Hakobune Shinjuku Nishiguchi
Appetizers / Salad
Extra-firm Tofu Sashimi garnished with Hakkaisan's shiokoji (fermented mixture of koji mold) 530 JPY堅豆腐のお刺身 八海山の塩糀添え
The extra-firm tofu, katatofu we serve is sourced from Gokayama, Toyama Prefecture. This dish, with Hakkaisan's shiokoji, has a refreshing taste.
Cream Cheese marinated in housemade sake lee 580 JPYクリームチーズの自家製酒粕漬け
Cream cheese is marinated in our highest-grade sake lee, which is available only at sake specialty restaurants. This dish goes exceptionally well with sake.
Assorted Japanese-style Pickles of the Day 580 JPY自家製日替わりお新香盛り合わせ
We pickle vegetables in koji mold, salt, shio koji, etc. according to the state and features of the vegetables.
Noto Chicken Liver Pâté (paste) 680 JPY能登鶏のレバーパテ
Liver of Noto Chicken, produced in Kahoku, Ishikawa Prefecture. Dip the kurumabu (wheel-shaped wheat gluten) in the paste.
3 kinds of Miso-Glazed Grilled Namafu (fresh wheat gluten) 680 JPY加賀生麩味噌田楽3種
Namafu, which has a chewy texture and is known as a low calorie food and substitute for meat, is very popular among women.
Salad with Seafood (directly sourced from the Sea of Japan), served with kanzuri dressing 980 JPY日本海直送海鮮サラダ かんずりドレッシング仕立て
Kanzuri is a Niigata specialty
Red Soil Potato Salad with minced Noto Chicken 580 JPY能登鶏そぼろ入り 赤土で育ったポテトサラダ
Salad with Extra-firm Tofu and Noto's Whitebaits 880 JPY堅豆腐と能登しらすのサラダ
Hokuriku's Vegetable Sticks, served with marinade made from hot green peppers, koji mold and miso bean paste 780 JPY北陸野菜スティック 糀三升漬けディップ添え
Extra-firm Tofu and Tomato Salad, served with Hakkaisan's shiokoji dressing 680 JPY堅豆腐とトマトのカプレーゼ 八海山の塩糀ドレッシングで
Sashimi, directly sourced from the Sea of Japan
Sashimi, directly sourced from the Sea of Japan日本海直送 御造里
With direct sourcing from ports and a short distribution network, we serve up ultra-fresh sashimi, unavailable anywhere else. If you place an order for sashimi as soon as you arrive, we can confidently provide it.
Fresh fish of the day: assortment of 3 kinds 1,700 JPY本日の鮮魚 3種盛り合わせ
Deluxe Sashimi Served on a Boat: assortment of 5 kinds 2,500 JPY豪華舟盛 5種盛り合わせ
Namero (chopped fish mixed with miso bean paste) , finished with a broth mixed with miso bean paste and koji mold 680 JPY鮮魚のなめろう 出汁味噌糀仕立て
Korean-style fresh fish tartar, with shio koji 780 JPY鮮魚の塩糀ユッケ
[Reservation required] Nodoguro (Blackthroat Seaperch) sashimi served either in its original shape with head and tail or thin slices Market Price【要予約】喉黒の姿造りまたは薄造り
Nodoguro is a high-class fish called "the king of white-fleshed fish."
*Please understand that this dish is subject to availability depending on the daily market.
À La Carte
Jibuni-style Stewed Flour-coated Noto Chicken 880 JPY能登鶏の治部煮(じぶに)
Our jibuni was perfected through repeated trial and error. Jibuni is one of the representative dishes of Kanazawa City, Ishikawa Prefecture. It is duck or chicken simmered in a broth and accompanied by other seasonal ingredients including sudarefu (a thin sheet of wheat gluten which is Kaga's specialty), a lily bulb and shiitake mushrooms. This dish is eaten all year around.
Braised Belly of Echigo Mochibuta Pork, topped with grated mountain yam 880 JPY越後もち豚の角煮 とろろ掛け
Echigo Mochibuta Pork is braised until tender enough to cut with chopsticks.
Simmered Offal of Echigo Mochibuta Pork 780 JPY越後もち豚のもつ煮込
Rolled Omelette with Iwanori Seaweed 650 JPY岩海苔入りの出汁巻き
Every omelette is carefully and artfully rolled by an expert chef of Japanese cuisine.
Japanese Glass Shrimp Tempura 780 JPY白海老のばら天麩羅
Japanese glass shrimp, which are called "the white gem of Toyama Bay," battered and carefully deep-fried one by one.
Deep-fried Shiokoji-marinated Noto Chicken, served with ponzu citrus soy sauce 780 JPY能登鶏の塩糀唐揚げ 金沢ぽん酢を添えて
Deep-fried Firm Tofu with soup stock 780 JPY堅豆腐の揚げ出し
Deep-fried Genge 780 JPY幻魚(げんげ)の唐揚げ
Genge is directly delivered from Toyama Bay. Genge is a collagen-rich bottom fish, which can rarely be found in Tokyo.
