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1. Flounder (Hirame / ヒラメ)
A lean, delicate white fish often served as sashimi.
2. Pine Needle Snapper (Matsukawa Dai / 松皮鯛)
Known for its firm texture and rich umami flavor.
3. Golden Cuttlefish (Sumi Ika / スミイカ)
Sweet and tender squid with a smooth texture.
4. Red Ark Clam (Aka Gai / 赤貝)
Chewy and slightly sweet with a distinct oceanic flavor.
5. Halfbeak (Sayori / サヨリ)
A slender silver fish with a clean, mild taste.
6. Bigfin Reef Squid (Aori Ika / アオリイカ)
Richer and sweeter than other squids, with a soft, silky texture.
7. Yellowtail (Buri / ブリ)
A fatty, flavorful fish, often served in winter.
8. Octopus (Tako / タコ)
Butterfly cut, marinated in black ink for a unique flavor and presentation.
9. Salmon Roe (Ikura / イクラ)
Large, briny orange spheres bursting with umami.
10. Bonito (Katsuo Nitsuke / 鰹煮付け)
Braised bonito with a rich, savory flavor.
11. Medium Fatty Tuna (Chutoro / 中トロ)
Balanced in fat and umami, melt-in-the-mouth texture.
12. Double Side Medium Fatty Tuna (Chutoro Double Side)
A thicker cut showcasing the richness of the tuna.
13. Fatty Tuna (Otoro / 大トロ)
The most luxurious part of tuna, extremely fatty and creamy.
14. Gizzard Shad (Kohada / 小鰭)
Diamond-cut and vinegared for a perfect balance of acidity and umami.
15. Clam (Hamaguri / 蛤)
Sweet and chewy, often lightly marinated or simmered.
16. Sea Urchin (Uni / 雲丹)
Murasaki uni from Nagasaki, sweet and briny, served with nori.
17. Obasho Clam (?)
Likely refers to a large clam; unclear specific type.
18. Steamed Shrimp (Ebi / 海老)
Lightly steamed, sweet, and tender.
19. Vinegared Mackerel (Shime Saba / 〆鯖)
Mackerel cured with vinegar, firm and tangy.
20. Geoduck Clam (Mirogai / ミル貝)
A large clam with a crunchy texture and mild sweetness.
21. Smoked Bonito (Katsuo / 鰹)
Smoked bonito from Himi, bold and smoky in flavor.
22. Filled Octopus Roll (Tako Roll)
Rice wrapped with nori, konnyaku, sesame, and kensaki squid.
23. Fatty Tuna, Aged 4 Days (Otoro / 大トロ)
From a 140kg tuna from Aomori, rich and deeply flavored.
24. Pear (La France)
A sweet, fragrant dessert pear.
25. Sea Urchin (Uni / 雲丹)
Hokkaido uni, sweet and briny, kept in cold water, paired with kombu from Uria.
26. Conger Eel (Anago / 穴子)
Grilled on binchotan charcoal with wasabi on top.
27. Conger Eel with Salt (Anago with Salt)
Another preparation of anago, showcasing its natural sweetness.
28. Egg Custard (Tamago / 玉子)
Fluffy and sweet, often served as a dessert-like sushi.
29. Kinkan (金柑) kumqua