Imagawa Shokudo Nishi-Shinjuku

Is it really necessary in the future to bring ingredients from the other side of the world by ship or plane, to use a lot of additives and pesticides, and to forcefully produce and consume things that are out of season? Eating seasonal local produce. Isn't that the most natural thing to do?

The expertise is different. Professionals who are well-acquainted with the local area where the fresh fish is caught from the port utilize their years of experience to get ahead of the market before the fish is distributed. They use a special technique called 'Frozen Sleep' to eliminate parasites like Anisakis and maintain freshness, delivering fresh and safe fish to the store.

With the right to bid directly from various fishing ports in the Miura Peninsula, we can use the brand of 'Morning Catch from Miura Peninsula'. We can deliver top-class branded fresh fish such as 'Matsuwa Golden Mackerel', 'Local Kinmedai', 'Misaki Tuna', and 'Miura Local Octopus'.

By not going through the market, it is possible to achieve high cost performance that cannot be realized in central markets, and to propose products.

We spare no effort and even make our seasonings by hand. We offer set meals that are safe, secure, and nutritionally balanced.

If you choose the set meal, the following menu items will be included: ・Pre-meal vinegar with Nanko plum ・Choice of miso soup (Aosa seaweed, wheat gluten, wakame) ・Pickles of Miura vegetables ・Seasonal small bowl ・Dashi broth (to turn the rice bowl into ochazuke) *For an additional 120 yen, you can also include miso soup and pickles.

This is one of the specialty dishes of Imagawa Shokudo, featuring fresh mackerel directly shipped from Miura, seasoned with a soy sauce-based sauce. The fragrant soy sauce pairs well with egg yolk, enhancing the umami of the mackerel. Mackerel spoils quickly, and it is generally said to be difficult to eat raw, but 'raw mackerel' contains a lot of EPA, DHA, high-quality vitamins, and amino acids, which are expected to have high anti-aging effects. It is a fish that suppresses cholesterol absorption and is effective for managing triglycerides. At Imagawa Shokudo, we have realized the direct purchase from wholesalers, processing, and serving mackerel raw. Enjoy the fresh raw mackerel that is hard to find elsewhere.

A melting flavor combining homemade negitoro of mackerel and local mackerel sashimi.

The day's delicious fish, selected by Imagawa, has been combined into a namekoro. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. This bowl features an interesting texture with smooth and chewy wakame.

This is a rice bowl topped with the local specialty boiled shirasu from Shonan and fragrant perilla leaves. Enjoy a change of flavor with the optional 'homemade aonori tsukudani' on the side.

This is a luxurious negitoro don with large chunks of Misaki tuna. The savory soy sauce-based seasoning pairs perfectly with the umami of the tuna! When mixed with egg yolk, it creates a mild and rich flavor experience.

Small 150g, Medium 280g, Large 380g

Vinegar has been considered effective for beauty and health since ancient times, but in busy daily life, it is often difficult to consume. Please take it before meals.

You should not eat sesame as it is! If you eat it as it is, you can hardly chew and crush it, and you won't be able to absorb the nutrients from sesame. Please grind it and sprinkle it over your bowl to enjoy the nutrients while also enjoying the aroma.

Every morning, I make dashi using kombu, iriko, and ago. Please pour the dashi over the rice bowl at your preferred timing and enjoy a refreshing dashi chazuke.

This is one of the signature dishes of Imagawa Shokudo, featuring fresh mackerel directly sourced from Miura, grilled at high temperatures to create a fragrant and crispy skin. The refined fatty mackerel has exceptional umami, and the crispy skin is an appetizing highlight. Mackerel spoils quickly, and it is generally said to be difficult to consume raw, but 'raw mackerel' contains high levels of EPA, DHA, quality vitamins, and amino acids, which are expected to have significant anti-aging effects. It is a fish that helps suppress cholesterol absorption and is effective for managing triglycerides. At Imagawa Shokudo, we have made it possible to purchase directly from wholesalers, process, and serve raw mackerel. Enjoy the fresh raw mackerel that is hard to find elsewhere.

The thick cut horse mackerel fry is rich in fat and has a strong umami flavor, perfectly complementing the crispy and fragrant breadcrumbs! Horse mackerel is also a versatile health food that contains high-quality calcium, DHA, and EPA.

The Misaki tuna is coated with breadcrumbs and fried rare on the surface. This dish offers an interesting combination of crispy and tender textures, both warm and cold.

We selected large, fatty mackerel from fresh catches directly from Miura and dried them overnight. By drying them moderately, we locked in the umami, and then we grilled them to a fragrant finish.

This is a luxurious sashimi set meal featuring three types of fresh fish selected by the expert from Imagawa and four types of boiled shirasu from Shonan.

