Sake to Sakana BASE

If you want to eat fresh fish in Shinjuku, this is the place. A generous serving for two, featuring a selection of five seasonal fish sourced that morning. It pairs perfectly with sake and is a must-try dish for seafood lovers.

A dish that you crave every time summer comes. The tempura made with whole seasonal corn highlights the lightness of the batter and the sweetness of the kernels. A classic early summer dish at Sake and Fish BASE, be sure to enjoy the taste of summer in Shinjuku.

Limited to early summer, a seasonal dish available in Shinjuku. The spring roll, filled with fatty seasonal mackerel combined with plum and perilla, is crispy when fried and pairs excellently with sake. It has a refreshing aftertaste, making it easy to eat multiple rolls.

We packed a filling made with ground meat seasoned with green chili and spices tightly into raw bell peppers. With each bite, the meat juices and complex spiciness spread gently, making it a dish that pairs well with both sake and beer.

Osaka. Fresh flesh of Suizhou water eggplant with a soft sweetness

When it comes to chicken white liver in Shinjuku West Exit, BASE is the place. The white liver is carefully prepared with low temperature cooking for a smooth finish, simply seasoned with sesame oil and salt. With zero odor and rich flavor, this is a classic menu item at BASE that we highly recommend not only for liver lovers but also for those who are not fond of it.

The potatoes are sautéed in oil before being made into potato salad. This method locks in the umami on the surface, resulting in a rich and fluffy finish. Serve it warm with plenty of ikura on top. The saltiness of the melting ikura and the sweetness of the potatoes blend together, making it a classic at BASE.

No wrapper used. A large shumai with a diameter of 9 centimeters, tightly wrapped in sticky rice, layered with the complex aroma of five spice powder. The chewy texture after steaming, overflowing with meat juices, and the lingering spices make this a dish that you can't stop drinking with.

Recommended during hot seasons when natto becomes addictive!

Seasonal edamame is carefully pickled in Shaoxing wine. It has a slight spiciness, and the aroma of Shaoxing wine gently spreads in your mouth. Pairs well with chilled beer or sake.

First arrival of the season! The Mie Urakamura rock oyster is heavy and impressive. The rock oysters raised in the sea of Mie and Urakamura have a rich creamy flavor with a refreshing scent of the tide. Enjoy the arrival of early summer with a whole oyster. *Size approximately 15cm (size may vary)

The young sweetfish from Aichi, wrapped in a light batter and fried, carries the scent of the river. It is tender down to the bones, with a slight bitterness that brings the refreshing feeling of early summer. The seasonal broad beans burst with a fresh sweetness in your mouth.

Thick shiitake mushrooms are grilled to a fragrant finish, layered with blue cheese and corned beef. A dish where rich flavors come rushing in layers, perfect for pairing with wine or sake.

Carefully cooked conger eel set in its broth. Enjoy with chilled sake.

Enjoy freshly fried seasonal cuttlefish and corn, available only in early summer.

Sour and spicy! Perfect as a beer companion.

We replaced the Takuan in Toro Taku with Iburigakko, a smoked pickled vegetable from Akita. The unique smoky aroma of Iburigakko, which is carefully smoked with cherry and oak wood, and its crispy texture perfectly blend with the rich, fatty tuna belly. This is a classic combination with an added touch for a more sophisticated flavor. It pairs exceptionally well with sake.

Terrine of white liver and coarsely ground pork. Layered with cloves, cinnamon, and cardamom, served with pickled green chili and mustard.

Depending on availability, there may also be fried horse mackerel.