Kaitenzushi Misaki

A gunkan maki made with a salad of kanikama (imitation crab meat) mixed with mayonnaise. It features the richness of mayonnaise and the flavor of kanikama, making it popular among all ages. It's an easy-to-enjoy dish.

A gunkan maki made with a salad of corn mixed with mayonnaise. It features the sweetness of corn, its popping texture, and the creaminess of mayonnaise, making it popular with children.

A gunkan maki made with a salad of chopped shrimp and kanikama (imitation crab meat) mixed with mayonnaise. You can enjoy the plump texture of the shrimp and the flavor of the kanikama.

A gunkan maki made by mixing minced tuna and natto, placing it on vinegared rice, and wrapping it with nori seaweed. The umami of the tuna, the stickiness of the natto, and the unique flavor combine for a healthy yet satisfying dish.

A gunkan maki topped with small shrimp eggs (ebikko) on vinegared rice, wrapped with nori seaweed. It has a popping texture and a subtle saltiness, with a vibrant appearance.

A gunkan maki made by finely chopping boiled squid legs (geso), seasoning them, placing them on vinegared rice, and wrapping them with nori seaweed. You can enjoy the crunchy texture and the flavor of the squid.

A gunkan maki made by seasoning mekabu (the root part of wakame seaweed), known for its slimy texture, placing it on vinegared rice, and wrapping it with nori seaweed. You can enjoy its oceanic aroma and unique sliminess, and it's popular among health-conscious individuals.

A gunkan maki made with a salad of tuna (canned tuna) mixed with mayonnaise. It is a popular classic dish for a wide range of people, from children to adults.

A gunkan maki made by mixing tuna (canned tuna) and natto, placing it on vinegared rice, and wrapping it with nori seaweed. The umami of the tuna and the stickiness of the natto are a perfect match, making it very satisfying.

A gunkan maki made by placing coarsely ground natto on vinegared rice and wrapping it with nori seaweed. It is characterized by its unique stickiness and the flavor of fermented food, and is also delicious with added condiments.

A type of hosomaki (thin roll) sushi made by rolling vinegared rice and nori seaweed around finely julienned cucumber. It is characterized by the crisp texture and refreshing taste of cucumber, making it a perfect palate cleanser.

A type of hosomaki (thin roll) sushi made by rolling vinegared rice and nori seaweed around coarsely ground natto. You can easily enjoy the unique stickiness and flavor of natto.

A type of hosomaki (thin roll) sushi made by rolling vinegared rice and nori seaweed around finely julienned pickled daikon radish. It is characterized by the crunchy texture and sweet and salty taste of the pickled daikon, making it a great accompaniment to rice.

A nigiri sushi topped with sweet, thick-cooked egg omelet on vinegared rice. It has a fluffy texture and a gentle sweetness, making it a popular classic topping for everyone from children to adults.

A gunkan maki made by mixing fatty tuna scraps (toro) with finely chopped pickled daikon radish, placing it on vinegared rice, and wrapping it with nori seaweed. The rich umami of the toro, the crunchy texture of the daikon, and the saltiness create an exquisite harmony.

A nigiri sushi topped with raw sweet shrimp on vinegared rice. It is characterized by its sticky sweetness and plump texture, with a melt-in-your-mouth feel.

A dish with raw sweet shrimp nigiri sushi topped with sliced onions and a special sauce. The sweetness of the sweet shrimp, the crispness of the onions, and the flavor of the sauce combine for a new taste experience.

A gunkan maki made by mixing natto with grated tororo (Japanese yam), placing it on vinegared rice, and wrapping it with nori seaweed. It has a double dose of slimy texture, with the flavor of natto complemented by the mellowness of tororo, creating a deeply satisfying taste.

A nigiri sushi topped with lightly seared duck breast, sliced onions, and sauce. You can enjoy the aroma and umami of the duck breast and the texture of the onions.

A nigiri sushi topped with transparent squid on vinegared rice. It has a sticky sweetness and an elegant texture, best enjoyed with soy sauce and ginger for a refreshing taste.

