Nagoya Meshi Jizake Nagoya Bar Shibuya

Please choose from 6 types: salt, sweet, medium spicy, garlic, red spicy, and extra spicy.

Please choose from three types: miso, sauce, or grated ponzu.

Among the various types of tuna, the highest quality is considered to be 'Hon Maguro (Bluefin Tuna)'. Caught in harsh environments, Hon Maguro has a rich quality of fat and is exquisite in both color and taste, earning it the nickname 'Black Diamond of the Sea' due to its luxuriousness. The firm texture that sets it apart from other tunas, combined with its deep richness and sweetness, creates a luxurious adult flavor that is perfectly matched.

Among the various types of tuna, the 'Hon Maguro (Bluefin Tuna)' is considered the highest quality. Caught in harsh environments, Hon Maguro has a rich fat content and is exquisite in both color and flavor, earning it the nickname 'Black Sea Diamond' due to its luxuriousness. The firm texture that sets it apart from other tunas, combined with its deep richness and sweetness, creates a lavish adult flavor experience.

Our popular sashimi platter☆ The soy sauce, aged with kombu and Matsumae soy sauce, pairs perfectly with fatty fish☆ The salt from Mihama in the Chita Peninsula, Aichi Prefecture, is natural salt made using traditional methods, rich in minerals and full of umami, making it an excellent match for many seafood dishes.

Our popular sashimi assortment☆ Matsumae soy sauce, aged with added kelp, pairs perfectly with fatty fish☆ The salt from Mihama in the Chita Peninsula, Aichi Prefecture, is made using traditional methods and contains a lot of natural mineral salt, which enhances the umami and pairs excellently with many seafood.

Winter

Winter

All Year Round

Winter

Please make a reservation by the day before due to procurement requirements. Thank you for your cooperation.

White dipping sauce, red dipping sauce

White dipping sauce, red dipping sauce

White dipping sauce, red dipping sauce

Sizes Small Medium Large

Sake snacks from 290 yen, cream cheese marinated in Saikyo miso, homemade thick fried tofu, quail eggs in soy sauce, nameko mushroom paste, engawa yukhoe, chanja, smoked daikon, pickles, edamame, plum crystal, sesame salt cucumber, wasabi with whelk, Meihou ham, fried chicken, French fries, chikuwa fried in seaweed, crispy fried corn, boiled egg topped with sea urchin and salmon roe, grilled chicken neck with yuzu pepper, Toyomasari soybeans thin fried, agedashi tofu, fried octopus, spicy curry French fries, and horse sashimi with soft yukhoe, etc.