博多炉端 鱼男

※Orders start from 2 servings. True to its name, the first to serve sashimi in a staircase style in Japan was Uo Otoko! This is our signature dish featuring fresh fish sourced that day, including seasonal fish!

Fresh and juicy vegetables sourced that day, served with our homemade sauce made with anchovies and garlic!

Mashed meat and potato stew topped with a sauce made of beets and mayonnaise. It looks like a cake! A new sensation of meat and potato stew!

Tomatoes instantaneously frozen with liquid nitrogen! Enjoy a new texture of tomato with our homemade Japanese-style dressing.

We will make the omelet right in front of you! Please enjoy the juicy tamagoyaki made with bone broth.

This is the original chicken wing of the Fish Man, filled with juicy chicken wings and chewy rice.

Chewy! Jiggly! Taiwanese-style crepe. It is recommended to eat it with plenty of homemade sweet sauce.

All the kernels are removed from the cob and seasoned with soy sauce. This is a new type of grilled corn with a chewy texture. A fragrant, slightly sweet aroma wafts through the air.

Shiitake mushroom tempura made with rice flour, finished with a Michelin-approved burner and served with a special mole sauce.

Sweet! Soft! Mildly spicy! This onion is characterized by its sweetness and tenderness. Please enjoy the onion, which becomes even sweeter and more delicious when sprinkled with salt.

Grilled kuruma ebi marinated in miso until thoroughly soaked, cooked crispy with the shell on. Enjoy it whole from the head.

Winter hairy crabs from the front waters of the Okhotsk Sea in Hokkaido, carefully selected by Hokkaido Susukino Fisheries, which supplies the finest fresh fish to renowned restaurants. Enjoy the delicate sweetness of the crab with our homemade gluten-free Tosa vinegar. Half crab 8250 yen, whole crab 16280 yen.

Tuna from Yama Ko, a Michelin-starred sushi restaurant. This dish is a masterpiece where the aroma of garlic chives and the richness of soy sauce harmoniously blend.

When it comes to Hakata specialties, it's sesame mackerel! Seasoned with homemade sesame sauce.

A beautifully layered terrine combining takana, natto, and fresh seafood with rice, served with jelly. This vibrant cold dish transforms with each bite, featuring the juiciness of grilled eggplant and summer vegetables.

A roll combining Wagyu and fresh fish. Toasted sesame adds an accent.

Beef tongue from Wagyu is cooked at low temperature and served in the most delicious state. It is recommended to eat it with our homemade smoked soy sauce. *It has been heated at 58°C for 150 minutes.

Served with a sauce made from egg yolk and gluten-free original foam soy sauce. *Heated at 58°C for 150 minutes.

A rich and smooth corn cream paired with fresh sea urchin. This elegant appetizer perfectly combines the sweetness of the corn cream with the delicate umami of the sea urchin.

Liver pâté made with plant-based coconut oil, Anpo persimmons from Wakayama, with a good flavor and crispiness of smoked daikon, a refined adult monaka.

Luxuriously using the 'Angel Shrimp' known for its top quality in the world. The rich umami is packed into a paste made from the whole head and shell, carefully aged with salt from Aguni Island, creating a supreme homemade salted fermented dish. The sticky sweetness of the squid's thread-like structure deeply intertwines with the richness of this shrimp miso, making it an exquisite flavor that once tasted, you will be captivated, and you won't be able to stop drinking.

Seasonal fruits in white dressing. A healthy and fresh dish made with soy-based mascarpone and unheated honey. Please enjoy as a palate cleanser.

A stunningly sweet tomato, vividly concentrated with the aroma of herbs. This cold dish, perfect for this season, highlights the juiciness of the tomato with red pepper mousse.

Stewed eggplant simmered in bone broth until the umami is fully concentrated. This dish is so gentle on the body that you will want to enjoy the broth as well.

A specialty product from Tochigi Prefecture! Yuba that resembles tofu, directly delivered from Nikko. Rich in flavor with a robust taste of soybeans.

The smooth texture of fresh junsai from Akita and the fine silken mozuku that goes down easily. This refreshing dish is enhanced with a special vinegar infused with grated ginger and the sweetness of fruit tomatoes.

Please enjoy the fig butter made with soybean butter along with the homemade salt pound cake made with rice flour.

Yame-produced 'Extreme Flavor Duck' infused with rum, seasonal hassaku citrus, and rich duck liver pâté. The acidity of Kagoshima rum and hassaku enhances the deliciousness of the duck.

Enjoy the sweetness of aged potatoes generously dipped in a special sour cream sauce topped with rare golden ikura.

