Dishes That Bring Out the Full Natural Flavor of Each Ingredient

Oshiage Soma

Tabiiro’s picks: signature dishes

Course featuring a tasting comparison of Kuroge Wagyu and brand-name pork

Savor selected Kuroge Wagyu and brand-name pork

A colorful appetizer featuring an abundance of seasonal flavors

Made with fresh fish sourced from Toyosu Market

Delicious seasonal fish grilled until fragrant

"Premium Pork and Beef Course" for Comparing Both Meats

The "Pork and Beef Premium Course" features a tasting comparison of Kuroge Wagyu and brand-name pork, along with sashimi made from fresh fish sourced from Toyosu Market and seasonal dishes. Rather than focusing on specific brands, the owner selects Kuroge Wagyu and brand-name pork in the best condition each day, judging factors such as texture and marbling. After preparation, the meat is sliced one piece at a time just before serving. The dashi, freshly prepared each day, gently enhances the meat’s natural umami, bringing out the refined sweetness of the Kuroge Wagyu and the rich flavor of the brand-name pork.

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  A Premium Tasting Comparison That Highlights Each Ingredient's Character

  The "Pork and Beef Premium Course" brings together rich, savory Kuroge Wagyu and tender, mild-flavored brand-name pork. Briefly swishing each through the first dashi prepared every morning brings out their individual character even more. The course is popular for showcasing the meat’s natural sweetness and aroma.

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  A Full Course That Also Includes Seasonal Dishes

  The course includes sashimi made with seasonal fresh fish sourced from Toyosu Market, along with seasonal dishes. Featuring an abundance of ingredients at their peak, the varied selection can be enjoyed from start to finish. Another highlight is the delicate flavors characteristic of Japanese cuisine.

Popular pairings

A substantial course featuring seasonal obanzai

Colorful obanzai made with seasonal ingredient

Sliced just before serving with attention to the grain of the meat

A variety of dishes that bring out the ingredients' natural umami

"Kuroge Wagyu Course"

The "Kuroge Wagyu Course" showcases Kuroge Wagyu known for its fine texture and tenderness. Selected by the owner, the beef is prepared to preserve its freshness and flavor, then sliced one piece at a time just before serving according to the grain of the meat. A quick swish through the clear first dashi brings out the beef’s refined sweetness. The course also includes seasonal obanzai featuring an abundance of ingredients at their peak, making it well suited for anniversaries with someone special or business meals.

Must-try signature dish

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  Food and Drink Pairings to Enjoy to the Fullest

  The extensive drink menu ranges from sake and shochu brewed by producers across Japan to wines selected by a sommelier and soft drinks. Pairings include crisp sake with seafood dishes and full-bodied red wine with Kuroge Wagyu.

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  "Brand-Name Pork Course"

  For lunch, the "Brand-Name Pork Course" is a recommended choice, featuring shabu-shabu made with brand-name pork that balances the sweetness of the fat with the savory flavor of the lean meat. House-made dashi and dipping sauces offer different ways to enjoy the flavors.

Restaurant highlights

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  Attentive hospitality down to the smallest detail for a special experience

  The Owner Takes on a New Challenge, Carrying Forward a Mother's Wishes

  "Oshiage Suoma" carries on the flavors and hospitality of "Sakana Doraku Souma," the owner’s mother’s restaurant, which was loved by local diners for about 35 years. It has begun a new chapter with shabu-shabu at the center of the menu, alongside seasonal seafood dishes and obanzai. Each dish reflects the owner’s desire to pass Japanese food culture on to future generations and share it with the world.

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  A generous selection of ingredients chosen by the owner

  Carefully Selected Ingredients Sourced with an Expert Eye

  For its main shabu-shabu offering, the restaurant uses Kuroge Wagyu and brand-name pork selected by the owner each day based on factors such as texture and marbling, rather than focusing on specific brands. The owner also sources only fresh seafood selected at Toyosu Market, allowing diners to enjoy ingredients chosen to meet his standards.

Interior

A front-row counter seat for a full sensory experience

A calm space with a traditional Japanese feel

A welcoming space designed for relaxation

The calm interior combines the warmth of wood with a traditional Japanese feel. Counter seats close to the chefs let diners take in the sounds of cooking and the aromas rising from each dish. Semi-private tables offer a relaxed setting for meals and conversation with family or friends, business dining, or a meal before or after visiting "TOKYO SKYTREE®."

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  A Stylish Japanese-Modern Interior

  The modern Japanese interior features downlights that highlight the food and indirect lighting that creates a relaxed atmosphere, reflecting the owner’s attention to the dining space.

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  Counter Seats for Watching the Chefs' Skills Up Close

  Counter seats offer an up-close view as each dish comes together, along with the aromas rising from the food and conversation with the chef. They are well suited to solo dining as well as special occasions with someone important.

From the Tabiiro Editorial Team

"Oshiage Souma" opened as a restaurant where diners can enjoy shabu-shabu alongside the seafood dishes inherited from "Sakana Doraku Souma," which was run by the owner’s mother. Located near Tokyo Metro Oshiage (SKYTREE) Station and within walking distance of "TOKYO SKYTREE®," it is also convenient for visitors. The menu brings together the restaurant’s inherited traditions and its newer shabu-shabu offering.