사카나야 신세이

Fluffy white fish fillet wrapped in crispy puff pastry and baked in the oven. It pairs perfectly with rich American sauce, making it a superb dish that goes well with both sake and wine. The fish inside changes daily as we use irregularly sized products.

We will prepare a selection based on the day's recommendations. *The photo shows a platter for three.

This dish is made with white fish in the style of Niigata gourmet. The fluffy flesh and sweet and spicy sauce are exquisite.

In fact, Niigata Prefecture has one of the top eggplant cultivation areas in Japan. We bring the taste of the owner's family home, which was grown in this environment, to the restaurant.

Simmered carfu, a specialty product from Niigata, with seasonal vegetables. When you bite into it, a gentle broth overflows.

We grilled a large fried tofu, a specialty of Tochio, filled with hearty meat miso.

Koshihikari from Niigata Prefecture is cooked in a pot, and you can enjoy it freshly made.

This is a nostalgic brown sugar steamed bun that cannot be talked about without mentioning the Niigata festival. You can order even just one.

Dried vegetables are soaked in a sweet and savory soy sauce. They can be eaten crispy as a snack.

This is homemade pickles.

This is a small dish where cucumbers are dipped in a spicy miso blended with green chili peppers.

Wrapped iburi gakko with cream cheese.

We also have a daily changing selection of today's recommended menu.

Fluffy white fish fillet wrapped in crispy puff pastry and baked in the oven. It pairs perfectly with rich American sauce, making it a superb dish that goes well with both sake and wine.

We will prepare seasonal fish in ajillo. Please ask the staff for details.

Fried potatoes mixed with homemade salted butter.

Rolled omelette with green chili and fresh shirasu inside. A dish that becomes addictive with the spiciness of the chili and the richness of the fresh shirasu.

Mushrooms coated in batter and fried, seasoned with cheese and spices.

We also have a daily changing selection of today's recommended menu.

Soft shell fried shrimp mixed with special yuzu pepper mayonnaise

Grilled rice balls coated with lightly toasted miso. Dashi chazuke can also be served as a finishing touch.

Koshihikari from Niigata Prefecture is cooked in a pot, and you can enjoy it freshly made. (It will take about 30 minutes until it is ready.)

This is a miso soup with fish heads.

This is an essential part of the Niigata festival, a nostalgic black sugar steamed bun. You can order even just one.

Served Poppo Yaki with ice cream and fruit syrup.