KABOCHA SUSHI @HOMEPRO RAMA 9 (FLOOR 1)

A comprehensive platter for salmon lovers. Features varied cuts including standard salmon, fatty toro salmon, and seared salmon, accented with salmon roe. Rich, oily, and satisfying.

A luxurious grand sashimi boat featuring top-tier ingredients. Includes highly prized fatty tuna (Otoro and Chutoro), premium Wagyu beef, sweet shrimp, and yellowtail. Offers a spectrum of textures from melt-in-the-mouth fat to firm, fresh fish.

A diverse sashimi assortment served on ice. Contains popular choices like salmon, tuna, scallop (hotate), and fluke fin (engawa). Fresh, sweet, and savory.

A premium selection of Blue Fin Tuna cuts. Includes the fatty belly (Otoro), medium fatty belly (Chu-toro), and lean red meat (Hon Maguro). Experience the full range of tuna textures and flavors.

A special large sashimi platter ideal for sharing. Generous portions of salmon, tuna, scallop, and yellowtail. Fresh and varied.

An extensive sashimi bowl featuring a wide variety of seafood. Includes medium fatty tuna, sea bass, squid, and sweet shrimp. A great way to sample many different flavors.

A sashimi set highlighting unique textures. Includes octopus (tako), surf clam (hokkigai), and a serving of sea urchin (uni). Briny, sweet, and chewy textures.

A value sashimi set heavily featuring salmon. Also includes tuna, scallop, and yellowtail. Fresh and satisfying.

An affordable sashimi starter set. Features crab sticks (kani), salmon, sea bass, octopus, and surf clam. Simple and light.

Large Botan shrimp served raw. Known for its plump, firm flesh and intense natural sweetness. Served with the head.

Sweet shrimp sashimi. Smaller than Botan Ebi but renowned for its delicate, creamy sweetness and soft texture.

Flounder fin sashimi. Highly prized for its crunchy, chewy texture and rich, oily flavor.

A generous portion of marinated salmon roe. The large eggs burst with savory, salty juice when eaten. Served in a bowl.

Rich duck liver served without rice. Buttery, creamy, and decadent with a distinct savory flavor.

Premium Matsusaka beef served raw. Exceptionally marbled meat that is tender and melts in the mouth. Served with a dipping sauce.

Snow crab sashimi. The meat is sweet and delicate with a fibrous texture. A delicacy from cold waters.

Sea bass sashimi. A white fish with a clean, mild taste and firm, slightly chewy texture.

Fresh scallop sashimi. Soft, tender, and naturally sweet. Served sliced on ice.

Surf clam sashimi. Distinctive red-tipped pieces with a firm, chewy texture and mild, sweet ocean flavor.

Octopus sashimi. Boiled and sliced octopus legs. Chewy texture with a clean, subtle taste.

Squid sashimi. Translucent white slices with a firm, slightly sticky texture and mild sweetness.

Mackerel sashimi. An oily fish with a strong, rich flavor. Often cured with vinegar to balance the taste.

Crab stick sashimi. Imitation crab made from fish paste. Mild, slightly sweet, and soft.

Japanese sweet egg omelet. Served as blocks. Sweet, savory, and fluffy.

King Crab legs served sashimi style. Massive, meaty portions with a sweet, rich flavor and firm texture.

The fattiest part of the tuna belly. Heavily marbled, pink meat that literally melts in the mouth with an intense umami flavor.

Medium fatty tuna belly. A perfect balance between the richness of fat and the meaty flavor of the red tuna.

Bluefin tuna red meat. Deep red color with a firm texture and a pure, iron-rich tuna flavor.

Standard tuna red meat. Lean and healthy with a clean, refreshing taste.

Young yellowtail sashimi. Rich and buttery with a soft texture. A very popular fish for sashimi.

Amberjack sashimi. Firmer and crisper than Hamachi, with a clean, slightly sweet flavor.

Striped jack sashimi. A premium fish known for its firm, crunchy texture and refined fatty sweetness.

Golden eye snapper sashimi. Often served with the skin slightly seared. Delicate, sweet meat with rich fat under the skin.

Red seabream sashimi. Considered the king of white fish in Japan. Translucent flesh with a subtle, elegant sweetness.

Pacific saury sashimi. A seasonal silver fish with a strong, distinct flavor and rich oil content.

Needlefish sashimi. Beautifully translucent silver-skinned fish. Very clean, mild taste with a firm texture.

Sea urchin roe. Creamy, custard-like texture with a unique briny sweetness. A highly prized delicacy.

Fresh raw salmon slices. Soft, fatty, and instantly recognizable by its orange color and rich taste.

A combo plate of salmon and scallop sashimi. Enjoy the contrast between the oily salmon and the sweet, soft scallop.

Sushi topped with a large slice of A5 Wagyu beef. The meat is intensely marbled and lightly seared to release its fat.

Seared Matsusaka beef sushi topped with chopped wasabi. The zest of fresh wasabi cuts through the rich beef fat.

Battleship sushi wrapped with Matsusaka beef, seasoned with sweet sukiyaki sauce and topped with egg yolk.

Premium Matsusaka beef sushi. A high-quality cut of beef served simply to highlight its natural flavor.

Seared mackerel sushi topped with Saikyo miso sauce. Savory, smokey, and sweet.

A decadent combination of Wagyu beef topped with foie gras. An explosion of rich, fatty flavors.

Salmon wrapped around foie gras. A luxurious bite mixing the taste of the sea and land.

Freshwater eel (unagi) sushi topped with foie gras. Sweet kabayaki sauce complements the rich liver.

A chef's recommendation bite. Likely a premium composition of seasonal ingredients atop sushi rice.

Battleship sushi filled with minced fatty tuna (negitoro) and salmon roe. Creamy and savory.

Salmon sushi topped with salmon roe. A double dose of salmon flavor.

Lightly seared salmon sushi topped with condiments. Smokey exterior with a raw center.

Salmon sushi topped with a piece of foie gras. Rich and creamy.

Salmon sushi seasoned with Saikyo miso. Sweet and savory flavor profile.

Seared salmon sushi topped with fluke fin (engawa). A combination of soft salmon and chewy, oily engawa.

Seared salmon served gunkan (battleship) style. Smokey chopped salmon on rice.

Seared salmon sushi topped with eel (unagi). A rich combination of two popular fatty fish.

Seared salmon sushi topped with spicy cod roe mayonnaise. Creamy, spicy, and savory.