minatoichiya Nihonbashi Yaesu
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Set in the Nihonbashi Plaza Building just steps from Tokyo Station's Yaesu North Exit, Minatoichiya Nihonbashi Yaesu offers a warm, intimate atmosphere across a network of fully private tatami and horigotatsu (sunken-foot) rooms — ideal for business entertaining or group gatherings. The kitchen draws from Japan's fishing ports, emphasizing seasonal sashimi platters, simmered fish, and small izakaya plates alongside grilled meats. All-inclusive drink courses anchor the menu, and the extensive sake and shochu list rounds out the experience.
Address
Japan, 〒103-0027 Tokyo, Chuo City, Nihonbashi, 2-chōme−3−４ 日本橋プラザビル 2F
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Contacts
Hours
TodayLast order: 23:00
Opens soon17:00 – 23:30
MondayLast order: 22:30
17:00 – 23:00
TuesdayLast order: 22:30
17:00 – 23:00
WednesdayLast order: 22:30
17:00 – 23:00
ThursdayLast order: 22:30
17:00 – 23:00
FridayLast order: 23:00
17:00 – 23:30
SaturdayLast order: 22:30
16:00 – 23:00
SundayLast order: 22:30
16:00 – 23:00
Features
Private rooms (2–30+ guests)Reservations recommendedCredit cards acceptedAll private rooms (tatami & horigotatsu)Business entertaining, group banquetsTatami, horigotatsu, sofa158 seats, max banquet 40Seasonal sashimi & port-fresh seafoodAll-you-can-drink availableJapanese izakaya — seafood, hot pot, grilled
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Seasonal Highlights
Fresh Seafood & Sashimi
Classic Izakaya Bites
Snacks & Bar Bites
Seafood Mains
Meat Mains
Fried Dishes
Finishing Dishes
Desserts
Seasonal Highlights
Water Eggplant Sashimi
Thin-sliced water eggplant soaked in a delicate dashi broth for a refreshing, juicy bite. A summer seasonal specialty.
¥759
Square Fluffy Takoyaki
A reinvented takoyaki with a golden, well-set exterior and a molten, custard-soft interior. Served with classic toppings.
¥693
Fried Horse Mackerel with Green Chili Tartar
Crisp-battered horse mackerel fillet served with the restaurant's signature tartar sauce spiked with spicy green chili peppers.
¥825
Grilled & Simmered Sea Bream Head (Limited)
Limited daily quantity. The fish head is first grilled to a smoky char, then quickly simmered in a ginger-garlic tare. Rich, gelatinous meat around the cheek and collar.
¥869
Kuroge Wagyu Lean Beef Steak
Sliced lean rump from Japanese black cattle, served with a house onion-apple sauce and wasabi grated daikon for a light, clean finish.
¥2,189
Fresh Seafood & Sashimi
Red Shrimp Namerou
Sweet red shrimp finely minced with miso, ginger, and green onion in the classic Japanese tataki style. Bold umami, smooth texture.
¥583
Today's Sashimi Selection
A daily-changing assortment of fresh sashimi based on the market catch. Sliced to order and served with soy sauce and wasabi.
¥1,089
Seared Albacore Tuna Tataki
Lightly seared albacore tuna with a rare centre, garnished with ponzu dressing, green onion, and grated daikon.
¥979
Lightly Cured Mackerel
Fresh mackerel cured briefly in vinegar so the centre stays rare and silky. A classic izakaya appetizer with bright acidity.
¥1,089
Six-Kind Sashimi Platter
A generous assortment of six varieties of fresh sashimi chosen from the day's catch — ideal for sharing among 2–3 guests.
¥2,299
Premium 8-Kind Sashimi Platter with Sea Urchin
The restaurant's flagship sashimi board featuring eight premium cuts including sea urchin (uni). A showstopper for special occasions.
¥3,949
Classic Izakaya Bites
Edamame
Boiled salted green soybeans — the quintessential izakaya starter, crisp and lightly salted.
¥539
Fresh Cabbage with Crab Miso Mayo
Crisp raw cabbage wedges served with a rich dipping sauce made from crab miso blended into Japanese mayonnaise.
¥539
House Dashi Rolled Omelette
A soft, pillowy Japanese rolled egg omelette (tamagoyaki) made with a well-seasoned dashi stock for a subtly sweet, savory flavour.
