นิฮองซูชิ

Chopped raw tuna mixed with creamy avocado tartare. Savory and rich with a smooth texture. Typically served with crackers or seaweed.

Spicy chopped raw tuna tartare. Offers a fresh fish taste with a kick of chili heat. Served with crispy sheets for dipping.

Thin slices of raw tuna dressed with aromatic truffle sauce. The earthiness of the truffle complements the lean fish.

Sliced raw salmon served with a balsamic vinegar dressing. A blend of fatty fish and tangy, slightly sweet sauce.

Grilled ray fin (stingray). Chewy and savory, similar to beef jerky but with a seafood flavor. Usually eaten with mayonnaise as a snack.

Salt-roasted ginkgo nuts. They have a chewy texture and a distinct, slightly bitter yet savory flavor.

Boiled young soybeans in the pod, lightly salted. Nutty and fresh. Squeeze the beans out of the pod to eat.

Salted fermented squid entrails. A traditional delicacy with a strong, salty, and intense umami flavor. Best enjoyed with sake or rice.

Deep-fried salmon skin. Crispy, salty, and savory. Served as a crunchy snack.

Japanese-style fried chicken. Marinated bite-sized pieces deep-fried until crispy on the outside and juicy inside.

Fresh cucumber served with Moromi miso paste. Crunchy texture with a salty and savory bean paste dip.

Grilled spicy cod roe. Salty, savory, and spicy with a grainy texture. A rich accompaniment to rice or alcohol.

Boiled spinach served in a light dashi broth, often with sesame sauce. Tender and savory.

Seasoned seaweed salad. Crunchy, sweet, and sesame-flavored. A bright green cold appetizer.

Japanese rolled omelette. Sweet and savory with a firm, layered texture. Served cold or warm.

Rolled omelette made with dashi stock. Softer and juicier than standard Tamago yaki, with a savory broth flavor.

Fresh salad topped with crispy fried icefish (shirao). Offers a contrast of crunchy fish and crisp vegetables.

Salad served with spicy cod roe (mentaiko) dressing or topping. Savory, creamy, and slightly spicy.

Fresh green salad topped with assorted slices of raw fish. Served with a savory dressing.

Salad topped with fried soft-shell crab. Crispy, savory crab pairs well with fresh greens.

Salad featuring cooked seafood such as shrimp, squid, and shellfish. Fresh and hearty.

Extra portion of fresh avocado to add to your salad. Creamy and rich.

Three kinds of seared fish (tataki). The exterior is lightly cooked while the inside remains raw. Served with citrusy ponzu sauce.

Seared or chopped horse mackerel (aji). Rich in flavor with a firm texture, typically served with ginger and green onions.

Seared salmon slices. The fat melts slightly from searing, enhancing the richness. Served with ponzu sauce.

Fresh squid served with ponzu sauce. The squid is tender and slightly chewy, complemented by the sour citrus sauce.

Large assorted sashimi platter. A generous selection of fresh raw fish chosen by the chef. Ideal for sharing.

Medium assorted sashimi platter. Features a variety of seasonal raw fish.

Small assorted sashimi platter. A personal selection of fresh raw fish.

Bluefin tuna sashimi. Likely includes different cuts such as Akami (lean) and Toro (fatty). Rich and flavorful.

Yellowtail sashimi. Buttery texture with a bold, rich flavor. A popular choice for sashimi lovers.

Fresh raw salmon slices. Smooth, fatty, and naturally sweet. Typically served with soy sauce and wasabi.

Lean tuna sashimi. Firm red meat with a clean, metallic taste. A classic sushi staple.

Fresh squid sashimi. Firm and slightly chewy with a delicate sweetness. Often scored to improve texture.

Red sea bream sashimi imported from Japan. White fish with a clean, subtle flavor and firm texture.

Cured mackerel sashimi. The fish is marinated in vinegar, giving it a tangy flavor that cuts through the natural oiliness.

Thick sushi roll filled with multiple ingredients like egg, cucumber, and seafood. A colorful and substantial roll.

A variation of the California roll topped or filled with fresh salmon. Creamy and savory.

Classic sushi roll with crab stick, avocado, and cucumber. Often rolled inside-out with sesame seeds or roe.

Hand-rolled sushi cone. Crisp nori seaweed wrapped around rice and fillings. Meant to be eaten by hand.

Assorted small sushi rolls (hosomaki). Bite-sized rolls usually with a single filling like cucumber or tuna.

Sushi roll filled with spicy tuna mix. Offers a savory fish flavor with a pleasant heat.

Sushi roll featuring rich foie gras. The buttery texture of the liver pairs with the vinegared rice.

Sushi roll with tuna and avocado. A creamy and fresh combination.

Sushi roll filled with fatty tuna minced with green onions. Rich, melt-in-the-mouth texture.

Sushi roll featuring breaded and fried salmon. Crispy texture inside the roll.

Sushi roll topped or filled with grilled eel (unagi). Sweet and savory glaze (tare) complements the rich eel.

Shrimp tempura roll. Fried shrimp wrapped in rice and seaweed, offering a crunchy texture.

Volcano Lava Roll. A sushi roll usually topped with a spicy, creamy baked sauce that resembles flowing lava. Rich and indulgent.

Sushi roll combining fresh salmon and sweet mango. A fruity and savory fusion flavor.