魚々楽
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A calm, warmly lit seafood izakaya two minutes from Kameido Station's north exit, centered around a traditional irori (open hearth) grill. The kitchen sources seasonal fish daily — bonito direct from Kochi, premium shellfish, and whatever the morning market yields — and sears many items with a dramatic straw-flame technique. Alongside 20+ curated nihonshu from small producers around Japan, the menu features creative small plates that change with the catch. 34 seats, non-smoking, and family-friendly; reservations recommended on weekends.
Address
5-chōme-5-2 Kameido, Koto City, Tokyo 136-0071, Japan
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Contacts
Hours
TodayLast order: 22:00
Opens soon16:00 – 23:00
MondayLast order: 22:00
16:00 – 22:00
TuesdayLast order: 22:00
16:00 – 23:00
WednesdayLast order: 22:00
16:00 – 23:00
ThursdayLast order: 22:00
16:00 – 23:00
FridayLast order: 22:00
16:00 – 23:00
SaturdayLast order: 22:00
16:00 – 23:00
SundayLast order: 22:00
16:00 – 22:00
Features
Reservations acceptedNon-smokingCredit cards accepted (Visa, Mastercard)Cozy irori-hearth seafood izakayaCouples, sake lovers, families34 seats (counter + tables)¥450 otoshiSeasonal fresh seafood, straw-flame searingStraw-seared first-catch bonito tataki (salt)20+ curated nihonshu (Japanese sake)
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Signature Dish
Sashimi & Seafood
Vegetables, Fried Items & Side Dishes
Seasonal Specials
Rice Dishes
Egg Dishes
Signature Dish
Straw-Seared First-Catch Bonito Tataki (Salt)
The house specialty: fresh Kochi-sourced bonito seared dramatically over burning straw, served salt-style. The straw flame creates a uniquely smoky, lightly charred exterior while the center stays raw and silky.
¥1,200
Sashimi & Seafood
Chef's Choice Sashimi — 3-Item Platter
Three seasonal sashimi selections at the chef's discretion. Changes daily based on the morning's freshest catch.
¥1,600
Horse Mackerel Namerō
Fresh horse mackerel minced and pounded with miso, ginger, shiso, and green onion in the Chiba coastal fisherman's style. Served on a chilled plate.
¥750
Fatty Mackerel Grilled
Premium fatty mackerel grilled over open flame until the skin is crispy and the flesh melts. Rich natural oils come alive when heated.
¥800
Silver Salmon Collar Grill
Grilled salmon kama (collar) — the fattiest, most flavorful cut around the head. Basted in salt or soy and grilled until deeply aromatic.
¥900
One-Night Dried Conger Eel
Conger eel dried overnight then grilled — the drying concentrates umami and gives the flesh a slightly firm yet tender texture.
¥1,000
Toyama Bay White Shrimp Tempura
Delicate white shrimp (shiro ebi) from Toyama Bay, lightly battered and fried. Translucent, sweet, and extraordinarily fragile.
¥750
Vegetables, Fried Items & Side Dishes
Tochio Thick Fried Tofu with Scallion Miso
Large, pillow-like Tochio-style fried tofu from Niigata, grilled with a savory scallion miso paste topping. Crispy outside, pillowy inside.
¥550
Flame-Seared Mentaiko (Spicy Cod Roe)
A whole lobe of spicy pollock roe lightly seared with a torch, making the outside warm while the inside stays creamy and briny.
¥750
Whole Onion Tempura (Large)
A large, whole onion in thin tempura batter, fried until the outer layers are golden and the inner layers become sweet and translucent.
¥550
Shirataki Noodles Simmered with Sansho Pepper
Translucent konjac noodles slow-simmered in dashi with fragrant Japanese sansho pepper. Light, low-calorie, and deeply seasoned.
¥450
Herring Roe on Kelp (Kazunoko Kombu)
Kelp sheets covered in tightly packed herring roe — a classic Japanese delicacy with a satisfying pop and briny flavor.
¥500
Sweet Corn Tempura
Whole sweet corn kernels in light tempura batter. The kernels burst with natural sweetness inside the crispy shell.
¥550
Beni-Haruka Premium Sweet Potato Tempura
Japan's most prized sweet potato variety — exceptionally sweet and creamy — lightly battered and fried. A seasonal treat.
¥550
Ayu Sweetfish with Roe, Deep-Fried
Whole small ayu sweetfish carrying roe inside, deep-fried crispy. Every part is edible — head, bones, roe — a seasonal delicacy.
¥650
Freshly Fried Thick Tofu (Atsuage)
Thick-cut tofu fried fresh to order — golden and crispy outside, warm and silky inside. Served with ginger and soy.
¥450
Myoga Ginger with Pickled Plum Dressing
Japanese ginger buds (myoga) sliced thin and dressed with smooth pickled plum paste. Refreshing and pleasantly bitter.
¥450
Eggplant Deep-Fried & Soaked in Dashi
Eggplant halves deep-fried then immediately submerged in sweet cold dashi broth — a classic Japanese summer preparation.
¥450
Shirasu Whitebait & Green Pepper Namul
Small whitebait fish and sliced green peppers dressed Korean namul-style with sesame oil and salt. Light and refreshing.
¥450
Salmon Roe (Sujiko) with Wasabi Pickle
Salmon roe filaments marinated in wasabi pickle brine — intensely salty, briny, with a sharp wasabi heat.
¥600
Chikuwa Fish Cake Nori Tempura
Tubular fish cake wrapped in nori seaweed and fried in light batter. Savory, slightly chewy, great with beer.
¥500
Cucumber Nukaduke Pickle
Cucumber fermented in traditional rice bran (nuka) for a distinctly tangy, complex flavor. A staple of Japanese home cuisine.
¥400
Seasonal Specials
Matsutake Mushroom Dobin Mushi
Classic autumn tea-pot steam: matsutake pine mushroom with shrimp, mitsuba, and sudachi, brewed in a fragrant dashi. Pour and sip the broth, then eat the contents.
¥1,000
Matsutake & Hamo Eel Tempura
A premium autumn tempura pairing: fragrant pine mushroom and delicate pike conger (hamo) eel, lightly battered and fried.
¥1,100
Rice Dishes
Miso-Grilled Rice Ball
Rice ball brushed with a savory miso paste and grilled until caramelized and fragrant. Perfect finishing bite with sake.
¥250
Egg Dishes
Scallion Omelette
Fluffy Japanese-style omelette with generous scallions. Soft and savory, a warming izakaya classic.
¥650
Anchovy Omelette Sandwich
Western-influenced sandwich with an egg omelette and salty anchovy. A creative bar snack with European flair.
¥700