Joji

A seafood-focused course is one way to plan a meal at Joji. One diner’s omakase course began with an assortment of sashimi and small accompaniments, followed by simmered fish, fried dishes and crab in vinegar. It finished with an eel rice bowl and clam soup. The diner also noted that a smaller serving of rice was possible, which may help those who want to pace themselves through the final course.

Another account of a course describes appetisers featuring pike conger, kuruma prawn, sea bream roe and aubergine, followed by sashimi including splendid alfonsino and rock oyster. Grilled dishes, simmered longtooth grouper, fried dishes and deep-fried pufferfish also appeared. The dishes vary with each order, but this account gives a sense of the progression from sashimi to grilled, simmered and fried seafood.

Some diners have also chosen à la carte, with one saying they could select a fish and request how it was prepared. Sashimi and tempura assortments appear among the options, alongside pike conger shabu-shabu, simmered longtooth grouper and clam soup. There is also the pleasure of choosing individual dishes: one diner especially liked the crab cream croquette and even described taking it home to eat in a sandwich.

The drinks list includes sake, shochu and wine, offering plenty of possibilities alongside the seafood. The dry, cloudy sake Karatanba Nigori can be served chilled or gently warmed, making it an option to suit the season. One diner who ordered a course reported spending more than 1 ten thousand yen per person, so it may be worth discussing your budget when booking.