Seafood and Local Sake Izakaya Okomeya

We use fish caught off the coast of Sado Island and vegetables and rice raised in the soil and water of Niigata for our cooking. We buy the rice served with Sado seafood in our nigiri sushi, or with salt as rice balls, direct from the grower. It is low-pesticide Koshihikari rice grown in the Kakizaki district of the Joetsu area. We stock over 25 kinds of sake from local brewers located from the Joetsu to the Kaetsu regions, including limited edition and seasonal sake. Most of our seating is in private rooms, the largest of which can seat up to 50 people. Our rooms have either floor seating or sunken floor space under the tables, and you can enjoy a relaxed private meal without having to worry about those around you.

Shabu Shabu in Sado Cold Yellowtail Broth1,500 yen per serving

Sado cold yellowtail is combined with 7 other ingredients, including konbu seaweed, bonito, flying fish, clam, and shrimp, and simmered for 3 days to create a delicious broth that makes this one of our best dishes. (Limited to winter)

Sashimi Platter “Oki”2,700 yen

8 types of seafood caught off the coast of Sado Island make up this gorgeous arrangement. This sashimi platter serves 4 to 5 people. Additional items are 800 yen for 1 serving, and 1,200 yen for 2 to 3 servings.

Sado Mozuku Seaweed Tempura500 yen

Sado Island-raised mozuku seaweed is wrapped in bean curd skin, coated and fried, and served with either dipping sauce or our select salt.