Itamae Sushi Atago

Tekka maki made with natural bluefin tuna. Enjoy the rich tuna flavor and the aroma of nori. Best enjoyed with a little soy sauce.

A thin roll of fermented soybeans (natto). Has a unique aroma and sticky texture. Enjoy the taste of traditional Japanese breakfast in sushi form.

A thin roll of pickled daikon radish (takuan). Characterized by its crunchy texture and saltiness. Refreshing and good for cleansing the palate.

Sushi roll with kanpyo (simmered gourd strips). Characterized by its simple, gentle sweetness. A classic way to finish an Edomae sushi meal.

Sushi roll with cucumber and moromi miso. The freshness of the cucumber and the richness of the miso complement each other.

A thin roll of pickled plum paste and cucumber. The sourness of the plum and the crunch of the cucumber are refreshing. Recommended when you want something light.

A roll sushi combining minced fatty tuna and green onions. The melt-in-your-mouth texture and the flavor of green onions are exquisite.

A popular roll sushi combining minced tuna and pickled daikon radish. Enjoy the richness of the fatty tuna and the crunch of the daikon.

Sushi roll with simmered conger eel and cucumber. The plump sweetness of the conger eel and the crispness of the cucumber pair well.

Miso soup made with broth from shrimp heads. The rich shrimp umami is dissolved in the soup. Pairs well with sushi.

Red miso soup with shijimi clams (small freshwater shellfish). Characterized by the richness of red miso and the umami of the clams.

Miso soup with aosa seaweed. Rich in oceanic aroma and has a gentle flavor.

Miso soup made with the "ara" (head and bones) of sea bream. A hearty bowl packed with the fish's fat and umami.

Warm udon noodles with wakame seaweed. A gentle flavor with a rich dashi broth. Recommended to finish your meal.

A set where you can enjoy various types of nigiri sushi. Features a well-balanced selection of standard toppings.

A donburi bowl topped with sweet shrimp and white fish marinated in a special sauce. The sweetness of the shrimp and the umami of the marinated fish pair well with the rice.

A donburi bowl with slices of natural bluefin tuna placed over vinegared rice. Enjoy the full flavor of the tuna.

A donburi bowl generously topped with minced tuna (negitoro). Has a sweet, fatty flavor and is eaten with soy sauce.

A donburi bowl with minced tuna and chopped pickled daikon radish. Enjoy the contrast in textures.

A stamina-filled donburi bowl with tuna, natto, and other ingredients mixed together. Characterized by its sticky texture.

A donburi bowl with finely chopped assorted seafood scattered over vinegared rice. Colorful and offers a variety of flavors in one bite.

An assortment of nigiri sushi for a large group. Suitable for parties and family gatherings.

A set of nigiri sushi for one person, using carefully selected premium toppings.

A set of nigiri sushi for one person, featuring carefully selected high-quality toppings.

A set of nigiri sushi for one person, featuring standard toppings.

A set featuring various parts of natural bluefin tuna (otoro, chutoro, akami, etc.), a tuna-lover's dream.

Half size of the natural bluefin tuna set.

A set that allows you to enjoy the traditional Edomae sushi style. Often includes conger eel, gizzard shad, etc.

A dish featuring four types of sashimi from fresh fish that are in season. The selection changes with the season.

Fresh raw whitebait (juvenile sardines). Translucent, with a smooth texture and a slight bitterness. Eaten with ginger and soy sauce.

Fresh cucumber with a spicy green chili miso paste. Refreshing and pairs well with drinks.

Steamed monkfish liver. Also known as "foie gras of the sea," it has a rich, creamy flavor. Enjoyed with a refreshing ponzu sauce.

Steamed cod milt (shirako) served with ponzu sauce. Rich, creamy, and melts in your mouth.

Salt-grilled seasonal saury. Rich in fat and fragrant. Eaten with grated daikon radish.

Large scallop grilled with butter and soy sauce. The aroma of butter and the sweetness of the scallop are exquisite.

Deep-sea fish (Mehikari) deep-fried. Soft enough to eat the bones, with a light and fluffy texture.

Shirako (fish milt) tempura. Crispy on the outside, hot and creamy on the inside.

Fresh conger eel tempura. The flesh is plump and flavorful. Enjoy with salt or tempura sauce.

Sea urchin soaked in brine without alum. Enjoy the natural sweetness and oceanic aroma of sea urchin.

The tentacles of sumi squid. Characterized by their chewy texture.

Gunkan maki topped with raw whitebait. The oceanic flavor spreads with each bite.

Nigiri sushi of cutlassfish cured with kombu and then seared. Infused with kombu's umami and enhanced with a seared aroma.

Nigiri sushi of fresh saury sashimi. "Arai" style tightens the flesh, allowing you to enjoy its refreshing, fatty flavor.

A type of sweet shrimp. Characterized by its rich, melt-in-your-mouth sweetness.

Squid nigiri. Has a crisp texture and a subtle sweetness.

Nigiri sushi of plumply simmered conger eel. Served with a sweet tare sauce.

A small bowl of "name-ro", a dish made by pounding sea bream with miso and seasonings.

A small bowl topped with plenty of fresh raw whitebait.

A large oyster that is in season during summer. Rich and creamy flavor.

Deep-fried sardine stuffed with pickled plum and perilla leaf. The aroma of plum and perilla makes it refreshing.

Nigiri sushi of mackerel scad lightly seared after being cured in vinegar. The fatty mackerel is finished with a refreshing and fragrant taste.

Nigiri sushi of sweet and tender squid.

Pacific abalone cured with kombu, then baked in nori seaweed. The umami of the abalone and the aroma of the nori complement each other.

A small bowl topped with the day's special ingredient (e.g., salmon roe).

Nigiri sushi of sea bream, a high-grade fish known for its vibrant red color. Has a delicate, fatty sweetness.

Sea bream nigiri cured with kombu. The kombu's umami infuses the fish, giving it a sticky texture.

Sea bream nigiri with the skin lightly seared. The fat between the skin and flesh melts, creating a fragrant aroma.

A whole sea bream simmered in a sweet and savory soy sauce and sugar sauce. The flesh is plump and well-infused with flavor.

An assortment of sea bream sashimi. Enjoy the original flavor of fresh sea bream.

A fisherman's dish made by pounding sea bream with miso, green onions, ginger, etc., until sticky. Perfect as a snack with drinks.

Miso soup with a rich broth made from sea bream "ara" (head and bones).