Sushitsune Takumi Lalaport Toyosu

We serve fresh oysters on the half shell. Enjoy their creamy taste, often called the "milk of the sea," and the aroma of the ocean. Please enjoy them raw with a squeeze of lemon or kabosu.

Tempura made with the milt (testicles) of natural fugu, a high-grade fish. It features a crispy exterior and a rich, creamy, melt-in-your-mouth texture inside. Enjoy it simply with salt or tentsuyu (tempura dipping sauce).

Fragrant grilled hokke with a rich flavor. The flesh is plump and the umami is concentrated. It is typically eaten with grated daikon radish and soy sauce.

A hearty dish of simmered kama (part behind the gills) from premium bluefin tuna. It is very fatty and coated in a sweet and savory sauce for a rich flavor. You can enjoy the meat around the bones as well.

An appetizer made with fresh water eggplant, which contains a lot of moisture. It has a unique sweetness and juicy texture, with little bitterness, and can be eaten raw. Enjoy with condiments and soy sauce for a refreshing taste.

A delicacy of steamed anglerfish liver, also known as "foie gras of the sea." Enjoy its rich, full-bodied flavor, refreshed with ponzu sauce and momiji oroshi. It pairs exceptionally well with sake.

A dish of sea bream or red snapper head simmered whole in a sweet and savory soy sauce-based sauce. Sea bream has a delicate umami, while red snapper has a sweet, fatty flavor. You can enjoy various textures, including the collagen-rich eyes and cheek meat.

A dish of rockfish simmered in a soy sauce-based sauce. The flesh is delicate yet flavorful, and it becomes plump as it absorbs the simmering liquid. It pairs well with rice or as a snack with drinks.

A classic Japanese Western-style dish of oysters coated in batter and deep-fried. Enjoy the crispy batter and the juicy oyster flavor that bursts out from the inside. Serve with tartar sauce or other sauces.

A dish of seasonal isaki simply grilled with salt. The skin is crispy, the flesh is moist, and the fish's natural sweetness is enhanced. A squeeze of lemon makes it refreshing.

Nigiri sushi of squid with a satisfyingly crisp texture. Its sweetness spreads with each chew, offering a refreshing taste. Enjoy with wasabi and soy sauce.

Nigiri sushi made with hamo, a white fish with a delicate flavor. It is carefully deboned and has a fluffy texture. It is often eaten with plum paste for a refreshing taste.

Nigiri sushi of icefish, a small, translucent fish. It has a unique slight bitterness and a gentle sweetness. Its flavor is enhanced when eaten with ginger and soy sauce.

Nigiri sushi of greenling, a high-grade white fish. It has a moderate amount of fat and a rich umami flavor. Enjoy its elegant taste simply with salt or soy sauce.

Nigiri sushi of sea bream, which has a soft texture and a delicate sweetness as its name suggests. It has a moist, tender texture. The skin side may be lightly seared for added aroma.

Nigiri sushi of kochi, a firm white fish. It has a delicate yet deep flavor and is in season during the summer. It pairs well with ponzu sauce or grated momiji oroshi (spicy radish).

A trio of blue-backed fish (hikari-mono) with shiny silver skin. Served cured in vinegar or raw, you can enjoy the rich flavor of the fat and their unique aroma. This dish highlights the freshness of the fish.

A set allowing you to compare three types of squid with different textures and sweetness. Enjoy the differences in their crispness and rich sweetness. Served with salt or soy sauce.

A selection of nigiri sushi with the surface lightly seared over an open flame. Searing melts the fat, enhancing the aroma and umami. It offers a melt-in-your-mouth texture different from raw sushi.

A trio of fresh local fish caught in the region. The contents vary depending on the season and availability, offering exceptional freshness. Enjoy the elegant flavors, primarily of white fish.

A trio of shellfish with a satisfyingly crisp texture and oceanic aroma. Each offers a different sweetness and bite. A must-have for shellfish lovers.

A traditional dish of fatty black cod marinated and grilled in sweet Saikyo miso. The savory aroma of the miso and the sweetness of the fish's fat are a perfect match. It's a dish that goes well with rice.

