Ika no Sumi Shinjuku Maynds Tower

Sado fish is delicious. Sado Island is the largest remote island in Japan, located in the middle of the Sea of Japan. The waters off Sado are known for a diverse range of seafood due to the intersection of the Tsushima Current flowing from the south and the Liman Current flowing from the north, making it one of the best fishing grounds in Japan. Freshly selected seafood is delivered directly from the waters off Sado and Niigata every day. Enjoy market-fresh seafood. (Serves 1-2, 3-4) Please refer to the recommended menu.

The beautiful transparent flesh is a testament to freshness. We offer seasonal squid: spring / spear squid, summer and autumn / true squid, winter / red squid. The value lies in the luxurious experience of enjoying all the flavors, sweetness, and the crunchy texture of the live squid. Please give it a try. See recommended menu.

Rich sweetness and a melt-in-your-mouth texture. Commonly known as 'Amaebi'. In Niigata, it is called 'Nanban Ebi'. Compared to sweet shrimp caught in other regions, it has a vivid red color and is named after the Nanban (red chili pepper). The waters off Sado are ideal for Nanban Ebi, with a unique temperature of about 0 degrees Celsius in the Sea of Japan, providing the perfect environment for the shrimp to thrive. Live-caught Nanban Ebi (Amaebi) is placed in deep seawater from Sado and shipped directly. See recommended menu.

The official name is Red Sea Bream. It is a high-end fish called Black throat in the Niigata and Hokuriku regions due to the black color at the back of its throat. As it is said to have the texture of white fatty tuna, it is rich in fat, and please enjoy its rich flavor grilled over charcoal. Please refer to the recommended menu.

The queen of the Sea of Japan, delicate and sweet umami. If king crab is the king of crabs, then snow crab is the queen. You can feel a woman's delicate nature, gentleness, and sweetness within the high-quality umami that exudes elegance. Please refer to the recommended menu.

Directly delivered every day from Sado Offshore Ishihara Fisheries. The ultimate slow food of Niigata, grilled whole fish on a skewer. Izumozaki and Teradomari are famous for this. Using binchotan charcoal, it is grilled to be fluffy on the inside and crispy and fragrant on the outside. Please refer to the recommended menu.

Sado cold yellowtail should be eaten in winter. It descends south in the Sea of Japan around November when the water temperature drops below 15 degrees. The genuine Sado cold yellowtail is caught in the Sado fixed net from December to February, and it is a top-quality fish that is plump and rich in fat. Please enjoy it as sashimi or in shabu-shabu. See recommended menu.

The king of edamame, Black Saki Tea Bean, is the top variety in both consumption and cultivation area in Japan, representing Niigata. It is characterized by its unique richness and sweetness, offering a flavor that cannot be experienced elsewhere. The king of edamame, Black Saki Tea Bean, is in season from July to August, but we also offer early June tea beans, September Pikari tea beans, and October Sakana beans from Niigata. Please refer to the recommended menu.

Using the natural cold heat (temperature 5°C, humidity 70%) of a snow storage facility made from about 700 tons of snow, which is said to prevent various stresses and deterioration, the rice is stored in its brown rice form and moved to a minus 2°C cold storage for 2 weeks before shipping. This aging process is believed to enhance the flavor and sweetness of the rice, making it retain moisture even when cooled.

The water used to cook rice is also the preparation water from Kirinzan, which is underground water from the Jorogawa River. This soft water, with low mineral content, has no peculiar taste and cooks rice to be fragrant and moist.

Murakami Salted Salmon / Salmon Roe / Fresh Furikake / Sado Mozuku and Iwa Nori Tsukudani / Pickled Plum [Sado Rice] The rice used in our restaurant is the finest Koshihikari from Sado, the hometown of the Japanese Crested Ibis. The region of Sado, known for its many famous springs, has a cool climate with a significant temperature difference between day and night in summer, which positively influences rice cultivation, resulting in sweet, plump, and high-quality rice that is highly regarded. The freshness and the wonderful aroma that rises when cooked, along with the luster of each grain, are characteristics of Sado rice.

Niigata Prefecture Ojiya specialty Hegi Soba uses seaweed called 'funori' as a binding agent, which creates a different texture and firmness compared to regular soba. One of its characteristics is that it is served in a large wooden steamer called 'seiro' in a single slurp. It became known as Hegi Soba because the large steamer was called 'hegi'.

One serving 1089 yen, two servings 2123 yen, three servings 3157 yen, four servings 4191 yen, five servings 5225 yen

Sado oysters in oil, Murakami salmon prosciutto, dried squid miso pickled whale miso pickled

Niigata local cuisine. There are various seasonings depending on the region within Niigata Prefecture, featuring ingredients such as taro, carrots, burdock, shiitake mushrooms, ginkgo nuts, and salmon, all simmered in bonito broth, making it a traditional New Year's dish (nimono). It is said to have gotten its name 'noppe' from the thick texture of the taro.

Recommended menu reference

Refer to recommended menu

A specialty from Tochio, Niigata, the Jumbo Fried Tofu is about three times the size of a regular one, measuring 20 cm in height, 8 cm in width, and 3 cm in thickness, making it look like a thick fried tofu.

Kanzuri is a fermented product made by soaking locally sourced chili peppers in salt, exposing them to snow to remove bitterness, and mixing them with yuzu and koji. Enjoy the deep flavor and spiciness often referred to as 'Western Yuzu Pepper, Eastern Kanzuri.'

Using binchotan charcoal, they are grilled to a fragrant and crispy surface while remaining fluffy inside. Negima skewers (2 pieces) 616 yen, cartilage skewers (2 pieces) 572 yen, bonjiri skewers (2 pieces) 572 yen, gizzard skewers (2 pieces) 572 yen, heart skewers (2 pieces) 539 yen.

We source from producers certified as 'Niigata Wagyu Breeding Masters'. The title 'Niigata Wagyu Breeding Master' is awarded to individuals who have shipped carcasses with a grade of 4 or higher at a rate of 70% or more over the past two years, and who have received excellent awards or higher at national or prefectural competitions in the last five years.

In Niigata Prefecture, when it comes to half fry, it refers to using half of the Hina chicken (half body) and frying it slowly not only with potato starch and wheat flour but also with unique curry spices. It is enjoyed by tearing it apart dynamically with your hands.

When it comes to katsu don in Niigata Prefecture, it is not the egg-based or sauce-based version, but rather a katsu don seasoned with a soy sauce base that includes dashi, mirin, and sugar. The unique sweet and spicy flavor enhances the katsu, making it a great accompaniment.