Kobayashi Shokudo Ichiken Sushi

This is a seafood rice bowl, generously topped with sweet snow crab meat and fresh salmon slices. The stringy texture of the crab meat perfectly contrasts with the tender fat of the salmon. It is recommended to eat with soy sauce and a little wasabi.

High-quality sea urchin from Japan, with a rich and creamy texture and the sweetness of seawater. The sea urchin is placed on rice, and every bite is a luxurious experience. Suitable for diners who love the ultimate fresh taste.

Colorful scattered sushi, including various types of small-cut fresh sashimi and toppings. The texture is rich and varied, with different fish flavors in every bite. It is a classic celebratory dish in Japanese cuisine.

Selected fatty belly cut of salmon, paired with glistening salmon roe. The belly melts in your mouth, and the bursting salmon roe provides a satisfying oceanic flavor. The top choice for those who love the rich flavor of salmon fat.

A platter of sashimi made from the chef's selection of the freshest catch of the day. Includes various types of fish, allowing you to taste the different textures and sweetness of the fish at once. Suitable for diners who simply want to enjoy the freshness of sashimi.

Seven pieces of nigiri sushi hand-formed by the chef, with the perfect ratio of fish topping to sushi rice. The types of fish vary depending on the day's ingredients, showcasing their original freshness. It is recommended to start with lighter white fish.

Fresh tuna is finely chopped into a paste and sprinkled with plenty of fresh scallions. The richness of the tuna and the sharpness of the scallions are perfectly combined, with a smooth texture. It tastes even better when mixed with rice after drizzling with soy sauce.

A rice bowl featuring slices of fresh swordfish. Swordfish has a refreshing and crisp texture, with a tender pink color. Suitable for sashimi lovers who prefer a light and non-greasy taste.

Generously topped with diced assorted sashimi and fresh shrimp, as if freshly caught by a fisherman. The diced preparation adds layers of texture, with every bite full of the ocean's flavor.

A combination of sweet and tender raw scallops and springy raw shrimp. Both ingredients have an excellent natural sweetness and are refreshing with sushi rice. A perfect combination for diners who love shellfish and shrimp.

If you don't eat raw food, this hot seafood donburi is an excellent choice. It includes various cooked seafood, retaining the freshness of the ingredients without the concerns of raw food. The warm texture is comforting and satisfying with rice.

Grilled conger eel brushed with a sweet and savory sauce, with a delicate and soft texture. Compared to regular eel, conger eel is more refreshing and elegant. It pairs wonderfully with rice soaked in the sauce.

Selected fatty halibut fin, lightly seared to bring out its aroma. Melts in your mouth, full of rich fatty flavor. The charred aroma from searing mixes with the fish oil, creating an unforgettable taste.

Uses salmon back cut and marinated salmon roe. The back cut is firmer than the belly, with moderate fat content, making it refreshing and not greasy. The salty and fresh taste of the salmon roe adds flavor to the whole dish.

Tender steak brushed with Japanese teriyaki sauce and grilled. The beef remains juicy, with a balanced sweet and savory sauce. It is a hearty and rice-complementing meat dish.

Selected high-quality pork slices simmered in a special soy sauce. The pork is infused with the savory sauce, tender and flavorful. Served with white rice, it is a classic Japanese home-style delicacy.

Udon noodles with a generous amount of assorted seafood, very filling. The broth is sweet and savory, infused with the essence of seafood, and the udon noodles are smooth and chewy. Suitable for diners who want hot soup and a full meal.

Japanese porridge (okayu) made by simmering rice with a large amount of seafood in broth. The rice grains are fully soaked in the seafood broth, resulting in a smooth and warm texture. The flavor is delicious and easy to digest.

Classic Japanese sukiyaki, where beef is cooked in a sweet and savory soy sauce broth. Served with a bowl of white rice, the beef and sauce are the perfect accompaniment to the rice. Usually includes ingredients like tofu and vegetables.

Japanese sukiyaki pot with pork slices, in a sweet and savory broth. The pork becomes tender after cooking, absorbing the essence of the broth. Served with white rice, it is a warm and hearty hot pot dish.

Hand roll wrapped with seaweed, sushi rice, and a large amount of marinated salmon roe. When you bite into it, the roe bursts in your mouth, releasing the fresh, salty flavor of the sea. It should be eaten quickly while the seaweed is still crisp.

Hand roll wrapped with snow crab meat, where the crispiness of the seaweed complements the sweetness of the crab. Delicate in texture, with an elegant crab aroma. A refreshing appetizer.

Hand roll with chopped tuna mixed with fresh scallions. The richness of the tuna and the sharpness of the scallions are a classic combination, with a smooth texture. Suitable for diners who prefer strong-flavored fish.

Simple yet delicious shrimp hand roll. Cooked shrimp meat is springy and sweet, paired with lettuce and sushi rice, it is refreshing and not greasy. A flavor that both adults and children will love.

Luxurious sea urchin hand roll, with the rich creamy texture of sea urchin contrasting with the crispiness of seaweed. It melts in your mouth, filling your mouth with the freshness of the sea. It is recommended to eat it as soon as possible for the best taste.

Vegetarian-friendly hand roll made with fresh avocado. The avocado has a creamy, smooth texture and a light, healthy flavor. An excellent choice for those who love vegetables or a refreshing taste.

Hand roll wrapped with grilled conger eel, with a slight char and sweet sauce. The conger eel is tender and pairs very well with sushi rice. A hand roll with a mild and elegant flavor.

Classic salmon hand roll, with tender and fatty salmon. Paired with sushi rice and seaweed, its simplicity allows you to savor the freshness of the salmon. A popular item in Japanese cuisine.

Large and plump botan shrimp sashimi, with a highly elastic texture and rich sweetness. Eating it raw allows you to experience the unique sticky texture of the shrimp meat. The shrimp head is usually rich in tomalley, with a delicious flavor.

Sashimi of sweet and tender sweet shrimp. Although smaller in size, it is extremely sweet and has a soft, sticky texture. A top choice for gourmets who enjoy the sweetness of raw shrimp.

Classic red meat tuna sashimi, eight slices per serving. The meat is firm, with a lower fat content, and has a refreshing taste and is rich in iron. Dipping it in wasabi soy sauce enhances the fish's flavor.

Fresh squid slices, with a chewy and springy texture. The meat is transparent and releases a natural sweetness after chewing. It tastes even better with perilla leaves or a little lemon juice.

Sashimi of swordfish, pale pinkish-white in color, eight slices per serving. It has a more elastic and chewy texture, with a light and elegant flavor. Suitable for diners who dislike fishy smells or overly soft textures.

Sashimi-grade large scallops, thick and tender. Melts in your mouth with a rich oceanic sweetness. A simple dip in soy sauce allows you to savor the premium taste.

Thick-cut salmon sashimi, eight slices per serving. You can choose the fatty, tender belly (belly), or the firm, refreshing back (back). A widely popular sashimi choice.

Fresh sea urchin sashimi, served individually. Golden in color, with a creamy, dense texture. The moment it enters your mouth, you can feel the concentrated oceanic flavor and sweetness. A favorite among connoisseurs.