A dish of fish head (kama) simmered in a sweet and savory soy sauce-based sauce. The meat around the bones and the gelatinous parts around the eyes are considered particularly delicious. The rich sauce stimulates the appetite.

A Japanese rolled omelet made by mixing dashi broth and beaten eggs, then cooking in layers. It has a fluffy texture and the gentle flavor of dashi fills your mouth. Served with grated daikon radish for a refreshing taste.

A Japanese steamed egg custard dish made with dashi broth and beaten eggs, with added ingredients. It contains chicken, shiitake mushrooms, and ginkgo nuts, characterized by its smooth texture and the aroma of dashi. It is a popular warm appetizer.

The "kama" (collar) of the fish, a part behind the gills, salt-grilled. It is fatty, firm, and very juicy. Enjoy with lemon or grated daikon radish.

An appetizer combining chopped fatty tuna (negitoro) with green onions. The rich fat of the tuna and the crispness of the green onions are a great match. It's also recommended to eat it wrapped in nori seaweed.

A vinegar-based dish of grilled eel and cucumber. The savory fat of the eel is balanced by the refreshing vinegar and cucumber. A perfect dish for summer.

A luxurious appetizer featuring a whole simmered conger eel. It is plump and tender, complemented by a sweet sauce. Enjoy its melt-in-your-mouth texture.

A simple appetizer of boiled whitebait (young sardines) served on grated daikon radish. The saltiness of the whitebait and the pungency of the daikon are exquisite, making it refreshing. Enjoy with a little soy sauce.

Fresh firefly squid marinated in a soy sauce-based sauce. The rich umami of the squid's liver and the flavor of the soy sauce combine for a taste that pairs well with sake. Enjoy its smooth texture.

Fin of flatfish (meat near the base of the fin) dressed with ponzu sauce. It has a unique chewy texture and the sweetness of the fat. The sourness of the ponzu leaves a refreshing aftertaste.

A dish where ingredients like natto, okra, seafood, and takuan are mixed together and eaten. It has a sticky texture and the flavors of various ingredients blend together. It is commonly eaten wrapped in nori seaweed.

A dish of mozuku seaweed dressed in sanbaizu (three-vinegar dressing). Enjoy its smooth texture and the oceanic aroma of the seaweed. A refreshing dish popular as a palate cleanser or appetizer.

A preserved food made by fermenting squid meat with its liver (wata) and salt. It has a rich umami and strong saltiness, making it a perfect pairing with sake. Its unique flavor is addictive.

A selection of tempura including shrimp and seasonal vegetables, coated in batter and deep-fried. Enjoy the crispy batter and the flavors of the ingredients. Serve with tentsuyu (tempura dipping sauce) or salt.

Fried squid legs (geso) seasoned and deep-fried. The fragrant batter and the chewy texture of the squid are appealing. It pairs well with beer.

Fried octopus cut into bite-sized pieces. The umami of the octopus overflows with each chew, and you can enjoy its chewy texture. It's a staple izakaya menu item.

Fried yam fries instead of potato fries. Crispy on the outside, with a fluffy and crunchy texture unique to yam on the inside. The light saltiness enhances the natural flavor.

A croquette made by coating creamy béchamel sauce with crab meat in batter and deep-frying. The creamy, rich sauce and the flavor of crab spread in your mouth. The outer batter is crispy.

A luxurious salad generously topped with fresh sashimi and seafood. A unique salad from a sushi restaurant where you can enjoy the umami of seafood along with vegetables. Enjoy with dressing.

A salad combining plump, boiled whitebait with crisp mizuna greens. The saltiness of the whitebait acts as a dressing, making it a refreshing dish. Enjoy the contrast in textures.

Miso soup made with "ara" (heads and bones) left after filleting fish. The rich flavor and fat of the fish dissolve into the soup, creating a deep taste. It also contains pieces of fish meat.

Miso soup with plenty of fresh seaweed. Unlike dried seaweed, fresh seaweed has a smooth texture and a strong oceanic aroma. A bowl that lets you feel the bounty of the sea.

Miso soup with the rich flavor of clams. The deep umami from the clams' glutamic acid creates a comforting taste that permeates the body. It's also perfect as a finishing dish after drinking.

A cold ice cream perfect for after your meal. Choose between vanilla or chocolate. It will refresh your palate.