日本酒と痛風鍋 海鮮個室居酒屋 丸安水産 新宿駅前店

Great catch of fresh fish sashimi (contents vary depending on the season)

3280 yen

Fresh fish purchased from "Sard", a fish supplier directly delivered from Toyosu.We have a variety of seasonal fish such as yellowtail, horse mackerel, tuna, scallops, salmon, squid, grilled mackerel, turban shell, surf clam, abalone, oysters, sole, etc. (Single sashimi starts from 680 yen) )

Large fresh fish sashimi (contents vary according to the seasons)

2480 yen

Fresh fish purchased from "Sard", a fish supplier directly delivered from Toyosu.We have a variety of seasonal fish such as yellowtail, horse mackerel, tuna, scallops, salmon, squid, grilled mackerel, turban shell, surf clam, abalone, oysters, sole, etc. (Single sashimi starts from 680 yen) )

Fresh fish sashimi medium (contents vary according to the season)

1880 yen

Fresh fish procured from Kuniyoshi, a fish dealer directly from Toyosu.Amberjack, horse mackerel, tuna, scallops, salmon, squid, broiled mackerel, turban shell, surf clam, abalone, oysters, flounder, etc. We have prepared according to the season (single sashimi from 680 yen) )

Bluefin tuna (domestic) sashimi

¥ 780

Bluefin tuna is popular for its delicate flavor and the sweetness of its high-quality fat.Also known as bluefin tuna, bluefin tuna is the king of tuna, with a deep, rich flavor and full-bodied taste, and a refreshing yet rich, high-quality umami flavor.

Raw oysters

580 yen

Among the fresh oysters from all over the country, we chose Miyagi and Hokkaido.Please enjoy the creamy and rich taste of our raw oysters.

Squid sashimi

580 yen

This popular sashimi is soft and sweet.

Flatfish sashimi

¥ 680

Flounder is considered the best white fish for sashimi, and of course it tastes the best.It has a light taste, yet is flavorful.

Salmon sashimi

¥ 620

Now is the best time to eat salmon, which everyone loves.

Scallop sashimi

¥ 630

Large scallops! They're good grilled, but the best way to eat them is as sashimi.

Sea bream sashimi

¥ 630

The type of sea bream varies depending on the day.Perfect for a light, dry sake.

Yellowtail sashimi

¥ 630

We will be stocking "Cold Yellowtail" according to the season.The luxurious, fatty yellowtail is an indispensable fish in autumn and winter.

Octopus sashimi

¥ 780

The flesh is soft and easy to eat, and when cooked it becomes firm and chewy; the more you chew it the more delicious it becomes, which is why it is so popular.

Gout stinger [limited quantity]

1980 yen

Milt and angler fish are temporarily terminated due to gout pot.A refreshing gout dish that goes well with sake is completed.Speaking of spring ingredients, this is a "delicacy" that combines squid with raw oysters, sea urchin, salmon roe, and flying fish roe topped with yolk.

Monkfish liver with ponzu sauce (Autumn/Winter only)

¥ 630

The raw monkfish liver is thoroughly prepared and then steamed to remove any odor.Eat it with spring onions and ponzu sauce for a refreshing taste.

Assortment of 3 kinds of live shellfish sashimi

1780 yen

A sashimi platter made with carefully selected fresh shellfish.

Bluefin tuna taste comparison [Limited quantity]

2480 yen

This is a limited edition bluefin tuna tasting set that allows you to luxuriously enjoy the highest quality bluefin tuna.

Sea bream taste comparison [limited quantity]

1780 yen

This is delicious sea bream sashimi that is firm and very satisfying to eat.

Raw sea urchin sashimi

1380 yen

The scent and sweetness of the seashore fills your nose, and the texture of the live sea urchin is different from that of a boxed sea urchin.It's exquisite.

Amberjack Sashimi

880 yen

Compared to yellowtail, hamachi, and amberjack, it has less fat and is lighter in flavor, with a crunchy, chewy texture.In addition, compared to yellowtail and amberjack, this fish has less fat and the flesh is firmer, so it is less likely to spoil or have a fishy smell.

Sardine sashimi

¥ 780

The flesh is firm and its deliciousness is said to be on a par with that of sea bream, the king of fish.

