Sushizanmai

Raw squid fermented in its own salted viscera. It has a slimy texture and a very strong, salty, and funky savory flavor. A classic accompaniment to sake.

Delicate layers of tofu skin collected from boiling soy milk. It has a silky, creamy texture and a subtle natural sweetness of soybeans. Served chilled with a light dashi soy sauce.

Chopped raw bluefin tuna dressed in a spicy sesame-based sauce, topped with an egg yolk. Rich, savory, and slightly spicy. Mix the yolk into the meat before eating for a creamy texture.

Small firefly squid fermented with squid ink. Pitch black in color with a deep, salty umami flavor and distinctive squid aroma. Best enjoyed as a nibble with alcohol.

A refreshing dish of sliced seafood and vegetables marinated in sweet vinegar. The acidity cuts through the richness of other dishes. Crisp and tangy.

A house special fresh green salad topped with assorted seafood pieces. Served with a savory and creamy sesame dressing.

Fresh salad topped with crab meat. The unique feature is the dressing made from crab tomalley (miso), offering a very rich and intense crustacean flavor.

Fresh horse mackerel prepared two ways. Choose 'Sashimi' for slices or 'Tataki' for minced fish mixed with ginger and green onions. It has a firm texture and moderate fat.

Raw turbo shell (sea snail) sliced thinly. Known for its distinctively crunchy texture and scent of the ocean. Dip in soy sauce.

A comparison plate of Bluefin tuna: lean red meat (Akami), medium fatty (Chutoro), and fatty belly (Otoro). Ranges from firm and meaty to melt-in-your-mouth richness.

A beautiful assortment of the day's fresh sashimi, perfectly sized for one person. Includes a variety of fish and seafood chosen by the chef.

A large platter of assorted sashimi serving about three people. A centerpiece dish featuring a wide variety of seasonal seafood.

Black cod marinated in sweet white miso and grilled. The fish is incredibly buttery and flaky, with a caramelized sweet-savory crust.

Whole turbo shell grilled in its shell with sake and soy sauce. The meat is chewy and savory, soaking up the broth created inside the shell.

Conger eel grilled without sauce (Shirayaki), served with wasabi or salt. This preparation highlights the natural delicate sweetness and fluffy texture of the eel.

Grilled smelt fish, often filled with roe. You eat the whole fish, head to tail. Smoky, salty, and savory.

A luxurious rice bowl topped generously with high-quality bluefin tuna slices. Comes with a large bowl of miso soup.

A colorful rice bowl topped with 12 different varieties of fresh seafood. A great way to try many flavors at once. Includes a large miso soup.

A 5-piece sushi set showcasing seasoned and marinated toppings, rather than just plain raw fish. Includes marinated tuna and kelp-cured white fish.

A premium 5-piece sushi set featuring popular toppings like medium fatty tuna and sweet shrimp. Vibrant and colorful.

Seafood and vegetables battered and deep-fried until light and crispy. Dip in the accompanying dashi broth (tentsuyu) or sprinkle with salt.

Chunks of tuna marinated in soy sauce and ginger, dusted with starch, and deep-fried. Similar to fried chicken but made with fish. Savory and juicy.

Small shrimp deep-fried whole with the shell on. Crunchy and savory like a snack. Highly recommended with beer.

Deep-fried puffer fish (fugu). The meat is firm, white, and resembles chicken in texture but with a delicate fish flavor.

Whole Splendid Alfonsino (red fish) simmered in a sweet soy sauce glaze. The flesh is fatty and tender. A traditional Japanese comfort dish.

A savory steamed egg custard served in a cup. Contains pieces of seafood, chicken, and gingko nuts inside. Smooth and silky texture like pudding.

Clams steamed with sake. The broth is rich with clam juice and sake aroma. Simple but flavorful.

Miso soup containing fresh green laver (seaweed). It has a very strong, pleasant ocean aroma.

Classic miso soup with clams. The shellfish adds a deep umami to the broth.

Miso soup made with fish parts (Ara) left from filleting. Contains fish bones and meat, making the broth incredibly rich and oily.

Yuzu (Japanese citrus) sorbet. Tart and refreshing, perfect for cleansing the palate after sushi.

Classic Japanese ice cream with the bitter-sweet flavor of green tea.

Rich vanilla ice cream made with visible vanilla beans.

Traditional Japanese sweets. Chewy dumplings made from kudzu starch and bracken starch jelly, served with sweet black sugar syrup (kuromitsu).

A mandatory small appetizer served upon seating. It acts as a table charge.

Hot sake. Warming and dry, matches well with sashimi and grilled fish.

Chilled sake from Shizuoka. Clean and crisp Tokubetsu Junmai.

Japanese distilled spirit. 'Imo' (Sweet potato) is rich and aromatic; 'Mugi' (Barley) is lighter and crisp. Choose your mixer.

Japanese lager beer served fresh from the tap.

Shochu mixed with carbonated water and fresh squeezed lemon juice. Refreshing and tart.

Whisky mixed with soda water. A very popular refreshing drink in Japan.