Kiku Sushi

A traditional Japanese alcoholic beverage made by fermenting rice. Its flavor ranges from sweet to dry, and it can be enjoyed warm or chilled. It pairs exceptionally well with sushi.

An alcoholic beverage with a refreshing finish. It pairs well with various dishes such as sushi and fried foods. It is generally served chilled.

Nigiri sushi made with fresh horse mackerel. The flesh is firm and has a distinct flavor. It is recommended to enjoy with ginger and green onions.

A thin roll sushi with cucumber and rice wrapped in nori seaweed. It has a refreshing taste and is perfect as a palate cleanser.

Nigiri sushi topped with boiled shrimp. It has a plump texture and a subtle sweetness.

Nigiri sushi with fatty salmon. Its melt-in-your-mouth texture and rich umami are popular. Children also enjoy it.

Sushi made with fresh squid. It has a unique chewy texture and a light yet deep sweetness. It is finely sliced for easy eating.

Gunkanmaki (battleship roll) of salmon roe, with its fun popping texture. Its rich umami and oceanic aroma spread in your mouth. It is a popular topping for all ages.

Nigiri sushi of elegant white fish, flounder. It is light but its flavor intensifies with chewing, and it offers a crisp texture. It is also recommended to enjoy with ponzu sauce or salt.

Gunkanmaki (battleship roll) mixed with the internal organs of crab. It features a rich flavor and unique aroma, making it a perfect accompaniment to alcoholic beverages.

Nigiri sushi of tuna, a classic sushi topping. Enjoy the firm umami of the red meat and its melt-in-your-mouth texture. It pairs perfectly with soy sauce.

Nigiri sushi with fluffy omelet seasoned with a sweet flavor. Its gentle sweetness and soft texture are characteristic, loved by all ages from children to adults.

A thin roll sushi with kanpyo (dried gourd shavings) simmered in a sweet and savory sauce, wrapped in nori seaweed. It has a simple yet profound flavor.

Nigiri sushi of boiled octopus. It has a unique elasticity and chewy texture, with umami that spreads as you chew.

Gunkanmaki (battleship roll) combining chopped tuna and green onions. Its melt-in-your-mouth texture and the aroma of green onions are exquisitely balanced.

Sushi made with conger eel simmered in a sweet and savory sauce. It has a fluffy texture and a melt-in-your-mouth quality. It may be served warm.

Nigiri sushi with mackerel cured in vinegar. The unique umami of this blue fish and its moderate acidity are appetizing. It tastes even better with ginger.

Nigiri sushi of sweet shrimp, characterized by its melt-in-your-mouth sweetness. Enjoy its sticky texture and rich umami. The heads are sometimes used for miso soup.

Nigiri sushi of whelk, with its appealing chewy texture. Its oceanic aroma and umami spread with each bite.

Sushi made by wrapping vinegared rice in sweet and savory fried tofu pouches. The combination of juicy fried tofu and slightly sweet vinegared rice is exquisite. Popular with children.

Nigiri sushi made with squid tentacles. It has a unique elasticity and a flavor that deepens with chewing. It is also delicious when grilled or fried.

Nigiri sushi of mackerel, firmly cured with vinegar and salt. It features the unique rich umami of mackerel and a moderate acidity. It pairs excellently with sake.

The fattiest part of tuna. It has a melt-in-your-mouth texture and a rich sweetness. Enjoy a luxurious taste.

Nigiri sushi with grilled eel glazed in a sweet and savory sauce. Its fluffy texture and savory aroma are appetizing. It is also popular as a stamina-boosting food.

Nigiri sushi of fresh scallop adductor muscle. It is thick and has a plump texture and a delicate sweetness. It may be lightly seared to enhance its flavor.

Nigiri sushi of the fin part of flounder. Enjoy its unique chewy texture and rich, fatty umami. Lightly searing it and serving with salt is also recommended.

Nigiri sushi of sea bream, the king of white fish. It has a firm texture and an elegant, light yet deep umami. It is also visually appealing and used in celebrations.

Nigiri sushi of ark shell, with its beautiful vibrant red color. Enjoy its unique oceanic aroma and crisp, pleasant texture. It is a high-quality ingredient where freshness is paramount.

Gunkanmaki (battleship roll) made with fresh raw sea urchin. Its rich, creamy texture and oceanic aroma fill your mouth with a luxurious taste. It is characterized by its melt-in-your-mouth sweetness.

Nigiri sushi made with boiled crab meat. It features a delicate sweetness and a flaky texture. You can fully enjoy the flavor of the crab.

A thin roll sushi with finely chopped pickles (shinko) wrapped in nori seaweed. It has a crunchy texture and a refreshing salty taste. It pairs well with rice and serves as a palate cleanser.

A thin roll sushi with natto (fermented soybeans), characterized by its unique flavor and stickiness, wrapped in nori seaweed. It is nutritious and often served with green onions as a condiment.

Gunkanmaki (battleship roll) made with meakabu (the root part of wakame seaweed), characterized by its crisp texture and strong viscosity. It has a rich oceanic aroma and is considered healthy.

Nigiri sushi of torikui (cockle), with its appealing vibrant color, unique sweetness, and crisp texture. Fresh ones are served raw, or sometimes lightly blanched.

A thin roll sushi with fresh tuna red meat wrapped in nori seaweed. A classic roll where you can simply enjoy the umami of tuna and the flavor of nori.

Details are unknown, but it may be a special sushi or donburi dish originating from the restaurant's name or a place name. It is expected to use fresh seafood.

A bowl dish with fresh sashimi colorfully arranged over vinegared rice. You can enjoy various types of seafood at once. Served with soy sauce.