Hashiri Shimokitazawa

A dish made by simmering pufferfish skin and meat, then chilling and solidifying the melted collagen. Enjoy its unique melt-in-your-mouth texture and concentrated pufferfish umami.

Squid with a crisp texture and elegant sweetness. The sweetness spreads with each chew, pairing perfectly with the sushi rice.

A fatty fish in season during winter. Enjoy its rich umami and melt-in-your-mouth fatty sweetness.

A white fish with a soft, moist flesh. It has a delicate, elegant sweetness and a fluffy texture.

Shrimp with a smooth texture and rich sweetness. Enjoy the sticky sweetness that spreads in your mouth.

The back cut of tuna. This lean cut offers a refreshing bite with the acidity and umami of tuna's natural iron flavor.

The cut between lean and fatty tuna. It has a good balance of fatty sweetness and lean acidity, with a smooth texture.

Sushi made from lightly searing the fattiest part of tuna. Searing adds a fragrant aroma and improves melt-in-your-mouth texture by reducing excess fat.

Salmon roe marinated in soy sauce. The bursting texture, rich flavor, and aroma of the sea fill your mouth.

Sea urchin with a rich, creamy sweetness. Enjoy a luxurious melt-in-your-mouth experience with the aroma of the sea.

Plump and tender simmered eel. Often eaten with a sweet and savory sauce (tsume), its appeal lies in its melt-in-your-mouth texture.

A Japanese omelet baked with dashi stock and sugar. This item, with its sushi restaurant-style sweetness and dashi flavor, can also be enjoyed as a dessert.

A thin roll filled with kanpyo (simmered dried gourd strips). A simple yet profound flavor, often preferred to finish a course.

Seasonal fruits served as a palate cleanser after the meal. Enjoy a refreshing finish to your dining experience.

Top-grade Hokkaido sea urchin. Raised in cold seas, it is characterized by its extremely rich sweetness and creamy texture.

Sushi made by searing the surface of fatty tuna over an open flame. The savory aroma and fatty sweetness are enhanced, creating a melt-in-your-mouth texture.

Hand-rolled sushi combining fatty tuna (toro) with chopped pickled daikon radish (takuan). The contrast between the smooth toro and the crunchy takuan is exquisite.

Soy-marinated salmon roe. Characterized by its rich flavor and popping texture, the umami overflows with each bite.

Shrimp with a unique sticky texture and strong sweetness. Eating it raw allows you to fully appreciate its delicate flavor.

A thick, tender scallop with a strong sweetness. Enjoy the smooth texture and elegant umami unique to raw scallops.

Gizzard shad, a shiny fish whose umami is enhanced by pickling in vinegar and salt. A dish that showcases the chef's skill, featuring a refreshing acidity and umami.

A nori roll filled with kanpyo (dried gourd strips) simmered in a sweet and savory sauce. An essential item to finish a traditional Edomae sushi meal.

A set containing a variety of assorted sushi rolls. Enjoy the restaurant's flavors at home or as a gift.