Asahi Sushi Sohonten Seijogakuen Branch

Sashimi of Striped Jack, a high-quality fish of the Carangidae family. It has a moderate amount of fat, a firm, chewy texture, and an elegant umami. Recommended to enjoy simply with wasabi and soy sauce.

A dish of thinly sliced seasonal white fish, so thin it's almost transparent. Enjoy the subtle yet profound sweetness of the fish, refreshed with ponzu or momiji oroshi (spicy grated daikon).

A rare delicacy of kelp with herring roe attached, salted. The popping texture of the fish roe and the umami of the thick kelp combine to create a perfect accompaniment to sake.

A simple dish of matsutake mushrooms, a representative autumn delicacy, steeped in dashi broth. Enjoy the matsutake's unique rich aroma and crisp texture with the elegant broth.

Dried Shishamo (Smelt) grilled to perfection. You can eat them whole from head to tail, enjoying the texture of the roe and the smoky flavor.

A dish of grilled Miyagi Kyo-yasai (Kyo vegetables) Manjyo peppers. They have little to no spiciness, are thick and sweet, and grilling enhances their fragrant aroma.

Sashimi of fresh bonito red meat. It has a rich, iron-like umami, and its flavor is enhanced when eaten with condiments like ginger and green onions.

Steamed anglerfish liver, also known as "foie gras of the sea." A classic winter appetizer with a rich, creamy taste, served refreshingly with ponzu sauce.

A dramatic tempura dish made by deep-frying a whole long conger eel. The outer batter is crispy, the flesh is fluffy, and the eel's elegant sweetness fills your mouth.

A simple appetizer of deep-fried ginkgo nuts, a taste of autumn. Its beautiful jade-green color, chewy texture, and unique bitterness are characteristic, served with salt.

A clear soup with ingredients like matsutake mushrooms, shrimp, and ginkgo nuts simmered in a clay pot. First, enjoy the fragrant soup poured into a small cup, then savor the ingredients with a squeeze of sudachi lime.

A dish of rich, high-quality Kinki (Yellow Irish Lord) simmered in a sweet and savory sauce. Enjoy the melt-in-your-mouth soft white meat and the rich flavor infused with the simmering sauce.

Steak made with carefully selected domestic beef. Simply grilled to savor the natural flavor of the meat, it is recommended to enjoy it with wasabi and soy sauce in a Japanese style.

A traditional Hokkaido preserved food made by fermenting Atka mackerel in rice bran (nuka). The rice bran flavor enhances the fish's umami, and its saltiness makes it a great accompaniment to sake.

Tempura made with two large, satisfying shrimp. Lightly battered and crisply fried, you can fully enjoy the plump texture and sweetness of the shrimp.

Large Japanese clams steamed in sake. The rich dashi from the clams and the flavor of the sake combine for a simple yet deeply satisfying taste.

A platter of several types of fresh seafood sourced daily. You can enjoy the seasonal flavors all at once, perfect for sharing among 2-3 people.

A luxurious sashimi platter made with carefully selected ingredients. This platter uses even higher-grade seasonal seafood than our regular assortment, offering an experience to savor the ingredients' flavors to the fullest.

A snack of red meat from around the tuna's backbone (nakaochi), rolled in fragrant Saga-grown seaweed. The rich nakaochi and the flavor of the seaweed are a perfect match.

A dish of salmon harasu (belly), rich in fat, smoked and grilled. Enjoy the smoky aroma characteristic of smoking and the rich, melt-in-your-mouth fatty umami.

Sashimi made with the seasonal squid that is most delicious at the time. Its transparent flesh is sweet, and it has a unique chewy texture.

A dish of fresh mackerel, cured with salt and vinegar, showcasing Edo-style craftsmanship. The acidity of the vinegar cuts through the mackerel's richness, enhancing its umami.

A dish featuring a platter of sashimi from several types of shellfish. You can compare the crisp texture, the aroma of the sea, and the different sweetness of each shellfish.

A sashimi platter centered around blue-backed fish (hikari-mono) such as horse mackerel, gizzard shad, and mackerel. A dish that allows you to savor the unique umami and richness of blue-backed fish, perfect with sake.

A platter of seasonal white fish such as sea bream and flatfish. Enjoy the subtle differences in the delicate umami of each fish amidst their bland and elegant flavors.

A dish of seasonal seafood and vegetables dressed in a refreshing seasoned vinegar. The acidity stimulates the appetite, making it ideal as a palate cleanser or a snack with drinks.

A platter of tempura featuring shrimp and seasonal vegetables. Lightly battered and crisply fried, you can enjoy the original flavors of the ingredients with tentsuyu (tempura dipping sauce) or salt.

A luxurious dish of Taraba crab legs grilled to a fragrant finish. Grilling concentrates its sweetness and highlights the plump, springy texture of the meat.