A nigiri sushi topped with boiled shrimp on vinegared rice. It has a plump texture and the gentle natural sweetness of shrimp, making it a popular classic topping for everyone from children to adults.

A nigiri sushi topped with vinegar-cured sardine on vinegared rice. The umami of the sardine's fat and the refreshing quality of the vinegar are exquisitely matched, making it a favorite among connoisseurs.

A nigiri sushi topped with fresh surf clam meat on vinegared rice. It is characterized by its crunchy texture and elegant sweetness that spreads with each chew.

A nigiri sushi topped with fresh horse mackerel on vinegared rice. It is characterized by the refreshing umami of blue fish and its firm texture. It is recommended to enjoy with ginger and scallions.

A nigiri sushi topped with vinegar-cured mackerel on vinegared rice. The rich umami of the mackerel's fat and the acidity of the vinegar are exquisitely balanced, and you can enjoy its firm texture.

A nigiri sushi topped with transparent squid on vinegared rice. It has a sticky sweetness and an elegant texture, best enjoyed with soy sauce and ginger for a refreshing taste.

A side dish of deep-fried squid legs (geso). The batter is crispy, and the legs are plump, with the squid's umami spreading with each bite. It's also perfect as a snack.

A gunkan maki made by placing a salad of various ingredients mixed with mayonnaise on vinegared rice and wrapping it with nori seaweed. The ingredients vary by store, but often include vegetables and seafood, offering a healthy and familiar taste.

A nigiri sushi topped with fresh saury on vinegared rice. This autumn delicacy is an oily blue fish, characterized by its good fat content and unique savory flavor and umami.

A nigiri sushi topped with salted mentaiko (pollock roe) on vinegared rice. It has a popping texture and a unique saltiness, making it perfect with rice.

A nigiri sushi topped with fresh bonito tuna on vinegared rice. It is characterized by the refreshing umami of the lean meat and its firm texture, often enjoyed with ginger and garlic.

A triangular inari sushi made by wrapping vinegared rice in sweet, simmered aburaage (fried tofu pouch). The juicy sweetness of the aburaage and the refreshing quality of the vinegared rice are in perfect balance, making it a highly popular item for all ages.

A gunkan maki made by finely chopping the skirt (mantle) of surf clam, seasoning it, placing it on vinegared rice, and wrapping it with nori seaweed. You can enjoy the unique crunchy texture and the umami unique to clam skirt.

A nigiri sushi topped with the fin (muscle that moves the dorsal and tail fins) of flounder or flatfish on vinegared rice. It is fatty and has a crunchy texture, with a deep umami that spreads with each chew.

A nigiri sushi topped with tenderly simmered conger eel on vinegared rice, drizzled with sweet tare (reduced sauce). It is soft, melts in your mouth, and has a gentle sweetness.

A nigiri sushi topped with boiled firefly squid on vinegared rice. Despite its small size, it has a rich umami and you can enjoy the richness and unique flavor of the innards (wata).

A dish with raw sweet shrimp nigiri sushi topped with popping salmon roe. You can enjoy the sticky sweetness of the sweet shrimp and the saltiness and bursting texture of the roe at the same time.

A gunkan maki made by mixing tuna scraps (negitoro) with chopped scallions, placing it on vinegared rice, and wrapping it with nori seaweed. The rich umami of the tuna and the refreshing flavor of the scallions are a perfect match.

A nigiri sushi topped with lightly seared fatty salmon on vinegared rice. Searing enhances its aroma and melt-in-your-mouth texture, further bringing out the umami of the salmon.

A nigiri sushi with lightly seared fresh scallop adductor muscle on vinegared rice. Searing adds a roasted aroma and enhances the sweetness and umami of the scallop.

A nigiri sushi topped with lightly seared fatty fin (muscle that moves the dorsal and tail fins) of flounder or flatfish on vinegared rice. Searing adds a roasted aroma, further enhancing the crunchy texture and deep umami.

A nigiri sushi with lightly seared vinegar-cured mackerel on vinegared rice. Searing enhances the umami of the mackerel's fat, and the aroma and acidity of the vinegar create an exquisite balance.

