Sushi Dai

A curated sushi course where the chef selects the freshest seasonal seafood. Includes nigiri, rolls, egg omelet, and soup. Enjoy the variety of textures and flavors from raw fish to cooked items.

A customized sushi set featuring only cooked ingredients like eel, shrimp, and egg. Perfect for those who prefer not to eat raw seafood but want the sushi experience.

A smaller sushi course designed specifically for children under 12. Likely contains kid-friendly favorites with milder flavors.

The fattiest portion of the tuna belly, known as Otoro. It has intense marbling, a rich buttery flavor, and melts in the mouth.

Medium-fatty tuna belly, known as Chutoro. Balances the rich fat of Otoro with the meaty flavor of lean tuna.

The lean, red meat of the tuna, known as Akami. It has a firm texture, slight acidity, and a deep umami flavor.

A white-fleshed fish with a delicate, clean taste and slightly chewy texture. Often served with a dash of citrus or salt.

Known as Tai, considered the king of white fish in Japan. Mild, sweet flavor with a firm yet tender texture.

A seasonal white fish with a soft texture and light, refreshing flavor. Often served in summer.

A premium white fish with a firm, elastic texture and a subtle, refined sweetness.

A white fish with a firm, pleasant chew and clean, slightly sweet flavor.

Ark shell clam. Distinctive red color with a crisp, crunchy texture and a strong, oceanic scent and sweetness.

Hokkigai. Large clam often served lightly boiled (turning the tip red). Sweet and fleshy with a firm chew.

Hotate. Soft, thick, and creamy raw scallop. Very sweet and tender, melting in the mouth.

Awabi. A prized shellfish known for its crunchy texture (if raw) or tenderness (if steamed) and deep ocean aroma.

Large shell muscle similar to a scallop but firmer and with a stronger savory flavor. Often served with seaweed.

A spiral sea snail with a very crunchy texture and sweet, briny flavor.

Aji. A shiny-skinned fish with a rich, savory taste. Usually garnished with ginger and green onion to balance the oiliness.

Saba. Rich and oily fish, typically cured with vinegar to balance the strong flavor and tenderize the meat.

Kohada. A classic Edomae sushi topping. Cured in vinegar, it has a firm texture and a sharp, refreshing acidity.

A sleek, silver fish with translucent flesh. Clean, crisp taste and firm texture. Often served with ginger.

Kisu. A delicate white fish with a very mild flavor. Sometimes served with skin lightly seared or cured.

Iwashi. A very fatty, oily fish with a strong savory flavor. Served fresh with ginger to cut the richness.

Sanma. A quintessential autumn fish. Rich in fat and flavor, typically served with ginger and green onions.

Sawara. A soft, white-fleshed fish (despite the name) with a mild, buttery taste. Often lightly seared.

Meaty and fatty fish with a texture similar to steak. Rich and oily.

Tachiuo. Silver-skinned fish, often lightly grilled or seared to enhance its fat and soft texture.

Kinmedai. A deep-sea bream with bright red skin. The meat is tender, fatty, and sweet. Usually served with skin seared.

Katsuo. A red-fleshed fish similar to tuna but with a distinct iron-rich flavor. Often smoked or seared on the outside.

Buri. A rich, fatty fish with a buttery texture and bold flavor. A winter favorite.

Kawahagi. A white fish with firm flesh, often served topped with its own creamy liver (kimo) for richness.

Sake. Fatty, orange-fleshed fish with a creamy texture and sweet flavor. Universally popular.

Cured salmon eggs. Large orange pearls that burst in the mouth with salty, savory juice. Served as a gunkan (battleship) roll.

Anago. Saltwater eel, simmered until fluffy and tender. Served with a sweet brown sauce (tsume).

Ika. White, firm, and chewy with a creamy sweetness that develops as you chew. Often scored by the chef.

Tako. Boiled octopus. Firm, meaty texture with a sweet and subtle savory flavor.

Salted sac of cod eggs. Salty and savory with a tiny, grainy texture.

Shirako. The milt of the codfish. Known for its very creamy, custard-like texture and rich milky taste.

Tiny squid served whole. They have a rich, visceral flavor and soft texture. A seasonal spring delicacy.

Shirauo. Tiny, transparent fish with a delicate bitterness and soft texture. Often served in a gunkan roll.

Uni. The golden-orange gonads of the sea urchin. Creamy, rich, and custard-like with a sweet ocean flavor.

Kuruma Ebi. A high-end prawn known for its size and sweetness. Specify if you prefer it boiled (firmer, sweeter) or raw (translucent, melting).

Large, plump shrimp with a very sweet, viscous texture. Served raw to highlight its natural creaminess.