TOTOYA

Most popular!! A platter of 5 fresh seafood items selected by the chef!

The most popular!! A fresh seafood platter of 5 items selected by the chef!

An assortment of plump shrimp and fluffy kiss fish tempura

1 piece of black hanpen / 2 pieces of cheek meat / 1 piece of fish / 2 vegetables

Black hanpen made with whole mackerel and sardines is a specialty of Shizuoka! It's packed with nutrients!

The compatibility with homemade tartar sauce is the best!

Specially made white hanpen with sakura shrimp, deep-fried.

The size of a man's fist, it is satisfying to eat and the flavor of sakura shrimp spreads throughout your mouth.

Totoya original! The handmade shirasu tatami dried fish made with seaweed and fresh shirasu is fragrant and crispy when deep-fried.

The brand tomato with a unique cultivation method, high concentration tomato means 'it's sweet', please enjoy it with coarse salt from Hirono, Shizuoka.

Enjoy the crunchy texture and subtle spiciness of wasabi stems. Perfect as a side dish...

Wasabi pickles made by soaking chopped wasabi in sake lees are a specialty product of Shizuoka.

Hot, freshly rolled dashi-maki tamago made with four Asagiri eggs

The sardine dumplings are homemade.

I want to eat meat! In such times...

The tender and melt-in-your-mouth braised pork belly is irresistible.

With vegetables...

It's a specialty of Totoya!

The grilled collar, which can only be enjoyed at a fish restaurant, starts from 1,000 yen.

The combination of tuna and cheese is outstanding!

Eel is a specialty product of Shizuoka.

Rare part! Enjoy the texture similar to meat.

The fried dish marinated with ginger pairs perfectly with shochu and sake.

The large-sized horse mackerel fry is crispy and fluffy.

Plump shrimp is recommended whether fried or as tempura.

Delicious and fluffy sardines whether fried or in tempura

Raw oysters and steamed oysters are delicious, but fried or tempura is also very popular.

Deep-fried bone senbei full of calcium

Once you start eating, you won't be able to stop!

The spiciness of wasabi makes the edamame sharp and pairs well with alcohol.

The combination of Akita's specialty smoked dried daikon (iburi-gakko) and cream cheese is excellent.

When you're craving something refreshing...

Mozuku vinegar, rich in dietary fiber, doubles its beneficial effects when consumed before meals.

This jellyfish has a fun crunchy texture.

Smoked heart of tuna

A traditional local dish from Fukui Prefecture, lightly grilled, made by preserving mackerel in rice bran (Heshiko).

Pairs well with alcohol

Konowata, a salted delicacy made from the innards of sea cucumbers, is one of Japan's three great delicacies, alongside sea urchin and karasumi.

When you're unsure what to choose...

Homemade nuka pickles are a hidden specialty of Totoya.

Seaweed noodles!? A salad with a crunchy texture that becomes addictive.

A salad made with seared cheek meat for sashimi is highly recommended!

Using dried sardines from Yosuno, Shizuoka

In your favorite combination

【2 cups】 Serves 3-4 people 【3 cups】 Serves 4-5 people (approx.) Other daily specials are also available, please ask the staff. It will take about 20 minutes to serve. Leftover rice can be made into onigiri (rice balls) to take home!

The handmade flavor of jako and sansho is irresistible, with the spicy kick of sansho providing a great accent.

Leftover rice can be made into rice balls to take home, so regular customers often order extra to take home.