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May 22 — Shimaaji (Striped Jack) Sashimi
May 22 (Fri): shimaaji (striped jack) sashimi — gently rich, subtly sweet, with a firm, crisp bite. A limited-quantity fresh fish offering.
May 19 Arrival — Fresh Maaji (Japanese Horse Mackerel) Sashimi
Fresh maaji arrives May 19, served as sashimi. A special-value dish in limited quantity — available while supplies last. Maaji is popular, so please come early.
May 15 Arrival — Fresh Hirame (Japanese Flounder) Sashimi
Fresh hirame (Japanese flounder) arrives May 15, served as delicately sliced sashimi. A refined white fish, available in limited quantities while supplies last.
Our Website Has Been Renewed
We've completely renewed the IZAKAYA SOBAQ website. You can now make reservations online, browse the menu in three languages, and stay updated with the latest news.
Today's Catch: Lightly Cured Masaba Mackerel
Fresh Masaba (Japanese mackerel) arrived at our counter this morning. We cure it lightly with salt and vinegar to draw out the natural umami while keeping the flesh tender and glistening. A perfect pairing with a chilled glass of sake — available today only while it lasts.
Toshikoshi Soba — Ring in the New Year With Us
As another year draws to a close, we would like to thank all of our guests and partners for their continued support. Join us for Toshikoshi Soba — the traditional Japanese New Year's Eve noodle that symbolizes longevity and a fresh start. Reservations are recommended.
Sizzling Teppan Specials — Perfect With a Highball
The sizzle, the aroma, the first bite — our teppan series is built for pairing with an ice-cold highball. From garlicky beef to buttery seafood, each dish arrives at your table still crackling on the hot iron plate. Stop by and see which one becomes your new favorite.
Today's Special: Hiramasa (Yellowtail Amberjack)
Today's recommendation is Hiramasa (yellowtail amberjack) — prized for its firm, snappy texture and elegant, clean-finishing fat. Enjoy it as sashimi to appreciate the pure flavor, or try it lightly seared. A true seasonal treat, and only available while today's portion lasts.
Hokkaido Sanma (Pacific Saury) Arriving October 28
On October 28, we are bringing in Sanma (Pacific saury) fresh from Hokkaido — the signature fish of Japanese autumn. Grilled whole over charcoal with a squeeze of sudachi and a touch of grated daikon, it is the taste of the season at its very best. Reserve a seat to make sure you do not miss it.
New Grilled Sets: Karei & Aomori Salmon Saikyo-yaki
We are pleased to introduce two new grilled-fish teishoku sets: Karei (flatfish) Saikyo-yaki and Aomori Salmon Saikyo-yaki. Each fillet is marinated in our house Kyoto-style white miso until deeply flavorful, then grilled to a golden, fragrant finish. Served with rice, miso soup, and seasonal sides — a complete, satisfying lunch.
Ehime Shima-aji (Striped Jack) Sashimi
Straight from the rich waters of the Seto Inland Sea, we are serving Shima-aji (striped jack) from Ehime Prefecture as today's sashimi. Known as the king of summer white fish, it offers a beautifully firm texture, refined sweetness, and a clean, lingering finish. Don't miss it while it's on the counter.
Hokkaido Sanma Now at the Counter
Hokkaido Sanma (Pacific saury) has just arrived. Because this fish spoils quickly, we serve it only at peak freshness — grilled with salt until the skin is crisp and the flesh is rich and smoky. Come early; once the day's portion is gone, it is gone.