HIJIRI SUSHI

Fresh raw lobster served sashimi style. The meat is translucent, firm, and has a sweet, crunchy texture different from cooked lobster. Served with soy sauce and wasabi.

Lean red meat from the bluefin tuna. It has a firm texture, deep red color, and a clean, metallic iron flavor. Low in fat and refreshing.

Medium fatty tuna belly. It balances the meaty flavor of lean tuna with the richness of fat, offering a creamy texture that melts in the mouth.

The fattiest portion of the tuna belly. It is pale pink with intense marbling, extremely rich, and dissolves instantly in the mouth like butter.

Amberjack sashimi. The flesh is firm, smooth, and slightly crunchy with a clean, creamy sweetness. Less oily than yellowtail but very flavorful.

Striped jack, a premium white fish. It has a firm texture and a refined, sweet fat content. Delicately flavored and highly prized.

Japanese red sea bream. The flesh is translucent white with a reddish hue, offering a firm chew and a mild, clean taste.

Young yellowtail sashimi. The meat is pinkish-white, soft, and rich in oil, providing a bold, buttery flavor.

Splendid alfonsino or golden eye snapper. A white fish known for its high fat content and tender texture, with a delicate sweetness. Often served with the skin lightly seared.

Fresh slices of raw salmon. Known for its bright orange color, soft texture, and rich, fatty flavor. A universally popular sashimi.

Imitation crab stick made from cured white fish (surimi). It has a mild, sweet flavor and a stringy, tender texture.

Sweet raw shrimp. Small and translucent pink, these shrimp are known for their sticky texture and concentrated natural sweetness.

Large sweet prawn. Much bigger and meatier than standard sweet shrimp, offering a satisfying bite and rich, creamy sweetness.

Raw scallops from Hokkaido. They are thick, soft, and silky, with a pure, creamy sweetness. A luxurious shellfish delicacy.

Fresh raw oyster served in the shell with citrusy ponzu sauce. The oyster is briny and creamy, complemented by the tart and salty sauce.

Fresh raw squid. The meat is white, firm, and slightly chewy or crisp, with a subtle sweetness that develops as you chew.

A standard sashimi assortment. Typically includes medium fatty tuna, salmon, and white fish. A balanced introduction to different sashimi varieties.

A superior sashimi platter. Features a wider selection including scallop and sweet shrimp alongside premium tuna cuts. Ideal for seafood lovers.

The deluxe chef's special sashimi platter. Contains top-tier ingredients like fatty tuna belly (otoro), sea urchin (uni), and jumbo shrimp. A luxurious tasting experience.

Lightly seared Japanese beef, served thinly sliced. The meat is rare inside with a savory crust. Served with a citrus-soy dressing.

Thinly sliced raw flounder arranged beautifully on a plate. The texture is delicate and the flavor mild. Usually eaten with ponzu sauce and spicy radish.

Thinly sliced golden eye snapper. The thin cut highlights the fish's delicate sweetness and texture. Served with a dipping sauce.

Thinly sliced striped jack. This preparation emphasizes the firm texture of the fish. A refreshing and elegant way to enjoy sashimi.