Sandaime Maruten (Kameido Shop)
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A warm, counter-style izakaya in Kameido run by a third-generation fisherman's family — grandfather was a fisherman, father ran a fish shop. The intimate wooden interior feels like a neighborhood secret: rustic shelves lined with Tohoku sake bottles, soft lighting, and a chef's counter where you can watch seasonal fish being prepared. The kitchen sources natural fish from Toyosu and Tsukiji daily, organic vegetables from contract farms in Aomori and Chiba, and sake exclusively from all six Tohoku prefectures, curated by a certified sake sommelier (kikizakeshi). Ideal for slow evenings with serious food and drink.
Address
5-33-12 Kameido, Koto City, Eagle House Kameido 1F
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Hours
TodayLast order: 21:50
Opens soon17:00 – 23:00
MondayLast order: 21:50
17:00 – 23:00
Tuesday
Closed
WednesdayLast order: 21:50
17:00 – 23:00
ThursdayLast order: 21:50
17:00 – 23:00
FridayLast order: 21:50
17:00 – 23:00
SaturdayLast order: 21:50
17:00 – 23:00
SundayLast order: 21:50
17:00 – 23:00
Features
Cash onlyClosed TuesdaysCozy counter-style izakayaSlow evening with drinksTohoku regional cuisineNatural fish from Toyosu & Tsukiji dailyAll 6 Tohoku prefectures, sake sommelier curatedOrganic from Aomori & Chiba contract farmsA la carte
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Sashimi
Today's Seasonal Sashimi
Salads
Rice & Meals
Tohoku Specialties
Today's Dishes
Simmered Dishes
Grilled Dishes
Fried Dishes
Chef's Recommendations
Regular Sake Selection
Beer & Other Drinks
Sashimi
Natural Bluefin Tuna Sashimi
Seasonal market-price sashimi of natural (non-farmed) bluefin tuna, sourced daily from Toyosu or Tsukiji.
¥市価
Negitoro Seaweed Roll
Minced fatty tuna (negitoro) wrapped in crisp nori seaweed. A classic izakaya bite.
¥950
Tuna Namero
Finely minced tuna mixed with miso, ginger, green onion, and shiso — a traditional fisherman's dish from Chiba.
¥950
Today's 3-Piece Sashimi Selection
Chef's selection of three seasonal fish cuts, sourced that day from Toyosu or Tsukiji.
¥1,500
Sashimi Platter (2–3 servings)
A generous shared platter of seasonal sashimi cuts for 2–3 people.
¥3,000~
Sashimi Platter (3–4 servings)
A large shared platter of seasonal sashimi cuts for 3–4 people.
¥4,800~
Today's Seasonal Sashimi
Fresh Indian Bluefin Tuna
Live-landed Indian Ocean bluefin tuna sashimi. Rich, fatty, and deeply flavored.
¥1,500
Kagoshima Tamakai (Camouflage Grouper)
Sashimi of tamakai grouper from Kagoshima. Mild, clean, and firm white fish.
¥1,500
Nagasaki Kuromutsu (Japanese Bluefish)
Sashimi of kuromutsu from Nagasaki. Prized for its fatty, buttery flesh.
¥1,300
Oita Mejidai (Yellowback Seabream)
Seasonal seabream from Oita prefecture. Clean, delicate flavor.
¥1,200
Oita Isaki (Chicken Grunt)
Isaki from Oita. A summer fish with sweet, refined white flesh.
¥1,100
Hokkaido Fresh Sweet Shrimp
Live sweet shrimp from Hokkaido, served raw. Creamy, melt-in-the-mouth texture.
¥950
Salads
Maruten-style Seafood Salad
A signature seafood salad with the restaurant's own dressing style.
¥950
Shirasu and Tofu Salad
Light salad with small whitebait (shirasu) and silken tofu.
¥700
Simple Green Salad
A clean, crisp green salad — organic vegetables from contract farms in Aomori and Chiba.
