Serving up “creative Japanese cuisine that showcases seasonal ingredients,” Umibatake is a stylish new restaurant on the backstreets of Ikebukuro. The seafood is shipped in daily from ports like Aiba Matsukawa in Fukushima, Bungo Channel in Oita, and Hamasaka Harbor in Hyogo, and customers can arrange their own sashimi platter based on a selection of ten varieties of fish (¥1,500 for three; ¥2,300 for five; ¥3,500 for seven). If you prefer your seafood cooked, Umibatake (2-12-9 Ikebukuro, Toshima-ku; http://r.gnavi.co.jp/e557200) offers dishes like kampachi butter sauté (¥750), anago tempura (¥820) and scorched ray fin (¥640). A full selection of organic vegetable dishes includes Kamakura veggie salad (¥550), edamame from Gunma (¥450) and grilled asparagus with cheese (¥450). On the meat menu are yakitori selections cooked on the renowned Kishu-binchotan charcoal (from ¥180; ¥980 for an assortment of five), as well as offbeat teppanyaki items like Ise chicken with mentaiko-cheese sauce (¥880). Umibatake is open until 8am to satisfy those late-night/pre-first-train cravings.
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