Menu : shikou no tsumami

All the snacks we order from all over the country are excellent items that have been featured in the media. From Hokkaido in the north to Okinawa in the south, you can enjoy the delicious tastes of every corner of Japan while staying in Shinjuku.

The Hokkaido representative of the nationwide rice companions featured on Nippon Television's "Tokoro-san no Megaten"! This exquisite salmon kimchi is made from vegetables grown in fertile soil and fresh seafood caught in the seas of Hokkaido. It's a delicacy that you'll definitely become addicted to. Come and experience the excitement that will make your eyes pop out.

A must-have for salted squid fans. Recommended by Naoko Ken, featured on TV Asahi. The daily production volume is 2 tons. It's a hit product that sells more than 1 million units a year. This salted squid is the president's top recommendation, made from dried squid caught in the seas off Hokkaido and seasoned with two types of liver and seasonings.

Loved in Tsugaru for 40 years. Shirokuma's soy sauce kelp is a favorite of actresses Nobuyo Oyama and Maki Mizuno, and has been featured in the media many times. The highest quality natural kelp from Hokkaido is simmered in Kanekame's proud soy sauce until it is soft and fluffy. Once you start eating it, you won't be able to stop. Don't underestimate it as just another kelp...

Put it on and it's good. Mix it and it's good. This catchy slogan catches your eye when you buy Arakou Suisan's "Scallop sauce (Goojang)." Not only does it use scallops as the main ingredient, but the supporting dried shrimp also add a nice flavor, making it not just "spicy" but "rich and spicy." The taste is also very "good"!!

This is the treasure of the Sanriku Coast! A collaboration of Sanriku-produced wakame seaweed pickled in soy sauce, abalone, and salmon roe! This is a best-selling product that represents Nakamura-ya and has been featured in many media outlets.

Sea squirts from Miyagi Prefecture were featured on Manten Aozora Restaurants. No preservatives or colorings are added, so the deliciousness of the sea squirt itself is carefully preserved. This salted dish made with fresh, authentic sea squirts has a low salt content and a texture and taste that is just like freshly made sashimi.

90% of the ingredients in this dish, which was introduced on Nippon Television's "Gurunai," are Cow tongue tongue and edible chili oil. No further explanation of the product is needed. This dish was created with great care by Sendai's Cow tongue specialty store, "Kanjita-ya." You can tell how delicious it is even before you eat it. Okamura also gave it high praise!

Iburi-gakko from "Ogatsuno Kimuraya" was featured on "The Secret Kenmin Show" and "Matsuko's Unknown World." It has been loved for its unchanged flavor since the restaurant was founded in 1963. It is made using a technique called "Iburi-zuke," in which radishes are smoked and dried over a hearth fire to enhance their flavor.

Akegarashi was chosen as the top choice rice dish on TV Asahi's "Ameagari no Yamato Nazeshiko" and was awarded the top prize. It is now extremely popular, with Kuwata also introducing it on the radio. Akegarashi has a unique and mysterious flavor and taste, and is a rare seasoning used in kaiseki and shojin cuisine, but the most delicious and luxurious way to eat it is by putting it on top of hot rice! That's it!! Leave your appetite boosting to us!!!

A taste of home that reminds you of the distant past. A dish that will make you feel nostalgic. Dried cod from Hokkaido is simmered in plenty of brewed soy sauce and red wine. If you are reminded of your hometown, please give it a try.

Fukushima's Local Cuisine, squid and carrot, was featured on the secret Kenmin show! Yuri Shiraha also recommends it. Dried squid is cut into thin strips with scissors, soaked in sake, then mixed with carrots and marinated in a secret soy sauce broth. Why is this simple carrot so popular in Fukushima? Please try it and find out for yourself. By the way, Saku Shoten is apparently the family home of Sato Bsaku.

It has been highly praised by many media outlets, including Nippon Television's "Monday Late Show" and Nippon Television's "Hirunandesu!" "Soboro Natto" is a traditional Mito Side Dishes made by combining natto with dried daikon radish and soy sauce as the base seasoning.

It was featured on Nippon TV's "Wakeari! Red Zone", TV Asahi's "Super J Channel", TV Asahi's "Complete Journey", TV Asahi's "SmaStation", TV Asahi's "Oshimekatsu!", TBS Television's "Asachan!", Fuji Television's "Good! Morning", Fuji Television's "Mezamashi TV", and TBS Television's "Hiruobi". It's from Utsunomiya, the city of gyoza! What to pour on? It's a unique sauce that's made by slowly simmering soybean pulp, peanuts, garlic, and onion, and mixing it with sesame oil, chili oil, and vinegar, making it feel like you're eating Gyoza / Dumpling raw!

