อาซากุสะ อิชิมง โฮเทน

In the past, the people of Edo only ate the red meat part of the tuna. They discarded the collar and fatty parts. This led to the creation of Negima Nabe, as it seemed wasteful. Even the rich fatty parts, which can be overwhelming if eaten too much, lose their excess fat when cooked in the nabe and blend 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 Mebachi tuna.

This is a negima hot pot with bluefin tuna and Indian tuna!

Negima hot pot made with authentic bluefin tuna from Japan's coastal waters (depending on the season, from Oma, Kii Katsura, etc.)!

(with raw egg) 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 green onion 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 areas like Oma and Kii Katsura)!

(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 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 its peak flavor. If you're lucky, you can enjoy 'Namashirasu' caught that morning in Sagami Bay!

This is simmered anago from Koshiba in the Edo style. Enjoy the refined richness and fluffy texture. Please savor the unique flavor of Edo-style cuisine.

Seasoned with salt, sudachi, and yuzu. Enjoy as is.

Slowly simmered Hayama beef, a domestic Wagyu with umami and sweetness.

A rare stew made with plenty of red wine

Made with crab and scallops.

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

Served with egg yolk

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

This is a steak made with authentic bluefin tuna belly and green onions.

A blend of Jomon rock rice, which is sticky and chewy with a sweetness that brings a smile upon cooking, and snow-stored rice, which enhances its flavor by being stored in snow. π Water is used for cooking. 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 delivery. Please enjoy with Edo miso and rock salt.

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

It has a marbled texture with fat, providing 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. A nostalgic taste. Uses meat that is several levels above the whale meat from school lunches.

This is a whale hot pot. It is said that the name 'Harihari Nabe' comes from the sound made when eating mizuna.

Fukui Prefecture tiger pufferfish... Our tiger pufferfish is sourced from Fukui and is safe pufferfish with no formalin used. Natural coastal pufferfish... Prepared from fish directly shipped from Sajima Fishing Port in Kanagawa Prefecture. Known as Higan pufferfish (Akame pufferfish), it is a legendary 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 restaurant!)

With miso or salt

Salted crab called Shio Maneki from Ariake Sea.

A blend of sticky and chewy rice known as serpentinite rice, which boasts a sweetness that brings a smile upon cooking, and snow room stored rice, which enhances flavor by being stored in snow.

Using the finest quality Saga nori!

The ice cream is a daily special.

・Bottled Beer (Super Dry) ・Sake (Edo Sake Marushin Masamune) ・Plum Wine ・Whiskey ・Shochu (Barley, Sweet Potato) *Feel free to make it as you like: 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 and local sake from all over the country. Seasonal arrivals include hard-to-find sake such as Dassai, as well as namazake and doburoku.

A refreshing and crisp dry flavor

Sweet and spicy is moderate. Light and refreshing.

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

A dry and crisp sake with a fruity aroma and a subtle sweetness.

A crisp and refreshing dry sake 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.

Phantom Famous Sake!

Smooth and sweet. A famous sake from Koshino Kanbai.

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

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

A sake that reflects the personality of the brewery owner.

Delicate yet moderately flavorful. A fragrant aroma.

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

A fragrant type. Slightly dry taste.

A balanced sake with a clean and dry taste, with an alcohol content kept below 10%.

A light and refreshing flavor.

Outstanding flavor at a warm temperature.

A refreshing and well-balanced flavor that is easy to drink. A legendary sake from Settsu Ikeda.

A fresh aroma reminiscent of fruits. A delicate and dry taste accompanied by a subtle sweetness.

Glass 800 yen / Pitcher 3000 yen

We also have Hakushu, Yamazaki, Ichiro's Malt, and more.

Naka 300 yen, Soto 400 yen