Hinatomaru Kaminarimon Yanagi Koji

A slice of sweet, rolled egg omelet (tamagoyaki) served on sushi rice. Sweet and savory flavor with a soft texture.

Raw squid tentacles. Offers a distinctively chewy and crunchy texture with a mild sweetness.

The mantle or 'strings' of the giant clam. Known for its firm, slightly chewy texture and sea-breeze aroma.

Gunkan-maki (battleship roll) topped with tuna meat scraped from the spine. Rich in flavor and soft in texture.

Aji (Horse Mackerel) is a shiny-skinned fish with a rich, savory flavor. Often served with ginger and green onion to complement its oiliness.

Mackerel marinated in vinegar. The acidity balances the strong, oily flavor of the fish.

Fresh shoots of green onion served on sushi rice. Crisp texture with a mild onion flavor, often served as a palate cleanser.

The mantle part of the surf clam (Hokkigai). Chewy texture with a sweet, oceanic taste.

Lean bluefin tuna. Deep red color with a firm texture and classic iron-rich tuna flavor.

Fatty tuna meat scraped from the bones (Nakaochi or Mukimi). Rich in fat and very soft.

Gunkan-maki (battleship roll) topped with minced fatty tuna and green onions. Creamy texture with a fresh onion kick.

Red Sea Bream (Madai). A white-fleshed fish with a delicate, clean flavor and slightly firm texture.

Greater Amberjack (Kanpachi). A rich, buttery white fish with a firm texture.

Surf clam (Hokkigai). Typically lightly boiled, turning the tip red. Sweet and meaty.

Mantle of the Ark Shell (Akagai). Crunchy texture with a strong oceanic flavor.

Raw scallop. Soft, creamy, and naturally sweet.

Kohada (Gizzard Shad). A small silver-skinned fish cured in vinegar and salt. Savory and slightly tart.

Boiled shrimp. Sweet and firm, a classic sushi topping.

Sea eel (Anago) simmered until soft. Served with a sweet soy-based sauce (tsume). Fluffy texture.

Rare meat from the head of the tuna. Very fatty and rich in flavor, similar to otoro.

Raw salmon. Smooth, fatty texture and universally popular mild flavor.

Freshly prepared squid. Translucent appearance with a crunchy texture and subtle sweetness.

Large red shrimp served raw. Plump, creamy, and sweet.

Hirame (Flounder). A high-quality white fish with a delicate flavor and chewy texture.

Kinmedai (Splendid Alfonsino). A deep-sea fish with rich fat content and a tender texture. Often the skin is lightly seared.

Chutoro (Medium Fatty Tuna). Balances the flavor of red meat with the sweetness of fat. Melts in the mouth.

Engawa (Flounder fin muscle). Crunchy and rich in fat and collagen. Intense savory flavor.

The fatty belly part of the salmon. Rich, buttery texture.

Mirugai (Geoduck or Giant Clam). Crunchy texture with a strong aroma of the ocean.

Marinated salmon eggs served as a gunkan-maki. The eggs pop in your mouth, releasing savory juices.

Lightly seared fatty tuna. The heat melts the fat, enhancing the aroma and sweetness.

Akagai (Red Clam). Prized for its vibrant color, crisp texture, and ocean scent.

Tsubugai (Whelk). A sea snail with a crunchy texture and sweet, clean flavor.

Fresh raw mackerel. Rich, oily, and flavorful. Only available when extremely fresh.

Otoro. The fattiest part of the bluefin tuna belly. Intense richness and melt-in-your-mouth texture.

Abalone. An expensive delicacy known for its firm, crunchy texture and oceanic taste.

Kamatoro. The fatty meat from the collar area of the tuna. Rare and marbled like premium beef.

Nodoguro (Blackthroat Seaperch). A high-end white fish known for its incredible fat content and sweetness. Often seared.

A whole strip of simmered conger eel served on sushi rice. Soft, fluffy, and glazed with sweet sauce.

Sea Urchin (Uni). Creamy, custard-like texture with a rich, sweet, and briny ocean flavor.

A sushi roll filled with minced fatty tuna (toro) and pickled daikon radish (takuan). A mix of soft and crunchy textures.

A simple sushi roll filled with fatty tuna. Highlights the rich flavor of the fish.

Sushi roll filled with salmon roe. Savory and bursting with flavor.

Classic tuna roll (Tekkamaki). Red tuna wrapped in rice and nori.

Roll filled with minced fatty tuna and green onions.

Sushi roll filled with fresh salmon.

Roll filled with the mantle of ark shell and cucumber. Crunchy and refreshing.

Roll filled with boiled conger eel and cucumber. Sweet and crisp.

Classic roll filled with sweet simmered dried gourd shavings.

Kappa-maki. Cucumber roll. Refreshing and simple.

Shinko-maki. Roll filled with pickled daikon radish. Crunchy and savory.

Roll filled with pickled plum paste (ume) and shiso leaf. Sour and aromatic.

A set of three pieces of seasonal white-fleshed fish nigiri.

Three pieces of seared sushi toppings. Searing enhances the aroma and fat content.

Assortment of three types of shellfish nigiri.

Tuna tasting set with three different cuts or preparations of tuna.

Premium tuna set with five different cuts, likely including akami, chutoro, and otoro.

Japanese bottled beer.

Freshly poured draft beer.

Beer-flavored beverage with no alcohol.

Suntory Kakubin whisky. A popular Japanese whisky.

Yamazaki Single Malt Whisky. Premium Japanese whisky.

Umeshu. A sweet liqueur made from steeping ume plums in liquor.

Mugi Shochu. Japanese distilled spirit made from barley. Mild and crisp.

Imo Shochu. Japanese distilled spirit made from sweet potatoes. Distinctive aroma and rich flavor.

Shochu mixed with Oolong tea.

Shochu mixed with green tea.

Shochu mixed with soda water and lemon.

Warmed Japanese rice wine.

Japanese rice wine. Please ask staff for available brands.

Orange juice.

Coca-Cola.

Iced Oolong tea.

Iced green tea.

Special Selection sushi set. A premium assortment of the chef's top recommendations.

Extra High Grade sushi set. High-quality assortment.

Edomae-style sushi set. Traditional assortment.

Kaisendon. A bowl of sushi rice topped with a variety of fresh seafood.

Platter containing three different cuts of tuna sashimi.

Slices of medium fatty tuna sashimi.

Slices of lean red tuna sashimi.

Assorted platter of various fresh sashimi.

Assortment of fresh shellfish sashimi.

Sunomono. Assorted seafood and vegetables marinated in vinegar.

Traditional Japanese soybean paste soup.

Assortment of fresh shellfish served in vinegar.