Sushi Zanmai Shinbashi

Fermented squid guts with sliced squid. It has a very strong, salty, and intense umami flavor, often described as an acquired taste. Best enjoyed in small bites as a nibble with sake.

Delicate skin formed on the surface of heated soy milk. It has a creamy, silky texture and a subtle sweetness of soybeans. Served chilled with a light dashi soy sauce or wasabi.

Raw bluefin tuna chopped and seasoned with a Korean-style spicy dressing (sesame oil, chili, soy sauce). Topped with an egg yolk to mix in for richness. Similar to beef tartare but with fish.

Small firefly squid marinated in squid ink. The ink adds a rich, briny depth and dark color. The squid is tender with a slight pop. A classic delicacy for accompanying alcohol.

A refreshing dish of sliced seafood (like octopus, shrimp, shellfish) and cucumber in a sweet vinegar dressing. It acts as a palate cleanser with a balance of acidity and sweetness.

A small appetizer served automatically at the beginning of the meal, functioning as a table charge. The content varies daily (e.g., a small simmered dish or salad).

A house special salad topped with assorted fresh seafood sashimi. Served with a creamy Japanese sesame dressing that is nutty and slightly sweet.

Salad featuring crab meat, served with a unique dressing made from 'kanimiso' (crab tomalley/paste). The dressing has a very intense, savory crab flavor.

Fresh Horse Mackerel prepared two ways. 'Sashimi' is standard slices served with ginger. 'Tataki' is chopped finely with green onions and ginger to enhance the flavor. The fish is rich and flavorful.

A tasting flight of Bluefin Tuna. Includes 'Otoro' (rich fatty belly), 'Chutoro' (medium fatty), and 'Akami' (lean red meat). Experience the different textures and fat content of the tuna.

Raw Turban Shell (sea snail) sliced crunchy and firm. It has a fresh ocean scent and a distinctively crunchy texture. Served with wasabi and soy sauce.

A chef's selection of assorted sashimi for one person. Typically includes tuna, white fish, shellfish, and other seasonal catch. A good way to try various fish.

A large platter of assorted sashimi designed for sharing (approx. 3 servings). Features a wide variety of premium seafood beautifully arranged.

Black cod marinated in sweet Saikyo miso and grilled. The fish is incredibly buttery and flaky, with a sweet and savory caramelized miso glaze.

Whole turban shell grilled in its shell with broth and soy sauce. The meat is chewy and savory, infused with the aroma of the ocean and burnt soy sauce.

Conger eel grilled without the usual sweet sauce (Shirayaki). This preparation highlights the natural delicate flavor and fluffy texture of the eel. Often eaten with a pinch of salt or wasabi.

Grilled Willow Leaf Fish (Smelt), often full of roe (eggs). The entire small fish is edible, including the head and bones. Savory, salty, and perfect with sake.

Sushi roll filled with Kanpyo (dried gourd strips simmered in sweet soy sauce). A traditional Edo-style sushi roll with a sweet and savory flavor.

Sushi roll filled with Natto (sticky fermented soybeans). Natto has a pungent aroma and slimy texture, which contrasts with the crisp seaweed and vinegared rice.

Cucumber roll. Crisp, fresh, and palate-cleansing. Named after the mythical Kappa creature who loves cucumbers.

Sushi roll filled with pickled daikon radish (takuan). Crunchy, yellow, and savory-sweet.

Sushi roll with sour umeboshi (plum paste) and fresh cucumber. A refreshing combination of tart and crisp.

Sushi roll with boiled shrimp and cucumber. Simple and mild flavor.

Sushi roll with scallop mantle (himo) and cucumber. The scallop mantle is chewy and flavorful.

Sushi roll with cooked conger eel (anago) and cucumber, usually with sweet sauce.

Classic tuna roll using lean red tuna. The name comes from the red color resembling glowing iron.

Sushi roll filled with salmon roe (eggs). Salty and bursting with umami.

Sushi roll with minced fatty tuna and green onions. Rich, creamy, and savory.

Sushi roll combining minced fatty tuna with crunchy pickled daikon (takuan). A popular combination of texture and flavor.

