Sake et Poisson BASE

Grilled mackerel skewers, roasted to perfection over charcoal, served with a refreshing Greek yogurt sauce called 'Tzatziki' made with cucumber and herbs. The rich flavor of the fatty mackerel blends beautifully with the tangy sauce, creating a delightful dish. This is a unique offering from 'Sake and Fish BASE' in Shinjuku West Exit, where Japanese and Mediterranean cuisines intersect. It pairs excellently with sake, as well as white wine.

When it comes to chicken white liver in Shinjuku West Exit, BASE is the place to go. The white liver is carefully prepared with low temperature cooking for a smooth finish, simply seasoned with sesame oil and salt. With zero odor and rich flavor, this is a classic menu item at BASE that we highly recommend not only for liver lovers but also for those who are usually hesitant.

The potatoes are sautéed in oil before being made into potato salad. This method locks in the umami on the surface, resulting in a rich and fluffy finish. Serve it warm with plenty of ikura on top. The saltiness of the melting ikura and the sweetness of the potatoes blend together, making it a classic at BASE.

If you want to eat fresh fish in Shinjuku, this is the place. A generous serving for two, featuring a selection of five seasonal fish sourced that morning. It pairs excellently with sake and is a must-try dish for seafood lovers.

Generously coated with homemade tandoori sauce and grilled to a fragrant finish. The spiciness of the spices gradually kicks in, making it a dish you want to eat in the hot summer. It pairs perfectly with ice-cold beer, of course, but also goes exceptionally well with sake.

We replaced the takuan in toro taku with Iburigakko, a smoked pickled vegetable from Akita. The unique smoky aroma of Iburigakko, which is slowly smoked with cherry and oak wood, and its crispy texture perfectly blend with the rich, fatty toro tuna. This is a classic combination with an adult twist. It pairs exceptionally well with sake.

Limited to early summer, a seasonal dish available in Shinjuku. The spring roll, fried to a crisp with seasonal mackerel rich in fat combined with plum and perilla, pairs excellently with sake. It has a refreshing aftertaste, making it easy to eat multiple rolls.

Carefully simmered domestic beef tendon to bring out the richness of the fat. Adjusted to be spicier for summer, enhancing the flavor with a soy sauce-based broth for added depth. This dish, with its sharp kick and rich umami, pairs well with chilled beer or sake.

First arrival of the season! The Mie Urakamura rock oyster is heavy and impressive. The rock oysters raised in the sea of Mie and Urakamura have a rich creamy flavor with a refreshing scent of the tide. Enjoy the arrival of early summer with a whole oyster. *Size approximately 15cm (size may vary)

Depending on availability, there may also be fried horse mackerel.