KABOCHA SUSHI @LADPRAO 19

A dedicated platter for salmon lovers featuring various cuts. Includes fresh raw salmon, fatty belly meat (toro), and seared (aburi) salmon alongside salmon roe. Rich, oily, and satisfying.

A luxurious assortment of premium raw seafood and beef. Features highly prized fatty tuna cuts (Otoro, Chutoro), amberjack, wagyu beef, and sweet shrimp. A high-end tasting experience of Japanese delicacies.

A diverse sashimi platter featuring five key varieties plus roe. Includes salmon, lean tuna, scallops (hotate), flounder fin (engawa), and yellowtail. Offers a mix of textures from soft and creamy to chewy.

A premium set dedicated to Bluefin Tuna. Contains the three main cuts: lean red meat (Hon Maguro), medium fatty belly (Chu-Toro), and the most prized fatty belly (Otoro). Experience the full spectrum of tuna flavors.

A large sashimi combination focusing on salmon and tuna varieties. Includes generous portions of salmon, lean tuna, scallops, and yellowtail topped with salmon roe. Great for sharing.

A comprehensive sashimi set with a wide variety of seafood. Features medium fatty tuna, flounder fin, yellowtail, scallops, sea bass, squid, and sweet shrimp. Offers a broad range of flavors and textures.

A varied set highlighted by sea urchin (Uni) and shellfish. Includes tuna, octopus, sea bass, surf clam, and sweet shrimp. A mix of firm, chewy, and creamy textures.

A salmon-heavy set complemented by classic sashimi staples. Features eight pieces of salmon alongside tuna, scallops, and yellowtail. Ideal for those who primarily enjoy salmon.

An entry-level sashimi set with lighter options. Includes salmon, sea bass, octopus, surf clam, and crab sticks. A fresh and affordable selection.

Large Botan sweet shrimp served raw. Known for its plump, firm flesh and rich, naturally sweet flavor. A premium crustacean delicacy.

Sweet shrimp served raw. These smaller shrimp have a soft, melting texture and a distinct sweetness. Typically served with the tails on.

The fin muscle of the flounder. It is prized for its crunchy, chewy texture and rich, fatty flavor. Often scored and served with a refreshing garnish.

A bowl of salmon roe marinated in soy sauce. The orange eggs burst with salty, savory umami juice when eaten. Served cold.

Rich duck liver prepared sashimi-style. It has an incredibly creamy texture and savory, buttery taste. A luxurious fusion item.

Premium Matsusaka beef served raw. Famous for its high marbling, the fat melts at low temperatures giving it a rich, buttery mouthfeel. Eaten with soy sauce.

Snow crab meat served fresh. The meat is sweet, fibrous, and delicate. A seasonal winter delicacy in Japanese cuisine.

Sea bass sashimi. A white fish with a clean, mild flavor and firm, slightly chewy texture. A light and refreshing option.

Raw scallops. They are soft, creamy, and naturally sweet. Sliced thick to appreciate the delicate texture.

Surf clam sashimi, distinguishable by its red tip. It has a firm, chewy texture and a mild, sweet ocean flavor.

Boiled octopus slices. The texture is firm and chewy with a clean, subtle flavor. A classic sashimi staple.

Raw squid sliced into strips or sheets. It has a firm, slightly sticky texture and a creamy, sweet aftertaste.

Mackerel sashimi, often cured with vinegar. It has a strong, rich fish flavor and oily texture. Distinctive and savory.

Imitation crab stick sashimi. Made from surimi (fish paste), it has a mild sweet flavor and flaky texture.

Japanese sweet rolled omelet. It has a cake-like texture and sweet, savory egg flavor. Served cool.

A large portion of King Crab leg. The meat is thick, succulent, and incredibly sweet. Served in the shell for a premium experience.

The fattiest part of the bluefin tuna belly. It is pinkish-white with intense marbling, offering a melt-in-your-mouth experience. Rich in umami.

Medium fatty tuna belly. It strikes a balance between the rich fat of Otoro and the meaty flavor of Akami. Soft and savory.

Lean bluefin tuna. Deep red in color, it has a firm texture and a clean, metallic iron flavor. The classic tuna taste.

Lean tuna sashimi. A staple red fish with a firm texture and mild, fresh flavor. Low in fat and high in protein.

Young yellowtail sashimi. It has a rich, buttery flavor with a slightly firm texture. A very popular white-fleshed fish.

Greater Amberjack sashimi. It is firmer and slightly leaner than Hamachi, with a clean, crisp taste. Highly regarded for its texture.

Striped Jack sashimi. Known as a premium white fish with a firm, crunchy texture and refined fatty sweetness.

Golden Eye Snapper. Often served with the skin slightly seared. It has a delicate, sweet flavor and high fat content.

Red Sea Bream sashimi. The 'king of white fish' in Japan. It has a mild, elegant flavor and slightly firm texture.

Pacific Saury sashimi. A seasonal autumn fish with a strong, oily flavor and smooth texture. Often served with ginger and green onion.

Japanese Halfbeak. A silver-skinned fish with a transparent, beautiful appearance. The taste is clean, delicate, and slightly bitter.

Fresh sea urchin gonads. It has a custard-like creamy texture and a sweet, briny ocean taste. A luxurious delicacy.

Fresh raw salmon slices. Famous for its orange color, fatty richness, and soft texture. A global favorite.

A combo of salmon and scallop sashimi. Combines the oily richness of salmon with the sweet, creamy texture of scallops.

Sushi topped with a slice of A5 Wagyu beef. The meat is intensely marbled and tender, offering a rich beef flavor on vinegared rice.

Seared Matsusaka beef sushi topped with chopped wasabi. The searing brings out the fat's aroma, while the wasabi cuts through the richness.

Battleship sushi wrapped with Matsusaka beef, seasoned with sweet sukiyaki sauce. Often topped with an egg yolk for creaminess.

A premium sushi piece featuring high-quality Matsusaka beef. Designed to highlight the meat's natural sweetness and tenderness.

Seared mackerel sushi with Saikyo miso sauce. The miso adds a sweet, savory glaze that complements the oily fish.

Decadent sushi topping Wagyu beef with foie gras. A rich combination of premium meat and buttery liver.

Rich foie gras wrapped in a slice of fresh salmon. The creamy liver pairs with the fatty fish for a luxurious bite.

Grilled eel (unagi) topped with foie gras on sushi rice. Sweet unagi sauce connects the savory eel and rich liver.

A chef's recommendation bite. Likely a multi-layered premium sushi piece featuring a combination of top-tier ingredients.

Battleship sushi filled with minced fatty tuna and green onions, topped with salmon roe. A burst of savory flavors.

Sushi with salmon, generously topped with salmon roe (ikura). Offers a double dose of salmon flavor and popping texture.

Lightly seared salmon sushi. The searing creates a cooked outer layer while keeping the inside raw, adding a smoky aroma.

Salmon sushi topped with a piece of foie gras. A popular fusion choice combining seafood freshness with rich liver.

Salmon sushi brushed with sweet Saikyo miso. The miso enhances the salmon's natural sweetness and adds umami.

Seared salmon topped with flounder fin (engawa). The heat melts the fat in both the salmon and engawa for a rich, oily bite.

Battleship sushi with chopped, seared salmon. Often seasoned with mayo or spicy sauce for a creamy, smoky taste.

Seared salmon topped with grilled eel (unagi). A hearty combination of two rich, fatty fish with sweet sauce.

Seared salmon sushi topped with spicy cod roe mayo (mentai). Savory, creamy, and slightly spicy.