Toromasa

Anchored by fresh fish sourced directly from the wholesale market, Toromasa offers a wide-ranging seafood izakaya menu spanning raw plates, grilled fare, and fried dishes. The sashimi selection usually numbers around 15 varieties, from classic lean tuna and buttery fatty salmon to amberjack, red sea bream, horse mackerel, and scallops, allowing tables to tailor their orders by party size or personal taste. Some patrons note receiving fresh sashimi right away as the Otoshi (seating appetizer), setting the tone for the meal from the very first bite.

Beyond the raw seafood, cooked fish dishes feature heavily. Warm drinking companions include overnight-dried Kinka mackerel grilled to a fragrant char, seared stingray fin, and a skillet of mushrooms and whelk sautéed in butter—a combination frequently praised by diners. Heartier choices round out the menu, including fatty tuna cheek steak, grilled tuna collar, and rich crab miso served sizzling in the shell, capturing the hearty essence of classic tavern cooking.

Drinks center on an extensive lineup of more than 30 different lemon sours. Offerings range from crisp, straightforward pours to flavored variations such as salt-rimmed, mint, or pulp-heavy mandarin lemon sours, alongside playful graded-sourness options named after company ranks, like the tart Section Chief and Department Manager pours. The sake selection is equally thoughtful, featuring renowned regional labels such as Sharaku, Zaku, Hidakami, and Houou Biden to complement the subtle flavors of fresh seafood.

To finish, diners can opt for a chef-crafted five-piece nigiri assortment, seafood yakisoba, or dashi chazuke topped with grilled salmon belly or spicy cod roe. With multi-course party plans, all-you-can-drink options, and late-night hours extending into early Saturday morning, Toromasa accommodates everything from quick after-work drinks to large social gatherings.