Tuna Restaurant Yomogi

Melt-in-your-mouth bluefin tuna belly. With this impact and volume, it's suitable for 2-3 people (about 10-12 slices), allowing you to enjoy plenty of belly for 1300-2000 yen per person! For larger groups, we will adjust to ensure everyone can enjoy.

A platter of various types of tuna sashimi (for 1-2 people), perfect for first-timers or small groups.

A platter of various tuna akami sashimi (for 2-3 people) Hon-tuna VS Indo-tuna VS Mebachi-tuna Which one do you prefer? (Due to fishing conditions, the types of tuna may change) Perfect for small groups and akami fans.

Grilled meat from the tail of the tuna, not beef tail but tuna tail. Not only the meat but also the surrounding sinews are delicious. The skin is rich in EPA and DHA, which helps prevent arteriosclerosis, and collagen is great for the skin.

Meat shaped like a crescent moon located behind the eyes of the tuna. If you're looking for tenderness, this is it! It's light and easy to eat. Only two pieces can be obtained from one fish, so please understand if it's out of stock.

You can enjoy the true flavor of soybeans and the original taste of tofu by tasting two types of domestic soybeans with different varieties and salt. I fell in love with the personality of the beans!

Every day, we offer 3 to 5 types of quickly boiled vegetables, served with dips. [Example] 20200109 - Kyoto: Ebiimo (Shrimp Yam), Kyoto: Kyo Carrot, Ishikawa: Kaga Lotus Root, Akita: Raw Shiitake Mushroom, Gunma: Hiratake Mushroom, Kagoshima: Purple Yam, and more seasonal vegetables! Starting from 880 yen.

The tuna skin is carefully washed and the scales are removed. Some people may not like the skin, but the collagen is so jiggly that it sticks to the knife. This is the beauty food!

Tuna heart (hatsu) that only fishermen can taste. This tuna hormone must be fresh to be eaten, rich in iron and a beauty food. It is not generally available in the market, so we receive it from local fishermen, but please forgive us if it is out of stock.

Sea eel tataki, a favorite of Kochi fishermen, with skin that is plump with collagen served with ponzu sauce.

Rich in fat but not too heavy, allowing the flavor of the flesh to shine through, this is the shime saba from off the coast of Kinkasan, Miyagi Prefecture.

This is sashimi-grade meat sourced from a wholesaler authorized to produce A5 Black Wagyu Lamp Cut. Even though it is the same type of meat, there are strict standards that differ from those for grilling meat, and this is meat specifically for sashimi that adheres to those standards. Of course, the shop is also approved by the Shinjuku Health Department.

It is not too dry, and the fat is not too overwhelming, making it addictive. For 1-2 people, 990 yen; whole grilled for 3630 yen.

Fish that is in season, marinated only in salt, and carefully sun-dried one piece at a time. The size and price of the same fish may vary depending on the season. Please inquire.

The liver is famous, but the intestines are quite hard to obtain. The unique crunchy texture is addictive once you try it! This menu item may or may not be available depending on the season and stock situation. Please inquire when placing your order.

A crossbreed of purebred Shamo and Cochin (Nagoya Cochin), the truly delicious chicken has the best 'breast' and 'tender'.

A crossbreed of purebred game fowl and Cochin breed (Nagoya Cochin), the truly delicious chicken is best enjoyed grilled with salt.

Thin and smooth texture among natural rock mozuku

A slimy seaweed specialty of the Sea of Japan. It has no peculiar taste and is rich in fucoidan, promoting health 'gibasa'. It is said that in the winter, when the Sea of Japan is rough and thunder rumbles, the yellowtail spawn in gibasa.

The exquisite flavor created by the natural fermentation of dried squid and kelp goes well with sake, but it will make you crave rice.

The chewy texture of tuna hormones that only fishermen can eat, carefully washed and boiled tuna stomachs with a mysterious feeling. Since it is not generally available, we receive it from local fishermen, but please forgive us if it is out of stock.

A preserved food made by carefully drying fresh tuna eggs with only salt. It has a strong salty flavor, so please enjoy it with daikon.

A carefully crafted fish paste that tastes like fish. It does not use chemical seasonings or phosphorus. An example from one day: Satsuma-age, black hanpen, and jako-ten.

Slowly cold-smoked Kajiki tuna from the sea, easy to flake, perfect as a snack.

Not quick-pickled, but fermented with lactic acid over time. It has a sour taste, but the lactic acid bacteria are more than in yogurt.

Just like in a fisherman's home, it is handmade with only salt and fish roe. It is not diluted with sake or mirin, and the rich flavor pairs well with Japanese sake, but it will make you crave rice.

A delicacy made from the intestines of a sea cucumber, measuring only 3-4 mm, carefully prepared. It has a strong salty flavor, so it is served in small quantities.

Salted sea pineapple and konowata

A way to enjoy ankimo from the city of Shimonoseki, hidden behind fugu. Served on crackers. (Changed from baguette to crackers)

Stewed dish mainly featuring pork belly, using only cuts that are less likely to be dry

A platter of about three types of natural cheeses served with nuts and dried fruits. An example from a certain day: Chevre, Comté, Asiago.

Fresh ham of Kajiki tuna pairs well with cheese

With a refreshing dressing

With a refreshing dressing

440 yen

Thick red meat with a rich egg and special sauce in a tuna bowl with yukke flavor; this new way of eating tuna, which is not sushi, will surely captivate you too!

High-quality black-haired wagyu beef bowl in yukke style with rich egg and special sauce, you will surely get hooked!

After drinking, a light ochazuke. ・Maguro akami 770 yen ・Ezo matsumaezuke 660 yen ・Gibasa 550 yen

A local dish from a farming family that has continued since the Edo period, in the Musashino Plateau where rice paddies were difficult. Served in a hot broth with udon noodles that have been rinsed in water, in a 'dipping udon' style. Unlike the smooth and chewy udon made by professionals in Sanuki, this udon allows you to enjoy the aroma and texture of the wheat.

※We charge a 330 yen fee for the appetizer.