"Shimotsukare" was featured on TBS's "Hanamaru Market" and was also selected as one of the "Top 100 Local Cuisine" by the Ministry of Agriculture, Forestry and Fisheries. It is Local Cuisine from Tochigi Prefecture, where daikon radish, carrots, salmon, etc. are cut into small pieces and simmered with sake lees. Due to its unique taste and aroma, some people either love it or hate it, but even if you don't know it, it's a dish that you should try at least once.

It was featured on Nippon Television's "Hirunandesu!" and TV Tokyo's "L4YOU!". The daikon radish has been pickled in Tamuraya's original miso through a number of processes to preserve its sweeter flavor. We would especially like those who say that miso pickles are too salty to try this.

This product was highly praised by Terry Ito and Matsuko Deluxe on Nippon Television's "Star Draft Conference." It is made using carefully selected tamari soy sauce and aged in a refrigerator. It is made the old-fashioned way, without using any synthetic preservatives or artificial colorings, and is made carefully and painstakingly.

It was introduced on TBS's "Matsuko's Unknown World." Nozawana, Hiroshimana, and Takana are said to be the three most delicious pickled vegetables in Japan, but if there was a fourth, Shakushinazuke would be by far the most delicious pickled vegetable. It has a juicy and crunchy texture that is different from the other three. In addition to traditional local techniques, unique techniques are used to reduce salt and bring out the flavor of the ingredients. Matsuko commented, "I want to chop it up and put it in something like Ochazuke（boiled rice with tea）. It's so juicy."

Fukaya green onions are a specialty of Saitama Prefecture. By grilling these onions, we have brought out an even greater sweetness and aroma. By mixing these grilled onions with Chichibu's rich barley miso, we have created the exquisite "Fukaya Grilled Green Onion Chichibu Miso." The rich, delicious flavor of the green onion miso goes perfectly with piping hot rice!!

Featured on TV Asahi's "Shokusai no Oukoku"! Established 150 years ago! Certified by Chiba Brand Fisheries. Boso specialty hijiki and capelin roe seasoned in a tsukudani style. Soft and fluffy with a gentle flavor.

It was featured on Nippon Television's "Kenmin Secret Show" and "Manten☆Aozora Restaurants." It was selected as the first Chiba brand certified seafood product. Anchovies caught off the coast of Kujukuri are marinated in a unique blend of vinegar. The sesame flavor will whet your appetite!!

This product has been featured on TV Tokyo's "Apparition! Ad Town Heaven" and in many other media outlets, and has rave reviews! Bettara Pickles, a familiar sight at the Nihonbashi Bettara Market, and Tokyo Shintakaya's Bettara Pickles date back 80 years, and are a taste of history and tradition. Carefully selected high-quality domestic radishes are slowly aged at low temperatures. Bettara Pickles with a rich flavor and refreshing sweetness. The aroma of koji and crisp texture add an accent to the flavor.

This dish was featured on Nippon Television's "Hirunandesu!" and "PON." Asako Kishi, who is also famous for her cooking shows, introduced this famous dish, saying, "The texture and flavor of cod roe goes well with freshly cooked rice." The "wakani" is cooked in a short time and is low in salt, and the rich flavor of the secret sauce makes it a perfect accompaniment to rice, as well as a great snack to go with alcohol.

It was featured on Nippon Television's "Kenmin Secret Show" and "Hirunandesu!" It was selected as one of the "100 Specialties of Kanagawa". Kanagawa's representative spicy gourmet food! It is a traditional dish made by adding peanuts and mustard to miso and rolling it in shiso. The texture of the shiso leaves and the sweet and spicy taste are addictive.

This roast pork from a specialty store that specializes in handmade ham made from Koza pork was highly praised by David Ito on TVK's "Appare KANAGAWA Daikoushin!" This is a handmade product made by a butcher using domestic "Koza pork" raised on designated farms. The richly flavored pork thigh meat is grilled with an original special seasoning. Recommended for those who want to spend a little luxury time.

