Hotaru 119 Omakase & Izakaya - Sanampao

Flying fish roe often used as a sushi topping. It consists of small, translucent orange eggs with a crunchy texture and a mild, salty flavor. Usually served on top of rice wrapped in seaweed (gunkan maki).

Surf clam, recognizable by its distinctive red tip and beige body. It has a firm, fleshy texture and a delicate sweetness. Typically boiled briefly and served as sushi.

Japanese scallop, prized for its soft, creamy texture and clean, sweet flavor. It melts in the mouth unlike firmer shellfish. Often served raw on sushi rice.

A slice of lean red tuna. It has a firm texture and a deep, iron-rich savory flavor. A classic sushi staple eaten with soy sauce and wasabi.

Salmon sushi that has been lightly seared (torched) on top. The heat melts the surface fat, creating a smoky aroma and a creamy, rich texture while keeping the inside raw.

Yellowtail fish, known for its high fat content and buttery texture. It has a rich, savory flavor that pairs well with vinegared rice. A favorite among sushi lovers for its smoothness.

Fresh raw salmon with a bright orange color. It offers a smooth, fatty texture and a distinctively rich taste. Commonly enjoyed with a touch of soy sauce.

Freshwater eel that has been grilled and glazed with a sweet soy-based sauce (kabayaki). The texture is tender and fluffy with a savory-sweet flavor profile. Always served cooked.

Large Argentine red shrimp served raw. It is known for its plump, soft texture and intense natural sweetness. A premium shrimp option in sushi.

Striped Jack, a premium white-fleshed fish. It has a firm, crunchy texture with a refined balance of fat and umami. Less oily than yellowtail but richer than snapper.

Squid sushi. It has a firm, slightly chewy texture that becomes creamy as you chew. The flavor is mild and naturally sweet.

The fin muscle of a flounder, lightly torched. This cut is extremely fatty and prized for its melt-in-the-mouth texture. Searing enhances the richness and adds a smoky flavor.

Abalone that has been lightly seared. A premium shellfish with a distinctively chewy yet tender texture and an oceanic flavor. The searing softens the meat slightly.

Boiled octopus tentacle slice. It has a firm, chewy texture and a clean, mild taste. Typically served with a band of seaweed to hold it to the rice.

Salmon roe (fish eggs) marinated in soy sauce. The large orange pearls burst in the mouth with a rush of savory, salty juice. Served as a 'battleship' sushi wrapped in seaweed.

A curated 14-course meal featuring a sequence of appetizers, sushi, and cooked dishes selected by the chef. Includes a variety of raw fish, handrolls, soup, and dessert. Designed to offer a complete tasting experience of Japanese cuisine.

An extensive 20-course premium dining experience. Features high-end ingredients like truffle, caviar, sea urchin (uni), and fatty tuna (otoro). The course progresses from appetizers to lighter fish, rich main bites, and concludes with dessert.