Sushi roll filled with Sea Urchin gonads. Rich, creamy, and tasting of the deep ocean.

A colorful 5-piece sushi set featuring a balance of popular toppings including tuna and shrimp.

Premium 5-piece set focusing on Northern Japan (Hokkaido) specialties like crab, salmon roe, and sea urchin.

5-piece set showcasing chef's preparation techniques like marinating (Zuke) and kelp-curing (Kobujime).

Deluxe medium roll containing 10 different kinds of seafood ingredients. Colorful and filling.

Inside-out roll filled with crab flakes and mayonnaise. A creamy and savory favorite.

Classic California roll with avocado and roe (masago). Creamy texture.

Roll with salmon and vegetables, topped with a spicy sauce. Modern style sushi.

Signature deluxe set of 13 sushi pieces, including a large piece of eel (Anago) and other premium toppings. Comes with miso soup.

An all-tuna special set for tuna lovers. Includes Otoro (fatty), Seared Toro, Chutoro (medium), Akami (red), Negitoro gunkan, and Tekka maki.

A value assortment of 12 nigiri pieces plus half a tuna roll. Offers a good variety of standard toppings.

A bowl of vinegared sushi rice topped with 12 different kinds of seafood sashimi. A colorful and filling meal.

Assorted tempura featuring seafood and vegetables battered and deep-fried until light and crispy. Served with dipping sauce.

Tuna marinated in soy sauce and ginger, dusted with starch, and deep-fried (Tatsuta-age). Savory, crispy outside, and tender inside.

Small shrimps deep-fried whole. Crunchy and salty, eaten like popcorn shrimp. Excellent with beer.

Deep-fried Pufferfish (Fugu). The meat is firm, white, and resembles chicken in texture but with a delicate fish flavor.

Whole Splendid Alfonsino fish simmered in a sweet soy sauce glaze. The fish has red skin and rich, fatty white meat.

Savory steamed egg custard served in a cup. Silky smooth texture, filled with ingredients like seafood and ginkgo nuts, topped with dashi broth.

Asari clams steamed with sake. The broth is rich with clam juice and sake aroma.

Miso soup with fresh green laver (aonori). Highly aromatic with a scent of the sea.

Miso soup with Asari clams. The shellfish adds a deep savory depth to the broth.

Miso soup made with fish offcuts/bones (Ara). Very rich and flavorful fish broth.

Traditional Japanese sweets: arrowroot starch dumplings (Kuzu dango) and bracken starch jelly (Warabi mochi), often served with soybean flour and black sugar syrup.

Yuzu (Japanese citrus) sorbet. Refreshing, tart, and fragrant.

Rich Matcha green tea ice cream. Sweet with earthy tea bitterness.

Classic vanilla ice cream.

Junmai Daiginjo sake from Kyoto. Smooth, fragrant, and high quality.

Junmai Ginjo sake from Niigata. Known for its clean, dry, and crisp finish.

Tokubetsu Junmai sake from Miyagi. Designed to be the ultimate food-pairing sake, light and refreshing.

Sake from Akita prefecture.

Tokubetsu Honjozo from Niigata. Dry and crisp.

Junmai Daiginjo sake from Toyama. Clear taste.

Dassai 45, famous Junmai Daiginjo from Yamaguchi. Fruity, aromatic, and very popular internationally.

Special Junmai sake made with 100% Yamada Nishiki rice from Hyogo. 300ml bottle.

Warm sake served in a flask (Tokkuri). Warming and comforting.

House brand Potato (Imo) Shochu. Strong aroma and distinct flavor of sweet potatoes.

Shochu.

House brand Barley (Mugi) Shochu. Milder and more grain-like flavor.

Shochu.

Rice Shochu. Clean and crisp.

Bucket of ice for mixing drinks with bottle orders.

Pitcher of water for mixing drinks.

Pot of hot water for making hot shochu drinks (Oyu-wari).

Soda water for making shochu highballs.

Oolong tea for mixing (Oolong-hai).

Green tea for mixing (Ryokucha-hai).

Salted dried plum (Umeboshi) to add flavor to shochu.

Fresh lemon wedges to squeeze into drinks.

Fresh grapefruit half to squeeze into drinks.