Ebisu Ue no Sato

We will prepare red fish, white fish, shiny fish, and shellfish depending on the season and availability.

We offer carefully selected seafood sourced from Toyosu and other regions, featuring the day's recommendations. Adjustments can be made according to your preferences and number of people.

Thinly sliced potatoes are thoroughly soaked in water and then sautéed, making it light and flavorful.

A dish of several types of lightly pickled seasonal vegetables mixed with the rare 'Shiofuki' mushrooms.

A stew made with five types of beef, including tripe and tendons, cooked in a Japanese broth.

Carefully cooked duck with a moist texture and vibrant color, enjoying the umami of duck in a Japanese style.

A dish carefully simmered until the bones can be eaten

Special shumai made with domestically sourced dried squid

The ingredients change with the seasons

Depending on the catch, options include collar, belly, grilled with soy sauce, and miso marinated grilled.

Tender part of Akagi Wagyu beef from Gunma Prefecture, marinated and grilled.

Freshly prepared conger eel grilled to a crisp with salt. Served with real wasabi.

Carefully opened and processed small horse mackerel, one by one

Homemade made with fish paste, eggs, and salt only. Served with freshly grated Honwasabi.

A delicacy marinated in natural fish sauce 'Shotturu' and the flavor of shrimp shells

Grilled strips of dried squid mixed with liver