¥550
Chilled Tomato
Chilled fresh tomato, simply served.
¥400
Rice & Meals
Rice Ball (1 piece)
Handmade Japanese rice ball.
¥450
Rice Balls (2 pieces)
Two handmade Japanese rice balls.
¥650
Ochazuke (Rice in Tea Broth)
Rice served in dashi or green tea broth with toppings. A classic Japanese comfort dish.
¥550
Seafood Rice Bowl
A bowl of rice topped with fresh sashimi and seafood.
¥1,700
Aomori Nebuta-zuke Rice
Rice topped with nebuta-zuke — a traditional Aomori pickle made from daikon, cucumber, and kelp.
¥800
Rice Set
A small side rice set.
¥400
Tohoku Specialties
Scallop Grilled in Shell with Miso
Fresh scallop grilled in its own shell with rich miso. A Tohoku classic.
¥850
Herring Sushi (Nishin-zushi)
Traditional Tohoku-style fermented herring layered with rice — a regional preserved dish.
¥350
Black Garlic
Slowly fermented black garlic from Aomori. Mild, sweet, and rich in antioxidants.
¥200
Kesennuma Oshima Salt Sea Urchin
Sea urchin from Kesennuma Oshima island, lightly salted. Creamy and briny.
¥700
Kesennuma Offal Stir-fry with Miso
Stir-fried offal (hormone) from Kesennuma in a savory miso sauce — a bold, hearty regional specialty.
¥750
Iburigakko (Smoked Pickled Daikon)
A famous Akita specialty — daikon radish smoked over cherry wood then pickled. Crunchy and smoky.
¥300
Rolled Dashi Omelette
Soft Japanese rolled egg omelette flavored with dashi broth. Light and savory.
¥600
Daikon and Cucumber Miso Pickle
Daikon and cucumber marinated in miso. Crunchy, salty, and slightly umami.
¥350
Dried Pacific Cod (Komai) Open-grilled
Komai (a cold-water Pacific cod) dried and grilled open — a Hokkaido/Tohoku drinking snack.
¥550
Today's Dishes
Half Horsehair Crab with Vinegar
Half a premium horsehair crab served with vinegar dipping sauce. Rich, sweet crab meat.
¥2,900
Gyoja-nira Simmered Greens
Gyoja-nira (a rare wild chive-like green) gently simmered in seasoned dashi broth.
¥500
Salad Turnip
Fresh salad turnip, thinly sliced and served raw or lightly dressed.
¥450
Shonai Eggplant and Zucchini Agedashi
Lightly battered and deep-fried Shonai eggplant and zucchini in a savory dashi broth.
¥650
Small Turban Shell Simmered in Soy
Tiny kotsububai shellfish simmered in a seasoned soy and dashi broth with a coastal aroma.
¥550
Grilled Manzana Pepper
Manzana-ji pepper (a sweet, large Japanese pepper) grilled over open flame. Smoky and lightly sweet.
¥600
Seared Fresh White Squid
Fresh white squid (shikaika) lightly seared. Tender and sweet with a mild smoky finish.
¥950
Cheese Tofu with Baguette
Creamy tofu-style cheese served with sliced baguette. A fusion bar snack.
¥600
Sanriku Wakame with Vinegar Miso
Wakame seaweed from the Sanriku coast dressed with tangy vinegar miso sauce.
¥350
Aomori Rock Mozuku Seaweed Vinegar
Slippery rock mozuku seaweed from Aomori, dressed with rice vinegar. Refreshing and light.
¥550
Cucumber with Kinzanji Miso
Fresh cucumber served with Kinzanji miso — a sweet, chunky miso paste with vegetables. Classic drinking snack.
¥400
Giant Clam Clear Soup
Clear dashi broth soup with a very large hamaguri clam. Delicate and deeply savory.
¥800
Simmered Dishes
Marumori Heso Daikon and Sendai Fu Rustic Simmer
A hearty Tohoku-style simmered dish with Marumori 'heso' (navel) daikon and Sendai wheat gluten (fu), cooked country-style in dashi and soy.
