Hama Sushi Super Viva Home Toyosu Branch

A premium cut of Bluefin tuna, prized for its intense marbling. The texture is extremely soft and melts in the mouth, offering a rich, buttery umami flavor. Enjoy with a touch of soy sauce and wasabi.

Minced raw tuna served on vinegared rice. It has a creamy, spreadable texture and a savory tuna taste. Often eaten with soy sauce.

Lean tuna marinated in a special soy sauce blend. The marination adds savoriness and slightly cures the fish, giving it a smooth texture. No extra soy sauce needed.

Albacore tuna, lighter in color than bluefin. It has a soft texture and a mild, clean flavor with a hint of fat. A popular and affordable choice.

Fatty albacore tuna topped with mountain horseradish. The sharp, refreshing spice of the horseradish cuts through the richness of the fish.

Fatty albacore paired with a slice of creamy avocado and sliced onion. The combination creates a rich, salad-like flavor profile. Often topped with mayo.

A sampler plate featuring one piece of lean red tuna and one piece of albacore tuna. Allows you to compare the firm, iron-rich lean tuna with the softer albacore.

A combination of one piece of solid lean tuna nigiri and one piece of minced tuna. Offers a contrast in texture between the slice and the chop.

Classic sushi shrimp that has been boiled and butterflied. It has a firm texture and sweet flavor. A safe and popular choice for all ages.

Boiled shrimp topped with shredded leeks dressed in a spicy sauce. The crunch of the leek and the heat add a complex kick to the sweet shrimp.

A trio platter featuring three types of shrimp: raw normal shrimp, raw deep-water shrimp, and boiled shrimp. Perfect for comparing sweetness and texture.

A large, premium prawn served raw or lightly boiled. Known for its substantial size and satisfyingly meaty texture.

Boiled shrimp paired with a slice of avocado and onion. The creamy avocado enhances the sweetness of the shrimp.

Fried shrimp tempura served on top of sushi rice. Crispy batter outside with tender shrimp inside. Often served with a sweet soy sauce.

Shrimp tempura topped with grated daikon radish. The radish adds a refreshing, cool contrast to the hot, fried tempura.

Raw shrimp from deep waters, known for a sweeter, richer flavor compared to standard shrimp. Soft and sticky texture.

Raw shrimp sushi. Unlike the boiled version, this offers the natural, delicate sweetness and soft texture of fresh shrimp.

Boiled shrimp topped with mayonnaise and seared with a flame. The searing creates a savory, smoky aroma and melts the mayo.

Boiled shrimp topped with cheese and seared. A rich and savory combination similar to a gratin.

A large variety of wild prawn served raw. It has a plump, meaty texture and strong sweetness.

Wild red prawn seasoned with salt and lemon instead of soy sauce. The citrus highlights the prawn's natural sweetness.

定番のサーモンの握りです。脂が乗っていて柔らかく、甘みがあります。お醤油をつけてお召し上がりください。

サーモンの上にスライスオニオンとマヨネーズをトッピングした一品。シャキシャキした玉ねぎの食感がアクセントになります。

脂の乗ったハラミの部分を軽く炙ったサーモンです。香ばしさととろけるような食感が楽しめます。

人気のサーモンネタを3種類（通常のサーモン、焼とろサーモンなど）一度に楽しめるお得な一皿です。

ふっくらと柔らかく煮た穴子の握りです。甘辛いタレがかかっており、優しい味わいです。

煮あなごを塩とゆずでさっぱりと仕上げた一品。甘いタレとは違った爽やかな風味が楽しめます。

カレイやヒラメのヒレの付け根の筋肉部分。コリコリとした独特の食感と、噛むほどに出る脂の甘みが特徴です。

脂の多いえんがわを直火で炙ったもの。香ばしさが加わり、脂が溶けてさらに濃厚な味わいになります。

うなぎの蒲焼をネタにした握り寿司。炙ることで皮目が香ばしくなり、食欲をそそります。

出汁をたっぷりと含んだ厚焼き玉子の握り。甘みと出汁の風味が広がる、お子様にも人気のメニューです。

玉子にチーズとマヨネーズをのせて炙った創作寿司。濃厚でクリーミーな味わいが楽しめます。

酢で締めた鯖と酢飯を箱で押して作ったお寿司。鯖の旨味と酸味が調和した伝統的な味わいです。