Buchi

Assortment of fresh seafood procured daily. Enjoy the umami and texture of seasonal fish with sashimi soy sauce. Pairs excellently with sake.

Sea urchin with a rich, creamy sweetness. You can enjoy it as sashimi to savor the pure flavor of the ingredient, or as a thin roll wrapped in seaweed and vinegared rice.

Fresh abalone. Enjoy its unique chewy texture as sashimi, or its tender texture and oceanic aroma when grilled.

A large bivalve mollusk called mirugai. It is sweet and has a pleasant chewiness. Served as sashimi or lightly grilled with salt and lemon.

Cuttlefish aged to bring out its umami. Enjoy the sticky, sweet flesh simply with salt and lemon.

A very large scallop. Thick and sweet, it can be enjoyed as tempura with a rare center, or as a savory grilled dish wrapped in seaweed and soy sauce.

Fresh raw oysters from Hirota Bay, Iwate Prefecture. Large and full of rich, milky umami and oceanic aroma that fills your mouth.

Monkfish liver, also known as "foie gras of the sea." Enjoy its rich, deep flavor with a refreshing ponzu sauce. Pickled Nara-zuke adds a nice accent.

Cod milt (shirako). It has a creamy, melt-in-your-mouth texture and rich umami. Enjoy it lightly with ponzu or grilled for a savory flavor.

Flavorful, bite-sized homemade cheeses. A rich taste perfect as a snack with drinks.

Smooth cream cheese topped with shuto (salted entrails of bonito). The richness of the cheese and the saltiness of the shuto blend together, making it a dish that pairs well with sake.

Choose between crunchy shark cartilage dressed in plum paste (Ume-suisho) or a processed fish cake with cartilage and a tangy plum flavor. A refreshing appetizer.

Thinly sliced fatty salmon, finished with a refreshing Japanese lemon. The crisp acidity enhances the sweetness of the salmon.

Fatty salmon harasu (belly) is grilled and generously topped with ikura (salmon roe). Enjoy the "parent and child" combination of salmon and ikura.

Fatty black cod (gindara) is coated in a sweet and savory teriyaki sauce and served on a hot plate. Features tender flesh and fragrant sauce.

A roll of fatty tuna (toro) and chopped takuan pickles. The sweetness of the toro and the saltiness/texture of the takuan are a perfect match in this popular menu item.

A luxurious roll sushi generously filled with fresh raw sea urchin. The sweetness and aroma of uni fill your mouth.

A roll sushi combining fatty mackerel (saba) with sweet and sour pickled ginger (gari). The gari cuts through the richness of the mackerel with its refreshing tang.

A roll sushi combining spicy cod roe (mentaiko) and mayonnaise. Enjoy a slightly spicy and creamy taste.

A sushi roll with plumply simmered conger eel and cucumber. Enjoy the sweetness of the eel and the crispness of the cucumber.

A sushi roll with vinegared gizzard shad (kohada), pop-in-your-mouth tobikko (flying fish roe), and gari (pickled ginger). A dish harmonizing various textures and sourness.

An adult roll sushi combining the prized nodoguro fish with shuto (salted fish entrails). The sweetness of the fat and the saltiness of the shuto pair well with drinks.

A hand-rolled sushi generously filled with mentaiko (spicy cod roe). Enjoy the spicy kick and the flavor of the roe with the aroma of seaweed.

Hand-rolled sushi with salted salmon roe (sujiko) as the filling. Its rich saltiness and umami pair perfectly with rice.

A punchy roll sushi of toro and takuan pickles, with the addition of garlic sprouts. Characterized by its textural and aromatic accents.

A luxurious roll sushi made with a whole, sweet, and savory simmered conger eel. It melts in your mouth.

A homemade sour made by extracting the umami of kelp. Enjoy a deep, broth-like flavor. Choose your mixer: soda, water, or hot water.