Ika no Sumi Shinjuku Minami Guchi Ten

Sado fish is delicious. Sado Island is the largest remote island in Japan, located in the middle of the Sea of Japan. The waters off Sado are known for a diverse range of seafood due to the convergence of the warm Tsushima Current from the south and the cold Liman Current from the north, making it one of the best fishing grounds in Japan. Freshly selected seafood is delivered directly from the waters off Sado and Niigata every day. Enjoy market-fresh seafood. (Serves 1-2, 3-4) Please refer to the recommended menu.

The beautiful transparent flesh is a testament to freshness. We offer seasonal squid: spring / spear squid, summer and autumn / true squid, winter / red squid. The value lies in the luxurious dancing live squid, which has all the flavors, sweetness, and a crunchy texture. Please give it a try. See recommended menu.

Rich sweetness and a melt-in-your-mouth texture. Commonly known as 'Ama Ebi'. In Niigata, it is called 'Nanban Ebi'. Compared to sweet shrimp caught in other regions, it has a vivid red color and is named after the Nanban (red chili pepper). The waters off Sado are home to Nanban Ebi, with a unique water temperature of about 0 degrees Celsius in the Sea of Japan, providing an ideal environment for the shrimp to thrive. Live-caught Nanban Ebi (Ama Ebi) is placed in deep seawater from Sado and shipped directly from Sado. Please refer to the recommended menu.

The official name is Red Sea Bream. It is a high-end fish called Black throat in the Niigata and Hokuriku regions due to the black color at the back of its throat. As it is known for its rich fatty flesh, please enjoy its intense flavor grilled over charcoal. Please refer to the recommended menu.

The queen of the Sea of Japan, delicate and sweet umami. If king crab is the king of crabs, then snow crab is the queen. You can feel the delicacy, gentleness, and sweetness like that of a woman within the high-quality umami overflowing with elegance. Please refer to the recommended menu.

Directly delivered every day from Sado Offshore (Ishihara Fisheries). A new ultimate slow food from Niigata, where whole fish are skewered and grilled. Izumozaki and Teradomari are famous for this. Using binchotan charcoal, it is grilled to be fluffy on the inside and crispy and fragrant on the outside. Please refer to the recommended menu.

Sado cold yellowtail should be eaten in winter. It descends south in the Sea of Japan around November when the water temperature drops below 15 degrees. The genuine Sado cold yellowtail is caught in the Sado fixed net from December to February, and it is a top-quality fish that is plump and rich in fat. Please enjoy it as sashimi or shabu-shabu. See recommended menu.

The King of Edamame, Black Saki Tea Bean, is the top variety in both consumption and cultivation area in Japan, representing Niigata. It is characterized by its unique richness and sweetness, offering a flavor that cannot be experienced elsewhere. The King of Edamame, Black Saki Tea Bean, is in season from July to August, but we also offer early June tea beans, September Pikari tea beans, and October Sakana beans from Niigata. Please refer to the recommended menu.

Using the natural cold heat (temperature 5°C, humidity 70%) of a snow storage facility made from about 700 tons of snow, which is said to prevent various stresses and deterioration, the rice is stored in its brown rice form and moved to a minus 2°C cold storage for 2 weeks before shipping. This aging process is believed to enhance the flavor and sweetness of the rice, making it retain moisture even when cooled.

The water used for cooking rice is also the preparation water from Kirizan, which is underground water from the Jorokawa River. This soft water, with low mineral content, has no peculiar taste and cooks rice to be fragrant and moist.

Murakami Salted Salmon / Salmon Roe / Fresh Furikake / Sado Mozuku and Iwa Nori Tsukudani / Pickled Plum [Sado Rice] The rice used in our restaurant is the finest Koshihikari from Sado, the hometown of the Japanese Crested Ibis. The region of Sado, famous for its many renowned waters, is nurtured by cool, clear water and has a significant temperature difference between day and night in summer, which positively influences rice cultivation, resulting in sweet, plump, and high-quality rice that is highly regarded. The freshness and the wonderful aroma that rises when cooked, along with the luster of each grain, are characteristics of Sado rice.

Using seaweed called 'funori' as a binding agent, it creates a different texture and chewiness compared to regular soba. One of its characteristics is that it is served in a large wooden steamer called 'seiro' in a single bite. It became known as 'hegi soba' because the large steamer was referred to as 'hegi'.

One serving 1089 yen, two servings 2123 yen, three servings 3157 yen, four servings 4191 yen, five servings 5225 yen

Sado Oysters in Oil, Murakami Salmon Prosciutto, Miso Pickled Dried Squid, Miso Pickled Whale

Niigata local cuisine. There are various seasonings depending on the region within Niigata Prefecture, featuring ingredients such as taro, carrots, burdock, shiitake mushrooms, ginkgo nuts, and salmon, all simmered in bonito broth, making it a traditional New Year's dish (nimono). It is said to have been named 'noppe' due to the thick texture of the taro.

The Jumbo Fried Tofu, a specialty of Tochio in Niigata Prefecture, is about three times the size of a regular one, measuring 20 cm in height, 8 cm in width, and 3 cm in thickness, making it look like thick fried tofu. Jumbo Fried Tofu 850 yen (excluding tax) with green onion miso 950 yen (excluding tax) with natto 950 yen (excluding tax)

Kanzuri is a fermented product made by soaking locally sourced chili peppers in salt, exposing them to snow to remove bitterness, and mixing them with yuzu and koji. Please enjoy the deep flavor and spiciness known as 'Western Yuzu Pepper, Eastern Kanzuri.'

Negima Skewers (2 pieces) 560 yen (excluding tax) Nankotsu Skewers (2 pieces) 520 yen (excluding tax) Bonjiri Skewers (2 pieces) 520 yen (excluding tax) Sunagimo Skewers (2 pieces) 520 yen (excluding tax) Hatsu Skewers (2 pieces) 539 yen (excluding tax)

We source from producers certified as 'Niigata Wagyu Breeding Masters'. The title 'Niigata Wagyu Breeding Master' is awarded to individuals who have shipped carcasses with a grade of 4 or higher at a rate of 70% or more over the past two years, and who have received excellent awards or higher at national or prefectural competitions in the last five years.

In Niigata Prefecture, when it comes to half fry, it refers to using half of the Hina chicken (half body) and frying it slowly not only with potato starch and wheat flour but also with a unique curry spice. It is enjoyed by tearing it apart dynamically with your hands.

When it comes to katsu don in Niigata Prefecture, it is not the egg-based or sauce-based version, but rather a katsu don seasoned with a soy sauce base that includes dashi, mirin, and sugar. The unique sweet and spicy flavor also enhances the katsu as a snack.