Uobei Sushi Gakugei Daigaku

Live-caught amberjack from Kyushu. Being live-caught preserves its freshness, resulting in a firm, crisp texture and the deliciousness of its refined fat.

A gunkanmaki made with sea bream milt. It features a creamy, rich flavor and a melt-in-your-mouth texture. Pairs well with ponzu and condiments.

Nigiri sushi made with gurnard, a white fish, as tempura. Crispy on the outside and fluffy white fish on the inside, with a delicate yet sweet flavor.

Gurnard tempura seasoned with matcha salt. The subtle bitterness of matcha and the saltiness enhance the sweetness of the tempura.

Deep-fried maitake mushroom soaked in dashi broth. Enjoy the rich aroma of maitake and the juicy texture of the dashi-soaked mushroom.

Tuna cut thicker than usual. You can fully enjoy the rich, original flavor of tuna and its satisfying chewy texture.

Minced fatty tuna, seasoned with green onions. It has a smooth texture and is served without wasabi, making it easy for children and those who dislike wasabi to enjoy.

Negitoro topped with chili oil containing ingredients (La-yu). The spicy kick and fragrant garlic whet the appetite.