seaweed and deep-fried! It contains cream cheese and natural cheese inside.

Croquette made with Noto pork, accented with ginger.

A perfect combination of potato, cheese, and bacon! Topped with a hint of mentaiko mayonnaise for an accent.

The best snack with beer! Boosts stamina!

Slowly simmered, topped with sweet potato sauce for the best match!

A superb blend of white miso and red miso sourced from Kyoto.

Large chicken wings are grilled with salt and pepper using far infrared rays.

It is topped with special miso sauce from Toda-ya.

A different flavor from Nagoya.

Please grill the thickly sliced tongue on a teppan.

Thigh, neck, gizzard, tenderloin, and wing tips included.

A proud masterpiece! Made with Yoshino kudzu and sesame. The skill of a professional craftsman!

A unique item not found in other stores! Grilled and slowly simmered with real sansho pepper, it's perfect as a snack with alcohol!

At Toda-ya, we make handmade Blackthroat Sea Perch roe in the 'karasumi style'.

Incorporated with salt koji, carefully processed squid liver. A masterpiece aged for over a year! Red preparation.

Heshiko, a specialty of Fukui! A carefully selected masterpiece.

You can enjoy the flavors of 4 types of cheese.

Natural large clams from Atsumi Peninsula are steamed in sake, with the flavor of the clam broth penetrating and enriching the body.

Fluffy dashi-maki rolled by a professional, further enhanced by the addition of Bekkou-an, making it even more delicious.

We make it by grinding swordfish, squid, and white fish into a paste and seasoning it well. Hijiki seaweed and pickled ginger are added for accent.

A dish from Hokkaido. The combination of shio kora and mayonnaise is exquisite!

Grated Kosaka lotus root is seasoned in a special way, shaped with fish, ginkgo, shiitake mushrooms, and lily bulbs, then fried and topped with a vegetable sauce.

Homemade sesame tofu coated and fried! Enjoy the crispy outside and the creamy inside.

We used thick fried tofu as the base and topped it with cheese, onions, green onions, tomatoes, pork miso, and basil before baking.

Baked with cheese, mentaiko mayonnaise, and basil.

Kagoshima produced

We have sandwiched shrimp surimi with Kosaka lotus root.

Nostalgic, red wiener.

Loved by both adults and children! A specialty of Osaka, Kushiage. Dip it in the special sauce from Toda-ya and enjoy! No double dipping allowed!

Filled with plenty of avocado and topped with homemade dressing, it's very filling!

A salad topped with crispy fried small fish.

Salad with shrimp tempura.

Homemade Jako with Pepper is served on top.

The rice is topped with a combination of mentaiko and yamimo.

We serve rice balls made with special jako and bonito flakes, grilled with pork miso.

A raw egg is cracked and half-cooked in oil, topped with a special dipping sauce. A technique that cannot be done at home!

All chazuke is eaten with a special broth poured over it.

Grilled salmon belly is served.

Please enjoy the grilled eel prepared as tsukudani, topped with a special broth.

Crispy fried shrimp tempura served with hot dashi for chazuke.

From 160 yen