A nigiri sushi topped with live-caught sea bream on vinegared rice. The flesh is firm with a crunchy texture, and it is characterized by its elegant sweetness and umami.

A nigiri sushi topped with live-caught greater amberjack on vinegared rice. It is characterized by its good fat content, firm texture, and rich umami.

A nigiri sushi topped with fresh, large sweet shrimp on vinegared rice. It is characterized by its sticky sweetness and plump texture, with a melt-in-your-mouth feel. This uses higher quality sweet shrimp than the 120 yen option.

A nigiri sushi topped with red squid on vinegared rice. It has a transparent appearance, a chewy, elastic texture, and a delicate sweetness.

A nigiri sushi topped with sliced monkfish squid on vinegared rice. It has a thick, firm texture, and its sweetness and umami spread with each chew.

A nigiri sushi topped with the fatty fin (muscle that moves the dorsal and tail fins) of flounder or flatfish on vinegared rice. This uses higher quality, carefully selected fin than the 120 yen option, offering a crunchy texture and deep umami.

A nigiri sushi topped with high-quality, vinegar-cured mackerel on vinegared rice. This has a better fat content than the 120 yen option, and the rich umami of the mackerel and the acidity of the vinegar are exquisitely balanced for a deeper flavor.

A nigiri sushi topped with lightly seared fresh squid on vinegared rice. Searing adds a roasted aroma and enhances the squid's sweetness.

A nigiri sushi topped with lightly seared boiled shrimp on vinegared rice. Searing enhances the shrimp's aroma and sweetness, offering a savory flavor.

A nigiri sushi topped with lightly seared fatty salmon on vinegared rice. Searing enhances its aroma and melt-in-your-mouth texture, further bringing out the umami of the salmon.

Live-Caught Yellowtail

A nigiri sushi topped with fatty salmon on vinegared rice. It has a melt-in-your-mouth texture and rich umami, making it a popular classic topping for everyone from children to adults.

A nigiri sushi topped with fresh, high-quality bonito tuna on vinegared rice. This uses more carefully selected bonito than the 120 yen option, and is characterized by the refreshing umami of the lean meat and its firm texture.

A nigiri sushi made by sandwiching sea bream fillets between konbu (kelp) and letting them rest to condense the umami. The aroma of konbu and the elegant umami of sea bream create a synergistic effect, allowing for a deeper flavor.

A nigiri sushi topped with a large boiled shrimp on vinegared rice. It has a plump texture and the gentle natural sweetness of shrimp, making it a more satisfying dish than the 120 yen option.

A dish where various popular toppings are finely chopped and placed on vinegared rice like a gunkan maki. You can enjoy the umami and textures of various seafood at once, and it looks visually appealing.

A gunkan maki made by mixing fatty tuna scraps (negitoro) with chopped scallions, placing it on vinegared rice, and wrapping it with nori seaweed. This uses higher quality tuna than the 120 yen option, and the rich umami of the tuna and the refreshing flavor of the scallions are a perfect match.

A gunkan maki made by mixing fatty tuna scraps (toro) with finely chopped pickled daikon radish, placing it on vinegared rice, and wrapping it with nori seaweed. This uses higher quality toro than the 120 yen option, and the rich umami, crunchy texture of the daikon, and saltiness create an exquisite harmony.

A nigiri sushi topped with live-caught Pacific mackerel on vinegared rice. The flesh is firm, and you can enjoy the rich umami of fresh mackerel.

A nigiri sushi topped with fresh, high-quality horse mackerel on vinegared rice. It is characterized by the refreshing umami of blue fish and its firm texture, offering a higher quality taste than the 120 yen option.

A nigiri sushi with boiled shrimp topped with cheese and lightly seared, placed on vinegared rice. The sweetness of the shrimp, the richness of the cheese, and the aroma of searing combine for a Western-style flavor.

A nigiri sushi topped with live-caught greater amberjack on vinegared rice. The flesh is firm with moderate fat content and elegant umami.

