이마가와 식당 아오바점

Bringing ingredients from the other side of the world by ship or plane, using a lot of additives and pesticides, forcing the production of out-of-season items to consume, is that really necessary in this era? Eating seasonal local produce. Isn't that the most natural thing to do?

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.

With the right to bid directly from various fishing ports in the Miura Peninsula, we can use the brand of 'Morning Catch from 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 by hand. We provide a set meal that is safe, secure, and nutritionally balanced.

If you choose the set meal, the following menu items will be included: ・Pre-meal vinegar with Nanko plum ・Choice of miso soup (with Aosa seaweed or wheat gluten) ・Pickles of Miura vegetables ・Seasonal small bowl ・Dashi broth (to turn the rice bowl into ochazuke) *For an additional 120 yen, miso soup and pickles can also be included.

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 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 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 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.

The day's delicious 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. This bowl features an interesting texture with slippery and chewy wakame.

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 local eggs. This luxurious Negitoro Don 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 experience.

Small 150g, Medium 280g, Large 380g

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

You should not eat sesame seeds as they are! If you eat them whole, you can hardly chew and crush them, and you won't be able to absorb their nutrients. Please grind them and sprinkle them over your bowl to enjoy both the nutrients and the aroma.

Every morning, I make dashi using kombu, iriko, and ago. Please 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 finish. The refined fatty mackerel has exceptional umami, and the crispy skin is an appetizing highlight. 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 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 horse mackerel fry is rich in fat and has a strong umami flavor, perfectly complementing the crispy and 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 Miura, freshly delivered, and dried it overnight. By drying it moderately, we locked in the umami, and then we grilled it to a fragrant finish.

This is a luxurious sashimi set meal featuring three types of fresh fish selected by the expert from Imagawa and four types of boiled shirasu from Shonan.

Half size 528 yen. Fresh mackerel directly shipped from Miura is lightly cured with vinegar and seared at high temperature to create a fragrant dish, one of the specialties of Imagawa Shokudo. The elegant fatty mackerel has exceptional umami, and the fragrant skin is an appetizing dish. 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 high anti-aging effects. It is a fish that suppresses cholesterol absorption and is effective for countering triglycerides. At Imagawa Shokudo, we have realized the direct purchase from wholesalers, processing, and serving mackerel raw. Enjoy the fresh, never-before-tasted raw cured mackerel that is hard to find elsewhere.

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

We selected large, fatty mackerel from Miura, freshly delivered, and dried it overnight. By drying it moderately, we locked in the umami, and then we grilled it to a fragrant finish.

We selected large, fatty mackerel among the fresh mackerel shipped directly from Miura and made it into fried mackerel. The crispy texture and the rich flavor that seeps out with every bite of the mackerel pairs 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 in Miura.

We selected large, fatty mackerel from Miura, which is freshly delivered, and applied smoking to it, combining it with potato salad. The pairing of the smoky flavor and mackerel is perfect, and by mixing it with potato salad, it results in a mild taste. It pairs excellently with beer and also with sake.

An original product from a specialty store selling Hayama beef on the Miura Peninsula. Made possible because it is the original source. A croquette made with the beef known as 'Hayama Beef,' which is said to be a phantom meat. Please enjoy the taste of the ingredients without sauce for the first bite.

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

This dish features Misaki tuna, which is used for sashimi, coated with breadcrumbs on the outside and fried to a rare finish. 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 delicious fish selected by Imagawa 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 exceptionally well with alcohol.

The eggs from the local 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 fresh fish selected by Imagawa for that day. Please ask the staff about the types available that day.

This is sashimi made from the freshest fish selected by Imagawa for that day. Please ask the staff about the types available that day.

This is sashimi made from Bachi tuna caught in Misaki.

A fisherman's style tofu topped with the delicacy of tuna sake steal. Just like the character for stealing sake, it is the perfect snack to pair with alcohol.

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

The 'Homemade Tuna Miso' made using tuna eggs pairs exceptionally well with vegetables.

Shirasu Oroshi made with freshly boiled shirasu from 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 into a name rou. The miso-based seasoning is a recipe passed down through generations of the Imagawa family. Please enjoy it with the carefully prepared broth poured over it. A perfect dish to finish off after drinking.

This is one of the specialty dishes of Imagawa Shokudo, featuring fresh mackerel directly shipped 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 for managing triglycerides. At Imagawa Shokudo, we have made it possible to purchase directly from wholesalers, process, and serve mackerel raw. Enjoy the fresh raw mackerel that is hard to find elsewhere.

This is one of the signature dishes of Imagawa Shokudo, featuring fresh mackerel shipped directly from Miura, grilled at high temperatures to create a fragrant finish. The refined, fatty mackerel has exceptional flavor, and the crispy skin is an appetizing highlight.

The day's delicious 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 is also an interesting feature of this bowl.

This is a 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'.

The taste of Imagawa's mother, which has been passed down through generations. The Misaki tuna is cooked carefully and flaked in a broth that is concentrated with the umami of various seasonal fish.

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

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