sushi zanmai

A traditional Japanese delicacy made by salting fresh squid with its innards and fermenting it. It has a rich salty and umami flavor with a unique aroma. It is typically eaten in small portions as an accompaniment to sake.

Fresh bluefin tuna finely chopped and mixed with a sweet and savory sauce and egg yolk. Enjoy the smooth texture combined with the rich tuna flavor and the sauce's depth. Mix well before eating.

A delicate soybean dish made by skimming the thin film that forms on the surface when soy milk is heated. It has a creamy, melt-in-your-mouth texture and the natural sweetness of soybeans. Enjoy simply with wasabi soy sauce.

A local specialty from Toyama, made by salting small firefly squid with their ink. It has a rich, deep flavor from the squid ink and a distinctive black appearance. Its intense flavor is perfect with sake.

A refreshing dish of seafood, cucumber, wakame seaweed, etc., mixed with a sweet and sour vinegar dressing. The acidity stimulates the appetite and refreshes the palate. Perfect as a palate cleanser or appetizer.

A voluminous seafood salad combining fresh sashimi slices with vegetables. The fragrant sesame dressing enhances the flavor of the seafood.

A salad luxuriously made with crab meat. Topped with a special crab miso dressing, you can fully enjoy the rich crab flavor.

Fresh horse mackerel served raw. "Sashimi" is sliced, while "tataki" is finely chopped with seasonings (ginger, green onions). It is commonly eaten with ginger soy sauce.

An assortment that allows you to compare different parts of the highest quality bluefin tuna (fatty, medium fatty, lean). Enjoy the differences in fat content and texture.

Sashimi of turban shell. It has a very firm, chewy texture and a rich aroma of the sea. Recommended for those who enjoy a good bite.

A dish of rich black cod marinated in sweet Saikyo miso and then grilled. The flesh is so tender it falls apart with chopsticks, and the savory miso aroma and the fish's rich fat are exquisite.

Turban shell grilled whole in its shell over an open flame. Dashi broth with a soy sauce base boils in the shell, releasing a savory aroma that whets the appetite. The slight bitterness of the liver adds a nice accent.

Sea eel grilled without any seasoning. Enjoy the fluffy texture of the flesh and the delicate natural sweetness of the sea eel. Serve with wasabi or salt for a refreshing taste.

Grilled shishamo (smelt) that has been lightly dried to concentrate its flavor. It can be eaten whole, from head to tail, and you can enjoy the popping texture of its roe.

A luxurious sashimi platter for one person. Beautifully arranged with several types of fresh seafood recommended for the day.

A voluminous sashimi platter for 3 people. Enjoy a variety of seafood such as tuna, shrimp, and shellfish, to be shared.

A Japanese dish of shrimp, vegetables, etc., coated in batter and deep-fried. Enjoy the crispy texture of the batter and the sweetness of the ingredients. Serve with tempura dipping sauce (dashi) or salt.

Lean bluefin tuna seasoned with soy sauce and mirin, coated in potato starch, and deep-fried. Crispy on the outside, juicy on the inside, with a rich flavor.

Small shrimp deep-fried whole until crispy. They are fragrant and can be eaten like a snack, making them perfect with beer.

A dish of deep-fried pufferfish, a high-grade fish. It has a firm texture like chicken, and its delicate yet elegant umami spreads in your mouth.

A dish of alfonsino, a high-grade white fish, simmered in a sweet and savory sauce made with soy sauce, sugar, and mirin. The tender flesh soaks up the rich sauce, pairing perfectly with rice and sake.

A Japanese steamed egg custard dish, similar to a savory custard, made with a mixture of dashi broth and egg, with ingredients like shrimp and shiitake mushrooms. It is warm, with a jiggly, smooth texture and a gentle dashi flavor.

A simple dish of clams steamed in Japanese sake. The soup, infused with the rich flavor of clams, is exquisite, and the aroma of sake whets the appetite.

Miso soup with plenty of fresh green seaweed. It has a rich aroma of the sea and a smooth texture from the seaweed.

Miso soup containing clams in their shells. The clam broth blends with the miso for a deep, savory flavor. Remove the clam meat from the shell before eating.

Miso soup made by simmering the "ara" (meat around the head and bones) from filleted fish. It's a rustic soup with the rich fat and strong umami of the fish dissolved into the broth.

A traditional Japanese confectionery set. Enjoy warabi mochi with its jiggly texture and chewy dango, topped with kinako (roasted soybean flour) or kuromitsu (black sugar syrup).