A nigiri sushi topped with live-caught greater amberjack toro (belly, the fattiest part) on vinegared rice. It has a melt-in-your-mouth texture, and the rich umami of the amberjack's fat spreads throughout your mouth.

A nigiri sushi topped with tuna red meat marinated in a special sauce. The sauce's umami blends with the tuna's red meat, offering a deep flavor different from regular tuna.

A nigiri sushi topped with fatty salmon lightly seared and topped with mayonnaise and a special sauce. The aroma of searing, the umami of the salmon, and the richness of the mayonnaise create an exquisite harmony.

A nigiri sushi topped with fresh bonito tuna marinated in a special sauce. The umami of the bonito is condensed, offering a refreshing yet rich flavor.

A nigiri sushi with boiled shrimp lightly seared and topped with mayonnaise. The sweetness of the shrimp, the aroma of searing, and the richness of mayonnaise combine for a popular flavor among children.

A nigiri sushi topped with finely julienned squid on vinegared rice. You can enjoy its smooth texture, the sweetness of the squid, and its unique mouthfeel.

A nigiri sushi with fatty salmon topped with cheese and lightly seared, placed on vinegared rice. The umami of the salmon, the richness of the cheese, and the aroma of searing combine for a rich flavor.

A nigiri sushi topped with lightly seared fresh tuna on vinegared rice. Searing adds a roasted aroma and enhances the tuna's umami.

A nigiri sushi with boiled shrimp and sliced avocado mixed with mayonnaise, placed on vinegared rice and topped with a special sauce. It features the plumpness of shrimp and the creaminess of avocado, with the sauce adding a flavorful accent. It's a popular item among women.

A nigiri sushi topped with fatty salmon, sliced onions, and a special sauce. The umami of the salmon, the crispness of the onions, and the flavor of the sauce combine for a well-balanced taste.

A gunkan maki made by mixing boiled shrimp and sliced avocado with mayonnaise, placing it on vinegared rice, and wrapping it with nori seaweed. It features the plumpness of shrimp and the creaminess of avocado, with a special sauce adding an accent.

A nigiri sushi with mentaiko (spicy pollock roe) and mayonnaise on vinegared rice, lightly seared. The spicy kick of mentaiko, the richness of mayonnaise, and the aroma of searing stimulate your appetite.

A set of 3 nigiri sushi featuring different types of shrimp, such as boiled shrimp, raw sweet shrimp, and seared shrimp. You can enjoy the various flavors and textures of shrimp at once.

A gunkan maki topped with rich crab miso (crab innards) on vinegared rice, wrapped with nori seaweed. It is a delicacy with concentrated crab flavor and richness, perfect as an accompaniment to alcoholic beverages.

A nigiri sushi topped with tuna red meat seasoned with a special sauce made from chopped scallions, salt, and sesame oil. The saltiness and the aroma of the scallions enhance the tuna's flavor.

A nigiri sushi topped with freshly fried shrimp tempura on vinegared rice. It features a crispy batter, plump shrimp, and the aroma of warm tempura, making it a substantial dish.

A nigiri sushi topped with fresh scallop adductor muscle on vinegared rice. It is characterized by its strong sweetness, melt-in-your-mouth texture, and elegant flavor that spreads with each chew.

A nigiri sushi topped with generously cut bluefin tuna red meat on vinegared rice. It features the rich umami of the tuna itself and a luxurious, satisfying portion size.

A nigiri sushi topped with lightly seared salmon harasu (belly, the fattiest part) on vinegared rice. The melt-in-your-mouth sweetness of the fat and the aroma of searing create an exquisite harmony.

A nigiri sushi topped with fresh sea urchin on vinegared rice. It is a luxurious ingredient characterized by its oceanic aroma, rich sweetness, and melt-in-your-mouth texture, offering a luxurious taste that fills your mouth.

A nigiri sushi topped with large red shrimp on vinegared rice. The flesh is large and plump, with a rich sweetness and umami, making it very satisfying.

