Kaitenzushi Haneda Ichiba Gransta Tokyo shop

Yellowtail (Amberjack) sourced from Oita Prefecture. A rich, oily fish with a smooth texture and bold umami flavor. Enjoy as nigiri.

Premium salmon known for its clean taste and high fat content. Soft and melting texture.

Red Sea Bream from Ehime Prefecture. A classic white fish with a firm yet tender texture and a delicate, sweet flavor.

Lightly seared yellowtail topped with grated daikon radish and ponzu (citrus soy sauce). The searing brings out the fat's aroma while the topping adds freshness.

Boiled shrimp nigiri. Sweet and firm, a classic sushi topping suitable for all palates.

Bonito (Skipjack Tuna) from Shiogama, Miyagi, seared over straw fire. This traditional method imparts a smoky aroma to the deep red, flavorful fish.

A trio of Bluefin Tuna nigiri. Typically includes different cuts like Akami (lean), Chutoro (medium fatty), and Otoro (fatty) to compare flavors.

A set of three 'shiny' fish (hikarimono), such as mackerel, sardine, and horse mackerel. These fish are known for their strong, distinct flavors and rich nutrients.

Three pieces of gunkan-maki (battleship sushi) topped with creamy seafood salads, such as crab-flavored salad and tuna mayo.

The fattiest part of the Bluefin Tuna belly. Intense richness and a melt-in-the-mouth texture.

High-quality lean Bluefin Tuna. It has a deep red color, firm texture, and a clean, metallic iron flavor.

Horse Mackerel nigiri, often served with a dab of ginger and green onion to complement its robust flavor.

Fresh sardine nigiri. A soft, fatty fish with a distinctive savory taste.

Gunkan sushi topped with imitation crab meat mixed with mayonnaise. Sweet and creamy.

Gunkan sushi topped with cooked tuna mixed with mayonnaise. A popular comfort style sushi.

A combination plate featuring northern delicacies, likely including salmon and scallop.

A pair of gunkan sushi featuring whitebait (baby anchovies/sardines) prepared in two styles: raw (fresh) and boiled.

A premium combination of one Sea Urchin (Uni) gunkan and one Salmon Roe (Ikura) gunkan. Rich, creamy, and salty.

Standard salmon nigiri. Soft texture and savory fat.

Raw scallop from Hokkaido. Thick, sweet, and very tender.

Gunkan sushi topped with raw whitebait (baby fish) from Mie Prefecture. Served with a touch of ginger to offset the raw fish flavor.

Gunkan sushi topped with fluffy boiled whitebait. Mild and slightly salty.

Sea Urchin gunkan. A delicacy known for its creamy, custard-like texture and taste of the ocean.

Salmon Roe gunkan. The eggs pop in your mouth, releasing a salty, savory liquid.

The legs/tentacles of the spear squid. Chewy and crunchy texture with a sweet flavor.

Standard lean tuna nigiri. Red meat with a clean fish flavor.

Hokkaido scallop, lightly seared on top to enhance sweetness and add a smoky aroma.

Large fatty bluefin tuna, lightly seared. The heat renders the fat for an even richer, melt-in-your-mouth experience.

A rolled sushi (maki) filled with sweet cooked conger eel and fresh cucumber. A nice balance of soft and crunchy textures.

A rolled sushi filled with minced fatty tuna and green onions. Rich and savory.

Raw red shrimp nigiri. Large, plump, and very sweet with a soft texture.

Gunkan sushi topped with 'Shiro-ebi' (white shrimp) from Toyama. These tiny, translucent shrimp are prized for their refined sweetness.

Amberjack from Ehime Prefecture. A high-grade fish with a firm crunch and balanced fat.

The fin muscle of the flounder. Known for its crunchy texture and rich, oily flavor.

Fluke fin lightly seared with salt. The heat melts the fat, creating a juicy and savory bite.

A rolled sushi filled with fatty tuna mince and pickled daikon radish (takuan). The crunch of the radish compliments the soft tuna.

A whole strip of simmered Conger Eel served as a single nigiri. Soft, fluffy, and glazed with sweet sauce.

Whelk (sea snail) from Hokkaido, simmered in a savory soy-based broth. Chewy and flavorful.

Mozuku seaweed served in vinegar. A slippery, refreshing side dish with a sour tang.

Octopus from Tokushima, marinated in soy sauce. Salty and savory, perfect for accompanying sake.

An assortment of 5 kinds of fresh sashimi (sliced raw fish) without rice. Selection varies by day.

Homemade custard pudding with caramel sauce. Smooth and sweet dessert.

Savory steamed egg custard soup, containing ingredients like chicken, shrimp, and ginkgo nuts. Served hot.

Yebisu draft beer. A premium Japanese beer with 100% malt, known for its rich flavor.

A smaller glass size of Yebisu draft beer.

Non-alcoholic beer-taste beverage.

Hakkaisan sake from Niigata. A famous dry sake with a crisp and clean finish.