Odori
おどり
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Enjoy live fish and Japanese sake at Odori
Punti consigliati
valutazione
Japan Valutazioni degli utenti3.14(1risultati)Recensioni
fotografia
menù
Dining with your loved ones Gathering of friends and family Please use it for various banquets.
Reservation limited dishes】Suppon course from 20,000 yen per suppon Suppon dishes are available only on the course menu. This menu is only available by reservation. Please call us at least 3 days before your visit to make a reservation.
Hakkaisan Junmai is a representative local sake from Niigata Prefecture, Muikamachi. It features a mild aroma, a smooth finish, and a clean, refreshing texture like pure water. Glass... 500 yen
Koshino Kanbai is a local sake representing Niigata Prefecture, produced by Ishimoto Brewery in Niigata City. It features a smooth finish and pairs excellently with food, making it a sake that you won't tire of drinking. Glass... 500 yen
Aichi Prefecture, Saya Town, Yamatachuhonke Sake Brewery, Yamada Nishiki Special Junmai 1500 kg, 60% prestigious, a flagship product of Yamatachuhonke Sake Brewery. Made with 100% top-grade rice from Tojo Town, Hyogo Prefecture, carefully polished and handcrafted, bottled with a single heat treatment. A sake that offers enjoyment throughout the year. Glass... 500 yen
This is a junmai sake from Ozawa Brewery in Ome City, Tokyo, representing the local sake of Okutama. It features a refreshing taste. Bottle (300ml)
Hakkaisan Brewing Honjozo One Go Tokkuri, Nada Ward, Kobe City, Hyogo Prefecture
This is a fragrant sake that has two thick slices of fin carefully grilled and warmed to a hot temperature. One cup.
Kagoshima Prefecture Osumi Peninsula, Oomatsu Sake Brewery, made from organic sweet potatoes produced in Kagoshima, brewed with black koji, and carefully aged in a vat after distillation. It has been finished very smoothly.
Hachijo Island, Tokyo. Hachijo Kogyo, unfiltered, room temperature distilled. It began when the merchant Tsukimune Soemon from Kagoshima was exiled to Hachijo and taught the islanders how to make shochu. It is a surprising shochu that retains the original roasted flavor of barley.
Nikaido Sake Brewery in Hiji Town, Oita Prefecture, is a traditional shochu that has been passed down for 300 years.
[Kagoshima Prefecture Amami Oshima] Amami Oshima Sake Brewery
Okinawa Prefecture, Okinawa City. Yamakawa Sake Brewery Limited Edition. Normally, after distillation, it is cooled and shipped after about three months, but this awamori has been carefully aged at room temperature for a year. The original umami, which is the fatty acids, has blended in, resulting in a deep flavor. It is a refreshing type.
Okinawa Prefecture Ishigaki Island Takamine Sake Brewery Limited Edition Ishigaki Island is surrounded by unique coral reefs and has plenty of organic underground water (hard water) that is ideal for brewing awamori. It has been carefully aged at room temperature for a full year. The original umami, which consists of fatty acids, has dissolved, resulting in a rich flavor. Flavor type
Kagoshima Prefecture Osumi Peninsula, Oomatsu Sake Brewery, using only organic sweet potatoes as ingredients, carefully distilled and aged in a ceramic pot with black koji. It has been finished very smoothly.
Oita Prefecture, Hiji Town, Nikaido Sake Brewery. Long-term aged barley shochu developed through extensive research, inheriting the sake brewing methods passed down from the Bungo Hiji domain for about 300 years. 720ml
Hachijo Island, Tokyo. Hachijo Kogyo Unfiltered, Atmospheric Distillation Barley Shochu. This island liquor from Tokyo began when the merchant Tsukimune Shoemon from Kagoshima was exiled to Hachijo and taught the islanders how to make shochu. It is an astonishing shochu that retains the original roasted aroma of barley. 720ml
Miyagi Prefecture Kuroki Sake Brewery 720mm
Medium mug... 660 yen glass... 440 yen
Medium bottle
Medium bottle
Kirin Free
Red and White each
Red and White
Red and white each
Full Bottle
Full Bottle
Full bottle
Volvic
This is a menu that changes with the seasons. Please check it in-store!
From 660 yen. The price of ingredients varies by season.
This is homemade 'sesame tofu' made with high-quality ingredients and carefully crafted over time. Please enjoy the luxurious taste and the rich aroma of sesame that lingers in your nose.
This is tataki made with fresh horse mackerel that was swimming in the tank in the restaurant until just before being prepared. Please enjoy it with ginger soy sauce. It is also recommended to squeeze some lemon on it. The head and bones will be served later as fried.
From 880 yen. Our specialty, 'Dancing Shrimp', which is the origin of the restaurant's name, features fresh live shrimp sourced from Kyushu. Enjoy the firm texture and sweetness unique to fresh shrimp. The heads and shells will be served later as grilled with salt, starting from 750 yen each.
We will arrange fresh sashimi that has just arrived today according to the number of people and your requests. Other arrangements can be made based on your preferences. Starting from 1210 yen. Example: No shellfish / More white fish, etc. *The contents may vary depending on the season and supply. One plate starts from 1,100 yen to over 11,000 yen.
We are serving fresh live fish that arrived today as 'sashimi'. Enjoy the firm texture of the fish unique to live preparation with our homemade ponzu sauce. *The type of fish may vary depending on the catch (such as flounder, halibut, etc.). Starting from 1,800 yen.
From 1155 yen. Prices vary by day.
880 yen per piece and up. Prices vary by day.
Half size 660 yen
Although it takes time, we want our customers to enjoy stewed dishes just like those in a traditional restaurant, so we simmer seven different ingredients separately. Please enjoy stewed dishes that are different from home-cooked flavors. *The contents may vary depending on the season and availability.
By cooking with a light flavor, you can enjoy the delicious taste of the meat and fat of the duck. Please enjoy this traditional Japanese duck dish, and feel free to wrap it with wasabi and shredded white leek.
It is a stew in the style of sukiyaki.
The price is displayed in today's recommendations
Please enjoy with grated daikon and lemon
We use a luxurious broth made with high-quality Rausu kelp and bonito flakes. Please enjoy the aroma the moment you open the lid of the bowl, all the way to the last drop of the broth.
We are frying seasonal vegetables of more than 5 kinds in a light batter. Please enjoy the crispy texture and the seasonal aroma that spreads in your mouth with matcha salt. *The contents may vary depending on the season and availability.
Made by carefully grinding crab meat and white fish in a mortar. Please enjoy with our proud ponzu sauce. *The quantity can be made according to your request, 1 piece.
This is a colorful salad topped generously with carefully sautéed small dried fish by the chef, made with fresh vegetables. Please enjoy it with our homemade sesame dressing. *Contents may vary depending on the season and availability. Half... 500 yen.
Please enjoy it like a salad, made with our homemade nuka bed that we have been mixing without fail on our days off for many years.
Please choose one of the following: plum, salmon, bonito flakes, or kelp. 2 pieces.
Specially cultivated rice, Tsuya Hime used.
Please choose either plum, salmon, or seaweed.
Homemade Nuka Pickles
Our grilled rice balls, expertly grilled by our chef to perfection, are a highly appreciated dish for our customers as a finishing item. Enjoy the fragrant, crispy exterior with a rich soy sauce flavor and the warm, soy sauce-infused interior. Two pieces.
2 pieces per serving
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