Sushiro Kan-nana Aoi Store

Albacore tuna belly. The meat is pale pink, soft, and has a rich fatty texture that melts in the mouth.

Tuna marinated in salted rice malt (shiokoji). The fermentation brings out the umami and softens the texture.

Thickly sliced salmon sushi. Offers a generous portion of fatty, rich salmon flavor.

Salmon sushi topped with fresh avocado slices and mayonnaise. A creamy and popular modern combination.

Salmon sushi topped with Camembert cheese from Hanabatake Ranch and basil sauce. A rich, western-style flavor profile.

Fresh, uncooked salmon. It has a softer texture and cleaner sweetness compared to frozen varieties.

Salmon pieces tossed with vegetables and homemade soy-lemon dressing. Served on lettuce for a refreshing bite.

Albacore tuna marinated in a savory sauce with a hint of yuzu citrus. Savory with a refreshing finish.

Selected lean tuna (Bigeye tuna). Deep red color with a classic, iron-rich tuna flavor and firm texture.

A combination plate featuring one piece of lean tuna sushi and one piece of sweet egg omelet sushi.

Classic salmon nigiri. Smooth texture with a balance of fat and lean meat.

Seared fatty salmon. The surface is lightly grilled to release savory oils and add a smoky aroma.

A combination plate featuring one piece of boiled shrimp sushi and one piece of salmon sushi.

A combination plate featuring one piece of salmon sushi and one piece of squid sushi.

A combination plate featuring one piece of salmon sushi and one piece of sweet egg omelet sushi.

Salmon sushi topped with sliced onions and mayonnaise. The onions provide a crisp contrast to the soft salmon.

Salmon sushi topped with cheese and seared with a direct flame. Savory, melted cheese complements the fish.

Salmon sushi with basil sauce and cheese, seared to melt the toppings. Aromatic and savory.

Seared fatty salmon topped with grated daikon radish (oroshi). The radish adds a refreshing note to the rich fat.

Bonito (Skipjack Tuna) caught by single-pole fishing. Lean, dark red meat with a distinctive, savory flavor.

Sushi topped with a freshly fried shrimp tempura. Crispy batter outside with tender shrimp inside.

Sushi topped with small breaded fried shrimp. Crunchy texture, often enjoyed by children.

Boiled shrimp sushi topped with avocado and mayonnaise. A popular combination with a creamy texture.

Shrimp sushi topped with cheese. Mild flavor profile.

Shrimp sushi with basil sauce and cheese. An Italian-inspired twist on sushi.

Sushi topped with seared roast beef. Meat lovers' sushi with a savory beef flavor.

Sweet Shrimp (Amaebi). Served raw, these small shrimp are known for their melting texture and natural sweetness.

Natural Icelandic shellfish. Offers a firm, chewy texture and a clean ocean flavor.

Black Mirugai (Trough Shell). Known for its crunchy texture and sweet, savory taste.

Assorted tempura featuring winter ingredients from both the mountains and the sea, including shrimp. Lightly battered and fried.

Pumpkin tempura slices. Crispy on the outside with sweet, soft pumpkin inside.

Whole shrimp tempura seasoned with yuzu pepper (yuzukosho). Crispy, savory, with a spicy citrus kick.

Light dipping sauce for tempura, made from dashi, soy sauce, and mirin.

Standard french fries. Fried fresh in-store.