¥803
Snacks & Bar Bites
Spicy Beef Tongue Miso Tofu
Silken tofu topped with a savoury, mildly spicy ground beef tongue cooked down with miso. A warming, protein-rich snack.
¥583
Akashi Octopus Cake Agedashi Style
Soft Akashi-style octopus balls (thinner, egg-richer than Osaka takoyaki) served in a warm dashi broth, agedashi style.
¥825
Seafood Mains
Simmered Kinmedai Sea Bream (Half Fish)
A signature dish. Half a red sea bream (kinmedai) braised in sweet soy tare until the flesh is tender and the skin lacquered. Served hot in the broth.
¥1,529
Oyster and Spinach Butter Soy Pan-fry
Plump oysters and wilted spinach sautéed in butter and soy sauce — rich and savoury with a hint of ocean brine.
¥979
Medium-Fatty Tuna Rare Tempura
Medium-fatty tuna (chutoro) dipped in a light tempura batter and flash-fried so the centre stays rare and buttery. Served with tentsuyu dipping sauce.
¥1,639
Rare-Cut Tuna Cheek Steak with Yuzu Kosho Ponzu
A prized cut — the cheek meat of bluefin tuna, pan-seared and served with yuzu kosho and grated daikon ponzu for bright, citrusy contrast.
¥1,199
Sweet-Spicy Flame-Scorched Squid
Squid scored and glazed with a sweet-spicy tare, then charred briefly for a caramelised, smoky surface and tender chew.
¥935
Today's Grilled Fish Collar
The fatty collar (kama) of the day's market fish, salt-grilled until the skin crisps and the rich meat near the bone falls off easily.
¥869
Meat Mains
Grilled Beef Tongue
Classic izakaya beef tongue slices, grilled to order with a light char and served with lemon and sea salt or tare on the side.
¥1,859
Garlic Chicken Teppan Grill
Young chicken pieces sizzled on a hot iron plate with generous garlic and soy seasoning. Juicy inside with crisp, aromatic skin.
¥1,089
Pork Skirt Steak with Grated Daikon Ponzu
Tender pork outside skirt grilled over high heat, finished with a refreshing grated daikon ponzu dipping sauce. Light yet satisfying.
¥869
Fried Dishes
Crispy Tatsuta-age Chicken
Chicken marinated in soy and ginger, coated in potato starch and deep-fried for an ultra-crisp shell and juicy interior. A Japanese izakaya staple.
¥759
Sweet Shrimp Nori-Salt Karaage
Sweet shrimp fried in a delicate nori-and-sea-salt seasoned coating. Light, crunchy, and full of oceanic flavour.
¥693
Chicken Nanban with House Tartar Sauce
Southern-style fried chicken drenched in sweet-vinegar nanban sauce and topped with a generous house tartar packed with chopped egg.
¥979
Finishing Dishes
Sea Urchin Butter-Soy Grilled Rice Ball
The restaurant's signature closer. A rice ball grilled to a golden crust, brushed with butter and soy, then finished with rich sea urchin (uni). Indulgent and deeply savoury.
¥495
Whole Conger Eel Tempura Sushi
A whole fillet of conger eel (anago) lightly battered and fried, then placed atop a hand-pressed sushi rice base. Crisp, soft, and subtly sweet.
¥935
Spicy Clam Hot Pot Udon
Thick udon noodles served in a clay pot with a rich, spicy broth packed with fresh clams. A warming, satisfying meal-ender.
¥1,089
Omurice-style Yakisoba Rice
A creative fusion closer: fried rice mixed with yakisoba noodles and wrapped in a thin egg omelette. Comfort food with a playful twist.
¥935
Today's Fish Bone Broth Soup
A hearty miso-based soup made from the bones and offcuts of the day's fish. Deeply flavoured and mineral-rich.
¥429
Desserts
Melting Custard Pudding
A classic Japanese purin (crème caramel) with an exceptionally soft, trembling texture and a slightly bitter caramel sauce.
¥429
Rich Baked Cheesecake
A dense, creamy baked cheesecake with a golden top and smooth centre. Full-bodied flavour from aged cream cheese.
¥693
Matcha Warabi Mochi with Matcha Ice Cream
Tender bracken-starch mochi dusted with matcha powder, paired with a scoop of creamy matcha ice cream. A harmonious Japanese sweet.
¥605