이마가와 식당 쇼난대점

Is it really necessary to bring ingredients from the other side of the world by ship or plane, to use a lot of additives and pesticides, and to force the production of out-of-season items? Eating seasonal local produce seems to be the most natural thing to do, doesn't it?

The discerning eye is different. Professionals who are well-versed in the local area where fresh fish is caught from the port utilize their years of experience to procure the fish before it is distributed in the market, and deliver it to the store on the same day.

We can use the brand of 'Miura Peninsula Morning Catch' for direct purchases with auction rights from various fishing ports in the 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 make all seasonings from scratch. We provide a safe, secure, and nutritionally balanced set meal.

If you choose the set meal, the following items will be included: ・Pre-meal vinegar made from Nanko plum ・Choice of miso soup (with aosa seaweed or fu) ・Pickles made from 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 shipped directly from Miura, seasoned with a soy sauce-based sauce. The fragrant soy sauce pairs well with the egg yolk, enhancing the umami of the mackerel. Mackerel spoils quickly, and it is generally said to be difficult to consume raw, but 'raw mackerel' contains a high amount 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 in managing triglycerides. At Imagawa Shokudo, we have achieved the direct purchase and processing of mackerel from wholesalers, allowing us to serve it raw. Enjoy the fresh raw mackerel that is hard to find elsewhere.

This bowl features a mix of the day's best fish selected by the Imagawa family, prepared as namekoro. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. The smooth and chewy texture of the wakame seaweed adds an interesting element to this bowl.

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.

For an additional 50 yen, you can change to Miura free-range eggs. This luxurious negitoro bowl is filled with large chunks of Misaki tuna. The savory soy sauce-based seasoning pairs perfectly with the umami of the tuna! When mixed with the egg yolk, it creates a mild and rich flavor that is distinctly different.

Small 150g, Medium 280g, Large 380g

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

You shouldn't eat sesame seeds as they are! If you eat them whole, you won't be able to chew them properly, and you won't be able to absorb their nutrients. So, please grind them and sprinkle them over your bowl to enjoy both the nutrition and the aroma.

Every morning, I make dashi using kombu, iriko, and ago. 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 shipped from Miura, grilled at high temperatures to create a fragrant and crispy skin. The refined, fatty mackerel has an exceptional umami flavor, and the crispy skin is very appetizing. 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 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 fried horse mackerel is rich in fat and has a strong umami flavor, perfectly complementing the crispy, 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 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, along with four types of boiled shirasu from Shonan.

Half size 528 yen. This is one of the signature dishes of Imagawa Shokudo, featuring fresh mackerel directly shipped from Miura, lightly cured with vinegar, and seared at high temperatures to create a fragrant finish. The refined fatty mackerel has exceptional umami, and the crispy skin is an appetizing delight. 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 achieved the ability to purchase directly from wholesalers, process, and serve mackerel raw. Enjoy the fresh, never-before-tasted raw cured mackerel that is hard to find elsewhere.

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

We selected large, fatty mackerel among the fresh catch sent directly from Miura and dried it overnight. By drying it moderately, we locked in the umami, and then finished it with a fragrant grilling.

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

Half size 380 yen. This is a salad topped with Miura vegetables, seaweed, and plenty of boiled shirasu.

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

We selected large, fatty mackerel from Miura, freshly delivered, and smoked it before combining it with potato salad. The smoky aroma pairs perfectly with the mackerel, resulting in a mild flavor when mixed with the potato salad. It pairs excellently with beer and also goes wonderfully with sake.

An original product from a Hayama beef exclusive wholesaler in the Miura Peninsula. Made possible by the original source. A croquette made with the beef known as 'Hayama Beef,' which is said to be a phantom meat. Enjoy the taste of the ingredients without sauce on the first bite.

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

This dish features Misaki tuna, typically 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 the Imagawa family 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 wakame is also interesting, and it pairs perfectly with alcohol.

The eggs from free-range 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 our expert, Imagawa. 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.

This is sashimi made from skipjack tuna caught in Misaki.

A fisherman's style dish featuring chilled tofu topped with the delicacy of tuna sake paste. True to its name, it pairs perfectly with sake.

This is a ponzu sauce made with 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 exceptionally well with vegetables.

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

We combined several types of delicious fish selected by the Imagawa family to make name rou. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. Please enjoy it with carefully prepared dashi poured over it. It's a perfect dish to finish off after drinking.

This is one of the signature dishes of Imagawa Shokudo, featuring fresh mackerel directly sourced 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 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 in managing triglycerides. At Imagawa Shokudo, we have achieved the direct purchase and processing of mackerel from wholesalers, allowing us to serve it raw. Enjoy the fresh raw mackerel that is hard to find elsewhere.

One of the signature dishes of Imagawa Shokudo, this bento features fresh mackerel shipped directly from Miura, grilled at high temperatures to create a fragrant and crispy skin. The rich, fatty mackerel offers exceptional flavor, and the savory skin is sure to whet your appetite.

The day's best 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. The smooth and chewy texture of the wakame seaweed adds an interesting element to this bowl.

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.

The taste of Imagawa's mother, passed down through generations. The Mizuki tuna is cooked carefully in a broth that has concentrated the flavors of various seasonal fish.

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

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

One cup: 580 yen (including tax 638 yen) 2015 / Tokyo National Tax Agency Sake Appraisal Competition Excellent Award in the Warm Sake Division 2015 / Slow Food Japan Warm Sake Contest Best Gold Award in the Value Warm Sake Division 2016 / Gold Award at the Delicious Sake in Wine Glasses Awards

One cup: 580 yen (including tax 638 yen). A dry sake with a refreshing finish that you won't get tired of. Pairs well with fish dishes.

One cup: 680 yen (tax included 748 yen) - A refreshing sake from the renowned sake brewery 'Sawanoi' in Okutama, which has been in operation for 300 years.

One cup: 680 yen (including tax 748 yen). A refreshing aroma and a solid taste of acidity. And a pleasant aftertaste. Delicious Japanese sake whether served hot or cold. Pairs well with sashimi.

One cup: 780 yen (including tax 858 yen). This is a soft and refreshing sake made by Kumazawa Brewery, famous for its Tensei brand. It pairs well with fish dishes.

One cup: 980 yen (including tax 1,078 yen). A crisp Junmai Ginjo. A local famous sake that pairs well with vegetables and sashimi.

A blend of Bacardi rum aged in oak barrels for 2 to 3 years

The key to its flavor is the carefully selected 10 types of botanicals. Smooth and complex taste.

The best cup brewed only with the legendary hop 'Sorachi Ace'

Set of Naka and Soto (White or Black)

White: Crisp hop flavor and a refreshing aftertaste. Black: Roasty and rich like a dark beer.

It has a rich body and fullness, with a sharpness that lingers, showcasing the deep flavor unique to sweet potatoes.

This is a luxurious shochu that captures the natural flavor of barley and extracts only the delicious parts during the distillation process through low-temperature fermentation.

A representative brand of Amami Oshima Kaiun Shuzo. It has a unique mellow sweetness of brown sugar shochu along with a refreshing taste.

A luxurious plum wine infused with plenty of fruit, accented with brandy and honey.