Fresh seafood combined with grated daikon for a refreshing taste!

Additive-free spicy cod roe lightly wrapped in kombu to enhance the flavor. Our homemade sliced daikon, pickled in rice malt, is fresh and has a gentle sweetness. A perfect appetizer that pairs well with drinks, ideal for adults.

Served as an appetizer. Crispy on the outside, creamy on the inside. Please enjoy it with the additive-free, low-sugar sesame sauce served underneath.

A salad that allows you to enjoy organic vegetables in 'raw, fried, and steamed' forms. It is a feast for the eyes and ears with a variety of colorful vegetables. We are particular about using our homemade grated onion sauce for the dressing. *Please note that it takes time to prepare after you place your order.

Shumai made with 'Black Pork' from Kagoshima. Steamed hot and juicy. We also include plump shrimp to enhance the texture.

Special escargot butter enhanced with soybean butter and Ishiru, a fish sauce representing Japan from Ishikawa Prefecture.

Juicy and crunchy made with Satsuma chicken and duck. Seasoned with Rokuzuke salt.

Don't be fooled by the laid-back name 'Umaka Stick'; this is a serious spring roll packed with genuine flavor. From the crispy rice flour skin, the rich essence of butter and mentaiko bursts forth, making it a delicacy for adults.

Slowly simmered beef tendon until tender in bone broth. Carefully cooked with Japanese-style dashi and Rokuzuke salt.

Tempura made with seasonal vegetables. It is recommended to enjoy it with a cream made from Haccho miso and a Japanese-style broth.

This croquette is made with the rich flesh and liver of black abalone from Oita, blended smoothly with kombu milk and kudzu starch. It is deep-fried in a crispy coating, concentrating the abundant flavor of the abalone.

This foil bake allows you to fully enjoy the umami of the mushrooms, seasoned with plant-based cheddar cheese and gluten-free broth. The finishing searing is done in front of the customer!

A luxurious chawanmushi made with plenty of snow crab, enhanced with crab miso for a deeper richness. Enjoy the rich flavor of crab that spreads within the fluffy egg.

The pure aroma of 'Tenryu Ayu', a pride of Nagano Prefecture, and the ultimate crispy texture achieved through double frying. The fennel-scented heavy broth vinegar and special rabicot sauce vividly enhance the slight bitterness of the ayu, making it a remarkable dish.

Tempura made with Furano flower zucchini, filled with fluffy hamo fish paste and deep-fried to a crisp. The special sauce, rich in butter and accented with the tartness of plum, enhances the sweetness of the ingredients.

Rich black cod infused with the aroma of Tanaka 65 sake lees, complemented by the sweetness of anpo persimmons and the acidity of A2 yogurt, creating a new sensation of sake lees grilled dish.

Enjoy the luxurious flavor of sweetfish that has been dried overnight and slowly grilled at low temperature, resulting in a crispy skin and tender flesh.

A rich special saffron soup made by slowly extracting the flavors of fish bones, bone broth, and herbs. This bouillabaisse features grilled sea bream and turban shell, complemented by the refreshing spiciness of red yuzu pepper.

This dish features firm and elastic chicken meat grilled with straw, free of any unpleasant odor, allowing you to enjoy its aroma. Please enjoy it with plenty of dashi-soaked grated radish.

Grilled right in front of you! A dish that allows you to enjoy the chewiness and rich flavor of beef tongue along with its aroma. The homemade green onion sauce matches perfectly! It has a perfect balance of richness and lightness in the meat texture.

The Iberico pork is marinated overnight in salt koji and grilled over charcoal until the surface is crispy. Please enjoy it with truffle salt.

Grilled to perfection right in front of you, Miyazaki beef sirloin. Aged Inca potatoes and seasonal vegetables subtly enhance the flavor. 100g 5280 yen 200g 9350 yen 300g 12980 yen

The rare and premium cut of sirloin is astonishingly tender with a melting texture. Enjoy it with vegetables in a light salt soup made with a special broth from Fish Man. Please savor the luxurious flavor enhanced by our special ponzu sauce. Additional meat 80g 1800 (1980) - Vegetables 780 (858) - Rice Flour Noodles 650 (715) - Egg Rice Porridge 650 (715) - LOCALO Noodle 650 (715)

The tenderness and unique texture are brought out by quickly dipping thinly sliced beef tongue in hot water. Enjoy the new deliciousness of beef tongue with the flavorful fish broth salt soup and special ponzu sauce. Additional meat 80g 1700 (1870) Vegetables 780 (858) Rice flour ramen 650 (715) Egg porridge 650 (715) LOCALO Noodle 650 (715)

A blissful hot pot experience featuring the signature 'sesame tofu' in a golden broth seasoned with Rokuzuke salt. The pot is adorned with flavorful beef intestines and 13 varieties of colorful vegetables such as Takezaki radish and rapeseed blossoms.

