Misho

Fresh sea urchin roe (gonads) served raw. It has a rich, custard-like texture and a sweet, briny flavor of the ocean. Often eaten on its own or wrapped in seaweed.

The fattiest portion of the tuna belly. It has intense marbling that gives it a melt-in-the-mouth texture and rich savory flavor. Considered a premium delicacy.

Medium-fatty tuna belly. It strikes a balance between the rich fat of otoro and the meaty flavor of lean red tuna. Smooth and tender.

Lean red meat of the bluefin tuna. It has a firm texture and a deep, iron-rich savory flavor. Classic sashimi choice.

Raw flounder, a white-fleshed fish. It has a delicate, clean taste and a slightly chewy texture. Often enjoyed for its subtle sweetness.

Red sea bream sashimi. A white fish with a firm yet tender texture and a mild, sweet flavor. A traditional favorite in Japan.

The muscle from the fin of the halibut. It is distinctively crunchy and chewy with a very high fat content, giving it a rich, buttery taste.

Greater amberjack sashimi. The flesh is firm, smooth, and has a balanced fat content with a clean, rich flavor.

Young yellowtail sashimi. Known for its soft, buttery texture and high fat content. Rich and flavorful.

Raw sea scallops. They have a very soft, creamy texture and a distinct natural sweetness. Served chilled.

Mackerel fillets cured in vinegar. The curing process balances the fish's natural oils with acidity. Firm texture with a tangy, savory taste.

The fatty belly portion of cured mackerel. Richer and softer than standard shimesaba, combining the vinegar tang with melt-in-the-mouth fat.

Imitation crab meat made from cured fish paste. It has a mild, sweet flavor and a stringy texture similar to cooked crab.

Raw salmon slices. Known for their vibrant orange color, fatty texture, and rich, savory flavor. A very popular sashimi choice.

The fatty belly section of the salmon. It is richer, softer, and more flavorful than the standard cut due to higher omega-3 fat content.

Marinated salmon eggs. These large orange pearls burst in the mouth with a salty, savory liquid resembling the flavor of the sea.

Shrimp eggs, typically cured. They are small and crunchy with a mild salty-sweet flavor. Often used to add texture.

Raw red shrimp. The meat is plump, tender, and noticeably sweet. Served chilled without the shell.

Abalone that has been gently steamed to tenderize its meat. It has a unique firm-yet-yielding texture and a savory, oceanic taste.

A sushi roll filled with mackerel, crisp cucumber, and pickled ginger. The ginger cuts through the oiliness of the mackerel for a refreshing bite.

Yellowtail fish sliced paper-thin and arranged beautifully. The thin cut highlights the delicate texture. Usually served with ponzu sauce.

A rolled sushi dish featuring fresh salmon, cucumber, and pickled ginger. A balance of rich fish, crunch, and acidity.

Seasonal white fish sliced extremely thin (usuzukuri style). The specific fish depends on daily availability. Served to emphasize transparency and texture.

Fresh salmon sliced very thinly. This preparation creates a different mouthfeel compared to thick sashimi slices, often feeling lighter.

Meat from the red snow crab. It is prized for its juicy texture and concentrated sweet flavor. Served ready to eat.

A mixture of fatty tuna belly (toro) and chopped pickled daikon radish (taku). The combination offers a contrast between the meltingly soft tuna and crunchy radish.

Salted and cured herring roe. It is known for its firm, crunchy texture and golden yellow color. A traditional delicacy symbolizing fertility.

Fresh salmon chopped finely and mixed with seasonings like miso, ginger, and green onions. A sticky, savory tartare-style dish.

Grilled freshwater eel fillets glazed with a sweet soy-based sauce (tare), served over steamed rice. Rich, savory, and smoky.

A deep-fried breaded pork cutlet (tonkatsu) simmered with eggs and onions in a savory broth, then served over rice. Comforting and filling.

Simmered chicken and egg served over a bowl of rice. The name means 'parent and child' bowl. Mild, savory, and slightly sweet.

Sliced beef stir-fried with barbecue sauce and served atop steamed rice. Savory, slightly sweet, and meaty.

Sliced pork stir-fried with a savory barbecue sauce served over rice. A hearty and flavorful one-bowl meal.

Rice submerged in hot dashi broth topped with sour pickled plum (ume). Refreshing and tangy.

Rice submerged in hot dashi broth topped with flakes of salted grilled salmon. Savory and comforting.

Rice in hot dashi broth topped with savory seasoned seaweed and kelp. Simple and umami-rich.

A hot soup featuring pork and vegetables with a spicy kick. Hearty and warming.

A savory soup made with duck meat and broth. Rich flavor characteristic of duck fat.

A clear or miso-based soup containing oysters. Briny and flavorful.

A traditional clear soup steamed and served in a small teapot (dobin). Usually contains shrimp, chicken, mushroom, and gingko nut. Pour the broth into a cup to drink.

Miso soup made with the head of a sea bream. The fish head imparts a deep, rich stock to the soup.

A light clear soup containing fresh seaweed and soft tofu cubes. Delicate and fragrant.

Miso soup made with shijimi (freshwater clams). Known for its restorative properties and deep shellfish flavor.

A traditional clear dashi broth, lightly seasoned. Palate cleansing and refined.

A hearty miso soup with sliced pork and root vegetables like daikon and carrots. Rich and filling.

Traditional soybean paste soup, usually with tofu, seaweed, and green onions. A staple side dish.

Rice ball filled with bonito flakes mixed with soy sauce. Savory and smoky.

Rice ball filled with cooked kelp seasoned with soy sauce. Sweet and savory.

Rice ball filled with tart and salty pickled plum paste. Refreshing.

Rice ball filled with savory miso paste.

Rice ball filled with flakes of salted grilled salmon.

A bowl of steamed rice topped with boiled baby sardines. Soft texture and mild fish flavor.

Steamed rice topped with dried, slightly crispy baby sardines (jako). Nutty and savory.

Premium short-grain rice from Niigata prefecture, famous for its high quality. Sticky, glossy, and sweet.

A basic set including a bowl of steamed rice and a bowl of miso soup.