츠키지 와다츠미
築地 わだつみ / Tsukiji Wadatsumi
넓은 공간에서 즐기는 맛있는 해산물 요리
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Served with fresh daikon radish and homemade dried cod. Each piece of dried cod is carefully cultivated. Highly recommended.
A comparison of monkfish liver with ponzu sauce and simmered preparation. Both are different, and both are delicious.
Hot furobuki daikon is generously topped with homemade chicken miso.
Combination of 100% domestic soybeans yuba and sea urchin.
Today's seafood and vegetables were mixed together and topped with Tosa jelly.
Homemade fragrant sesame dressing made with roasted sesame.
This is a vinegar salad made with fresh octopus directly shipped from Amakusa, seasoned with Tosa vinegar that has the aroma of bonito.
A new style of chive egg. It might become addictive.
The exquisite combination of tomato and mozuku vinegar is delicious.
The texture and flavor of lotus root pairs perfectly with the mentaiko-flavored yellow yolk vinegar.
Delicacy crafted by the master 'Mizutani'.
Salted sea squirt and konowata.
Mixed mascarpone and sake steal.
Grated daikon and sujiko make the best side dish.
Gentle on the body with warm vegetables.
When it comes to salads in Tsukiji, it's the 'seafood' Choregi style.
The aroma of Genovese with onions.
With homemade salt koji dressing.
An outstanding grilled dish with rich fat.
Be sure to try the rare part of the tuna.
A delicious selection of Wagyu.
Definitely addictive.
Luxurious takoyaki made with tofu and octopus from Amakusa.
Grilled mackerel. Loved by everyone.
It's a classic. With mayonnaise and a bit of spice.
This combination is known to everyone.
This is the taste of lotus root. With the aroma of ginger.
Tender beef tendon and daikon that has absorbed the flavors.
It varies depending on the ingredients available at the time. Please ask.
Fried chicken seasoned with a sweet and spicy flavor. Served with vegetables.
The crunchiness of the lotus root is irresistible. With anchovy or sauce.
The Aji from Amakusa is different in a special way.
The Kibi Nago directly from Amakusa is different in flavor.
A nostalgic taste. With a vegetable sauce.
Luxurious chawanmushi condensed from Tsukiji.
A dish that crab lovers cannot resist.
Chawanmushi with plenty of chicken and a fragrant cheese aroma.
Kirin Ichiban Shibori - Elegant barley flavor
Draft beer mixed with ginger ale
Kirin Ichiban Shibori
Feels the richness of aging and has a good sharpness. Pairs well with meals.
Crisp, refreshing, and clean.
It has a delicious type and finishes gently.
A soft flavor with a transparent finish.
Rice Koji 25 degrees
Rice Koji, Kogane Senkan, 25 degrees
Barley Koji 25 degrees
Green tea mixed with barley shochu
Oolong tea mixed with barley shochu
A cocktail made by mixing downtown Napoleon with orange juice
Fresh lemon is squeezed in.
The aroma of Kishu umeboshi.
Classic highball.
Nostalgic Coke High.
A highball made with ginger ale.
A ginger ale mixed with brandy known to those in the know.
Delicious.
Kirin Zero ICHI
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