Gari (pickled ginger)Tako (octopus from Sajima) Salt and sudachi (Japanese citrus)Kinki (red sea bream)Nitari whaleHotaru ika (firefly squid) Slightly smokedKodomo yari ika (baby spear squid)Hamaguri (hard clam) Shungiku (chrysanthemum leaves) and vinegared riceFried tuna tailGrilled anago (conger eel)Shiro ika (white squid)Mako karei (flatfish)Kitakuri shellfish Marinated in shellfish brothHaruko (young sea bream)Aji (horse mackerel)Shiro uo (white fish)Shiro ika (white squid)Iwashi (sardine)Katsuo (bonito)AbaloneUni (sea urchin) and fugu shirako (pufferfish soft roe)Botan ebi (sweet shrimp)Akami (lean tuna) Tekka maki (tuna roll)Chutoro (medium fatty tuna)Kohada (gizzard shad)Otoro (fatty tuna)Anago (conger eel)Tamago (egg)Kinki ara miso soupAdditions:Aoyagi (surf clam)Kitakuri shellfish small clamsShako (mantis shrimp)Next visit is in October for my first dinner.
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