Ichimon

In the past, the people of Edo only ate the red meat part of the tuna. They would discard the collar and fatty parts. To avoid wasting, the negima nabe was created. Even the rich fatty toro, which can be overwhelming if eaten too much, loses its excess fat when placed in the nabe, blending well into the broth, making the green onions delicious as well. Our negima nabe uses the 'kama toro' part, which can only be obtained from about 1 kg of tuna from 200 kg. It is a negima nabe made with yellowfin tuna.

This is a negima nabe with bluefin tuna and Indian tuna!

This is a negima nabe made with authentic bluefin tuna from the waters near Japan (depending on the season, from places like Oma and Kii Katsura)!

(With raw egg) Please enjoy after the Negima Nabe! It's delicious!

This is shabu shabu with Senju green onions and tuna. It is refreshing with plum soy sauce, making it recommended for summer.

This is a Negima Shabu Shabu made with authentic bluefin tuna!

Negima Shabu Shabu made with authentic bluefin tuna from the waters near Japan (depending on the season, from Oma, Kii Katsura, etc.)!

(with pickles) Enjoy after Negima Shabu-Shabu! It can be eaten lightly.

The menu may change depending on the season and availability of ingredients.

The sake meal changes daily. The photo is an example.

This is a deep-fried skewer made with Senju green onions and tuna. It goes well with beer!

We go to Toyosu Market and buy the freshest fish from the best seasonal sources, serving it at the peak of its flavor. If you're lucky, you can enjoy 'Namashirasu' (fresh baby sardines) caught that morning in Sagami Bay!

Edomae is simmered anago from Koshiba. You can enjoy its elegant fat content and fluffy texture. Please enjoy the unique flavor of Edomae.

It is seasoned with salt, sudachi, and yuzu. Please enjoy it as is.

We slowly simmered Hayama beef, a domestic wagyu with umami and sweetness.

A rare stew made abundantly with red wine

Made with crab and scallops.

This is sweet tofu. Please enjoy it with 'Suzu Salt' made using traditional methods from the Noto Peninsula.

Dipped in egg yolk

This is a steak made with yellowfin tuna toro and green onions.

This is a steak made with real bluefin tuna toro and green onions.

A blend of rice known as 'Jamon Rock Rice', which is sticky and chewy, boasting a sweetness that brings a smile upon cooking, and 'Snow Room Stored Rice', which enhances its flavor by being stored in snow. Water used is π water. Please note that it may take nearly an hour from the time of order, so we kindly ask for your early order.

Please choose from Japanese-style dressing, balsamic, or garlic mayonnaise.

Edo vegetables vary depending on the day's shipment. Please enjoy them with Edo miso and rock salt.

A selection of various parts has been arranged. (Please make a reservation during busy periods)

It has a marbled fat texture and a melt-in-your-mouth sensation.

The texture is soft and easy to eat.

Made from a southern ocean bottlenose whale.

Minke whale or long-finned pilot whale. It has a nostalgic taste. Uses meat that is several levels above the whale meat served in school lunches.

It is a whale hot pot. The name 'Harihari Nabe' is said to come from the sound made when eating mizuna.

※ Fukui-produced tiger pufferfish ... Our tiger pufferfish is produced in Fukui and is a safe pufferfish with no formalin used. ※ Natural nearshore pufferfish ... Prepared from fish directly shipped from Sajima Fishing Port in Kanagawa Prefecture. This is the elusive Higan pufferfish (Akame pufferfish). It is said that its taste rivals that of tiger pufferfish.

Natural or Hagakure Soft-Shelled Turtle

Highly recommended dish. It's delicious! (Our restaurant is a designated Hayama Beef dining establishment!)

With miso or salt

A type of salted crab called Shio-maneki from the Ariake Sea.

A blend of sticky and chewy rice known as 'Jamon Rock Rice', which boasts a sweetness that brings a smile upon cooking, and 'Snow Room Stored Rice', which enhances its flavor by being stored in snow.

Using the finest quality Saga nori!

The ice cream changes daily.

・Bottled Beer (Super Dry) ・Sake (Edo Sake Marushin Masamune) ・Plum Wine ・Whiskey ・Shochu (Barley, Sweet Potato) *Feel free to make your own: on the rocks, hot water, water, oolong tea, soda, lemon soda, highball, soft drinks, oolong tea. Please note that the seating is also for 2 hours.

We have gathered famous sake and local sake from all over the country. Hard-to-obtain sake such as Dassai, as well as namazake and doburoku, will also be available seasonally.

A refreshing and crisp dry flavor

Sweet and spicy is in the middle. Light and refreshing.

Refreshing and smooth on the throat, yet leaving a soft sweetness as an aftertaste despite being dry.

It has a fruity aroma and a subtle sweetness, characterized as a clean and dry sake.

A crisp and refreshing dry taste that is easy to drink.

The pinnacle of the Kubota series. It is characterized by a lightness that does not suggest it is pure rice.

A legendary sake!

Smooth and sweet. A famous sake of Koshi no Kanbai.

Crisp when cold, and soft and fluffy in flavor when served warm.

A crisp texture on the tongue. Refreshing. Has a faint ginjo aroma.

A sake that conveys the personality of the brewery owner.

Delicate yet moderately flavorful. A gorgeous aroma.

A well-balanced, mellow, and smooth sweet flavor. The bitterness tightens the aftertaste.

A type with a high aroma. A slightly dry taste.

A well-balanced sake with a light and dry taste, keeping the brewed alcohol content below 10%.

A light and refreshing taste.

Outstanding flavor at a warm temperature.

A pleasant drinking experience with a crisp and well-balanced flavor. A legendary sake from Settsu Ikeda.

A fresh fragrance like fruit. A crisp and dry taste accompanied by a subtle sweetness.

Glass 700 yen / Pitcher 2,500 yen

Inside 200 yen, Outside 300 yen