Conger eel simmered until fluffy and tender in a sweet and savory sauce. It crumbles easily in your mouth, and the flavor is sharpened by adding wasabi.

A dish steamed with an egg custard infused with seafood dashi, containing various seafood ingredients. Its smooth texture and the gentle flavor from the ingredients create a mild taste.

A whole sea bream head, grilled with salt. The cheeks and collar area are rich in fat, and it's a connoisseur's choice to savor the flavorful meat around the bones.

A "takiawase" (simmered dish) where seasonal vegetables are carefully simmered with individual seasonings. Enjoy the gentle sweetness and texture of the vegetables infused with dashi broth.

A rare delicacy of red sea squirt (aka-hoya) salted and aged. It has a unique, strong oceanic aroma, a distinctive bitterness, and concentrated rich umami, making it an excellent pairing with sake.

High-quality conger eel, simply grilled without sauce. You can directly taste the fragrant skin and the natural sweetness of the eel's fat, best enjoyed simply with wasabi soy sauce or salt.

A creative appetizer combining sliced tomatoes and sushi restaurant's gari (pickled ginger). The acidity of the tomato and the sweet-sourness of the gari are surprisingly compatible and refreshing.

Salt-grilled "kama" (collar cut), a rare part from the back of the Greater Amberjack's gills. As this part is used for movement, the meat is firm, very fatty, and juicy.

An appetizer of chopped wasabi stems pickled in soy sauce. Its crisp texture and the refreshing, pungent spiciness that tickles your nose are addictive and go well with drinks.

A snack of kanpyo (dried gourd shavings) and shiitake mushrooms, simmered in a sweet and savory sauce. A deeply flavorful dish where the sweet and savory dashi seeps out with each chew.

A rich omelet made with dashi stock, a specialty of sushi restaurants. Enjoy its fluffy texture and the gentle flavor of dashi and sweetness that spreads in your mouth.

A seafood salad generously topped with fresh sashimi (raw ingredients). A highly satisfying dish where you can enjoy the crispness of the vegetables and the umami of the seafood at the same time.

A half-size portion of our sushi restaurant's salad. Perfect for smaller groups or when you want to enjoy various other appetizers.

Salt-cured or soy-sauce-cured salmon roe (sujiko) served with grated daikon radish. The rich saltiness of the sujiko and the refreshing quality of the daikon radish are in perfect balance.

Octopus slowly simmered until tender. The more you chew, the more the octopus's natural umami and the sweet and savory flavor of the simmering liquid spread in your mouth.

A salt-cured delicacy of sea cucumber intestines, one of Japan's three great delicacies. It has a unique, strong oceanic aroma and rich saltiness, pairing perfectly with warm sake.

A platter of pickles made with seasonal vegetables. Enjoy it as a palate cleanser between meals or to refresh your mouth after drinking alcohol.

A representative Niigata sake, known for its light, dry, and flavorful profile. It spreads a soft umami when you taste it, followed by a clean finish that disappears quickly, enhancing the flavors of your meal.

A local sake from Minami-Uonuma, Niigata Prefecture. Brewed using the pure underground water from the famous Mt. Makihata, it offers a transparent, clear taste and an elegant aroma.

A local sake from Miyagi Prefecture, conceived as the "ultimate sake to enjoy with meals." It has a subtle aroma that doesn't overpower food and a sharp, clean finish that washes away the richness of the meal.

A famous Niigata sake. This Tokubetsu Honjozo sake is delicious served at room temperature or warm, with a light and smooth mouthfeel and a refined, delicate taste that you can enjoy without getting tired of.

A famous Niigata sake, brewed with the aim of being a "Ginjo sake to enjoy with meals." It features a clean, crisp taste and a mild, elegant aroma.

A Junmai sake from a historic brewery in Miyagi Prefecture. It has a good balance of the rice's mellow umami and acidity, a smooth mouthfeel, and pairs well with fish dishes.

A famous local sake from Minami-Uonuma, Niigata Prefecture. This Junmai Ginjo sake is slowly fermented at low temperatures, offering a clear taste free of impurities and a subtly elegant ginjo aroma.

A Japanese confection kneaded with matcha. It features the unique chewy texture of warabi starch and the slightly bitter taste of matcha, which pairs well with the sweetness of kinako (roasted soybean flour) and kuromitsu (black sugar syrup).

Rich and creamy vanilla ice cream. A perfect cold dessert to refresh your palate after a meal or to end with something sweet.

A Japanese-style dessert featuring cold vanilla ice cream served with sweet red bean paste (anko). The combination of cold ice cream and the sweetness of anko is exquisite.

A traditional Japanese dessert with agar-agar, red peas, and red bean paste, served with colorful fruits. Drizzle with kuromitsu (black sugar syrup) to enjoy the various textures and flavors.

A luxurious dessert featuring anmi (a traditional Japanese dessert) with fruit, topped with vanilla ice cream. Enjoy the harmony of Japanese sweetness and Western ice cream.