A set of 3 nigiri sushi featuring salmon, including regular salmon, seared salmon, and onion salmon. You can enjoy the various flavors and textures of salmon at once.

A value set of 3 nigiri sushi featuring the day's recommended toppings. You can enjoy seasonal seafood and popular toppings at once, and what you get is a surprise.

A set of 3 seared nigiri sushi, including seared salmon, seared shrimp, and seared fin. The aroma and umami unique to searing are concentrated, and you can enjoy the different textures of the toppings.

A nigiri sushi topped with lightly seared tuna. It is roasted on the outside and retains its raw tuna umami on the inside, often enjoyed with ponzu sauce and condiments.

A nigiri sushi topped with binnaga tuna. The flesh is light, but it is characterized by a subtle sweetness and umami of the fat, making it popular among health-conscious individuals.

A nigiri sushi topped with generously cut, fatty salmon on vinegared rice. It has a melt-in-your-mouth texture and allows you to fully savor the rich umami of salmon, making it a luxurious dish.

A nigiri sushi topped with especially fatty salmon toro (belly part), cut larger than usual, on vinegared rice. It has a melt-in-your-mouth texture and a rich, sweet fat flavor, making it a luxurious dish.

A gunkan maki made by placing salmon slices and popping salmon roe on vinegared rice, wrapped with nori seaweed. The melt-in-your-mouth umami of the salmon and the saltiness and bursting texture of the roe create a parent-child (salmon and roe) harmony.

A nigiri sushi topped with an extra-large red shrimp, much larger than usual, on vinegared rice. The flesh is thick and plump, with a rich sweetness and umami, making it very satisfying.

A luxurious assortment of 5 nigiri sushi featuring various salmon toppings, including regular salmon, seared salmon, salmon harasu, and onion salmon. You can enjoy all the charms of salmon at once.

A nigiri sushi topped with bluefin tuna medium fatty (the part between otoro and red meat with a good amount of fat) on vinegared rice. The umami of the red meat and the sweetness of the fat are well-balanced, offering a melt-in-your-mouth texture and rich flavor.

A nigiri sushi topped with lightly seared binnaga tuna on vinegared rice. Searing adds a roasted aroma and enhances the light umami of the binnaga tuna.

A nigiri sushi topped with generously cut, lightly seared tuna on vinegared rice. It features the aroma of searing, the rich umami of tuna, and a satisfyingly large portion.

A nigiri sushi topped with bluefin tuna red meat on vinegared rice. It features an elegant acidity and the rich umami of the tuna itself, offering a refreshing yet profound taste.

A nigiri sushi made with especially carefully selected fresh, large sweet shrimp on vinegared rice. It is characterized by its outstanding sticky sweetness and plump texture, with a rich sweetness that fills your mouth, making it a luxurious dish.

A nigiri sushi topped with an extra-large boiled shrimp, much larger than usual, on vinegared rice. The flesh is thick and plump, with the rich natural sweetness and umami of the shrimp, making it a very satisfying and luxurious dish.

A nigiri sushi topped with the finest cut of bluefin tuna, otoro (the fattiest part of the belly), on vinegared rice. It has a melt-in-your-mouth texture and a rich, sweet fat flavor that spreads in your mouth, representing the ultimate luxury.

A gunkan maki generously topped with soy-marinated, popping salmon roe on vinegared rice, wrapped with nori seaweed. The rich umami and saltiness of the salmon roe, and its bursting texture fill your mouth for a luxurious taste.

A nigiri sushi topped with southern bluefin tuna. It has high-quality fat comparable to bluefin tuna, and the deep umami of the red meat, offering a well-balanced taste.

A nigiri sushi with bluefin tuna medium fatty lightly seared on vinegared rice. Searing further enhances the sweetness of the medium fatty tuna's fat and adds a roasted aroma, offering a melt-in-your-mouth texture and rich flavor.

A nigiri sushi topped with rare wild king salmon on vinegared rice. It has more fat than regular salmon, and is a premium topping characterized by its elegant sweetness, melt-in-your-mouth texture, and rich umami.

