Robata Sakazuki, a Tavern with a 100-Year Fishmonger's Legacy, to Open in Ikebukuro on May 24
Mostfun Inc. will launch a new restaurant, Robata Sakazuki, near Ikebukuro Station's East Exit on May 24, 2026. This authentic robata-style tavern will feature fresh fish selected by the expert eye of "Musashi-Sakai Osakana-ya san," a business descended from the 100-year-old fish shop "Uohatsu." The menu will also include morning-harvested vegetables from Chiba Prefecture. Occupying the site of a beloved former restaurant, Robata Sakazuki aims to offer a new culinary value in Ikebukuro by combining a rich heritage with a focus on ingredient freshness.
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- 📰 Published: May 19, 2026 at 19:10
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Mostfun Inc. has announced the opening of its new restaurant concept, "Robata Sakazuki," on May 24, 2026, located a four-minute walk from the East Exit of Ikebukuro Station.
The establishment is an authentic robata-style tavern that serves fresh fish grilled over a charcoal hearth. The seafood is sourced by "Musashi-Sakai Osakana-ya san," a business that carries the legacy of "Uohatsu," a fish shop founded in Kichijoji approximately 100 years ago. The menu emphasizes fresh ingredients, including morning-harvested vegetables from farmers in Chiba Prefecture. The restaurant also aims to honor the memory of its predecessor at the location, "Kisaragi Touka," a well-regarded eatery, and seeks to become a favorite spot for adults in Ikebukuro.
■ Tradition and Innovation: A Legacy Passed on in Ikebukuro
The original "Uohatsu" fish shop, established in Kichijoji about a century ago, evolved into "Musashi-Sakai Osakana-ya san" in 2020, continuing to serve the local community. After joining Mostfun in 2024, the business's core principles of expert fish selection and customer focus have been maintained.
The owner of "Musashi-Sakai Osakana-ya san" personally visits the Toyosu Market every morning to purchase the best fish of the day, which is then delivered directly to the restaurant. The chefs carefully prepare each dish for customers.
The restaurant is located on the former site of "Kisaragi Touka," a famous restaurant with a dedicated following. Mostfun intends to imbue each dish with this history and sentiment, offering a warm welcome to all guests.
■ Savor Seasonal Fish and Morning-Harvested Vegetables at the Robata Grill
The restaurant specializes in robata-yaki, grilling seasonal fish and vegetables over charcoal. A signature dish, "Robata Ippon-yaki," features a whole fish, selected by the fishmonger's expert eye, grilled to perfection. The far-infrared heat from the charcoal ensures a crispy exterior and a moist, tender interior. This simple cooking method, which relies on precise heat control, highlights the chef's skill.
Vegetables are sourced in partnership with Toretate Inc. from partner farms primarily in Chiba Prefecture, delivered within 24 hours of harvest. Slow-grilling enhances the natural sweetness of the vegetables, creating a dish that is both juicy and aromatic.
■ Signature Dishes Showcasing the Fishmonger's Pride
Sashimi Platter (¥1,980, tax incl.): A selection of the day's best fish, chosen with an expertise passed down through 100 years, served in generous, thick slices for a satisfying bite.
Tender Beef Tendon and Daikon Radish (¥880, tax incl.): A comforting dish of daikon radish simmered in a rich chicken paitan broth until fork-tender, served with flavorful beef tendon.
■ Special Dishes to Enjoy with Fish and Sake
Namerou Tempura with Seaweed (¥790, tax incl.): A creative take on the classic izakaya dish "namerou" (minced fish tartare), deep-fried as tempura with a seaweed coating. The aroma of the seaweed and the enhanced flavor of the cooked fish pair well with sake and shochu.
Tuna, Yuba, and Cheese Roll (¥880, tax incl.): A fusion dish combining expertly selected tuna with the smooth texture of yuba (tofu skin) and the richness of cheese.
Direct from Sakaiminato! Fried Horse Mackerel (Aji-furai) (¥390/piece, tax incl.): Made with horse mackerel delivered directly from Sakaiminato in Tottori Prefecture, known for its thick fillet and a crispy, fluffy texture that goes perfectly with beer or a highball.
