Hime-watarigani Karaage (Small blue crab Tempura)
Small migrating crabs coated in tempura flour and fried. They can be eaten with the shells.
Shio Buta (Salted pork)
Pork shoulder loin marinated in salt for two days, then boiled at low temperature. Enjoy with mustard miso.
Gyu-suji Kushi Miso-ni (Beef tendon skewers in Miso stew)
Skewered domestically produced beef tendon and daikon, simmered slowly in sweet and savory miso. Please enjoy […]
Tori-mune Cheese Kake (Chicken breast with cheese)
Chicken breast fried, generously topped with cheese - a hearty dish. It's chicken breast cut into thin slices, […]
Torikawa Gyoza (Chicken skin dumplings)
Gyoza filling wrapped in chicken skin and deep-fried.
Tori-momo Karaage (Chicken thigh Tempura)
Our proud seasoning, a popular item at our store. Chicken thighs seasoned with salt, pepper, garlic, and ginge […]
Ika-geso Age (Fried squid legs)
Cuttlefish legs coated in tempura flour and fried until crispy.
Sake Chanchan-yaki Fu (Grilled salmon Chan-chan style)
Salmon slices seasoned with pepper, coated in potato starch, and grilled. Cabbage, carrot, onion, pumpkin, and […]
Potato Salad
Our special mayonnaise is a recipe learned from the occupying forces, maintaining the unchanged taste of Surug […]
Shio Rakkyo (Salted pickled scallion)
Japanese scallion marinated in vinegar and salt, sprinkled with shichimi (seven spice) chili peppers. How abou […]
Tataki Kyuri (Smashed cucumber)
Cucumber smashed and soaked in homemade sauce, topped with white sesame seeds.
Namanori Ni (Simmered fresh seaweed)
In the old days, Shinagawa-shuku was a seaweed production area. As a vestige of that, each family has its own […]
Torikawa no Tsukudani (Pickled chicken skin)
In Shinagawa-shuku, it is often eaten around the June festival. Chicken breast skin is finely chopped and simm […]
Kamo Pastrami (Duck pastrami)
Duck breast is coated with coarse-ground black pepper, smoked to enhance the aroma, and finished with a spicy […]
Motsu Ni (Simmered giblets)
It's a delicious simmered dish. Pork tripe, burdock, carrot, konjac, and tofu are slowly stewed in miso flavor […]
Buta Tan-hatsu Ni (Pork tongue cutlet stew)
Simmered pork tongue and heart, mixed with simmered soba broth. Pork tongue and heart are marinated in special […]
Hachinosu Miso-ni (Miso-stewed honeycomb tripe)
Italian-style Trippa - the second stomach of a cow - simmered in miso. Hachinosu is pre-processed and thinly s […]
Tamago Yaki (Japanese rolled omelette)
Abundant dashi in Surugaya's tamagoyaki. It is the "Harumi-san's tamagoyaki" that was offered at the mini-supe […]
