Ijakayamiki

Short ribs sous-vide with various herbs and butter, then grilled on a charcoal grill and smoked with hay.

Sweet shrimp, tuna belly, red snapper, steamed abalone, sea urchin, salmon roe, scallop, monkfish liver, herring roe, abalone liver sauce, herring

Grade A sea urchin and sweet shrimp.

Mackerel over 1kg, topped with white kelp, salmon roe, and sea urchin sauce.

Grilled Geumtae from Busan over premium charcoal.

It is topped generously with A-grade uni and Hokkaido ikura on Honmaguro akami gimbap.

It is a rolled omelette filled with grilled eel and wrapped in Japanese kelp.

Variation

Only grade A imported uni is used, and shari rice is provided.

Homemade salmon roe and top-quality sea urchin are generously piled on rice, boasting a fantastic combination.

Only the finest Busan Geumtae is used.

Only uses Busan mackerel and selects only the highest quality raw materials weighing 1kg.

This is a shrimp sandwich topped with homemade shrimp patty, tartar sauce, Emmental cheese, and truffle paste.

This is Mickey's signature cheese tofu. Made with soft tofu and cream cheese base, topped with homemade walnut candy and blueberry jam.