asukunavi.tokyo_food

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Address
3 Chome-5 Marunouchi, Chiyoda City, Tokyo 100-0005, Japan
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Contacts
Website
https://takarakokusaifooram.com
Phone
+81352239888
Hours
TodayLast order: 21:00
Open now
11:30 – 14:3017:00 – 22:00
MondayLast order: 21:00
11:30 – 14:3017:00 – 22:00
TuesdayLast order: 21:00
11:30 – 14:3017:00 – 22:00
WednesdayLast order: 21:00
11:30 – 14:3017:00 – 22:00
ThursdayLast order: 21:00
11:30 – 14:3017:00 – 22:00
FridayLast order: 21:00
11:30 – 14:3017:00 – 22:00
SaturdayLast order: 21:00
11:30 – 15:3017:00 – 22:00
Sunday
Closed
Features
Reservations recommendedCredit cards acceptedTokyo International Forum basementLively izakaya atmosphere120 seatsBanquet courses with all-you-can-drinkJapanese regional izakayaRegional sake from 9 breweriesRyoma's Shamo Chicken SukiyakiLunch served daily (except Sunday)
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Signature Sake Accompaniments
Salads & Vegetables
Seafood
Meat & Poultry
Finishing Dishes
Signature Sake Accompaniments
Smoked Inca Potato Salad
A house-made smoked potato salad using Inca-variety potatoes. Described as a serious sake accompaniment rather than a mere salad — deeply savory and addictively good.
¥780
House Specialty Dashi Rolled Omelette
A classic Japanese rolled omelette showcasing the chef's skill — silky, lightly seasoned with dashi broth, and a perennial crowd favorite alongside sake.
¥880
Pickled Vegetable Steak
A Gifu prefecture regional specialty: salted cabbage pickles pan-fried with bonito flakes, egg, and butter. The sourness of the pickle and sweetness of butter make an unexpected but brilliant sake pairing.
¥880
Bitter Gourd Chips
A signature item since the Mushu group's founding — thinly sliced bitter gourd fried to a crisp. Pleasantly bitter and aromatic, pairs equally well with sake, beer, or shochu.
¥800
Narazuke Cream Cheese
An original sake snack combining narazuke (vegetables pickled in premium sake lees from pure rice and ginjo-class sake) with cream cheese. A surprising and delicious fusion.
¥660
Sea Squirt Kimchi
Salted and spiced sea squirt (hoya) kimchi-style, paired with the salty ocean flavor of Shiogama's Urakasumi sake. Unique and umami-rich.
¥900
Salads & Vegetables
Seasonal Organic Salad
A fresh organic salad highlighting seasonal produce, changing with the four seasons. A clean, vegetable-forward starter.
¥1,200
Sano Local Potato Fry
A local specialty from Sano City, Tochigi — potato croquettes in a fluffy style served with a mellow fruit sauce. Starchy, comforting, and uniquely regional.
¥800
Seafood
Original Thick-Cut Katsuo Salt Tataki
Super-thick sliced katsuo (skipjack tuna) tataki seasoned with house-made straw salt from producer Shio Jiro in Kochi, with sudachi, garlic, and wasabi. Intensely flavored, best with Kochi's Senchuhassaku sake.
¥2,200
Amanohashidate Mackerel Sun-Dried with Cherry Wood
Mackerel from Amanohashidate cured and dried with cherry blossoms, concentrating complex umami. Pairs beautifully with light, fruity sake.
¥1,800
Tai Ichiro-kun Sea Bream Salt Grill
Simply salt-grilled premium Tai Ichiro-kun sea bream from Uwajima, Ehime — Japan's top aquaculture producer. No-odor, mochi-mochi texture, direct from the producer Tokuhiro Tarohiro.
¥1,300
Black Cod Saikyo Miso Grill
Premium black cod marinated in sweet Kyoto-style white miso (saikyo miso) and grilled. Rich, silky, and caramelized on the surface.
¥1,100
Real Crab Cream Croquette
Unlike ordinary crab cream croquettes, this version uses generous whole crab meat rather than processed crab. Crispy outside, luxuriously creamy crab-filled inside.
¥1,600
Uwajima-Style Sea Bream Rice
A traditional Ehime specialty dating to the pirate era — raw sea bream and egg yolk mixed with house-made dashi soy sauce and poured over rice. Fresh, oceanic, and deeply savory.
¥880
Meat & Poultry
Ryoma's Shamo Chicken Sukiyaki
A historical recreation of samurai-era revolutionary Sakamoto Ryoma's favorite dish, served at the former Tosa Domain estate site (now Tokyo International Forum). Uses Kawamata Shamo chicken in a sukiyaki-style sweet-soy pot with tofu, garlic shoots, and leek. Finished with a tamago-toji (egg rice bowl).
¥3,600
Hachikinjidori Free-Range Chicken Karaage
Free-range Hachikinjidori chicken from Kochi marinated in soba tsuyu (dipping broth) and deep-fried. Simple but deeply flavorful with rich umami from the broth.
¥1,400
Kochi Free-Range Chicken Grill with House Yuzu Pepper
Hachikinjidori chicken grilled with skin crisped to perfection, juicy interior, and served with house-made yuzu kosho (citrus chili paste). Firm, flavorful, and satisfying.
¥2,200
Kuro Takara Pork Tsukune Skewers (x2)
Tsukune (grilled meat patties) made with Kuro Takara pork — pigs raised by Nishi Shuzo distillery on shochu lees feed. Soft yet bouncy texture, clean-flavored fat, simply seasoned.
¥980
Wild Boar Ginger Stir-Fry
Properly processed wild boar (gibier) from Oita or Hiroshima prefecture — no gamey smell, with sweet fat and rich meat. Stir-fried in ginger sauce; best enjoyed slowly with each deliberate chew.
¥1,500
Aizu Horse Meat Namerō Tartare
Finely minced Aizu horse meat mixed in the namerō style (a traditional Japanese tartare technique). A unique and intensely umami-rich delicacy that pairs beautifully with sake.
¥1,500
Wagyu Beef Tendon and Daikon Salt Stew
Wagyu beef tendons (from Shimanto beef, Sendai beef, or Hida beef) slow-cooked with daikon in a clean salt broth. The restraint of salt seasoning highlights the chef's skill.
¥1,000
Finishing Dishes
Yamagata Haguro Soba with Grated Mountain Yam
Buckwheat noodles from Yamagata's Haguro region served with tororo (grated nagaimo mountain yam) for a naturally thickened, smooth, earthy finish to the meal.
¥800
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