It has been featured on many TV shows and magazines, including Fuji TV's "Mezamashi TV," TBS's "Information 7 Days Newscaster," and TV Asahi's "What's This? A Hundred Strange Scenes!" Murakami's specialty salted salmon is a traditional Murakami taste that allows you to enjoy the best autumn salmon in the most delicious way. What makes it different from shinmaki salmon is that it is matured through the processes of "resting," "polishing," and "drying," which enhances its flavor. Its unique flavor and the perfect amount of salt will whet your appetite.

This Kurozukuri is the "ultimate salted firefly squid", made by adding squid ink, a traditional Toyama flavor, to firefly squid from Toyama Bay. This is a unique double-pickle method that preserves the freshness and flavor of the squid. Please enjoy the smooth texture, similar to sashimi. This is a masterpiece that was born from the desire to "preserve the firefly squid in the way it is in the ocean".

It has been highly praised on many TV shows and magazines, including Fuji TV's "Kokubun Taichi's Walk Japan"! Fugu roe (pickled fugu ovaries) is a food made by pickling fugu ovaries in salt and rice bran, then fermenting and aging them for over two years. It is often described as "unique in the world" or a "miracle food." This is because, although fugu ovaries contain deadly poison, the poison is neutralized by pickling them in salt and rice bran, making fugu roe safe to eat and a delicious product.

"Heshiko" is made by salting fresh mackerel, then removing it from the salt and soaking it in rice bran for a long period of one to two years to allow it to mature naturally. This is a traditional method of making heshiko that has been passed down in the Wakasa region, and is slowly matured to finish.

Featured on Nippon Television's "Manten★Aozora Restaurants"! This chili oil contains chunks of Koshu Jidori chicken, a brand of meat from Yamanashi Prefecture. It is cut into large pieces so that you can enjoy the original elasticity and deliciousness of Koshu Jidori chicken. We are particular about "deliciousness" by using a lot of brand garlic from Aomori, based on wine from Yamanashi Prefecture, the wine kingdom.

This is a luxuriously seasoned nametake mushroom made with fresh enoki mushrooms, a specialty of Nakano City, Nagano Prefecture, and mentaiko from Hokkaido. You can easily enjoy the spiciness of mentaiko and the deliciousness of nametake mushrooms, and once you try it, you'll be hooked.

This is a luxuriously seasoned nametake mushroom made with fresh enoki mushrooms, a specialty of Nakano City, Nagano Prefecture, and mentaiko from Hokkaido. You can easily enjoy the spiciness of mentaiko and the deliciousness of nametake mushrooms, and once you try it, you'll be hooked.

Featured on Nippon Television's "Hirunandesu!"! The luxurious taste of the finest Hida beef, whether as a meal or as a drinking snack, reflects the commitment to creating the finest product that the sake brewery has sought. This product is made using 100% high-quality Hida beef, raised with the love and excellent fattening techniques of farmers who love nature and know the land inside and out, and is carefully finished in our own factory with strict hygiene management. This is a luxurious product that condenses the original flavor of Hida beef.

Featured on Nippon Television's "Downtown DX"! Hida beef Hamburg is a convenient side Side Dishes that can be eaten over rice. When poured over hot rice, the flavor of the Hida beef melts in quickly, creating an exquisite taste! Using Kitchen Hida's unique special sauce, seasoning, and recipe that is popular with Japanese people, we have created a masterpiece that goes well with rice.

Winner of the Fisheries Agency Commissioner's Award at the 15th National Fisheries Product Comprehensive Quality Review Committee. The head and tail of a very rare and valuable tuna are marinated in a special sauce and baked in a jet oven until soft and juicy.

Featured on Nippon Television's "Coming Out Variety Secret Kenmin Show"! Taking advantage of the richness and aroma of Hatcho miso, pork innards and konjac are slowly simmered with our original Mars Chutney until soft. The sourness and sweetness of the fruit bring out the flavor of Hatcho miso.

The raw meat of the spiny lobster is coated in a special sauce, giving it a slightly rich flavor. It can be enjoyed with rice, as a side dish with sake, or as a luxurious Ochazuke（boiled rice with tea）.

The history of Omi beef dates back to the early Edo period, during the Genroku era, and it is said that it was a luxury beef that was served on the Shogun's dining table. This nostalgic Croquette combines the delicious flavor of the oldest brand of Omi beef with fluffy baron potatoes and sweet onions.

This dish was featured on Nippon Television's "Burarito Tochuu Gesha no Tabi," TBS's "Chittoko," and MBS's "Chichin Puipui"! It uses carefully selected small sardines from Tokushima Prefecture and is seasoned with Japanese chili oil (umami oil) for an addictive spiciness. You can enjoy the texture of the small sardines.

