HAMA-SUSHI Kawasaki Kuji

Luxurious large cuts of silver salmon from Miyagi Prefecture. It's fatty, and its rich umami fills your mouth. Enjoy with a little soy sauce.

A dish made with Atka mackerel caught in Hokkaido, tempura-fried and served as nigiri. Enjoy the crispy batter and fluffy white fish texture. Pairs well with salt or sweet sauce.

Nigiri made with large scallops from Volcano Bay, Hokkaido. They are thick, sweet, and have a plump texture. Recommended to enjoy simply with wasabi soy sauce.

Gunkan maki with Hokkaido whelk, known for its chewy texture, marinated in spicy kimchi. The umami of the whelk and the spiciness of the kimchi are a perfect match, stimulating the appetite.

Nigiri of 'Kinka Saba' (a brand of mackerel from Kinkaizan, Miyagi Prefecture) cured in vinegar. It has a good fat content, and the acidity of the vinegar enhances the sweetness of the fat.

Made with skipjack tuna caught by pole-and-line fishing in Miyagi Prefecture. The fatty belly portion is cut into large pieces, offering a melt-in-your-mouth texture.

Meat sushi made with Shikaoi beef from Tokachi, Hokkaido. Searing in-house creates a savory aroma, bringing out the beef's umami and the sweetness of its fat.

An assortment of three kinds of carefully selected seared toppings. A luxurious dish where you can enjoy seared beef, shrimp, and salmon all at once.

Nigiri of kazunoko (herring roe). Characterized by its unique popping texture and saltiness, it's a traditional New Year's food.

Gunkan maki with rich sea urchin wrapped in nori seaweed. It has a creamy, strong oceanic aroma and a melt-in-your-mouth taste.

Gunkan maki made with cod milt. A winter delicacy characterized by its creamy, rich flavor and smooth texture. Pairs well with ponzu sauce.

Nigiri sushi topped with golden flounder fry. Crispy batter, fluffy white fish, and plenty of tartar sauce.

Nigiri made with large cuts of bluefin tuna's medium fatty portion. It has a good balance of red meat's umami and fat's sweetness, with a melt-in-your-mouth texture.

Gunkan maki made with monkfish liver, also known as "foie gras of the sea." It has a rich and deep flavor, best enjoyed with momiji oroshi (spicy grated daikon) and ponzu sauce.

A dish with salmon roe placed on top of scallops from Hokkaido and Aomori Prefecture, wrapped in nori seaweed. The sweetness of the scallop and the saltiness of the salmon roe create a perfect harmony.

Sushi made with various kinds of chopped seafood wrapped in nori seaweed. An economical dish where you can enjoy the flavors of different toppings at once.

Nigiri of large scallops from Volcano Bay, Hokkaido, seared with soy sauce. Searing brings out the savory aroma of the soy sauce and enhances the sweetness of the scallops.

Nigiri of Kinka mackerel with the skin side seared. The fat between the skin and flesh melts, offering a rich flavor along with a savory aroma.

Nigiri made with large cuts of Atka mackerel from Rebun Island, Hokkaido. Despite being a white fish, it's fatty and has a refined sweetness and umami.

Nigiri of Atka mackerel from Hokkaido, seared. Searing adds a savory aroma to the skin, offering a different flavor than when raw.

A rich gunkan maki combining monkfish liver and crab miso. The richness of these two delicacies combined makes it a perfect match for sake and other alcoholic beverages.

Meat sushi made with high-quality Japanese black beef, finished lightly with salt and lemon. The acidity of the lemon balances the sweetness of the beef's fat.

A set where you can enjoy natural red shrimp in two ways: raw and seared. Compare the firm texture of raw shrimp with the savory flavor of seared shrimp.

A two-piece assortment of natural red shrimp: raw and rare steak style. The rare steak is lightly seared on the surface and flavored with garlic and other seasonings.

A parent-and-child sushi with salmon wrapped around the sushi rice, topped with salmon roe. It's visually appealing and a popular combination.

A sushi item where sushi rice is wrapped in salmon. Without using nori, you can enjoy the flavor of the salmon itself, like a temari sushi.

Gunkan maki with chopped assorted seafood mixed with a sweet and spicy yukke sauce. The rich sauce enhances the seafood's umami, making it a flavor that goes well with rice.

Nigiri of Ishigaki shell, characterized by its pleasant chewiness and refined sweetness. Enjoy the unique oceanic aroma and umami of the shell.

A wrap made with 'nakaochi,' a rare cut from around the bones of bluefin tuna. Concentrated with the rich umami of tuna.

Luxurious nigiri made with raw snow crab. Enjoy the sticky sweetness and freshness unique to uncooked crab.

Sushi featuring fried oysters from Hiroshima Prefecture wrapped in nori seaweed. The juicy oysters and tartar sauce are a perfect match.

Nigiri of squid tentacles (geso). Characterized by its chewy texture, the sweetness of the squid spreads as you chew. Recommended with sweet sauce.

Nigiri of refreshing bincho tuna, flavored with yuzu aroma and salt. The refreshing flavor enhances the fish's umami.

Nigiri sushi with monkfish, a white fish, made into tempura. Enjoy the fluffy texture of the fish and the crispy batter.

Nigiri of tenderly simmered conger eel, lightly seared. The fluffy texture and the savory aroma of the seared sauce spread in your mouth.

Nigiri made with natural bluefin tuna's medium fatty portion. Enjoy the balance of上品 (refined) fat and red meat, unique to natural tuna, unlike farmed tuna.

Skipjack tuna from Kagoshima Prefecture, seared over straw. The unique smoky aroma of straw-searing enhances the tuna's umami. Enjoy with ginger and green onions.

Nigiri of Atka mackerel from Rebun Island, Hokkaido. It has less of a strong flavor than regular Atka mackerel, with refined fat and umami.

Nigiri of fatty sardines from Hokkaido, seared. Searing melts the fat from the skin, resulting in a savory and rich flavor.

A wrap made with shredded kurigani crab meat mixed with mayonnaise. The crab flavor and the richness of mayonnaise are a great match.

Nigiri of steamed scallop from Aomori Prefecture. Steaming concentrates its sweetness, offering a moist texture different from raw. Pairs well with sweet sauce.

A luxurious wrap sushi generously topped with falling salmon roe. Fully enjoy the rich flavor of Hokkaido salmon roe.

Nigiri sushi with the premium fish 'nodoguro' (blackthroat seaperch) made into tempura. The white meat, rich in high-quality fat, is fluffy and offers a delightful freshly fried aroma.

Thinly cut french fries topped with cheese sauce. The crispy texture and rich cheese flavor are addictive.

Thinly cut french fries with a fragrant butter soy sauce flavor. The savory butter aroma stimulates the appetite, making it a perfect snack.

Simple salted, thinly cut french fries. With a crispy, light texture, these are a classic side dish that you can't stop reaching for.

A classic izakaya menu item: deep-fried chicken cartilage. Its chewy texture and spicy seasoning make it a great accompaniment to drinks.

Juicy fried chicken. Squeeze lemon over the hot, freshly fried pieces for a refreshing taste.

A dish where tuna is sandwiched between perilla leaves and deep-fried. The refreshing aroma of perilla enhances the tuna's umami.

An assortment of three kinds of Osaka's famous kushikatsu (deep-fried skewers). Characterized by a crispy batter fried with fine breadcrumbs. Enjoy with our special sauce.

Thick-cut lotus root tempura. Enjoy the crisp texture and sweetness of the lotus root. Recommended with salt.