Seafood Izakaya with delicious fish in Shinjuku Sanchome @ Shinjuku Kaisoku Zoubun
The blazing summer sun seems to have finally eased up.
How is everyone doing?
Zonbun offers a wide selection of Japanese sake to be enjoyed while savoring fresh seafood.
Would you like to enjoy sake in a casual atmosphere after work?
We are also proud of our sea bream! A wide variety of Japanese sake
～A variety of carefully selected sake from all over Japan.
Zombun] offers a full selection of Japanese sake.
Sake is carefully selected from all over Japan, and a diverse lineup of sweet and dry sake is available for your enjoyment.
You can also enjoy seasonal sake that changes daily, so no matter when you stop by, you can always enjoy a delicious sake drink.
Please try a variety of sake, from the standard sake loved by all to the rare sake.
We also offer highballs made with sake!
The "Sake Highball Pomball" is the perfect summer drink with a refreshing rum-like taste.
We also recommend the "Kinmedai no finshu" made with homemade kinmedai fins.
Please relax after a hard day's work while drinking a wide variety of sake.
～Our signature sea bream dish that goes perfectly with sake.
Kinmedai (sea bream), which is purchased every morning from the Toyosu market, is our specialty!
All the dishes using that fresh sea bream are exquisite.
The "Braised Sea Bream" is a dish that goes well with sake and offers fluffy meat seasoned with sweet and spicy sauce.
Although limited in number, we also offer a luxurious "whole kinmedai (sea bream) simmered in its entirety".
Also recommended as a snack is the "Kinmedai no Namenro" (sea bream).
It has a richer, richer flavor than the nameko using horse mackerel.
We hope you will enjoy the marriage of your favorite sake and fresh sea bream.
1 minute walk from Shinjuku Sanchome station.
A wide variety of Japanese sake is available at Zombun Shinjuku 3-chome.
We also offer a variety of dishes using our prized sea bream.
The entire staff looks forward to serving you.
The images are for illustrative purposes only.
