If you want to enjoy the gourmet food of Aogashima, a remote island in Tokyo, Aogashimaya in Shinjuku is a good choice. At night, you can enjoy the island's shochu "blue soup", but you can also enjoy a limited number of lunches during the day.

Let's go to Shinjuku

Aogashima-ya is located in a restaurant area that goes north from the west exit of Shinjuku station. It's on the second floor of the building, so if you inadvertently pass by. At the end of the stairs. For some reason, the cutout of the "Antarctic cardboard" used by the Japanese Antarctic Research Expedition to carry luggage is a landmark.


I visited on weekdays in mid-August. There are three types of lunch menus, and I ordered the most popular "Gomadare Kaisendon" (780 yen, tax included).

Rainbow runner sesame sauce seafood bowl

As the name suggests, the sashimi bowl with plenty of sesame sauce was brought in. The slightly pinkish sashimi is fresh when eaten. The sweetness of the sauce and the rich sesame flavor go well with the freshly made white rice.


If you hold down the hand where the chopsticks are about to advance and observe it closely, the color of the sashimi peeked from under the sesame seeds is reddish.

The taste is also different from the fish that you usually eat, so when I asked the shop staff what kind of fish it was, the answer was "rainbow runner". It's called Buri, but it's a little different from Buri. It's rare in eastern Japan, but it seems to be eaten in Aogashima.

Hamburger in a small bowl

The seafood bowl has a certain volume, but he put a stewed hamburger steak in a small bowl. It's demiglace sauce.


I thought it was interesting, but when I broke it with chopsticks, it contained a large chopped onion and it was juicy. I am a little happy to be able to taste not only fish but also meat.

Ara juice is rich!

Miso soup is ara soup with a lot of bone-in fish meat, so-called ara. In addition to miso, it has a good dashi stock and is associated with seafood ramen soup, but the taste is just from the bones and the aftertaste is not bad at all.

It seems that several kinds of fish ara are boiled together to make dashi stock. By the way, Ara has a lot of body around the bones, and when you try it, it's soft and delicious, so you'll want to take it all with chopsticks.


I thought that Aogashima's food would be enjoyed as a side dish of blue soup, but I was very happy to taste it as lunch without sake. All lunches are limited in quantity and will be closed as soon as they run out, so if you don't want to eat, it is recommended to go early. It is open from 11:45 on weekdays.

Aogashimaya 7-15-15 Nishi-Shinjuku, Shinjuku-ku, Tokyo Toho Kanko Building 2F