Kaiten Sushi Numazuko

Mozuku is a slimy seaweed served as a vinegar-based side dish. It features a refreshing sourness and a smooth texture, making it a great appetite-stimulating appetizer.

Salted squid made from fermented squid innards. It has a rich umami and strong saltiness, pairing perfectly with sake.

A rich tofu dish made with monkfish liver (sea's foie gras) and milt (fish sperm). Enjoy its creamy and savory flavor.

Japanese steamed egg custard with a rich seafood dashi broth. Contains ingredients like shrimp and fish, offering a warm and gentle flavor.

A dish of raw sakura shrimp enjoyed as is. Characterized by its crispy texture with shells and its sweetness, it's a specialty of Suruga Bay.

Sashimi of raw shirasu (young sardines). Freshness is key to enjoying its smooth texture and slight bitterness.

Finely chopped fresh horse mackerel, mixed with condiments (ginger and green onions). Dipping in soy sauce enhances the fish's umami.

Bonito sashimi with the surface seared to add a smoky aroma. Typically eaten with ponzu sauce and condiments.

Finely chopped fatty sardines. Enjoyed refreshingly with condiments like ginger.

Minced tuna mixed with green onions. Enjoyed as is with drinks, without rice.

Assortment of 5 types of today's recommended fresh seafood. Enjoy various flavors and textures at once.

Miso soup with daily changing ingredients. Characterized by its deep flavor, made with dashi from fish bones and other ingredients.

Japan's representative lager beer. Crisp and dry, with a smooth finish that pairs well with sushi.

Medium-sized bottled beer, suitable for sharing. Choose between Asahi or Sapporo.

A beer-like beverage containing no alcohol.

Red or white wine. Available by the glass or bottle.

A traditional Japanese alcoholic beverage made from rice. It enhances the flavor of fish dishes.

A refreshing cocktail made with shochu, soda, and fruit juice.

Non-alcoholic beverages. Includes oolong tea, carbonated drinks, etc.