Sushi Dai

Name: Sushi Dai
Address: 6 Chome-5-1 Toyosu, Koto City, 東京
Price range: ¥900 - ¥4800

One course per person (no splitting) Additional pieces can be added to your order at menu price . CASH ONLY. THANK YOU FOR YOUR UNDERSTANDING.

★ 4.5 (1,797) 📍 6 Chome-5-1 Toyosu, Koto City

Set Courses

Omakase Set ("trust the chef" Course)

The chef will select the best choices of the day. Additionally, you can choose one (1) extra nigiri item...whatever you want ! 9 + 1 pieces of nigiri sushi (i.e. : fatty tuna , sea eel , sea urchin , shellfish , seasonal fish) , sushi rolls , rolled egg , miso-soup (Please let us know if you have any food allergies or if there is anything you can't eat -sea urchin , shellfish , shrimp , wasabi , soy , etc .) Our BEST CHOICE !

A curated sushi course where the chef selects the freshest seasonal seafood. Includes nigiri, rolls, egg omelet, and soup. Enjoy the variety of textures and flavors from raw fish to cooked items.

¥4,800

Special course for those who can't eat raw fish

A customized sushi set featuring only cooked ingredients like eel, shrimp, and egg. Perfect for those who prefer not to eat raw seafood but want the sushi experience.

¥4,800

Children's set

(children 12 and under)

A smaller sushi course designed specifically for children under 12. Likely contains kid-friendly favorites with milder flavors.

¥3,200

A la carte

The following sushi will incur an additional charge. sea urchin ¥1200 a la carte ¥1500 prawn (boil or raw) ¥700 a la carte ¥900 botan shrimp ¥700 a la carte ¥900

大トロ fatty tuna

The fattiest portion of the tuna belly, known as Otoro. It has intense marbling, a rich buttery flavor, and melts in the mouth.

中トロ semi fatty tuna

Medium-fatty tuna belly, known as Chutoro. Balances the rich fat of Otoro with the meaty flavor of lean tuna.

赤身 lean tuna

The lean, red meat of the tuna, known as Akami. It has a firm texture, slight acidity, and a deep umami flavor.

平目 flounder

A white-fleshed fish with a delicate, clean taste and slightly chewy texture. Often served with a dash of citrus or salt.

鯛 red sea bream

Known as Tai, considered the king of white fish in Japan. Mild, sweet flavor with a firm yet tender texture.

スズキ sea bass

A seasonal white fish with a soft texture and light, refreshing flavor. Often served in summer.

コチ flathead

A premium white fish with a firm, elastic texture and a subtle, refined sweetness.

ハタ grouper

A white fish with a firm, pleasant chew and clean, slightly sweet flavor.

赤貝 red clam

Ark shell clam. Distinctive red color with a crisp, crunchy texture and a strong, oceanic scent and sweetness.

北寄貝 surf clam

Hokkigai. Large clam often served lightly boiled (turning the tip red). Sweet and fleshy with a firm chew.

帆立貝 scallops

Hotate. Soft, thick, and creamy raw scallop. Very sweet and tender, melting in the mouth.

鮑 abalone

Awabi. A prized shellfish known for its crunchy texture (if raw) or tenderness (if steamed) and deep ocean aroma.

平貝 japanese pen shell

Large shell muscle similar to a scallop but firmer and with a stronger savory flavor. Often served with seaweed.

つぶ貝 whelk

A spiral sea snail with a very crunchy texture and sweet, briny flavor.

鯵 horse mackerel

Aji. A shiny-skinned fish with a rich, savory taste. Usually garnished with ginger and green onion to balance the oiliness.

鯖 mackerel

Saba. Rich and oily fish, typically cured with vinegar to balance the strong flavor and tenderize the meat.

小肌 japanese gizzard shad

Kohada. A classic Edomae sushi topping. Cured in vinegar, it has a firm texture and a sharp, refreshing acidity.

サヨリ halfbeak

A sleek, silver fish with translucent flesh. Clean, crisp taste and firm texture. Often served with ginger.

鱚 smelt

Kisu. A delicate white fish with a very mild flavor. Sometimes served with skin lightly seared or cured.

鰯 sardine

Iwashi. A very fatty, oily fish with a strong savory flavor. Served fresh with ginger to cut the richness.

秋刀魚 saury

(August~November)

Sanma. A quintessential autumn fish. Rich in fat and flavor, typically served with ginger and green onions.

鰆 spanish mackerel

Sawara. A soft, white-fleshed fish (despite the name) with a mild, buttery taste. Often lightly seared.

メカジキ swordfish

Meaty and fatty fish with a texture similar to steak. Rich and oily.

太刀魚 cutlassfish

Tachiuo. Silver-skinned fish, often lightly grilled or seared to enhance its fat and soft texture.

金目鯛 alfonsino

Kinmedai. A deep-sea bream with bright red skin. The meat is tender, fatty, and sweet. Usually served with skin seared.

鰹 bonito

Katsuo. A red-fleshed fish similar to tuna but with a distinct iron-rich flavor. Often smoked or seared on the outside.

鰤 yellow tail

Buri. A rich, fatty fish with a buttery texture and bold flavor. A winter favorite.

皮はぎ filefish

Kawahagi. A white fish with firm flesh, often served topped with its own creamy liver (kimo) for richness.

鮭 salmon

Sake. Fatty, orange-fleshed fish with a creamy texture and sweet flavor. Universally popular.

イクラ salmon roe

Cured salmon eggs. Large orange pearls that burst in the mouth with salty, savory juice. Served as a gunkan (battleship) roll.

穴子 sea eel

Anago. Saltwater eel, simmered until fluffy and tender. Served with a sweet brown sauce (tsume).

イカ squid

Ika. White, firm, and chewy with a creamy sweetness that develops as you chew. Often scored by the chef.

蛸 octopus

Tako. Boiled octopus. Firm, meaty texture with a sweet and subtle savory flavor.

タラコ cod roe

Salted sac of cod eggs. Salty and savory with a tiny, grainy texture.

鱈白子 sperms sacs of codfish

(October~February)

Shirako. The milt of the codfish. Known for its very creamy, custard-like texture and rich milky taste.

ホタルイカ fire squid

(March~May)

Tiny squid served whole. They have a rich, visceral flavor and soft texture. A seasonal spring delicacy.

白魚 whitebait

(winter season)

Shirauo. Tiny, transparent fish with a delicate bitterness and soft texture. Often served in a gunkan roll.

雲丹 sea urchin

The following sushi will incur an additional charge

Uni. The golden-orange gonads of the sea urchin. Creamy, rich, and custard-like with a sweet ocean flavor.

¥1,500

車海老 prawn (boil or raw)

The following sushi will incur an additional charge

Kuruma Ebi. A high-end prawn known for its size and sweetness. Specify if you prefer it boiled (firmer, sweeter) or raw (translucent, melting).

¥900~

ボタン海老 botan shrimp

The following sushi will incur an additional charge

Large, plump shrimp with a very sweet, viscous texture. Served raw to highlight its natural creaminess.

¥900

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