Nihonbashi Kaisen-don Tsujihan Nihonbashi Honten

A luxurious seafood rice bowl (kaisendon) featuring a mountain of various chopped sashimi ingredients like tuna, shellfish, and roe. Rich in texture and umami. Pour the yolk soy sauce over the top and enjoy with rice.

An upgraded version of the Ume course, adding the sweetness of crab meat and an extra portion of popping salmon roe. A decadent seafood bowl.

A premium variation of the seafood bowl including rich, creamy sea urchin (uni) along with crab and salmon roe on top of the base ingredients.

The ultimate indulgence bowl featuring double portions of premium sea urchin and salmon roe, plus crab, piled high on the signature seafood base.

A portion of fresh sea urchin (uni). Creamy, custard-like texture with a sweet, briny flavor.

A portion of marinated salmon roe (ikura). Bursts with salty, savory juice when eaten.

A portion of boiled crab meat. Sweet, tender, and flaky.

A small side dish of fresh raw fish slices.

A selection of premium teas. Choose from fragrant jasmine, roasted oolong, or earthy organic matcha. Refreshing and palate-cleansing.

Chilled beer. Crisp and refreshing, pairs well with seafood.

Chilled Japanese rice wine. Smooth and aromatic.

Traditional Japanese rice wine served either at room temperature or warmed. Savory notes complement the kaisendon.

A highball cocktail made with whiskey and sparkling water. Light and refreshing.

Classic carbonated soft drink. Sweet and fizzy.

A side dish of raw tuna, likely served with a savory dressing or garnish. Soft and meaty texture.

Tamagoyaki, a rolled egg omelet. Sweet and savory custard-like texture.

Ankimo, steamed liver of monkfish. Often compared to foie gras for its rich, creamy texture and savory taste.

Premium cuts of raw tuna served as sashimi. Fresh, tender, and rich in umami.