Kura House

A premium hand roll featuring chopped fatty tuna, sea urchin, and caviar. Rich and creamy textures wrapped in seaweed. Eat immediately to enjoy the crispness of the nori.

A unique hand roll combining deep-fried premium Wagyu beef with sweet egg omelette and earthy truffle. Offers a mix of crunchy and soft textures with savory richness.

A sushi roll featuring lean red tuna topped with sea urchin. A balance of meaty fish flavor and creamy, sweet ocean taste.

A cold seafood appetizer with oyster, shrimp, and fish set in a refreshing jelly. Flavored with citrusy ponzu sauce for a tart and tangy finish.

Raw fish wrapped in seaweed without rice, featuring yellowtail and fatty tuna. Served with a savory garlic soy sauce. Rich in protein and bold flavors.

Snow crab meat wrapped in seaweed and fried with breadcrumbs for a crunchy exterior. Served with a rich, creamy sauce made from sea urchin.

Japanese savory steamed egg custard, elevated with cheese sauce and truffle foam. Silky texture with warm, earthy, and savory flavors. Eat with a spoon.

A rice bowl topped with two types of snow crab meat and crab roe. Sweet and savory seafood flavors over steamed rice. Mix the roe into the rice for best flavor.

A luxurious seafood rice bowl featuring grilled fatty tuna, sea urchin, and salmon roe. Rich, creamy, and salty flavors combined. Enjoy with the rice.

A variety rice bowl with minced fish, tuna, scallop, shrimp, grilled eel, and crab. Offers a diverse range of textures and seafood flavors in one bowl.

A decadent rice bowl featuring premium A5 Wagyu beef, monkfish liver, sea urchin, and salmon roe. Extremely rich, buttery, and savory. A 'surf and turf' style Japanese dish.

A creative dish featuring mixed seafood on crispy toast. Topped with flavorful caviar and roe for salty and spicy accents. Crunchy and savory.

Grilled Beltfish served two ways: simply seasoned and stuffed with sour plum and herb. Soft white fish with contrasting savory and tart flavors.

Sushi or sashimi of Threeline Grunt fish, served with a vinegar-based jelly. The fish is mild and sweet, complemented by the tangy jelly.

Aged Striped Jack fish. The aging process intensifies the flavor and softens the texture. Rich and fatty taste.

Lean red tuna marinated in soy sauce (Zuke). The marinade adds savory depth and gives the fish a firm, smooth texture.

The fattiest cut of tuna belly, served with a light soy sauce foam. Melts in the mouth with an intense buttery flavor.

Roughscale Sole fish served with lime pulp. A white fish with a delicate taste, brightened by citrus notes.

Sea urchin served atop rice wrapped in seaweed (Gunkan style). Creamy, sweet, and oceanic flavor. Eat in one bite.

Grilled Wagyu ribeye beef served with a cured quail egg yolk and rice cooked in a traditional clay pot. Rich, meaty, and hearty.

Sweet red shrimp served with seaweed (mozuku) in a light broth. A warm and comforting finish to the main course.

A themed dessert featuring green tea cheesecake soufflé and a strawberry creation. Sweet, fluffy, and festive.