おつまみ | Otsumami
• スナップエンドウ (Snap Peas): Lush, sweet, refreshing.
• 平目 (Hirame): Clean flavor, delicate texture.
• 青り烏賊と雲丹 (Aoriika & Uni): Sweet with a small bite; ika aged for one week.
• 鮑と雲丹 (Awabi & Uni): Thick-cut, excellent texture, umami-rich.
• 鰆 (Sawada): Slightly warmed on top, tender and flavorful.
• ぶり (Buri): Smoked and aged, ham-like texture, deeply savory.
• 蛸 (Tako): Cooked in black soup; super soft, rich taste.
• 大トロのキューブ (Cubes of Otoro): Luxurious, rich, melt-in-mouth.
• 大トロと雲丹 (Otoro with Uni): Wrapped in seaweed; creamy, decadent pairing.
• 海鼠腸 (Sea Cucumber Ovaries): Briny, intense, unique umami.
• りんごと酢橘 (Ringo with Sudachi Juice): Bright and refreshing, cleanses the palate.

握り | Nigiri
1. 松皮鰈 (Matsukawa Karei): Slightly chewy, releasing umami slowly.
2. 赤貝 (Akagai): Crunchy with a long, oceanic aftertaste.
3. 針魚 (Sayori): Light and delicate, slightly crisp texture.
4. 氷見のぶり (Buri from Himi): Aged for one week; soft texture, lingering aftertaste.
5. 小肌 (Kohada): Chewy rice, less acidic; long, satisfying taste.
6. 鰹 (Katsuo): Lightly grilled, slightly smoked, served cool; exceptional flavor.
7. 烏賊巻き (Ika Roll): Filled with rice and kampyo; balanced flavors.
8. いくら (Ikura): Fresh, not overly salty; bursts of umami.
9. 漬け鮪 (Tsuke Maguro): High acidity, firm texture, deeply seasoned.
10. 中トロ (Chutoro): Soft, melting texture, rich umami.
11. 大トロ (Otoro): Slightly fattier than Chutoro; equally indulgent.
12. 炙り鮪 (Grilled Maguro): Grilled on top, releasing rich fat; absolutely wonderful.
13. 海老 (Ebi): Sweet, tender, pure ocean flavor.
14. 雲丹 (Uni): Sweet with a hint of acidity; balanced by wasabi.
15. 玉子 (Tamago): Fluffy, sweet, and eggy; a perfect ending bite.
16. 鰆スペシャル (Sawada Special): Small tuna maki; compact, full of flavor.
17. グースベリー (Gooseberry): Tart, juicy, and refreshing; the final, cleansing bite.