Sushi Bar Junta

A simple sushi roll filled with crisp cucumber strips. Light, refreshing, and crunchy. Typically wrapped in seaweed and sushi rice.

Sushi roll featuring premium bluefin tuna. Rich in umami with a smooth texture. A classic choice for tuna lovers.

Fatty tuna (toro) minced with fresh green onions. The richness of the tuna balances perfectly with the sharp scallion flavor. Melt-in-your-mouth texture.

Fresh tuna paired with creamy avocado. A smooth and savory combination. Served as cut rolls.

Raw salmon and ripe avocado wrapped in sushi rice. Rich, creamy, and flavorful. A popular Western-style sushi roll.

Spicy seasoned tuna with creamy avocado. Offers a kick of heat balanced by the mild avocado. Flavorful and stimulating.

A roll featuring grilled salmon topped with salmon roe (Ikura). The smoky grilled fish contrasts with the bursting, salty roe. Savory and textured.

Tender pieces of chicken grilled to perfection. savory and slightly charred. A classic izakaya appetizer.

Fresh raw oyster served with citrus-based soy sauce (ponzu). Briny, tangy, and refreshing. Slurp directly from the shell.

Seasoned seaweed salad with sesame oil. Crunchy, slightly sweet, and savory. A healthy and refreshing side dish.

Fresh scallop grilled until tender. Sweet and savory seafood flavor. Served as a single piece.

Japanese-style rolled omelette (Tamagoyaki). Sweet, savory, and fluffy texture. A comforting classic dish.

Seasonal fish grilled with salt or sauce. Flaky texture and rich flavor. Ask staff for today's selection.

Traditional soybean paste soup with tofu and seaweed. Warm, savory, and comforting. Drink directly from the bowl.

Raw oyster served in a shot glass with ponzu, chili, and other garnishes. Spicy, acidic, and briny. Drink it in one shot.

An assortment of fresh nigiri sushi. Includes a variety of seasonal fish served on vinegared rice. Best way to sample different flavors.

Three varieties of fresh raw sliced fish. Served with wasabi and soy sauce. Enjoy the pure flavor and texture of the fish.

Five varieties of fresh raw sliced fish. A premium selection showing different textures and flavors. Dip lightly in soy sauce.

Kinmedai nigiri sushi. A white fish with a delicate, slightly sweet flavor and tender texture. Often served with skin slightly seared.

Maguro nigiri sushi. Lean red tuna with a firm texture and deep iron-rich flavor. The standard for sushi.

Chutoro nigiri sushi. Medium-fatty tuna that balances rich fat with meaty flavor. Melts in the mouth.

Tai nigiri sushi. White fish with a firm, slightly chewy texture and clean taste. A very traditional sushi topping.

Aji nigiri sushi. Silver-skinned fish with a strong, savory flavor. Usually served with ginger and scallions.

Hamachi nigiri sushi. Rich, buttery fish with a soft texture. Very popular for its high fat content.

Katsuo nigiri sushi. Skipjack tuna with a distinct, smoky, and iron-rich flavor. Often garnished with ginger.

Kanpachi nigiri sushi. Similar to yellowtail but slightly firmer and leaner. Clean and sweet flavor.

Salmon nigiri sushi. Orange-fleshed fish with a creamy texture and rich flavor. Very popular worldwide.

Ikura gunkan sushi. Marinated salmon roe wrapped in seaweed. Bursts with salty, savory juice when eaten.

Ebi nigiri sushi. Cooked or raw shrimp on rice. Sweet and firm texture.

Ika nigiri sushi. White squid with a chewy, creamy texture. Mildly sweet taste.

Hotate nigiri sushi. Raw scallop with a soft, melt-in-your-mouth texture. Very sweet and delicate.

Akagai nigiri sushi. Chewy texture with a distinct ocean aroma. A delicacy for shellfish lovers.

Uni gunkan sushi. Sea urchin gonads, usually golden-orange. Creamy, custard-like texture with a rich ocean flavor.