It was featured on Nippon Television's "100 Million People's Big Question!? Laugh and Come!" and Kansai Television's "Yo-i Don!" Many celebrities, including George Tokoro, have given it high praise!

Winner of the Minister of Agriculture, Forestry and Fisheries Award, the Fisheries Agency Commissioner's Award, and the Consumer's Grand Prize. Firmly-fleshed pollock roe is carefully cooked in an open-fire kiln using traditional techniques that have been in place for over 100 years. The natural seasoning makes the most of the flavor of the ingredients, so you'll never get tired of eating it.

Fresh sand eels caught off the coast of Kobe and Awaji are carefully cooked with raw ginger from Kochi Prefecture, brown sugar, domestic whole soybean soy sauce, etc.

This was featured on TBS TV's "Matsuko's Unknown World"! Matsuko gave it great praise! "It's amazing when you put this on rice as is. It's delicious!"

The Narazuke pickles we are proud of are made using traditional methods, with the owner taking the time and effort to pickle the pickles over and over again. The Narazuke pickles are made from domestically produced melon, finely chopped and mixed with high-quality, sweet sake lees.

It was featured on MBS TV's "Chichin Puipui"! Now that people are moving away from umeboshi, we wanted to make them say "umeboshi are delicious," so we created this Ume Abura.

It was featured on MBS TV's "Chichin Puipui"! Kinzanji miso, made using 750 years of traditional methods, is a naturally fermented side dish miso made from rice, barley, soybeans, eggplant, melon, ginger, and shiso. It is a masterpiece that took about 20 years from conception to commercialization to please those who "like the ingredients and toppings of Kinzanji miso."

We have recreated the secret gochujang recipe of Grandma Cho, who came from Korea long ago. It is a delicacy made from crab, kneaded with plenty of red snow crab landed at the port of Tottori, in an elaborate method of cooking glutinous rice, which is now rarely made even in Korea, where it originated. The koji from a long-established company in Tottori with 100 years of history is carefully matured using a natural fermentation method handed down from generation to generation. Genuine koji from ancient Japan combines the crab and gochujang in a rich flavor.

We use carefully selected shredded radish from Tottori Prefecture that is grown with reduced pesticides, and add plenty of Hokkaido kelp, dried squid, and chives to create a mild kimchi that anyone can enjoy.

Winner of the Minister of Agriculture, Forestry and Fisheries Award at the 50th National Processed Marine Food Competition. "Mamakari" is a traditional dish marinated in sanbai vinegar, which is said to have originated from the fact that it was so delicious that people would eat so much that they had to borrow rice from their neighbors to continue eating.

It has been highly praised on many TV shows and magazines, including Nippon Television's "Manten★Aozora Restaurants", Nippon Television's "Legal Consultation Office with a Line-up", TV Asahi's "SmaSTATION!!", and TBS's "Himitsu no Arashi-chan". The texture is almost like foie gras, making it perfect with wine.

Featured on Asahi Broadcasting's "Ameagari no Yamato Naze? Shiko"! Winner of the Minister of Agriculture, Forestry and Fisheries Award at the 46th Yamaguchi Prefecture Fisheries Processing Exhibition. Sashimi-grade tiger pufferfish is made into a mellow-tasting salted dish using special roasted salt and a secret ingredient of honey. It also has a rich yuzu flavor.

The stems of Naruto wakame seaweed are softly cooked in soy sauce. You can enjoy the crunchy texture. Wakame stems in soy sauce are the perfect accompaniment to rice! Enjoy the taste of your hometown. Wakame seaweed is also recommended as an alkaline food that is good for nutrition and beauty.

It was featured on Nippon Television's "Hirunandesu" and TBS Television's "130 million people want to see JNN 28 stations female announcers, this year's must-have local material championship JJJ-1 Grand Prix"! Silver Award winner at Monde Selection 2013 11 kinds of ingredients, including dried small sardines from the Seto Inland Sea, chopped garlic, onions, chopped ginger, etc., are marinated in olive oil. The moderately sized chili peppers create a flavor that you will never get tired of.

Small fish caught off the coast of Ehime Prefecture are ground up, skin and bones included, cut into thin, flat pieces, and deep-fried; it is a type of fried kamaboko. It is a simple specialty of Ehime Prefecture, and is made in large quantities in Uwajima City and Yawatahama City. It was only possible for Ehime, a region blessed with seafood, to produce this nutritious specialty.

