Imaru

The moment an order arrives at Imaru, the variety of the house specialty stands out: skewered chicken meatballs (tsukune) reimagined with an array of inventive toppings. Alongside classic sweet-savory tare glaze, the kitchen prepares rich tsukimi with a raw egg yolk dip, creamy mentaiko mayonnaise, flame-seared melted cheese, refreshing grated daikon with ponzu, and sharp salt-wasabi. When dining with companions, chef-selected platters of 6 or 9 varieties make it easy to sample different flavor combinations side by side.

Vibrant Fruit Sours and Clever Izakaya Plates

To start the meal, house fruit sours filled with chunks of fruit offer a lively match for the grill. The lineup features strawberries, mandarin oranges, peaches, kiwi, and mango, alongside non-alcoholic versions that allow guests pacing their drinks to enjoy the same colorful presentation. The à la carte menu adds thoughtful touches of its own, including seasoned soft-boiled eggs topped generously with salmon roe, crispy fried prawns tossed in mayonnaise sauce, and a hands-on potato salad that diners crush and mix at the table.

Dashi Hot Pots and Satisfying Final Courses

For groups looking for a substantial meal, the signature hot pots take center stage, featuring broths like the Imaru mizutaki or a salted tori paitan chicken soup. After the ingredients impart their flavor into the simmered broth, diners can finish the pot with rice for zousui porridge, ramen noodles, or udon. Beyond hot pots, the finishing options extend to chilled mentaiko udon, sweet-savory minced chicken bowls, and decorative salmon-and-roe inari sushi.

Private Dining Away from the Shinjuku Bustle

The restaurant is laid out with private dining compartments, offering a calm retreat just steps from the lively streets of Nishi-Shinjuku. Whether organizing a casual gathering among friends or an unhurried evening over drinks, the enclosed seating creates an intimate setting to settle in and share a meal.