The Andaman

Premium Japanese Wagyu beef graded A5, known for its intense marbling and melt-in-the-mouth texture. Cooked briefly in hot broth.

High-quality Japanese Wagyu beef graded A4. Offers a rich balance of meat and fat marbling.

House selection beef, sliced thin for shabu shabu. Tender and savory.

A special selection of Wagyu beef. Sliced thinly to be cooked in the hot pot.

Black pork (Kurobuta) known for its sweetness and tenderness. Excellent for shabu shabu.

Chicken fed with herbs, offering a clean and savory flavor. Sliced for quick cooking.

New Zealand lamb, distinctively flavorful and tender. A unique alternative to beef or pork.

Rich and fatty duck breast meat, sourced from ducks raised for foie gras. Deep flavor profile.

Lean red tuna. Clean, meaty flavor with a firm texture.

Medium fatty tuna belly. A balance of rich fat and meaty flavor.

The fattiest part of the tuna belly. Extremely rich, buttery, and melts in the mouth.

Fresh raw salmon. Soft, fatty, and naturally sweet.

Yellowtail. Rich and buttery with a smooth texture.

Amberjack. Firm flesh with a clean, delicate taste.

Sea bream. White fish with a mild, slightly sweet flavor and firm texture.

Horse mackerel. Distinctive flavor, often served with ginger and scallions.

Mackerel. Rich, oily fish with a strong savory taste, often cured with vinegar.

Gizzard shad. A silver-skinned fish usually cured in vinegar for a tangy, umami flavor.

Cured Pacific saury. Bold, oily flavor typical of silver-skinned fish.

Herring roe on fish. Crunchy texture with a salty, savory taste.

Black cod. Very rich, buttery, and soft white fish.

Flounder fin muscle. Chewy and fatty, often slightly seared to bring out sweetness.

Octopus. Boiled until tender but chewy, with a mild sweet flavor.

Sweet shrimp. Served raw, known for its sticky texture and natural sweetness.

Cooked shrimp. Firm and sweet, a classic sushi topping.

Large spot prawn. Plump, sweet, and served raw.

Squid. Firm and chewy with a clean, mild taste.

Premium Matsuzaka beef sushi. Lightly seared or raw, extremely rich and tender.

Raw horse meat. Lean and tender with a slightly sweet, gamey flavor.

Goose liver. Rich, creamy, and decadent, usually seared.

Freshwater eel. Grilled and glazed with sweet soy sauce. Savory and soft.

Organically raised freshwater eel. Grilled with sweet sauce.

Saltwater eel. Softer and fluffier than unagi, with a milder sweetness.

Abalone. Firm and crunchy texture with a fresh ocean flavor.

Ark shell clam. Crunchy and sweet with a distinct aroma.

Whelk. Crunchy texture with a mild shellfish flavor.

Scallop. Soft, creamy, and very sweet.

Surf clam. Slightly chewy with a sweet flavor, distinctive red tip.

Imitation crab stick. Mild and slightly sweet.

Japanese rolled omelet. Sweet and fluffy egg.

Snow crab. Sweet, tender, and authentic crab meat.

Crab innards paste (miso). Rich, earthy, and intense umami flavor.

Minced fatty tuna with green onions. Creamy and flavorful.

A house special sushi item, likely featuring premium ingredients.

Fresh Sea Urchin. Creamy, custardy texture with a sweet, briny ocean taste.

Frozen Sea Urchin. Rich sea flavor.

Monkfish liver. Known as the foie gras of the sea, rich and creamy.

Oyster. Fresh and briny.

Salmon roe. Large orange pearls that pop with salty juice.

Shrimp roe. Small, crunchy orange eggs.

Scallop mantle (fringe). Chewy texture with sweet scallop flavor.

Cooked tuna salad mixture, creamy and savory.

Seaweed sushi. Fresh and crunchy.

Creamy salmon salad topping.

A premium set featuring various cuts of fatty tuna (toro).

A high-end assortment of sushi pieces.

A large, deluxe sushi platter with top-tier ingredients.

A specially curated set of sushi.

A combo set of salmon and lean tuna sushi.

A set dedicated to lean red tuna sushi.

Sushi roll filled or topped with fresh salmon.

A California roll topped with slices of various colorful fish and avocado.

Rich roll featuring fatty salmon belly.

Sushi roll containing rich goose liver.

Seafood roll.

Classic roll with crab stick, avocado, cucumber, and roe.

Eel roll with sweet sauce.

Pressed sushi with cured pacific saury.

Lightly seared salmon slices served with ponzu sauce.

Lightly seared lean tuna served with sauce.

Chopped horse mackerel with herbs and ginger.

Octopus dish, likely sliced or chopped with dressing.

Crab meat dish prepared tataki style.

Surf clam prepared tataki style.

Ark shell clam prepared tataki style.

Scallop mantle (fringe) dish.

Spicy seasoned tuna.

Seasoned seaweed salad.

Scallop seasoned with kimchi flavors.

Squid mouth (chewy part) seasoned with kimchi.

Grilled ray fin. Chewy, jerky-like texture with sweet and savory flavor.

Boiled soybeans in the pod, lightly salted.

Rice bowl topped with marinated tuna (usually soy sauce based).

Rice bowl topped with fresh salmon slices.

Rice bowl topped with a variety of sashimi (raw fish).

Rice bowl topped with minced fatty tuna and green onions.

Rice bowl with grilled seafood or meat mix.

Rice bowl topped with premium A5 Matsusaka beef.

Rice bowl topped with scraped salmon meat.

Rice bowl topped with rich foie gras.

Rice bowl topped with grilled freshwater eel.

Side order of flounder fin.

Side order of fresh sea urchin.

Side order of scallops.