Kinsui

Assortment of carefully selected fresh seafood. Each piece is meticulously arranged, allowing you to enjoy various types in small portions. Made with Izu-produced hon-wasabi.

Sashimi of fatty, top-grade Bluefin Tuna. Characterized by its rich umami and melt-in-your-mouth texture.

Sashimi of fresh, natural Red Sea Bream. Enjoy the firm texture and elegant sweetness.

Whelk sashimi with a unique chewy texture and the aroma of the sea.

Fresh raw sea urchin characterized by its rich, creamy sweetness. A luxurious taste that melts in your mouth.

Sashimi of fresh horse mackerel. A dish with a good balance of umami and fat, characteristic of blue fish.

Sashimi of Crimson Sea Bream with beautiful, vibrant red skin. Has elegant fat and sweetness.

Sashimi of white squid, characterized by its strong sweetness and sticky texture.

Fresh salmon roe with a popping texture. Enjoy it as is with your drinks.

Red king crab with meat carefully flaked. Enjoy the rich crab umami and the depth of the crab miso without the hassle of shelling.

Large Rock Oyster. Enjoy the rich, creamy "milk of the sea" in one bite.

Grilled Pacific Saury with Salt. It is fatty, with crispy skin and tender, fluffy flesh.

Gunkan maki topped with plenty of fresh, new-season salmon roe. Enjoy the popping texture and rich flavor.

Salt-grilled high-grade "Takabe" fish. Characterized by its elegant fat and white fish umami.

Fresh horse mackerel minced with green chili peppers. The refreshing spiciness of the green chili enhances the umami of the horse mackerel.

A rare "recatsu" (cutlet) made with autumn salmon and salmon roe. Accented with homemade sour cream.

A luxurious tempura dish made by wrapping Matsutake mushrooms, an autumn delicacy, with high-grade Crimson Sea Bream. Enjoy the harmony of aroma and texture.

Rich crab cream croquette packed with crab umami. Served with our special crab miso sauce.

Wontons with plump shrimp and cilantro. The ethnic aroma whets the appetite.

Tempura of sweet figs, lightly fried. The natural sweetness of the fruit is enhanced by simple salt seasoning.

Deep-fried fatty "Mekari" fish. So tender that you can eat it whole, including the bones. Rich in collagen.

A refreshing appetizer of three types of mushrooms dipped in a dashi broth with a hint of su-dachi citrus.

A nanbanzuke (marinated fried fish) salad combining fried small horse mackerel and figs. The balance of sourness and sweetness is exquisite.

Potato salad mixed with autumn flavors of Pacific Saury and Maitake mushrooms. An adult taste that pairs well with sake.

A dish combining negitoro and meat miso with iburi-gakko (smoked radish). Enjoy the smoky aroma and texture.

A delicacy of shark cartilage mixed with plum paste. Characterized by its chewy texture and the sourness of the plum.

Nanbanzuke (marinated fried fish) made by pickling fried fish in sweet and sour vinegar. Refreshing and edible down to the bones.

Vinegared Mozuku Seaweed using thick strands. Characterized by its firm texture.

Sashimi of fresh water eggplant, full of moisture. Enjoy the natural sweetness and juiciness.

Whelk and cucumber in a refreshing sunomono. Enjoy the difference in textures.

Whelk slowly simmered in a sweet and savory broth. The flavor deepens with every chew.

Homemade oil sardines. The umami of the sardines dissolves into the oil, creating a flavor that goes well with drinks.

Pickled wild burdock. Its crunchy texture and unique flavor are addictive.

Yukke (Korean-style raw meat) of tuna mixed with a special sauce. Enjoy the rich flavor by mixing in the egg yolk.

Tempura of white shrimp, known as the "jewel of Toyama Bay." Characterized by its crispy texture and elegant sweetness.

Kakiage (mixed tempura) made with sweet corn. Enjoy the crispy batter and the popping texture of the corn.

A dish of high-grade "Managatsuo" fish marinated in Saikyo miso and grilled. The miso flavor and the fatty flesh are a great match.

Deep-fried daikon radish soaked in dashi broth. Crispy on the outside, juicy and full of dashi on the inside.

A dish with fresh raw sea urchin luxuriously placed on top of tempura. A collaboration of crispy tempura and rich sea urchin.

Salt-grilled fatty "Toro Saba" (Fatty Mackerel). Juicy and full of flavor.

Deep-fried manta ray fin (Kasube). Edible down to the cartilage, rich in collagen.

Monkfish, with its light and plump flesh, deep-fried. Served with Japanese-style tartar sauce.

Small horse mackerel deep-fried whole. Perfect as a snack.

Crispy fried fish bones, a snack-like appetizer. Rich in calcium.

Lightly grilled manta ray fin. Its fragrant aroma and sweet and salty taste pair well with Japanese sake.

Homemade croquette made with plenty of squid. Enjoy the umami and texture of the squid.

Fragrant grilled rice balls with a savory soy sauce aroma. Simple yet perfect to finish your meal.

A luxurious dish with grilled rice balls topped with rich sea urchin. The sweetness of the sea urchin and the fragrant rice balls are a perfect match.

Grilled rice balls topped with plenty of salmon roe. A visually stunning dish.

Clay pot rice cooked with Crimson Sea Bream and sansho pepper. The umami of the sea bream and the refreshing aroma of sansho spread through the dish.

Ochazuke (rice with tea) with a gentle dashi broth. Please choose your preferred toppings.

Kamatama Udon: Udon noodles topped with a raw egg, mixed to create a rich and mellow flavor.

Miso soup with green laver, rich in the aroma of the sea. A comforting bowl to finish your meal.

Homemade ice cream. Enjoy it as a dessert after your meal.