Magari DE Sushiya KAZU Phra Khanong

A banquet course featuring seafood hot pot. Includes various Japanese dishes such as sashimi, yakitori, and fried items. The price per person varies depending on the group size.

A dish of lightly seared fin meat of fish like flounder, seasoned with ponzu. Characterized by its rich, fatty flavor and aroma.

A luxurious roll sushi made with salmon. Enjoy the full flavor of the fatty salmon.

A selection of Gunkanmaki sushi, with toppings placed on sushi rice wrapped in nori seaweed. Enjoy toppings such as sea urchin and salmon roe.

A set of sushi with toppings lightly seared over an open flame. Searing melts the fish's fat, enhancing its aroma and umami.

A dish made with large tiger prawns. Enjoy the springy texture and sweetness characteristic of prawns.

Tempura of large tiger prawns. Features a crispy batter and juicy prawn meat.

Fresh raw oysters. Enjoy the creamy, rich taste of sea milk. Served with lemon or ponzu for a refreshing taste.

A dish of fish head simmered in a sweet and savory soy sauce-based sauce. The meat around the bones and the gelatinous parts around the eyes are delicious.

Nigiri sushi made with Hokkaido octopus. Characterized by its elastic texture and sweetness that spreads with chewing.

Sushi of a delicate and elegant white fish. Enjoy its subtle flavor and chewy texture.

Sushi made with Amadai (tilefish) cured with kelp. The kelp's umami infuses the fish, offering a sticky texture and deep flavor.

Sushi made with seared Golden Eye Snapper, focusing on the skin side. The fat under the skin melts and becomes fragrant, complementing the sweetness of the flesh.

Sushi made with fresh Stone Flounder. A high-grade fish known for its firm texture and the subtle sweetness of its fat.

Sushi topped with snow crab meat. Enjoy the strong sweetness characteristic of crab and the texture of its delicate fibers.

Sushi made with seared fin meat of fish like Flounder. The abundant fat melts when seared, creating a rich, melt-in-your-mouth flavor.

Sushi made with seared Barracuda, focusing on the skin side. Enjoy the fragrant skin and the elegant flavor of the white flesh.

Sushi made with shellfish, characterized by its crisp texture and aroma of the sea. Its vibrant red color is appetizing.

Sushi made with fatty sardine. It features a unique flavor of blue fish and a melt-in-your-mouth sweetness from the fat.

Sushi made with Gizzard Shad cured in vinegar. A representative topping of Edomae sushi, it harmonizes a refreshing acidity with the fish's umami.

Sushi made with fresh horse mackerel. It has moderate fat and pairs excellently with condiments like ginger and green onions.

Sushi made with spear squid carrying roe. Enjoy the sweetness of the squid and the popping texture of the roe simultaneously.

Sushi made with steamed turban shell. Steaming concentrates its umami, offering a tender yet chewy texture.

Sushi of an elegant white fish. The firm flesh has a sweetness, offering a delicate yet deep flavor.

Sushi made with beautiful white-fleshed Snapper. It has a mild, elegant sweetness and is easy to eat.

Sushi made with clams simmered in a sweet and savory sauce. The clam's umami fills your mouth with each bite.

Sushi made with fatty white fish, Sugi. It has a texture similar to Buri or Kanpachi and a rich flavor.

Sushi made with lean parts of Bluefin Tuna, primarily from the back. Enjoy the rich iron flavor and acidity characteristic of tuna.

A cut with a good balance of lean meat and fat. The sweetness of the fat that melts in your mouth and the umami of the lean meat are exquisite.

Sushi made with the fattiest part of the Bluefin Tuna belly. The rich sweetness of the fat spreads throughout your mouth, creating a melt-in-your-mouth texture.

Sushi made with lean tuna marinated in a soy sauce-based sauce. It has a sticky texture, and the aroma of soy sauce enhances the tuna's umami.

Sushi made with thinly sliced Kuroge Wagyu lightly seared and placed on sushi rice. Enjoy the rich sweetness of Wagyu fat.

A popular salmon sushi. The orange flesh is fatty, with a sweet, melt-in-your-mouth texture.

Sushi made with Shimano Aji, considered the finest fish in the Aji family. It has elegant fat and a firm texture.

Sushi made with Buri, a fish whose name changes with growth. It is particularly fatty in winter, offering a rich flavor.

Sushi made with Red Sea Bream, also known as the king of fish. The beautiful white flesh is firm, and its sweetness intensifies with chewing.

Sushi made with mackerel cured in salt and vinegar. The vinegar's acidity cuts through the mackerel's fat, enhancing its umami.

Sushi made with fresh squid. It has a crisp texture and a sticky sweetness that increases with chewing.

Sushi made with boiled octopus. Enjoy its elastic texture and the natural umami of the octopus brought out by boiling.

Sushi made with fresh raw scallop adductor muscle. It has fine fibers, a soft texture, and a very strong sweetness.

Sushi made with large bivalve, Geoduck. A high-grade ingredient known for its unique chewy texture and strong aroma of the sea.