Live scallop sashimi

880 yen

Live scallop sashimi is delicious enough without soy sauce, with just the salty taste of the sea. It has a firmer texture than frozen scallops, and has a rich umami and sweet flavor.

Spanish mackerel sashimi

¥ 780

Spanish mackerel caught in spring is refreshing, soft and has a light flavor.

First bonito sashimi

¥ 680

The melting texture of the fat makes it hard to believe it's bonito, and once you try it you'll be hooked.

Striped horse mackerel sashimi

880 yen

Striped jack is characterized by its refined fat and rich flavor.It has one of the best flavors among luxury fish, and when caught in the wild, it is called a mythical fish.

Live Turban Shell Sashimi

880 yen

The flesh is firm because it is tossed about by rough waves.If you eat it as sashimi, you can enjoy the original texture of live turban shells.

Live surf clam sashimi

980 yen

This is the shellfish most familiar to people from Hokkaido.The exquisite texture and the subtle sweetness that spreads throughout your mouth make it an addictively delicious treat.

Live turban shell sashimi

880 yen

The more you chew, the more you can taste the umami and sweetness of the shellfish in this limited quantity sashimi.

Gout hotpot (serves 2/reservations only until October) Limited quantity.

4980 yen

We have a miso-based gout hotpot with oysters, scallops, monkfish liver, whitefish milt, squid, and red shrimp.The umami of the squid guts and monkfish liver, and the seafood broth blend well with the miso base to create an exquisite taste.

Raw monkfish hotpot (serves 2/reservations only until October) Limited quantity.

4480 yen

You can eat all seven parts of the fish, including the fins (tom), skin, gills, liver, stomach, ovaries, and meat (willow meat)! It is so famous that it is said, "Fugu is the food of the west, and monkfish is the food of the east."In particular, "monkfish hotpot" is a representative winter dish of Ibaraki.Monkfish is freshly caught that morning.

Yellowtail shabu-shabu (serves 2/reservations only until October) Limited quantity.From December onwards, it is winter yellowtail (Toyama)

2980 yen

Very popular on cold days! The fatty yellowtail melts in your mouth. Simply dip it in hot water and enjoy with ponzu sauce.Yellowtail caught in the middle of winter is of course called "kanyaka" (cold yellowtail).

Yudofu (2 servings)

1680 yen

(Toppings available include oysters, scallops, raw monkfish, autumn salmon, tofu, etc.)

Real red king crab hotpot (serves 2/reservations only until October) Limited quantity.

4980 yen

The autumn and winter seasons have arrived! Be sure to try our king crab hotpot, a luxurious menu perfect for this time of year.We use plenty of fresh king crab and simmer it in a soup that brings out its flavor, creating an exquisite dish.The sweetness of the crab and the deep flavor of the broth are exquisitely intertwined, warming both your body and soul with every bite.

1 oyster

580 yen

Grilled Japanese clams (1 piece)

980 yen

2 red shrimp

880 yen

1 scallop

¥ 920

1 Turban Shell

980 yen

Grilled squid

¥ 780

We offer 14 to 16 types (small dishes and appetizers)!

Available from 580 yen!

Seafood Yukhoe, Grated Sujiko, Iburigakko Cream Cheese, Chanja, Octopus Pickled in Wasabi, Red Bean Liver Ponzu, Tsubuwasa, Hotaru Squid Pickled in Oki, Oysters Pickled in Oil, Matsumae Zuke, and more!

Homemade dashi rolled egg

¥ 680

A simple soup roll with a rich dashi soup!

Melting

¥ 730

Perfect with sake or shochu!

Grilled Extra-large Striped Atka Mackerel

1380 yen

Melting

¥ 650

fried eggplant dip

¥ 620

Stewed tripe with miso

¥ 650

French fries with skin

590 yen

Deep-fried Daisen chicken

¥ 750

Chicken tempura with yuzu pepper

¥ 780

salmon sushi

880 yen

Scallop sushi

880 yen

Tuna sushi

880 yen

Amberjack sushi

880 yen

Yellowtail sushi

880 yen

Traditional omu soba

880 yen

Vanilla ice cream, matcha ice cream, yuzu sorbet, warabi mochi, shiratama zensai

Available from 480 yen