A nigiri sushi with rare wild king salmon lightly seared on vinegared rice. Searing enhances the sweetness of the king salmon's fat and adds a roasted aroma, offering an even more luxurious taste.

A gunkan maki generously topped with soy-marinated, popping salmon roe on vinegared rice, wrapped with nori seaweed. The rich umami and saltiness of the salmon roe, and its bursting texture fill your mouth. This is served in a more luxurious quantity than the 540 yen option.

A nigiri sushi topped with the finest cut of bluefin tuna, otoro (fatty belly), on vinegared rice. It has a melt-in-your-mouth texture and a rich, sweet fat flavor that spreads in your mouth, representing the ultimate luxury.

A nigiri sushi topped with bluefin tuna medium fatty (the part between otoro and red meat with a good amount of fat) on vinegared rice. The umami of the red meat and the sweetness of the fat are well-balanced, offering a melt-in-your-mouth texture and rich flavor.

A dessert made of small cream puffs filled with custard cream. They are bite-sized and easy to eat, offering the aroma of the puff pastry and the gentle sweetness of the cream.

A French cake made by piping chestnut paste and combining it with fresh cream and sponge cake. It features a rich chestnut flavor and gentle sweetness, popular as an autumn delicacy.

A Japanese sweet made from warabi powder with a smooth, jelly-like texture. It is coated with kinako (roasted soybean flour) and drizzled with kuromitsu (black sugar syrup). It is cool and refreshing with a gentle sweetness.

A traditional Japanese sweet made by deep-frying diced sweet potato and coating it in a sweet and savory syrup, then sprinkling with black sesame seeds. It has a crispy exterior, a fluffy interior, and a simple sweetness.

A rich cheesecake made with plenty of cream cheese. It has a moist texture, and the exquisite balance of richness and acidity of the cheese makes it a perfect match for coffee or tea.

A tart made with beni-imo (purple sweet potato), a specialty of Okinawa. It features the gentle sweetness and vibrant purple color of the purple sweet potato, making it visually appealing and refreshing.

An Italian dessert made by simmering and chilling fresh cream, sugar, and gelatin. It has a melt-in-your-mouth smooth texture and a gentle sweetness, often served with fruit sauce.

A roll cake made with sponge cake kneaded with matcha, rolled with fresh cream. The slight bitterness of matcha and the gentle sweetness of the fresh cream are exquisitely balanced, offering a taste of Japanese flavor.

A cake made with rich chocolate. It features a moist texture and the deep richness of chocolate, offering a satisfying yet not overly sweet treat.

A tart with a crispy tart shell filled with custard cream and topped with plenty of seasonal fruits. You can enjoy the sweet and sourness of the fruits, the aroma of the tart, and the richness of the cream all at once.

Asahi Super Dry, a representative Japanese beer brand. It is characterized by its crisp finish and clean taste without any impurities, pairing well with a wide range of dishes.

A refreshing cocktail made with whiskey and soda. The aroma of whiskey and the carbonation of soda are pleasant, and it can be easily enjoyed with meals.

A cocktail made with spirits such as shochu or vodka, mixed with grapefruit juice and soda. It is characterized by the refreshing acidity and slight bitterness of grapefruit, making it a light drink.

A semi-fermented tea originating from Fujian Province, China. It has a clean taste and a unique roasted aroma, pairing well with oily foods and refreshing the palate.

A non-fermented tea widely consumed in Japan. It has a good balance of bitterness and umami, a refreshing aroma, and pairs excellently with sushi.

A juice with a sweet and sour, refreshing taste like freshly squeezed orange. It is rich in Vitamin C and is a popular classic drink for both children and adults.

A non-alcoholic beverage characterized by the flavor of ginger and carbonation. It has a spicy ginger kick amidst its sweetness, making it a good accompaniment to meals.

A globally beloved carbonated beverage. Its distinctive sweetness and refreshing carbonation quench your thirst, making it perfect to enjoy with meals.

A lactic acid beverage characterized by its sweet and sour, refreshing taste. It is often mixed with water or soda and is popular among both children and adults.