Sushiro

A luxurious assortment of five pieces of fresh bluefin tuna from Ine, Kyoto. Includes various cuts to enjoy different textures and fat levels. Served fresh.

Rich sea urchin (uni) served on a bed of rice and wrapped in crisp seaweed. Creamy, oceanic sweetness with a melting texture. Eat in one bite to savor the combination.

Gizzard shad, a silver-skinned fish cured with vinegar. It has a firm texture and a refreshing, slightly acidic flavor that balances the fish's natural oils. A classic Edomae sushi topping.

Fatty belly cut of fresh yellowtail (buri). Rich in umami with a buttery texture that melts in the mouth. Served raw on vinegared rice.

Fresh yellowtail lightly seared (shabu-shabu style). The heat brings out the fat's sweetness and adds a savory aroma while keeping the inside rare.

Fatty yellowtail marinated in a special soy-based sauce by artisans. The marination adds savory depth and softens the texture further.

Large ark shell clam. Known for its distinct crunchy texture and sweet, oceanic aroma. A traditional sushi topping appreciated for its freshness.

Cod milt (shirako) served gunkan-style. It has a very soft, creamy texture similar to custard or brains, with a mild milky flavor. A winter delicacy.

Monkfish liver, often called the 'foie gras of the sea'. Rich, creamy, and savory. Served as a battleship (gunkan) roll, often topped with ponzu jelly or scallions.

Salted sockeye salmon roe (sujiko) wrapped in seaweed. More intense and salty than regular ikura, with the eggs still connected in the sac. Rich umami flavor.

Steamed surf clam (hokkigai). The tip is purple-red, with a chewy yet tender texture and a subtle sweetness enhanced by steaming.

Herring roe. Known for its distinct crunchy texture and golden color. It has a mild salty taste and is often eaten for good luck.

Shrimp and avocado topped with creamy tartar sauce and onion. A popular modern sushi combination with a rich, salad-like flavor profile.

Large piece of fatty salmon. Rich, oily, and soft, melting in the mouth. A favorite for those who enjoy rich fish flavors.

Horse mackerel (aji). A flavorful silver-skinned fish, often topped with ginger and green onions to complement its moderate oiliness.

Vinegar-cured mackerel. The curing process preserves the fish and balances its strong, oily flavor with acidity. A classic Edomae sushi topping.

Vinegar-cured mackerel topped with sesame seeds and green onions. The toppings add a nutty aroma and freshness to the rich fish.

Egg salad gunkan. Chopped boiled eggs mixed with mayonnaise. A creamy, comforting taste popular with children and adults alike.

Salmon roe marinated in soy sauce. The large orange eggs pop in your mouth, releasing a savory, salty juice. Served as a gunkan roll.

Cod roe mixed with mayonnaise. A salty and creamy combination served as a gunkan roll.

Salted cod roe. The tiny eggs have a granular texture and a savory, salty flavor. Served as a gunkan roll.

Capelin roe (masago) gunkan. Tiny, crunchy eggs often used as a garnish, here served plentifully. Mild flavor with a fun popping texture.

Herring roe pickled in Matsumae style (with soy sauce, kombu kelp, and dried squid). Sticky, savory, and umami-rich with a crunchy texture.

Miso ramen with 'Karashibi' flavor (Level 3 Numbness). A collaboration with Kikanbo. Features spicy chili (kara) and numbing Sichuan pepper (shibi) in a rich miso broth.

Miso ramen with 'Karashibi' flavor (Level 2 Numbness). Balanced spice and numbing sensation in a savory miso soup.

Miso ramen with 'Karashibi' flavor (Level 1 Numbness). Mild numbing sensation for those who want a hint of the signature spice.

Nagaoka-style ginger soy sauce ramen. A regional specialty featuring a clear, savory soy broth with a distinct ginger kick that warms the body.

Extra portion of sushi rice. Can be added to remaining ramen soup to make a risotto-like finish.

Noodle refill for ramen. Order this when you have finished your noodles but still have soup left.

Salt ramen with sea bream (tai) stock. A clear, elegant broth with the savory umami of sea bream. Light and refreshing.

Rich tuna soy sauce ramen. A savory broth made with tuna essence, offering a unique twist on the classic soy ramen.