Sushiryori Inose

Lean bluefin tuna sushi (Akami). It has a firm texture, deep red color, and a meaty, savory flavor. The classic standard for nigiri sushi.

The fatty belly portion of tuna. It is rich, buttery, and melts in the mouth with a sweet umami flavor. Considered a delicacy.

Young yellowtail sushi. The flesh is pinkish-white with a high fat content, offering a rich, creamy taste and smooth texture.

Boiled shrimp nigiri. The shrimp is cooked, butterflied, and placed on rice. It has a firm texture and mild sweetness.

Raw sweet shrimp. Known for its sticky, melting texture and intense natural sweetness. Often served with the deep-fried shrimp head.

Boiled octopus tentacle. It has a chewy but tender texture and a mild, slightly sweet flavor. Typically served with a brush of soy sauce or salt.

Horse mackerel, a shiny-skinned fish (hikarimono). It has a rich, bold flavor and is usually topped with grated ginger and green onions to balance the oiliness.

Mackerel that is typically cured with vinegar and salt. It has a strong, savory taste and firm texture. A classic shiny fish topping.

Saltwater conger eel, simmered or grilled until soft and fluffy. Served with a sweet soy-based sauce (tsume). Less oily than freshwater eel (unagi).

Boiled hard clam. It has a chewy texture and sweet taste, often brushed with a sweet soy reduction.

Red ark shell clam. Known for its vibrant color, distinctive ocean aroma, and crunchy texture. A favorite for shellfish lovers.

The orange foot of the surf clam. It has a sweet flavor and a pleasant, slightly chewy texture. Often has a strong sea scent.

Raw scallop nigiri. The flesh is very soft, thick, and creamy with a delicate sweetness. Melts in the mouth.

Japanese halfbeak, a slender silver fish. The flesh is translucent and beautiful, with a very clean, refined taste and slight crunch.

Sea bream or red snapper. Regarded as the king of white fish in Japan. It has firm, translucent flesh and a subtle, elegant sweetness.

Flounder or flatfish. A classic white fish topping with a chewy texture and mild, clean flavor. Often served with ponzu or salt.

Raw squid nigiri. Depending on the variety and cut, it can be crunchy or creamy and sticky. It has a sweet aftertaste.

Raw abalone. Prized for its extremely firm and crunchy texture. It has a fresh, oceanic flavor reminiscent of the sea.

Japanese egg cockle. Usually briefly boiled, it has a beak-like shape. The texture is soft and moist with a refined sweetness.

Mantis shrimp. Boiled and brushed with sauce. It has a crumbly, soft texture and a sweet taste similar to crab or shrimp.

A thin sushi roll (hosomaki) filled with pickled plum paste (ume) and shiso leaf. Salty, sour, and very refreshing.

A classic thin sushi roll filled with cucumber strips. Crisp, cool, and a palate cleanser.

A thin sushi roll filled with raw red tuna. A standard finish to a sushi meal with a balance of nori, rice, and fish.

A large, thick sushi roll containing multiple ingredients like egg, vegetables, and sometimes eel or fish powder. Flavorful and filling.

Sea urchin roe served as a gunkan (battleship) roll. It has a bright orange color, custard-like creamy texture, and a rich, sweet ocean flavor.

Marinated salmon eggs served gunkan style. The large orange pearls burst in the mouth with a salty, savory juice.

The small adductor muscles of the surf clam (Aoyagi), served as a gunkan roll. They are tender, sweet, and have a mild shellfish flavor.

Sweet Japanese rolled omelet served on rice. It has a fluffy texture and dessert-like sweetness. Often eaten at the end of the meal.