Appeared on TBS's "Meshitomo Grand Prix," where it was selected as Japan's best "rice companion" from among 353 delicious dishes submitted from across the country! It also won the Kochi Prefecture Local Industry Award, one of the most prestigious awards in Kochi Prefecture, a treasure trove of food.

Featured on Nippon Television's "Hirunandesu!" Mentaiko is made using a unique method that does not use any additives, making the most of the ingredients' flavor. This one-of-a-kind mentaiko is mixed with additive-free whitebait. It's also great mixed into rice with raw egg!

Saga beef is a brand of beef from Saga Prefecture, raised on the land, water and air of Saga, and has been highly praised on TV and in magazines, including TBS's "Hiruobi!" and ABC Asahi's "Ameagari no Yamato Naze? Shiko." The beef is carefully selected from the cuts used, marinated thoroughly in a secret all-purpose seasoning, and simmered in red wine and broth that go well with beef.

The new Iki Monoya brand "Smoked Chicken Workshop" on Iki Island in Nagasaki Prefecture has been highly praised on TV and in magazines, and produces smoked products with the utmost care. Iki brand chicken is smoked with smoke wood such as cherry, walnut, apple, and hickory.

Kumamoto Prefecture's Local Cuisine, mustard lotus root, is cut into bite-sized pieces and fried, coated with our signature Tempura batter.

This is a flavorful tsukudani made with plenty of fresh, refreshing kabosu from Oita Prefecture.

Highly praised by Osugi! It was featured on Nippon Television's "Manten★Aozora Restaurants"! It was featured on TBS's "President Shinsuke's Produce Daisakusen: Meshitomo Grand Prix" as a special recommendation by President Shinsuke, and won 5th place nationwide! It has also been featured in many other media outlets and won numerous awards.

It was featured on TBS's "Survey of 1,000 people across all 47 prefectures! Ranking of the most loved mail-order gourmet foods chosen by locals." It was chosen as the local mail-order gourmet food that locals want people from other prefectures to try! It is a proud product that has been awarded a letter of recommendation from Miyazaki Prefecture.

Featured on Kansai TV's "Yo-i Don!"! Miso-marinated meat is said to have been invented by our ancestors as a way to preserve raw meat. The aroma of miso slowly seeps into the meat, transforming it into a special flavor that cannot be tasted with just meat or miso alone. Also, by marinating the meat in miso, it becomes very tender. This is a luxurious delicacy made by marinating black pork loin in a miso bed made with Kagoshima's local rice miso as the base and letting it mature.

It is made to taste best when served on top of warm rice. Yamaya's kimchi sauce has a deep flavor that brings out the umami of the ingredients. The ingredients for the kimchi sauce were carefully selected by the first-generation owner, Yamashiro Chocho, who used only the best that he was satisfied with, and then exquisitely combined with Okinawan mozuku seaweed. The seasoning is specially made for "mozuku kimchi" so that you can feel the deep sweetness when you eat it with rice.

Featured on Nippon Television's "Hirunandesu!" Okinawa's island tofu smoked with cherry wood chips. It has a great flavor and goes well with alcohol.

[Freshly cooked rice] Koshihikari rice from Uonuma [Miso soup] Akita Prefecture Nogibasato tofu miso soup

Negitoro roll ¥1000 Toro taku roll ¥1200 Tekka roll ¥700 Anago cucumber roll ¥800 Kappa roll ¥400 Oshinko roll ¥400 Kanpyo roll ¥400

Squid ¥300 Octopus ¥400 Herring roe ¥300 Conger eel ¥450 Snow crab ¥300 Button shrimp ¥800 Sweet shrimp ¥400 Tiger shrimp ¥700

Sea urchin ¥800 Salmon roe ¥500 Salmon ¥300 Green onion ¥300 Egg ¥300

Red meat ¥300 Medium fatty tuna ¥400 Otoro fatty tuna ¥500 Today's white meat ¥400 Today's fatty white meat ¥500 Today's kombu-jime ¥400

Small fish ￥300 Horse mackerel ￥400 Marinated mackerel ￥400 Ark shell ￥600 Scallop ￥400 Whelk ￥600

Eight nigiri sushi rolls and one roll

14 pieces of nigiri and 1 roll

18 pieces of nigiri

18 pieces of nigiri and 1 roll

30 kan of nigiri and 2 rolls