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Ikebukuro Station

A Japanese Shop That Savors Direct-Delivery Fish and Vegetables

Sanchichokusou Osakana to Oyasai Umibatake

Some vegan
¥999〜¥5,000〜
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About

Sanchi Chokuso Osakana to Oyasai Umibatake (産地直送 お魚とお野菜 海畑) is a Japanese izakaya in the Ikebukuro area, within walking distance of the west exit of JR Ikebukuro Station. Its full name is "Sanchi Chokuso Washoku to Koshitsu Umibatake (うみばたけ) Ikebukuro Nishi-guchi." The signature is fresh fish caught that morning and air-shipped daily from fishing ports - the Goto Islands (五島列島) in Nagasaki, Bungo Channel (豊後水道) in Oita, and Hokkaido - grilled over Kishu binchotan charcoal (紀州備長炭) from Wakayama Prefecture. With fully private rooms, it is a Japanese restaurant in Ikebukuro designed for parties, business meals, and dates.

— Direct from Goto, Bungo, and Hokkaido, grilled on Kishu binchotan

The signature is sashimi, grilled fish, and simmered fish using fresh fish air-shipped each morning from fishing ports in the Goto Islands (五島列島, Nagasaki), the Bungo Channel (豊後水道, Oita), and Hokkaido. Grilling over Kishu binchotan (紀州備長炭) from Wakayama Prefecture brings out the fish's full flavor. The meat menu features regional brand ingredients such as Daisen chicken (大山どり) from Tottori and "sakura" horse meat (桜肉) from Kumamoto. Course menus include sashimi platters, grilled fish, shabu-shabu, and sukiyaki, with many plans including all-you-can-drink options for sake, shochu, beer, and wine - perfect for parties, business entertainment, and anniversaries. Smoking seats are also available. In the Ikebukuro west exit area, this is one of the few Japanese restaurants with fully private rooms.

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カルメン
カルメンNormal❤️
2026.01.23

“Ikebukuro | Vegan-Friendly Izakaya with Courses Too — "Umihata" 🍶”

About 9 minutes on foot from the west exit of Ikebukuro Station, in a slightly calm area, is the izakaya "Producer-Direct Fish and Vegetables Umihata." Actually, vegan accommodation is rich here, with everything from course meals to individual items available. This time I experienced the takoyaki course, and my friend had the shabu-shabu course. The volume was so generous it was hard to believe it was an izakaya — very satisfying. The takoyaki used konjac instead of octopus, with a melty Kansai-style texture. The shabu-shabu used only kombu dashi but had a comforting, gentle flavor. For courses, prior-day reservations are recommended. Even for individual items, consulting in advance makes things smoother.
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カルメン
カルメンPersonal experience

はじめまして。私は香港で生まれたベジタリアンです。生まれた時からずっとこの習慣を続けています。これまでにさまざまな都市で外食に関する挑戦を経験してきました。同じような悩みを抱える方々に少しでも助けになれるような情報やサポートを提供できればと思っています。

  • 🙋 Myself
    • 🌱Vegan / Vegetarian
    • ☸️Buddhist (Shojin / Vegetarian)