Kaiten Sushi Ginza Onodera HONTEN

A premium tasting set featuring three different cuts of Yamayuki bluefin tuna: lean (akami), medium fatty (chutoro), and fatty (otoro). Offers a range of textures and richness.

A curated trio of the chef's recommended seasonal sushi toppings. A great way to sample the day's fresh highlights.

Three variations of yellowtail (Buri/Hamachi). Likely includes different cuts or preparations such as raw and seared to showcase the fish's rich flavor.

An assortment of three different shellfish sushi. Offers a variety of sweet flavors and crunchy or tender textures typical of fresh shellfish.

Fresh sea snail (Tsubugai) sushi. Known for its firm, crunchy texture and sweet oceanic flavor.

A luxurious set comparing three preparations of crab: savory crab flakes, tender boiled leg meat, and sweet raw crab sashimi.

Seared Yellowtail (Buri) served with Ponzu sauce. The searing releases the fish's fat, while the citrus-soy sauce adds a refreshing tang.

A type of white fish (Shiromi) with a mild, clean taste and firm texture. Served as nigiri sushi.

A premium tasting flight of three types of Sea Urchin (Uni). Compare the subtle differences in sweetness and creaminess between purple, green, and saltwater-preserved uni.

A high-end comparison set of two superior varieties of Sea Urchin. Rich, creamy, and packed with umami.

Small sea snails simmered in a savory soy-based broth. A classic Japanese appetizer with a chewy texture and sweet-salty flavor. Use a toothpick to pull the meat out.

Premium Otoro (fatty tuna). The most marbled cut of the tuna, known for its intense richness and melt-in-your-mouth texture.

Akami (lean tuna). Deep red meat with a firm texture and strong, clean tuna flavor without heavy fat.

Chutoro. A perfect balance between the lean meat and fatty belly, offering both flavor and tenderness.

Fatty tuna lightly seared (Aburi) to render the fat and add a smoky aroma. Rich and savory.

A gunkan roll topped with a mixture of tuna salad, mayonnaise, and sweet corn. A child-friendly and creamy option.

Nakaochi. Flavorful tuna meat scraped from the ribs bones. Soft texture with concentrated tuna taste.

Scraped meat from the ribs of white fish. Delicate and mild flavor, served gunkan style.

Shirasu (young sardines) boiled in salted water. Soft, fluffy texture with a mild salty taste.

Tiny, translucent pink shrimp (Sakura Ebi). They provide a burst of sweet shrimp flavor and a unique texture.

Sushi rice stuffed inside a seasoned, deep-fried tofu pouch. Sweet, savory, and juicy.

Cod milt served atop sushi rice. Known for its very creamy, custard-like texture and rich taste.

A hand roll filled with rich fatty tuna and rice, wrapped in crisp nori seaweed. Best eaten immediately while the seaweed is crisp.

A classic hand roll filled with bluefin tuna. Offers a satisfying balance of fish, rice, and seaweed.

Toro-Taku roll. Combines the richness of fatty tuna with the crunchy, salty sweetness of yellow pickled radish (takuan).

Fatty tuna roll with Shibazuke (purple pickled vegetables). The pickles add acidity and crunch to cut through the fat of the tuna.

Kanpyo Maki. Sushi roll filled with strips of dried gourd shavings simmered in a sweet soy broth. A traditional Edo-style sushi roll.

Shinko Maki or Takuan Maki. Filled with crunchy yellow pickled daikon radish. refreshing and savory.

A simple roll containing fresh wasabi. Delivers a sharp, pungent heat that clears the nose.

Sushi roll filled with Natto (fermented soybeans). Known for its sticky, slimy texture and pungent aroma. A polarizing but traditional flavor.

Ume Shiso Maki. Filled with paste made from high-quality Kishu Nanko plums and often shiso leaf. Very sour and salty.

Kappa Maki. A thin roll filled with fresh cucumber strips. Crisp, refreshing, and a palate cleanser.

Kaiware Maki. Filled with radish sprouts, offering a fresh vegetable crunch with a mild peppery spice.

Yama-gobo Maki. Filled with pickled burdock root. Has a distinct earthy flavor and a firm, snappy crunch.

Anago-Kyu Maki. Combines soft, sweet cooked conger eel with crisp cucumber. A classic combination of textures.

Saba Gari Maki wrapped in kelp. Mackerel cured with vinegar, rolled with ginger and wrapped in thin kelp (kombu) for umami.

Sushi roll filled with tempura shrimp. Crispy texture inside with savory rice.

Tekka Maki. A simple cut roll filled with Yamayuki bluefin tuna. A standard and popular way to enjoy tuna.

Shirako Tempura. Soft cod milt battered and deep-fried. Crispy on the outside with a hot, creamy interior.

Raw Cod Milt (Shirako) served with citrus-based ponzu sauce. Creamy texture paired with refreshing acidity.

Scallops deep-fried, likely breaded or tempura style. Sweet scallop meat encased in a hot, crispy coating.

A small bowl of ramen in a savory soy sauce broth. A comforting noodle dish to finish the meal.

Miso soup flavored with swimming crab (Watari-gani). The crab adds a deep, sweet shellfish umami to the broth.

A rustic miso soup made with various fish offcuts. Rich in gelatin and flavor from the fish bones and meat.

Miso soup containing Aosa (sea lettuce) seaweed. Has a distinct ocean aroma and soft, slippery texture.

Chawanmushi (steamed egg custard) topped with luxurious snow crab meat and salmon roe. Silky smooth texture.

Classic Chawanmushi. A hot, dashi-based steamed egg custard containing small ingredients like chicken, shrimp, or ginkgo nuts.