Start here. Experience the season with three selections of Edo-Mae sushi. Carefully selected high-quality ingredients of the day: Aori squid, Yamazaki hon-tuna red meat, horse mackerel (vinegared)

A selection of recommended toppings condensed into one. A satisfying choice of five Edo-mae selections. This popular set includes expertly prepared 'vinegared' and 'live' toppings, featuring red sea bream, live shrimp, squid, simmered eel, and medium fatty tuna from Yamako.

This is the essence of Edo-style sushi. A supreme selection of eight Edo-style pieces to enjoy to your heart's content. This is our signature set that inherits the spirit of Tsukuda. A luxurious assortment that allows you to savor exquisite ingredients to your heart's content. Includes sea bream, squid, live shrimp, small sea bream (vinegared), scallop, simmered eel, medium fatty tuna, and gourd roll.

Fresh mackerel rich in fat, served with the tanginess of gari and the flavor of white sesame for a refreshing taste. Homemade dark soy sauce enhances the umami of the blue fish, making it a perfect dish to accompany drinks.

A creative dish that combines plump shrimp mayo with the intense aroma of cilantro. Enhanced by our homemade dark soy sauce, this ethnic flavor leaves a lasting impression that becomes addictive.

The rich fat of melting salmon is accented by the sharp spiciness of green chili. The depth of homemade dark soy sauce tightens the overall flavor, creating a mildly spicy and sophisticated taste.

The sweet and sticky squid is layered with the spicy kick of mentaiko and the refreshing aroma of perilla leaves. The flavors harmoniously intertwine on top of the rice, creating a perfect combination.

The rich flavor of simmered eel, cooked to perfection, combined with the crunchy and refreshing texture of cucumber. A classic combination that enhances the sweetness of the ingredients with a rich reduction.

Inari sushi made with Kumamoto specialty Nankai age, soaked in plenty of bone broth and bonito dashi. Each bite releases a burst of dashi, gently blending with the rice mixed with pickled carrots.

This is a specialty sea bream chazuke served with additive-free sesame sauce and Duzhong tea. It's a bowl that comforts you with the aroma of sesame and Duzhong tea.

Fresh squid and additive-free mentaiko served with steaming hot rice. You will definitely want to have a second helping.

Plenty of snow crab. A fragrant and appetizing curry made with carefully selected spices.

A luxurious cutlet sandwich featuring carefully selected kinako pork fillet, sandwiched in homemade rice flour bread, and enjoyed with a rich special sauce that has two types of miso as a secret ingredient.

A luxurious Wagyu omurice that captures the rich flavor of authentic sirloin and the fragrant aroma of mushrooms. Enjoy the deep richness created by grass-fed butter and homemade soy sauce, paired with creamy eggs.

A seafood bowl specially made by Fish Man, lavishly topped with fresh fish! *This seafood bowl is not a single bowl serving.

A dish concentrated with the flavor of red snow crab. Cooked with seafood broth and finished by stuffing plenty of crab meat into the shell.

A dish full of flavor, made with Old Place chicken and shimeji mushrooms, cooked in a broth of scallops, pork, and seafood.

A creative soba dish featuring the refreshing acidity of sudachi layered with the rich sweetness of figs. The sharpness of the citrus and the depth of the fruit blend into a cold broth, making it a refreshing bowl for the end of summer.

Supervised by the Bib Gourmand listed restaurant 'Kohaku' in Tokyo. A refined and clear bowl with the deep flavor of shijimi broth.

A luxurious dish of homemade noodles wrapped in egg yolk and sea urchin, served with gluten-free dipping sauce. The rich sweetness of the sea urchin is complemented by the aroma of shiso leaves and the texture of tempura scraps.

Rice cooked in an earthen pot topped with sesame tofu, and freshly shaved aromatic bonito is prepared right in front of you. Enjoy the exquisite bowl with the rich aroma rising with the steam. *Please allow 40-50 minutes for cooking.

Richly flavored Wagyu beef intestines and burdock finished with a special stir-fry sauce. A luxurious clay pot rice with the aroma of shredded ginger and premium seven spice. *It takes 40 to 50 minutes to cook.

Moist salmon flesh and salmon roe. This clay pot rice will make you feel luxurious. *It takes about 40-50 minutes to cook.

