Hiroka Futaba
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Hiroka Futaba is an intimate Japanese cuisine restaurant (kappo-style) tucked away in Kagurazaka, Shinjuku. Run by a skilled female chef, the restaurant is renowned for its beautifully prepared seasonal fish dishes, fresh sashimi, and home-style Japanese cooking elevated to a high standard. The counter seats allow guests to enjoy a relaxed atmosphere while dishes are prepared in full view. Known as a hidden gem in the Kagurazaka area, popular for solo dining and intimate occasions. Opened June 2017.
Address
Fukuromachi 2, Suzuki Bldg 1F, Shinjuku-ku, Tokyo
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Contacts
Features
No smoking15Counter seatsHidden gem, calm and intimate, solo-friendly¥4,000–4,999 per personAvailable for up to 20 peopleVISA, Master, JCB, AMEX, Diners (min. ¥5,000); no e-moneySeasonal Japanese, fresh fish, kappo home-style cooking
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Lunch
Sashimi & Fish
Sushi
Appetizers & Sides
Drinks
Lunch
Seafood Rice Bowl
Assorted fresh sashimi over rice. A popular lunch staple featuring the chef's daily selection of fish.
¥950
Four-Color Rice Bowl
Rice bowl topped with four types of seafood or ingredients, beautifully arranged.
¥~¥950–1,200
Sashimi & Fish
Sea Bream Sashimi
Thinly sliced fresh sea bream. Clean and delicate flavor.
¥Ask staff
Tuna Sashimi
Fresh sliced tuna sashimi. Classic and satisfying.
¥Ask staff
Scallop Sashimi
Sweet and silky scallop sashimi served chilled.
¥Ask staff
Salmon Sashimi
Rich salmon sashimi, popular and crowd-pleasing.
¥Ask staff
Flying Fish Roe
Crispy and vibrant flying fish roe, often served as topping or side.
¥Ask staff
Grilled Salmon Belly
Fatty salmon belly grilled until the skin is crisp and the inside is buttery.
¥Ask staff
Salt-Grilled Fish
Seasonal whole fish grilled simply with salt to highlight natural flavor.
¥Ask staff
Fish Head Miso Soup
Rich miso soup made from fish bones and head — a classic accompaniment to sashimi.
¥Ask staff
Sushi
Fatty Tuna and Pickled Radish Roll
Classic toro and takuan (pickled daikon) maki roll. A beloved Tokyo izakaya roll.
¥Ask staff
Inari Sushi
Sweet tofu pockets filled with seasoned rice. Light and comforting.
¥Ask staff
Appetizers & Sides
Chilled Tofu
Cold silken tofu with ginger, scallion, and soy sauce. Refreshing starter.
¥Ask staff
Small Side Dish
Seasonal small dish chosen by the chef. Changes daily.
¥Ask staff
Pickled Vegetables
House assortment of Japanese pickles (tsukemono). Palate cleanser.
¥Ask staff
Satsuma Age Fish Cake
Fried fish cake from Kagoshima-style recipe, served with ginger and soy.
¥Ask staff
Beef and Tofu Stew
Simmered beef slices and tofu in a savory-sweet dashi broth.
¥Ask staff
Grilled Chicken Skewers
Classic Japanese yakitori. Seasoned with tare sauce or salt.
¥Ask staff
Broccoli Dish
Seasonal preparation of broccoli — often sautéed, dressed, or with sesame.
¥Ask staff
Marinated Salad
Light marinated vegetables or fish, French-Japanese style.
¥Ask staff
Drinks
Japanese Sake
Curated sake selection. The chef has a strong eye for well-paired nihonshu.
¥Ask staff
Shochu
Japanese distilled spirit. Barley, sweet potato, or rice varieties available.
¥Ask staff
Wine
Japanese and international wines by the glass or bottle.
¥Ask staff
Beer
Japanese beer (draft or bottle). Pairs well with the fish dishes.
¥Ask staff