Every sushi restaurant has its own unique character, and Toyonaga truly stands out with its incredible selection of ingredients. Today, they have a variety of must-try items on the menu:- Bozu Goroshi (a type of fish) with Junsai (water shield)- Meichidai (Sea Bream from Nagasaki) and Tsubugai (Whelk from Hokkaido)- Katsuo (Bonito)- Tako (Octopus) with cheese and Aosa (seaweed)- Akauon (Red Sea Urchin) from Hagi, Yamaguchi, served with Hairy Crab and Myoga (Japanese ginger)- Ikasomen (sliced squid)- Harukodai (young sea bream)- Shinko (young fish, about 6cm) transitioning to Kohada and Nakazumi, then to Konoshiro- Ikura (salmon roe) served in a Karatsu-yaki (ceramic) dish made by Okamoto Sakurei- Ankimo (monkfish liver) with French bread and various ideas- Fue-dai (a type of fish)- Shijimi Miso Soup (clam miso soup)- O-toro (fatty tuna)- Shimaji (striped jack)- Sawara (Spanish mackerel)- Kuruma Ebi (sweet shrimp)- Akauon from Amakusa- Extra serving of Akauon, piled high- Anago (conger eel) with salt- Anago with sauce- Tamago (egg)- Dessert: Shine Muscat grapesThank you, Toyonaga, for a wonderful meal!
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