A sherbet made with "Yuzu," a Japanese citrus fruit. Its refreshing aroma and tartness cleanse the palate, making it the perfect dessert after sushi.

Rich ice cream with a bittersweet matcha flavor. A classic Japanese sweet.

Rich vanilla ice cream made with plenty of vanilla beans.

A special assortment of 13 types of high-grade toppings carefully selected by Sushizanmai. Enjoy luxurious flavors like otoro and uni all at once. Served with miso soup.

An economical set featuring popular toppings. Enjoy 12 pieces of nigiri sushi plus a tekka maki (tuna roll).

A luxurious set featuring various parts of tuna. Enjoy all parts of tuna, including lean, medium fatty, fatty, and negitoro. A must-have for tuna lovers.

A set that allows you to enjoy tuna prepared with various cooking methods and parts. Includes aburi (seared) and zuke (marinated in soy sauce), offering a rich variety of flavors.

A bowl of seasoned rice topped with slices of premium bluefin tuna. Enjoy the rich tuna flavor heartily with white rice. Served with a large miso soup.

"Chirashi" means "scattered," and this is a bowl with a beautiful arrangement of colorful seafood (12 types) scattered over seasoned rice. Enjoy various flavors and textures at once.

Nigiri sushi of fresh squid. Characterized by its crisp texture and delicate sweetness.

Nigiri sushi of boiled octopus. The umami flavor emerges with each chew.

Gunkan maki topped with tsukudani (simmered seaweed in soy sauce). It has a strong aroma of the sea and a sweet and savory flavor.

A healthy gunkan maki topped with chopped okra. Characterized by its slimy texture.

Gunkan maki topped with tuna mixed with a spicy sauce.

Gunkan maki (battleship roll) of boiled firefly squid. Popular as a spring delicacy.

Nigiri sushi topped with a bundle of young green onion sprouts. Enjoy the crisp texture and refreshing aroma.

Raw shrimp with a melting sweetness.

A shiny fish cured in vinegar. A representative topping of Edomae sushi, characterized by its refreshing acidity.

Mackerel cured with vinegar and salt. The rich flavor of the fat and the acidity of the vinegar are well-balanced.

Large, plump red shrimp with a strong sweetness and satisfying texture.

Red snapper, a representative white fish. It has a delicate, elegant flavor and a moderate firmness.

Gunkan maki generously topped with ikura (salmon roe) marinated in soy sauce. It bursts in your mouth with a rich umami flavor.

Nigiri sushi of fatty salmon. It has a smooth texture and is popular with both children and adults.

Nigiri sushi made with raw octopus suckers and meat. Enjoy a unique, firm texture different from boiled octopus.

A shell with a purple tip. It has thick, juicy flesh, a sweet flavor, and a chewy texture.

Nigiri sushi of sea eel simmered until tender and coated with a sweet sauce (tsume). It melts in your mouth.

Gunkan maki topped with rich and creamy sea urchin. The aroma of the sea and its sweetness fill your mouth.

The lean part of bluefin tuna. It has less fat and a deep umami flavor rich in iron, characteristic of tuna.

A part with a good balance of lean meat and fat. The moderate sweetness of the fat and the umami of the lean meat are in harmony.

The fattiest part. It has a melt-in-your-mouth texture and a rich, sweet fatty flavor.

A seaweed roll filled with kanpyo (dried gourd shavings) simmered in a sweet and savory sauce. A traditional Japanese way to finish a meal.

A seaweed roll filled with fermented soybeans (natto). It has a unique smell and sticky texture, but is healthy and popular.

A simple hosomaki (thin roll) filled with shredded cucumber. It is refreshing and perfect as a palate cleanser.

A seaweed roll filled with takuan (pickled daikon radish). Characterized by its crunchy texture and salty flavor.

A classic hosomaki (thin roll) with lean bluefin tuna as the core.

A roll made with minced fatty tuna and green onions. The rich fat and the flavor of the green onions complement each other well.

A thick roll filled with various types of seafood. It is substantial and allows you to enjoy the flavors of multiple ingredients.

An economical set featuring 5 popular toppings.

A 5-piece set featuring seasonal toppings.

A Japanese brewed sake made from fermented rice. It pairs excellently with fish dishes.

Kirin Ichiban Shibori draft beer. It has a cold and refreshing finish.

A drink made by mixing whiskey with soda.