Tsutsui

Salt-cured eggs of flying fish. Characterized by their popping texture and moderate saltiness. Served as a gunkanmaki.

Boiled squid legs. A dish that pairs well with its chewy texture and sweet tare (sauce).

Tamagoyaki (rolled omelet) grilled with dashi stock. A sushi restaurant staple with a gentle sweetness and fluffy texture.

A gunkanmaki with crab meat mixed with mayonnaise. Creamy and popular with both children and adults.

Small, translucent fish. Little bitterness, with a smooth texture and delicate flavor.

Thinly sliced squid mixed with mentaiko. The sweetness of the squid and the spiciness of the mentaiko are a perfect match.

Raw squid legs. Unlike boiled squid, you can enjoy its suction-like texture and rich squid flavor.

A paste of crab innards. Its rich flavor and unique aroma of the sea pair well with sake.

Thin cucumber roll. Refreshing and crisp, it's a good way to finish a meal.

A thin roll of takuan (pickled daikon radish). Enjoy its crunchy texture and saltiness.

A thin roll of kanpyo (simmered gourd strips). A traditional Edomae sushi item.

A roll of coarsely ground natto. The flavor of natto pairs excellently with green onions and nori.

A thin roll of mashed plum and perilla leaf. The sourness of the plum and the aroma of the perilla are refreshing and light.

A thin roll of pickled burdock root. Characterized by its unique flavor and firm texture.

A roll of pickled garlic sprouts. The punchy garlic flavor whets the appetite.

Medium bottle of beer. A good size for sharing.

Freshly poured draft beer from the tap. Cold and smooth.

A beer-taste beverage containing no alcohol.