¥650
Wild Grouper Head Simmered
Wild-caught grouper head slowly simmered in sweetened soy sauce. Rich, gelatinous, and deeply flavored.
¥1,300
Grilled Dishes
Grilled Shiitake Mushroom
Fresh shiitake mushrooms grilled simply over flame. Umami-rich and juicy.
¥350
Grilled Clam
Whole hamaguri clam grilled in the shell, releasing its natural briny juices.
¥600
Grilled Baby Corn
Whole young corn cobs grilled over a mesh grill. Sweet and smoky.
¥600
Wild Amberjack Grilled with Soy
Wild-caught amberjack grilled and finished with soy sauce. Firm, fatty fish with a caramelized glaze.
¥700
Salt-grilled Conger Eel
Conger eel (anago) grilled without sauce — the delicate flavor of the eel takes center stage.
¥950
Aomori Shamorock Free-range Chicken Breast Salt-grilled
Breast meat from Aomori's premium Shamorock breed free-range chicken, simply salted and grilled. Lean, flavorful, and slightly chewy.
¥1,000
Fried Dishes
Deep-fried Ginkgo Nuts
Ginkgo nuts deep-fried until crisp outside and creamy inside. A seasonal autumn delicacy.
¥650
Corn Fish Cake Fritter
Deep-fried surimi fish cake mixed with sweet corn. Light, fluffy, and savory.
¥850
Deep-fried Ray Cheek Meat
Rare cut — the cheek meat of stingray, deep-fried karaage style. Unusual texture, rich flavor.
¥900
Goma Fugu Milt Tempura
Tempura of goma fugu (tiger puffer fish) milt (shirako). Creamy, rich, and very delicate — a winter luxury.
¥1,200
Iwate Free-range Chicken Karaage
Karaage of premium free-range chicken from Iwate prefecture. Juicy inside, crisp outside.
¥750
Chef's Recommendations
Seared Wild Indian Bluefin Tuna with Ponzu and Grated Daikon
Wild Indian Ocean bluefin tuna lightly seared (aburi-style), served with grated daikon and citrus ponzu. Rich and refreshing.
¥950
Freshly Boiled Pesticide-free Edamame
Just-boiled edamame grown without pesticides. Sweet, tender, and fragrant.
¥650
Regular Sake Selection
Aomori Houhai Tokubetsu Junmai
From Hirosaki, brewed with the rare Houhai sake rice. Distinctive aroma and rich umami.
¥950
Aomori Hassen Red Label Tokubetsu Junmai
From Hachinohe. Light and floral — ideal as an aperitif.
¥1,000
Miyagi Soutenden Tokubetsu Junmai
From a brewery near Kesennuma port. Dry and crisp with a clean finish.
¥850
Aomori Shoryoku Junmai (Warm Sake)
From a rare traditional earth-cellar brewery in Aomori, recommended warmed (kan). Earthy and full-bodied.
¥800
Beer & Other Drinks
Draft Yebisu Beer (Regular)
Premium Yebisu draft beer, regular glass.
¥700
Draft Yebisu Beer (Small)
Premium Yebisu draft beer, small glass.
¥500
Sapporo Black Label Large Bottle
Large bottle of Sapporo Black Label beer.
¥950
Sapporo Red Star Lager Large Bottle
Large bottle of Sapporo Red Star classic lager.
¥950
Kaku Highball
Suntory Kakubin whisky with soda water.
¥600
Lemon Sour with Organic Lemon Juice
Shochu-based sour with organic lemon juice.
¥450
Plum Sour
Shochu-based sour with plum flavor.
¥500
Glass Wine (White or Red)
House wine by the glass, white or red.
¥550
Aomori 100% Apple Juice
Pure apple juice from Aomori prefecture.
¥400
Organic Hojicha Tea
Roasted green tea, organically grown.
¥350