Ika no Sumi Sheal Yokohama Annex

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 convergence of the warm Tsushima Current from the south and the cold Liman Current from the north, making it one of the best fishing grounds in Japan. Fresh seafood is carefully selected and shipped directly from the waters off Sado and Niigata every day. Enjoy market-fresh seafood. (Serves 1-2 people, 3-4 people)

The beautiful transparent flesh is a sign of freshness. We offer seasonal squid: spring / spear squid, summer and autumn / true squid, winter / red squid. The value of this luxurious dancing live squid lies in its umami, sweetness, and crunchy texture, all of which come together to create a truly fresh experience. Please give it a try.

Rich sweetness and a melt-in-your-mouth texture. Commonly known as Sweet Shrimp. In Niigata, it is called Nanban Shrimp. Compared to Sweet Shrimp caught in other regions, it has a vivid red color and is named after the Nanban red chili pepper. Off the coast of Sado, there is a unique water area in the Sea of Japan with an optimal water temperature of around 0 degrees for Nanban Shrimp to thrive, providing the perfect environment for their growth. Freshly caught live Nanban Shrimp (Sweet Shrimp) are placed in deep seawater from Sado and shipped directly from Sado.

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 referred to as the fatty part of white fish, it is rich in fat, and please enjoy its rich flavor grilled over charcoal.

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 the refined quality of umami along with a feminine delicacy, gentleness, and sweetness.

Directly delivered every day from Sado Offshore (Ishihara Fisheries). A superb slow food from Niigata, grilled whole fish on skewers. Izumozaki and Teradomari are popular spots. Using binchotan charcoal, it is grilled to be fluffy on the inside and crispy and fragrant on the outside.

Sado cold yellowtail should be eaten in winter. It migrates south in the Japan Sea 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.

The king of edamame, Black Saki Tea Bean, is a variety that represents Niigata, known for its high consumption and cultivation area. It is characterized by a unique richness and sweetness, with a flavor that is hard to find 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.

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 have the effect of preventing various stresses and deterioration, the brown rice is stored as is 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 Kirizan, sourced from the Jorogawa River. This soft water, which has low mineral content, is mild and allows the rice to be cooked 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. Grown in clear, cold water that is popular for its many famous springs, the climate of Sado, with a significant temperature difference between day and night in summer, has a positive effect on rice cultivation, resulting in sweet, plump grains that are highly regarded. The freshness and the wonderful aroma that rises when cooked, along with the luster of each grain, are characteristics of Sado rice.

Using seaweed called 'funori' as a binding agent creates a different texture and chewiness compared to regular soba. One of its characteristics is that it is served in a large wooden steamer called 'seiro' in a single bite. It became known as 'hegi soba' because the large steamer was referred to as '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, Miso Pickled Dried Squid, Miso Pickled Whale

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 (simmered dish). It is said to have gotten its name 'Noppe' from the thick texture of the taro.

The Jumbo Fried Tofu, a specialty of Tochio in Niigata Prefecture, is about three times the size of a regular one, measuring 20cm in height, 8cm in width, and 3cm in thickness, making it look like thick fried tofu. Jumbo Fried Tofu 935 yen, Green Onion Miso Grilled 1045 yen, Natto Stuffed Grilled 1045 yen.

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.'

・Negima Skewers (2 pieces) 616 yen ・Nankotsu Skewers (2 pieces) 572 yen ・Bonjiri Skewers (2 pieces) 572 yen ・Sunagimo Skewers (2 pieces) 572 yen ・Hatsu 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 awards of excellence 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 with not only potato starch and wheat flour but also 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 snack as well.