Guests at the counter seats surrounding the open kitchen can enjoy the sights and sounds of the cooking process and interact with the staff.
■ A Curated Selection of Sake and Shochu
The restaurant will offer a variety of sake and shochu from across Japan, selected to complement the menu. The lineup will include full-bodied, limited-edition sakes that pair well with rich fish dishes and robata-grilled items, as well as a selection of ten premium shochu.
The establishment is an authentic robata-style tavern that serves fresh fish grilled over a charcoal hearth. The seafood is sourced by "Musashi-Sakai Osakana-ya san," a business that carries the legacy of "Uohatsu," a fish shop founded in Kichijoji approximately 100 years ago. The menu emphasizes fresh ingredients, including morning-harvested vegetables from farmers in Chiba Prefecture. The restaurant also aims to honor the memory of its predecessor at the location, "Kisaragi Touka," a well-regarded eatery, and seeks to become a favorite spot for adults in Ikebukuro.
■ Tradition and Innovation: A Legacy Passed on in Ikebukuro
The original "Uohatsu" fish shop, established in Kichijoji about a century ago, evolved into "Musashi-Sakai Osakana-ya san" in 2020, continuing to serve the local community. After joining Mostfun in 2024, the business's core principles of expert fish selection and customer focus have been maintained.
The owner of "Musashi-Sakai Osakana-ya san" personally visits the Toyosu Market every morning to purchase the best fish of the day, which is then delivered directly to the restaurant. The chefs carefully prepare each dish for customers.
The restaurant is located on the former site of "Kisaragi Touka," a famous restaurant with a dedicated following. Mostfun intends to imbue each dish with this history and sentiment, offering a warm welcome to all guests.
■ Savor Seasonal Fish and Morning-Harvested Vegetables at the Robata Grill
The restaurant specializes in robata-yaki, grilling seasonal fish and vegetables over charcoal. A signature dish, "Robata Ippon-yaki," features a whole fish, selected by the fishmonger's expert eye, grilled to perfection. The far-infrared heat from the charcoal ensures a crispy exterior and a moist, tender interior. This simple cooking method, which relies on precise heat control, highlights the chef's skill.
Vegetables are sourced in partnership with Toretate Inc. from partner farms primarily in Chiba Prefecture, delivered within 24 hours of harvest. Slow-grilling enhances the natural sweetness of the vegetables, creating a dish that is both juicy and aromatic.
■ Signature Dishes Showcasing the Fishmonger's Pride
Sashimi Platter (¥1,980, tax incl.): A selection of the day's best fish, chosen with an expertise passed down through 100 years, served in generous, thick slices for a satisfying bite.
Tender Beef Tendon and Daikon Radish (¥880, tax incl.): A comforting dish of daikon radish simmered in a rich chicken paitan broth until fork-tender, served with flavorful beef tendon.
■ Special Dishes to Enjoy with Fish and Sake
Namerou Tempura with Seaweed (¥790, tax incl.): A creative take on the classic izakaya dish "namerou" (minced fish tartare), deep-fried as tempura with a seaweed coating. The aroma of the seaweed and the enhanced flavor of the cooked fish pair well with sake and shochu.
Tuna, Yuba, and Cheese Roll (¥880, tax incl.): A fusion dish combining expertly selected tuna with the smooth texture of yuba (tofu skin) and the richness of cheese.
Direct from Sakaiminato! Fried Horse Mackerel (Aji-furai) (¥390/piece, tax incl.): Made with horse mackerel delivered directly from Sakaiminato in Tottori Prefecture, known for its thick fillet and a crispy, fluffy texture that goes perfectly with beer or a highball.
Guests at the counter seats surrounding the open kitchen can enjoy the sights and sounds of the cooking process and interact with the staff.
■ A Curated Selection of Sake and Shochu
The restaurant will offer a variety of sake and shochu from across Japan, selected to complement the menu. The lineup will include full-bodied, limited-edition sakes that pair well with rich fish dishes and robata-grilled items, as well as a selection of ten premium shochu.