Ebi to Baniku to Nihonshu Ikebukuro Mikuni Koji

Pairing refers to the flavors created by the combination of food and drink. It can refresh the aftertaste of a dish or enhance the flavors of both the food and drink through synergy. Here, we introduce our recommended pairings. Please try various combinations.

The acidity and refreshing flavor of Sawaya Matsumoto pair exceptionally well with seafood (especially sashimi). It also leaves a clean aftertaste even after enjoying the fried shrimp heads.

The sweet flavor enhances the taste of the lemon-based sauce, increasing the sweetness of the shrimp. Additionally, the rock salt used in the sauce pairs well with the sweet flavor of the sake.

The flavor of lean meat (lean, loin, tenderloin) harmonizes well with the richness of the junmai. It is dry, so it can be enjoyed without leaving a lingering aftertaste.

The fruitiness of the Daiginjo enhances the cream's flavor refreshingly. We highly recommend squeezing the lemon provided for a flavor change, so please give it a try.

Small: Approximately for 2 people → 3,960 yen Large: Approximately for 4 to 5 people → 7,900 yen

The most popular dish by far. A risotto made with tomatoes and two types of cheese that you'll want to eat again.

A gentle egg rice porridge with a rich broth. Recommended for those who want a light finish.

Light clam broth udon. It can be eaten smoothly.

A hidden popular cream pasta.

Just like the grilled lobster, it is baked whole in the oven!

A classic dish with plump shrimp and rich aurora sauce

We have luxuriously fried whole angel shrimp. You will be amazed by the difference in texture and sweetness.

We grill a whole lobster in the oven for a hearty dish. It's hot and succulent. *Please note that the price of the lobster may change depending on the season and weight, so feel free to ask the staff!

Angel shrimp is a natural shrimp caught in New Caledonia, which is considered the island closest to heaven. It is named angel shrimp and is regarded as the highest quality shrimp. Its characteristics include sweetness, strong elasticity, and a very satisfying texture. The shell is also very soft and delicious, making it enjoyable to eat when cooked.

This assortment allows you to compare one each of red shrimp, sweet shrimp, botan shrimp, Godzilla shrimp, and supreme shrimp, so it is recommended to order one for each person. The heads can also be deep-fried, so feel free to ask the staff.

A platter of 10 large and plump red shrimp. Impressive!

This is sashimi made from large, firm red shrimp. It is high in protein, low in fat, and zero carbohydrates, making it healthy. You can enjoy its light flavor.

A very rare and scarce phantom shrimp! It has a very strong sweetness and is incredibly firm and juicy. Is it even better than Botan Shrimp!? When grilled in its shell, the sweetness intensifies. Whether as sashimi or grilled, it is extremely delicious! The flavor of the shrimp miso is also noteworthy.

Rare black tiger shrimp that is thoroughly managed and raised in the nature-rich Madagascar, suitable for raw consumption.

Called Angel Shrimp because it is farmed in New Caledonia, 'the island closest to heaven,' and it grows in an environment that is as close to natural as possible, fed only 100% natural food, resulting in thin shells and firm flesh.

It is characterized by its strong sweetness and rich flavor that clings to the tongue.

Please enjoy dipping red shrimp and seasonal vegetables into a rich broth together.

Finely chopped horse meat seasoned with miso. Pairs well with dry Japanese sake.

Please enjoy the finely chopped horse meat negitoro served with natto and smoked daikon hosomaki.

Classic Sakura Yukke! The homemade sauce is the key.

A cheese hamburger that you can enjoy with the rare texture unique to horse meat! This is a very popular item featured in magazines! Please be sure to try it.

Aizu horse meat is considered to have a milder quality compared to other horse meats, with less odor. Therefore, it is typically eaten with spicy miso and soy sauce rather than with condiments like garlic and ginger. We also use spicy miso directly shipped from Aizu, so please give it a try.

Carefully selected! Exquisite! Served today with a selection of three types.

Part of the flank. It is very tender, refreshing, and has no strong flavor, making it a popular cut.

Part of the thigh. It has a moderate elasticity, and if you want to savor the flavor of the meat, this is it!

The fatty part at the back of the neck. It is elastic and melts in your mouth. It is recommended to eat it with red meat.

The higher quality part from the back to the rear. It is moist and has a refined flavor.

A cut from the back to the rear. It is moist and has a refined flavor.

A classic snack!

We use one whole fresh and large tomato.

The fastest appetizer! If in doubt, just go for cucumber!

Hearty and satisfying.

Our most popular appetizer, layered with Iburigakko, a specialty from Akita, and cream cheese. The tanginess of the cheese perfectly matches the smoky aroma of the Iburigakko.

When it comes to fried food, this is it! Finished richly with rock salt.

This is a rare dish that mixes the classic potato salad with lobster bisque.

This is a light and easy-to-eat salad made with thinly sliced crunchy onions and egg yolk, drizzled with sesame oil and oyster sauce. (Small 520 yen)

This salad has a unique aroma and flavor of chrysanthemum greens that is addictive. It pairs perfectly with a Japanese-style dressing that brings out the sweetness of the onions. (Small 550 yen)

This is a unique TKG with the flavor of oyster sauce and sesame oil.

Ask the staff for the flavor!