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Premium fatty tuna belly sushi. Known for its intense marbling, rich buttery flavor, and melt-in-the-mouth texture.

Medium fatty tuna sushi. Balances the richness of the belly with the meaty flavor of lean tuna.

Lean red tuna sushi. Firm texture with a clean, savory, and slightly metallic iron flavor.

Standard tuna sushi. Fresh and savory with a classic soft texture.

Fresh raw salmon served over sushi rice. Rich, oily, and naturally sweet.

Fatty salmon belly sushi. Richer and softer than standard salmon, with a luscious mouthfeel.

Yellowtail amberjack sushi. Smooth, buttery texture with a mild, slightly smoky flavor.

Fatty yellowtail belly. Exceptionally creamy and rich with a pronounced savory taste.

Red sea bream sushi. A white fish with a firm yet tender texture and a delicate, sweet flavor.

Sushi topped with seared goose or duck liver. Extremely rich, creamy, and decadent with a savory umami finish.

Sea urchin roe sushi. Custard-like creamy texture with a sweet, briny taste of the ocean.

High-grade A5 Japanese beef sushi. Intensely marbled, very tender, and lightly seared to release savory fats.

Salmon roe sushi, sometimes topped with a raw quail egg. The roe bursts with salty, savory juice, while the egg adds creaminess.

Scallop sushi. Soft, creamy texture with a delicate and natural sweetness.

Flounder fin muscle sushi. Chewy and slightly crunchy texture, rich in collagen and fatty flavor.

Spot prawn sushi. Large, sweet raw shrimp with a plump and meaty texture.

Freshwater eel sushi, grilled and glazed with sweet soy sauce. Soft texture with a savory-sweet flavor.

Saltwater eel sushi. Softer and fluffier than unagi, with a milder, less oily taste.

Snow crab sushi. Sweet, fibrous crab meat with a delicate oceanic flavor.

Surf clam sushi. Firm, slightly chewy texture with a sweet and clean taste.

Squid sushi. Firm, chewy texture with a mild, creamy sweetness.

Octopus sushi. Boiled octopus with a firm, chewy texture and light savory flavor.

Gizzard shad sushi. A silver-skinned fish usually cured in vinegar, offering a tangy and savory taste.

Large shrimp sushi. Firm, meaty texture with a distinct sweetness.

Sweet egg omelet sushi. Fluffy texture and sweet, custard-like flavor.

Mackerel sushi. Rich, oily fish, often cured with vinegar to balance its strong flavor.

Crab meat sushi. Sweet and savory.

Shrimp roe sushi. Small, crunchy orange eggs with a mild, salty taste.

Flying fish roe sushi. Tiny, crunchy eggs that pop in the mouth, offering a salty ocean flavor.

Seared salmon sushi. The light torching creates a smoky aroma and melts the surface fat for a creamy texture.

Seared tuna sushi. Lightly cooked on the outside while remaining raw inside, enhancing the savory flavor.

Seared yellowtail sushi. Torching brings out the rich oils of the fish, adding a smoky, savory dimension.

Seared red sea bream sushi. The heat firms up the texture slightly and brings out the sweetness of the white fish.

A rice bowl topped with premium fatty tuna belly. Rich, buttery sashimi served over vinegared rice.

Salmon sashimi rice bowl. Fresh slices of salmon served over a bed of sushi rice.

Tuna sashimi rice bowl. Slices of lean red tuna served over sushi rice.

Yellowtail sashimi rice bowl. Buttery slices of hamachi served over sushi rice.

Grilled freshwater eel rice bowl. The eel is glazed with a sweet soy sauce and served over rice.

A scattered sushi rice bowl featuring diced mixed sashmi including salmon, tuna, yellowtail, and roe. A colorful and flavorful variety of textures.

A mixed sashimi rice bowl featuring a trio of popular fish: salmon, yellowtail, and tuna, topped with salmon roe.

Salmon roe rice bowl. A generous portion of marinated salmon roe served over sushi rice, bursting with savory flavor.

Rice bowl topped with cubed salmon sashimi. Easy to eat and rich in flavor.

Minced fatty tuna rice bowl topped with green onions. Rich, creamy tuna texture balanced by fresh onions.

Minced tuna rice bowl with green onions. Similar to Negi Toro but using leaner tuna for a meatier taste.

Flounder fin rice bowl. The engawa is often lightly seared to release its rich fat and collagen, served over rice.

Grilled salmon glazed with sweet and savory teriyaki sauce. Served as a main dish or over rice.

A luxurious rice bowl combination of foie gras (goose liver) and unagi (freshwater eel). Rich, creamy, and savory.

Premium Japanese beef rice bowl. Tender slices of wagyu beef served over rice, often with a savory sauce.

A premium DIY set featuring 50g of sea urchin roe, salmon roe, sushi rice, and dried seaweed sheets. Assemble your own bites of fresh, creamy uni.