Half size 528 yen (tax included). This is one of the specialty dishes of Imagawa Shokudo, featuring fresh mackerel directly shipped from Miura, lightly marinated in vinegar, and seared at high temperature to create a fragrant finish. The elegant fatty mackerel has exceptional umami, and the crispy skin is an appetizing dish. Mackerel spoils quickly, and it is generally said to be difficult to eat raw, but 'raw mackerel' contains a lot of EPA, DHA, high-quality vitamins, and amino acids, which are expected to have high anti-aging effects. It is a fish that suppresses cholesterol absorption and is effective for managing triglycerides. At Imagawa Shokudo, we have realized the direct purchase from wholesalers, processing, and serving mackerel raw. Enjoy the fresh, rarely available raw marinated mackerel.

Fresh mackerel delivered directly from Miura is marinated in a soy sauce-based sauce. The fragrant soy sauce pairs well with egg yolk, enhancing the umami of the mackerel.

We selected large, fatty mackerel among the fresh mackerel directly shipped from Miura and dried it overnight. By drying it moderately, we locked in the umami, and then we grilled it to a fragrant finish.

We selected large, fatty mackerel among the fresh mackerel directly shipped from Miura and made it into fried mackerel. The crispy texture and the rich flavor that seeps out with every bite of the mackerel pairs perfectly with beer.

Half size 418 yen (including tax) salad topped with Miura vegetables, seaweed, and plenty of boiled shirasu.

This is homemade asazuke made with love by local grandmothers in Miura.

We selected large, fatty mackerel from Miura, which is freshly delivered, and applied smoking to it, combining it with potato salad. The pairing of the smoky flavor and mackerel is perfect, and by combining it with potato salad, it results in a mild taste. It pairs excellently with beer and also with sake.

An original product from a specialty store selling Hayama beef on the Miura Peninsula. Made possible because it is the original source. A croquette made with the beef known as 'Hayama Beef,' which is said to be a phantom meat. Please enjoy the taste of the ingredients without sauce for the first bite.

The thick mackerel fry is rich in fat and has a strong umami flavor, perfectly complementing the crispy breadcrumbs! Mackerel is also a versatile health food that contains high-quality calcium, DHA, and EPA.

This dish features Misaki tuna, which is used for sashimi, coated in breadcrumbs and fried on the outside while remaining rare on the inside. It offers an interesting combination of crispy and tender textures, both warm and cold.

A dish combining fragrant seaweed and tofu.

We combined several types of fresh fish selected by Imagawa for that day to make Namekoro. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. The smooth and chewy texture of the seaweed is also interesting, and it pairs exceptionally well with alcohol.

The eggs from the local chickens raised in the rich nature of Miura are rich in flavor.

The photo is for 2 servings. This is a platter of sashimi made from the freshest fish selected by Imagawa for that day. Please ask the staff about the types available that day.

This is sashimi made from the freshest fish selected by Imagawa. Please ask the staff about the types available that day.

Sashimi made from Bachi tuna caught in Misaki.

A fisherman's style cold tofu topped with the delicacy of tuna sake stew. Just like the character for stealing sake, it is the perfect snack to enjoy with alcohol.

This is a ponzu sauce made using tuna offal. Unlike meat offal, it has no strong flavor and can be enjoyed in a refreshing way.

The 'Homemade Tuna Miso' made using tuna eggs pairs perfectly with vegetables.

The 'Homemade Tuna Miso' made using tuna eggs pairs perfectly with vegetables.

Shirasu Oroshi made with freshly boiled shirasu from Shonan refreshes the palate and is a perfect dish for a palate cleanser.

Ice cream that changes whimsically! Please ask the staff.

A sweet treat with the aroma of black sesame, perfect for a refreshing dessert after a meal.

This is one of the specialty dishes of Imagawa Shokudo, featuring fresh mackerel directly shipped from Miura, seasoned with a soy sauce-based sauce. The fragrant soy sauce enhances the umami of the mackerel. Mackerel spoils quickly, and it is generally said to be difficult to eat raw, but 'raw mackerel' contains a lot of EPA, DHA, high-quality vitamins, and amino acids, which are expected to have high anti-aging effects. It is a fish that suppresses cholesterol absorption and is effective for countering neutral fat. At Imagawa Shokudo, we have realized the direct purchase from wholesalers, processing, and serving raw mackerel. Enjoy the fresh raw mackerel that is hard to find elsewhere.

This is one of the signature dishes of Imagawa Shokudo, featuring fresh mackerel shipped directly from Miura, grilled at high heat to create a fragrant and crispy skin. The refined fatty mackerel has exceptional flavor, and the aromatic skin is an enticing dish.

The delicious fish selected by Imagawa for that day has been combined into a name rou. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. This bento also features an interesting texture of smooth and chewy wakame.

This is a bowl topped with the local specialty boiled shirasu from Shonan and fragrant perilla leaves. Enjoy a change of flavor by adding the 'homemade aonori tsukudani' if you like.

The taste of Imagawa's mother, which has been passed down through generations. The flavor of various seasonal fish is concentrated in the stew, and the Misaki tuna is carefully cooked and flaked to finish.

The Misaki tuna is coated with breadcrumbs and fried rare on the surface. It is a dish with an interesting combination of crispy and tender textures, warm and cold.

This luxurious negitoro is filled with large chunks of Misaki tuna. The savory soy sauce-based seasoning pairs perfectly with the flavor of the tuna.