Hama Sushi Nerima Kasugacho Branch

Boiled oyster from Hiroshima served on sushi rice. The oyster is plump and has a rich, concentrated sea flavor. A simple way to enjoy the seasonal taste of autumn.

A 'battleship' (gunkan) style sushi topped with a crispy fried oyster from Hiroshima and tartare sauce. Savory, crunchy, and creamy.

A luxurious combination of boiled oyster and scallop, topped with grated daikon radish and salmon roe (ikura). Refreshing yet rich in umami.

Akanishi shell (whelk) sushi. Known for its distinct crunchy texture and subtle sweetness.

Medium fatty tuna (Chutoro). Carefully selected for a balance of tender red meat and sweet fat that melts in the mouth.

Seared medium fatty tuna. Lightly grilled to bring out the aroma of the fat while keeping the inside raw and tender.

Wild red shrimp. Large, sweet, and having a plump texture. Served raw to appreciate its natural sweetness.

Large-cut Bluefin Tuna Otoro (fatty belly) from the Mediterranean. The fattiest part of the tuna, incredibly rich and buttery.

Fresh Red Sea Bream (Madai) from Shikoku/Kyushu. Firm white fish with a clean, delicate flavor. 'Ikejime' processing ensures freshness.

Seared scallop from Hokkaido/Aomori seasoned with salt. The searing intensifies the sweetness of the scallop.

Raw shrimp dressed in a spicy sauce with Ooba (shiso leaf), served Yukhoe style (seasoned tartare). Spicy and aromatic.

Seared eel topped with sweet soy sauce. Rich, fatty, and savory with a smoky aroma from the searing.

Savory steamed egg custard (chawanmushi) featuring Matsutake mushrooms. Smooth texture with the distinct, earthy aroma of the prized mushrooms.

Four pieces of fried oysters served with tartare sauce. Crispy breading on the outside and juicy oyster inside.

French fries topped with melted cheese and pizza sauce. A rich and comforting side dish.

Pacific Saury (Sanma) from Hokkaido. A representative autumn fish with a rich, fatty flavor.

A bountiful sushi topped with various seafood from the northern seas, such as salmon and scallop. A hearty mouthful.

Steamed scallop from Aomori. Steaming condenses the umami and gives it a tender texture.

Large-cut Silver Salmon from Miyagi. Soft texture with mild fat and sweetness.

A generous portion of Hokkaido scallops wrapped in nori (seaweed). Overflowing with sweet scallop meat.

Large-cut Kinka Mackerel from Miyagi. A premium brand of mackerel known for its high fat content and rich taste. Usually cured with vinegar.

Yamagata-style cold ramen. Noodles served in a chilled broth, perfect for a refreshing finish to the meal.

Croquette made with 'Kinka Danshaku' potatoes from Tokachi. Crispy outside with a sweet, flaky potato filling.

A sticky and refreshing dish featuring 'Yamagata Dashi' (chopped vegetables and herbs) mixed with sticky ingredients like okra or natto. Eat with nori.

Squid sushi served with Ooba (shiso leaf). The aromatic leaf compliments the sweet, chewy squid.

Large-cut Tuna Harami (belly meat). A rare cut with a distinct texture and strong umami flavor.

Ishigaki Shell. A shellfish with a fleshy texture and mild sweetness, similar to cockles.

A whole strip of Anago (conger eel) sushi. Soft, fluffy texture, glazed with sweet sauce. A visually impressive and filling piece.

Salt Ramen with a broth made from shellfish. A light yet deeply savory soup that highlights the essence of the ocean.

Yokohama 'Iekei' style ramen. Features a rich pork-bone and soy sauce broth with thick noodles, spinach, and chashu pork.

Rich Tonkotsu Soy Sauce Ramen. A savory noodle soup with a creamy pork bone broth base.

Japanese Chestnut Mont Blanc. A dessert cake topped with sweet chestnut cream vermicelli.

Grape Parfait. A layered dessert with grape jelly, cream, and fruit. Sweet and refreshing.

Rich Gateau Chocolat. A dense and moist chocolate cake with intense cocoa flavor.

Hama Sushi's original ice cream cups. Available in classic flavors like vanilla, chocolate, and matcha.

A unique set featuring a pot of warm cheese sauce and various items to dip, such as shrimp, broccoli, sausage, and scallop. A fun fusion experience.

Botan Shrimp (Spot Prawn). A premium, large raw shrimp known for its incredibly sweet and melting texture. Served with the fried head.

Iwate Beef Sushi. Premium beef from Iwate prefecture, lightly seared to highlight its marbling and rich flavor.

A festive hors d'oeuvre platter containing fried items like karaage (fried chicken), fries, and edamame. Perfect for parties.

A whole rich chocolate cake for takeout. Dense and satisfying.

Premium Tuna Trio Set. Includes Chutoro (medium fatty tuna), Maguro (red meat), and marinated tuna with Ooba leaf.

Thin roll (Hosomaki) set. Contains assorted thin sushi rolls like cucumber or tuna.