On top of the steamed clay pot rice with Yamari's special shirasu, a fluffy and creamy cheese omelette is placed. A special Japanese dashi sauce is poured over it, and the richness of grated soybean cheese is added for a gentle deliciousness.

A luxurious combination of clay pot rice with sakura shrimp and asparagus, paired with a rich sweet shrimp bisque. Experience a blissful moment as the freshly cooked aroma and the deep richness of the shrimp meld together.

A bowl featuring Hita ayu that has been slowly confit and sautéed, combined with fragrant cucumber. It is served with a cold broth made from soy milk and leaf-hidden miso, enjoyed with green tomatoes, condiments, and a light taste, perfect for summer clay pot rice.

The sweetness of Kagoshima Gold Rush corn melts together with the Wagyu sirloin. This luxurious clay pot rice is enveloped in the rich flavor of layered broth.

The fragrant hot spring eel from Hita - Gyofuku and the rich porcini sauce create a surprising collaboration. The acidity of the chive sauce further enhances the umami, making this a one-of-a-kind clay pot rice.

Our restaurant uses bone broth in our miso soup. Please enjoy our delicious fish man's miso soup, perfect as a side with rice or as a comforting final cup.

The cream is 50% off in sugar, with mirin and salt added, creating a slightly bitter caramel. It has a smooth melt-in-your-mouth texture and is rich. This is a healthy pudding with a satisfying bite.

Reduced sugar, keeping the deliciousness intact. A guilt-free gelato. (You can choose 2 flavors from the options below) - Blueberry 12% less sugar - Mango 14% less sugar - Chocolate 33% less sugar - Pistachio

21% less sugar. Made with chocolate developed in collaboration with the Bean to Bar chocolate shop 'SOIL CHOCOLATE' located in Sapporo. Enjoy the flavor changes that occur with temperature variations.

Luxurious corn slowly roasted over charcoal, finished with grass-fed butter and burnt soy sauce. Rich gelato made with A2 milk that is gentle on the stomach and salt from Aguni Island is stuffed into homemade crispy rice flour cones. The texture of the crispy fried corn silk and the blissful sweet and salty flavor spreads throughout the mouth.

Original 'No Mold Decaf' from Fish Man, luxuriously paired with Kyushu-produced mascarpone ice cream. The crunchy granita adds an accent, transforming the concept of decaf with its rich deliciousness.

Using whole Dekopon from Saga Prefecture, we packed rich 100% fruit juice jelly and fruit pulp tightly. When drizzled with pure white almond sauce, the sweet and sour flavor bursts in your mouth.

Blended cheese from Kyushu and France, finished to a moist and smooth raw texture to the limit. Enjoy the melting sensation with the sweetness of brown sugar and Lakanto spreading in your mouth.

Rich tiramisu made with mascarpone from Kyushu. A new texture dessert completed with a splash of rum at the end.

Luxurious warabi mochi made with 100% real warabi powder. Finished right in front of you, served with two types: kinako and matcha. Please enjoy it with our homemade black syrup.

A stunning live performance showcasing everything from orange découpage to flambé, developed in collaboration with former Robuchon chef Tatsu Miyazaki. The rich sauce made from carefully squeezed cold-pressed oranges seeps into the beautifully baked 'rice flour dough'.

A dessert that boldly presents watermelon flesh in a bowl, allowing you to enjoy summer with all your senses. To enhance the naturally refreshing green of the watermelon, we added cucumber as a secret ingredient and elegantly served our homemade gelato, which highlights the exquisite sweetness with Guérande salt. Adorned with Lakanto chocolate seeds, this is a summer delicacy that is gentle on both the body and the heart.

A crispy rice flour tart baked to perfection without using any wheat flour, made with grass-fed butter and maple sugar. On top, whole juicy white peaches are placed, enclosing a refreshing cream and sweet-sour raspberries. The rich custard made from A2 milk elegantly enhances the juicy sweetness of the white peaches.

Freshly baked rice flour genoise with plenty of homemade custard. Finished right in front of you. Melt-in-your-mouth shortcake with mango.

Small (5kg to 10kg) 480 yen, Medium (10kg to 25kg) 880 yen, Large (over 25kg) 1480 yen

Small (5kg to 10kg) 580 yen, Medium (10kg to 25kg) 980 yen, Large (over 25kg) 1880 yen

Small (5kg to 10kg) 480 yen, Medium (10kg to 25kg) 880 yen, Large (over 25kg) 1480 yen

Small (5kg to 10kg) 680 yen Medium (10kg to 25kg) 1280 yen Large (over 25kg) 2480 yen

Small (5kg to 10kg) 480 yen, Medium (10kg to 25kg) 880 yen, Large (over 25kg) 1480 yen