Tochio's Thick Deep-fried Tofu, grilled with spring onions mixed in miso bean paste 680 JPY栃尾揚げの葱味噌焼き
A specialty of Nagaoka City, Niigata Prefecture, Tochio's deep-fried tofu is thicker than ordinary deep-fried tofu. It is recommended for a nibbler. Miso bean paste mixed with spring onions goes well with alcohol and makes the dish moreish.
Noto Chicken Balls with Gristle (1 skewer) 400 JPY能登鶏の軟骨入りつくね(1本)
Chargrilled Noto Chicken Thigh 780 JPY能登鶏もも肉の炭火焼
Niigata Wagyu Japanese Beef Grilled on Lava Platter 1,780 JPY新潟和牛の溶岩プレート焼
Raised wholeheartedly in a stress-free environment surrounded by abundant nature, Yamakoshi-gyu Beef is a brand-name beef of Niigata Prefecture. It cannot easily be obtained, even locally!
Lava-grilled Noto Chicken with Shiokoji 880 JPY能登鶏の溶岩塩糀焼き
Dishes to Sear on Table-top Shichirin Charcoal Grill
Assortment for Table-top Grill 1,580 JPY卓上炙りの盛り合せ
Lay Fin Dried with Brand-name Sake 680 JPYえいひれの銘酒干し
Saketoba (Slices of Salmon) dried with Brand-name Sake 550 JPY鮭とばの銘酒干し
Mackerel Heshiko 680 JPY鯖のへしこ炙り
Heshiko is salted fish pickled in rice bran. A traditional dish that has been handed down in Echizen Wakasa District, heshiko has come in handy as a preserved food from the Sea of Japan, when people cannot go fishing because of the rough seas.
Firefly Squid dried overnight 630 JPY蛍烏賊の一夜干し
Amaebi (sweet shrimp) dried overnight 630 JPY甘海老の一夜干し
Works of artisan: traditional delicacies in Hokuriku
Delicacies: assortment of 3 kinds 1,580 JPY珍味3種盛り合せ
Please choose three out of the following items:
Salted and Fermented Amaebi (sweet shrimp) 680 JPY甘海老の塩辛
This is an excellent dish maintaining the texture of sweet shrimps. Produced in Ishikawa Prefecture.
Mackerel Heshiko 680 JPY鯖のへしこ
A traditional delicacy from Fukui Prefecture, this dish is a local specialty of salted mackerel pickled in rice bran.
Gori Simmered in Soy Sauce and Mirin Sweetened Sake 680 JPY鮴(ごり)の佃煮
A delicate purveyor to Japanese cuisine restaurants, Gori is a young version of the freshwater goby.
Konowata [Salted intestine of sea cucumber] 680 JPY海鼠腸(このわた)
One of the above-mentioned three Japanese delicacies, konowata is salted and fermented intestine of sea cucumber.
Firefly Squid marinated in soy sauce 680 JPY蛍烏賊の沖漬け
A typical delicacy of Toyama Prefecture made by marinating firefly squid in soy sauce
Firefly Squid Kurozukuri 680 JPY蛍烏賊の黒造り
Firefly squid kurozukuri is fermented firefly squid mixed with squid ink.
Squid mixed with liver and soy sauce 680 JPY烏賊の肝醤油和え
4-kinds of Namemiso (to be eaten as is) from Hokuriku and Niigata 680 JPY北陸・新潟4種の舐め味噌
Namemiso with the distinctive character of each of the four prefectures is a perfect nibbler for Japanese sake by itself!
[Ishikawa] (Kanazawa specialty): Citron vinegar bean paste
[Fukui]: Spicy sweet miso mixed with jigarashi (Japanese mustard)
[Toyama]: Sugino Miso Factory's Ginjo Namamiso (unheated miso)
[Niigata]: Kagurananban Miso with spicy notes (miso bean paste mixed with hot chili peppers)
Blowfish Ovary pickled in sake lees 680 JPY河豚卵巣粕漬け
Poison disappears after the ovary is salted and pickled in sake lees for over two years.
Chazuke [rice soaked in green tea broth] with fresh fish from Hokuriku and sesame 830 JPY北陸鮮魚の胡麻茶漬け
Chazuke [rice soaked in green tea broth] 630 JPYお茶漬け 各種
Please choose your preferred topping from iwanori seaweed, salted ume plum from Mikata, or mackerel heshiko.
Rice with Noto Chicken, boiled in a clay pot 880 JPY / person能登鶏の土鍋御飯
Serves two or more. We accept orders starting at a minimum of 2 persons. Since it is made to order, the process can take as long as 40 minutes.
Echigo's local specialty: Hegisoba (buckwheat noodles) 2,480 JPY越後郷土料理 へぎ蕎麦
The buckwheat noodles are kneaded with a seaweed called funori as a binding element and served on a platter called "hegi".
Serves 2 to 3 persons.
Himi Udon Noodles 780 JPY氷見うどん
Himi udon features a distinctive viscosity, and a chewy, mochi cake-like texture and flavour. This is a local specialty of Himi City, Toyama Prefecture.