사카나사마 키타센주 본텐

Lowest price in Kitasenju! We source the best items depending on the season! Currently, it is from the Harima Nada area in Hyogo Prefecture. *Limited quantity, so please check the stock status on the day.

Of course, we also have grilled oysters! Please enjoy as you like. *Limited quantity, so please check the availability on the day.

The most popular dish! Definitely a great deal. A selection of five types of fresh local fish and shellfish, mainly from the Hokuriku region, recommended by the head chef! Example: ・Saba from Miyazu, Tango, Kyoto Prefecture ・Hiramasu from Hayase, Wakasa, Fukui Prefecture ・Seigo (young sea bass) from Fukura, Noto, Ishikawa Prefecture, rich in fat and delicious!

Freshly caught natural seafood mainly from the Hokuriku region recommended by the head chef, including seven types: Fukui Prefecture Wakasa Hayase Longfin Tuna, Fukui Prefecture Wakasa Hayase Yellowtail, Ishikawa Prefecture Nezumiura Pickled Mackerel, Fukui Prefecture Himi Sweet Shrimp, Fukui Prefecture Hyuga Red Sea Bream.

Sea Bream Rice, a specialty of the fish restaurant, is cooked fresh upon order. It is a popular dish. Orders are accepted from two servings.

We recreated the meal that fishermen eat on their boats with pot rice. The sea bream is served as sashimi on top of rice cooked in a pot... and then topped with the Fish Lord's secret golden sauce... it's the best! Furthermore, if you pour the accompanying fish broth over it, it becomes sea bream chazuke! This is the most popular dish at Fish Lord, allowing you to enjoy it in two ways at once. Available from two servings. One serving is 1628 yen.

We offer various daily specials including red snapper, sea urchin, and seafood. This is a specialty dish cooked from raw rice. Starting from 1628 per serving, available for two or more servings.

A specialty of Sakana-sama, natural yellowtail shabu pot. Please enjoy it with seasonal vegetables. Available for two servings or more. *Limited from late October to mid-March.

Contains monkfish liver. The special miso broth brings out the umami of the monkfish. Available for two servings or more. Limited to late November to mid-March.

A seafood hot pot filled with plenty of fresh seafood. Available for two servings or more. *Available from late November to mid-March only.

Bonito, horse mackerel, and tuna with red sea bream. It is pounded together with green onions and myoga.

This is a simmered dish that brings out the flavor of the fish using natural ingredients. It is simmered with Suzu salt from Noto's natural sea salt.

This is also a popular simmered dish! It pairs very well with sake.

Daily specials include grilled kama and various kama stews. Limited availability due to low catch, sold out apologies!

It will change daily depending on the availability. Currently, we have Kasago, Kurosoi, Mebaru, and more. Please inquire.

Seasonal limited from November to February

Seasonal limited from November to February

■ Mozuku Vinegar 528 yen ■ Snow Crab Miso 682 yen ■ Plum Crystal 638 yen ■ Fresh Squid Salted 627 yen ■ Whelk with Wasabi 715 yen ■ Firefly Squid Pickled 715 yen ■ Flounder Fin Yukhoe 880 yen ■ Chan Chan Jang with Cream Cheese 748 yen

This is a great three-item platter for customers who want to try a variety of snacks.

Seafood sesame sauce cold tofu, as luxurious as it gets! 825 yen. Fried sea urchin tofu with a rich flavor. 968 yen. Thick fried tofu served with plenty of grated daikon. 638 yen. Mackerel dumplings and thick fried tofu in a flavorful broth that seeps in. 748 yen.

The ingredients will change according to that day's catch. Please feel free to ask.

Please make it two large fried oysters!

A classic of the fish world

Homemade Tatsuta Age marinated overnight

The crunchy texture is irresistible

A classic dish

Specialty of Ehime Prefecture, Jakoten

A dish for now!!

Please enjoy the taste of the tomato and of course the natural salt.

Smoky grilled iburi gakkō and rich cheese

Luxuriously made with iwanori.

This is a luxurious dish made with fish and shellfish.

This is a recommended assortment of pickled vegetables.

The umami of the shellfish and the aroma of garlic blend together in a butter soy sauce sake steam.

Generously made with Noto's rock seaweed and Tango's baby sardines.

A carefully crafted dish with chunky Baron potatoes

This is a salad made with today's freshly caught fish and shellfish.

Refreshing salad with the flavor of green onions and sesame

High-class fish Kinki.

Grilled dried stingray fin with fragrant seven spice mayonnaise, paired with sake

Grilled to a fragrant finish with natural salt while still in the shell

One mackerel, grilled sweet and savory. Enjoy with plenty of condiments.

Thick and large true squid with special sauce

A rich sweetness spreads within a refined flavor.

This is a dish that allows you to enjoy the flavor of yuzu wasabi miso.

Black seven spice as an accent

The black pork with a rich flavor has been simmered deeply and tenderly.

Easy to eat without skewers, served with a sweet and spicy sauce and egg yolk

Slowly simmered, melt-in-your-mouth deliciousness

Fish tempura, made with seasonal ingredients. - White shrimp tempura, a specialty of Hokuriku, 968 yen - Seasonal vegetable tempura, luxurious tempura made with seasonal vegetables, 1012 yen - Assorted tempura, a recommended assortment of the day. Please feel free to ask about the contents. 1738 yen

A cup that makes you feel relaxed after drinking

This is a dish that allows you to savor the flavor of natural fresh fish. Please enjoy it.

Deliciousness finished with natural salt.

Rich and flavorful soup full of the umami of asari.

This is definitely the one for the finish!

Topped with so much ikura that it overflows

Luxuriously topped with overflowing ikura

With two types of dipping sauce: broth and sesame sauce

Homemade green onion miso goes well with the rice.

Made with rich Noto beef milk and natural salt.

Served with black syrup using matcha ice cream

Japanese style with mochi on top