Menu With Price Menus in Japan Himonoya 1558

Himonoya Location and Menu in Tokyo, Japan

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Hours of Operation

Monday - Friday Lunch: 11:30 - 16:00 , Dinner: 16:00 - 5:00, the following day(L.O.4:00) Saturday & Sunday & Holiday 16:00 - 5:00, the following day(L.O.4:00)

Restaurant Menu

Atka mackerel cut, open and dried		Thick meat, rich in fat tastes excellent
Mackerel, cut, open and dried
Nichinan chicken Char-grilled handmade chicken ballserved with Jiyoran egg procured in the morning		Chicken ball made from fatty Nichinan chicken.
Atka mackerel cut, open and dried		Thick meat, rich in fat tastes excellent
Mackerel, cut, open and dried
Nichinan chicken Char-grilled handmade chicken ballserved with Jiyoran egg procured in the morning		Chicken ball made from fatty Nichinan chicken.
Alfonsino cut, open and dried
Large squid dried overnight		Large but tender. Very sweet and thick. Chewy texture is excellent.
Horse mackerel cut, open and dried		Carefully selected thick horse mackerel from the sea around. Horse mackerel sun-dried with carefully selected salt and grilled over charcoal
Mackerel cut, open and dried with sweet seasoning sake		Fatty mackerel carefully cut and open, marinated with special sauce and dried. The taste of mackerel condensed and rich flavor produced
Natural yellowtail collar		Actually, "collar" is more fatty and juicy than meat portion. Said to be the most delicious part of fish
Tuna collar		Grilled slowly over charcoal. Cooked fluffy and tender inside and juicy
Assorted ray fin and saketoba (salmon thinly sliced lengthwise)
Fatty salmon belly baked with Saikyo miso paste		Only a small amount of belly can be taken from one salmon. Salmon belly marinated with Saikyo miso paste.
Dried whole squid with liver		In Wajima, Noto, famous place for squid fishing, the fishermen versed into squids prepared dried whole squid for their own side dish to accompany alcohol.
Fukuoka specialty Sardine and seasoned cod roe		Special dish of Hakata. Modestly savory sardine mixed exquisitely with seasoned cod roe
Dried whole Oba sardine
HIMONOYA special chilled tofu filled with young sardines and leek		Flavor of leek and salty taste of young sardines go very well with soft and fine tofu
Taste of connoisseur Sanriku squid innards ruibe (cut into thin slices while frozen) Freshness is the most important		Frozen fresh squid innards
Niigata soy beans harvested before dawn grilled over Binchotan charcoal (high grade charcoal)
Cucumbers irregular in shapes chopped and marinated with garlic		Chopped to break fibers, helping the taste to soak through. Chop well but do not break completely.
Specialty Chanja (pickled fish innards) directly transmitted from stubborn Kim		Chanja means fish innards pickled with kimchi flavor spices and fermented.
Meal for Tosa fishermen Rice with dashi soup served with broiled and marinated bonito		Bonito grilled over charcoal and marinated with special sauce served for rice with soup

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Himonoya Location and Menu in Tokyo, Japan

Hours of Operation

Restaurant Menu

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