01 / ABOUT THE PLACE
About this place
Bluefin tuna collar sashimi is more than a plate of raw fish. First try the fatty tuna, lean tuna and minced tuna, then grill the bones and taste them too—a chance to compare the different parts. The restaurant says sashimi platters in its set menus can be swapped for this dish; ask when booking if you would like to enjoy it at a group meal.
For its seasonal sashimi platter, the restaurant says it sources fish from the market, with the selection guided by that day’s recommendations. The fish is served with Naogen soy sauce, supplied by a brewery in Kanazawa. The restaurant describes it as refreshing, with a gentle sweetness.
For a hot pot that can be ordered for one, try shabu-shabu with Momobuta pork from Akita. Compare the loin and belly, and choose between the house sesame sauce and homemade ponzu. One diner’s account describes ordering Momobuta shabu-shabu with a salmon and avocado salad—a simple way to make the hot pot the centre of the meal and add something fresh alongside it.
At lunchtime, set meals come with rice, miso soup, a small side dish and pickles. The half-and-half lunch pairs salt-fried chicken with pork ginger stir-fry, a useful choice when deciding between the two.
The sake list includes labels from across Japan, and the restaurant offers a tasting set with a choice of 3 varieties. It is a good way to explore different styles alongside fish and drinking snacks. Private rooms, banquet courses and all-you-can-drink options are also available for meals with a group. At Togenkyo in Kanda, the signature tuna collar offers a meal that moves from sashimi to grilled fish.
