MIHARU

Lightly seared raw Japanese Wagyu beef, sliced thin to showcase its marbling. The exterior is charred while the inside remains rare and juicy. Typically served with a citrusy ponzu sauce and garnishes like scallions or garlic chips.

Fresh sea bream (Tai) sashimi dressed in a rich sesame soy sauce. The firm white fish pairs perfectly with the nutty, savory sauce. A refreshing appetizer often garnished with herbs or seaweed.

Tiny boiled sardines (Shirasu) served atop grated daikon radish. A light, palate-cleansing dish with a mild salty flavor from the fish and refreshing coolness from the radish. Usually eaten with a splash of soy sauce.

Sliced squid fermented in its own salted viscera. It has a strong, intensely salty, and oceanic flavor with a slimy texture. A classic 'chinmi' (rare taste) delicacy, best enjoyed in small bites with sake.

Herring roe laid on kelp strips, offering a unique crunchy texture. The tiny eggs pop in your mouth, releasing a savory, briny flavor. Served as a cold appetizer, often marinated in dashi.

Firefly squid marinated in soy sauce, often while still fresh. The squid are small and whole, bursting with rich, salty-sweet umami flavor. A delicacy that pairs exceptionally well with alcohol.

Stringy Mozuku seaweed served in chilled vinegar sauce. It has a slippery texture and a tart, refreshing taste. Eaten as a slurpy, healthy starter to whet the appetite.

Slices of dried mullet roe (Karasumi) sandwiched with thin slices of raw daikon radish. The salty, intense cheese-like flavor of the roe is balanced by the crisp, fresh radish. A premium appetizer prized for its depth of flavor.

Dried mullet roe (Karasumi) paired with grilled mochi rice cakes. The salty, savory roe complements the chewy, toasted rice cake. A warm and textural combination of soft and dense elements.

Fried potatoes served with a thick, savory starchy sauce containing ground meat and vegetables. The potatoes are crisp on the outside and fluffy inside, coated in the warm, comforting gravy. A hearty, home-style dish.

A rectangular sheet made of dried baby sardines pressed together. Lightly grilled until crisp and fragrant. It has a savory, cracker-like texture and a concentrated fish flavor.

Deep-fried soft tofu served in a hot tentsuyu broth made of dashi, mirin, and soy sauce. The tofu has a delicate crispy skin and a silken interior. Topped with bonito flakes and grated radish.

Japanese green peppers prepared either deep-fried in light batter (Tempura) or grilled (Yaki). Shishito peppers are generally mild with a hint of sweetness, though an occasional one can be spicy. Served simply with salt or dipping sauce.

A sandwich filled with thick cuts of mackerel (Saba). The fish is typically cured or grilled and paired with condiments between toasted bread. A modern fusion snack combining rich fish flavor with carb comfort.

The head of a Sea Bream (Tai) simmered in a sweet soy-based sauce. The meat around the head and collar is tender and flavorful, absorbing the savory glaze. A traditional dish appreciated by those who enjoy picking succulent meat from the bone.

Salt-grilled head of a Sea Bream (Tai). The grilling crisps the skin while keeping the cheek and collar meat juicy. Offers a pure, savory fish taste highlighted by simple salt seasoning.

Rice steamed together with Sea Bream (Tai) and dashi stock. The rice absorbs the umami of the fish and broth, creating a comforting, aromatic meal. Flaked fish is mixed throughout the rice.

Deep-fried Greeneyes fish (Mehikari), served as a set of three. The small fish is soft-boned and fried whole, resulting in a crispy exterior and fluffy white meat inside. A savory finger food perfect with drinks.

The head of a Splendid Alfonsino (Kinmedai) simmered in sweet soy sauce. Kinmedai is prized for its fatty, rich meat which melts in the mouth when cooked this way. A luxurious, flavorful dish.

Grilled head of Splendid Alfonsino (Kinmedai). The fat under the skin renders beautifully over the grill, creating a rich and smoky flavor. Best enjoyed by digging into the cheek and collar sections.

Raw slices of Splendid Alfonsino (Kinmedai). Known for its brilliant red skin (often left on and lightly seared) and delicate, sweet fat. Offers a melt-in-the-mouth texture.

Sweetfish (Ayu) grilled with salt. This river fish is famous for its unique melon-like aroma and fine, sweet flesh. Grilled whole on skewers, often in a wave shape, and eaten entirely, sometimes including the head and bones.

Short-neck clams steamed in sake. The alcohol cooks off, leaving a fragrant broth enriched by the natural juices of the clams. A simple, savory dish that highlights the freshness of the shellfish.

Firefly squid deep-fried in a light tempura batter. The small squid become crispy on the outside while retaining a soft, flavorful center. A savory snack with a pleasant textural contrast.

Boiled firefly squid dressed with vinegared miso sauce. The sweet and tangy mustard-colored sauce complements the rich, oceanic taste of the squid. A traditional spring appetizer.

Raw firefly squid served as sashimi. Offers a smooth texture and a burst of sweet, saline flavor. A seasonal delicacy that captures the essence of the ocean.

Raw scallops, served as two pieces. The scallops are thick, creamy, and naturally sweet. Enjoyed with a touch of soy sauce and wasabi to enhance their delicate flavor.

Chilled fresh tomato slices. Often high-quality fruit tomatoes known for their sweetness and low acidity. A simple, refreshing side dish served with salt or a light dressing.

Sashimi of flounder (Hirame). A white fish with a firm, slightly chewy texture and a clean, subtle flavor. Considered a high-quality standard in sushi and sashimi courses.

Sashimi of red sea bream (Madai). The flesh is translucent white with streaks of pink, offering a delicate sweetness and firm bite. The quintessential Japanese white fish.

Pacific Saury (Sanma), an autumn delicacy rich in healthy fats. Available grilled (Yaki) for a smoky flavor, raw (Sashimi) for a smooth oily texture, or as Sushi. It has a distinctive, robust fish flavor.

Freshwater eel grilled without the usual sweet soy glaze (tare). This style highlights the natural flavor and high-quality fat of the eel. Served with salt or wasabi to cut through the richness.

Bonito (Skipjack Tuna) seared over a straw fire. The straw smoke infuses the fish with a unique aroma, while the center remains raw. Served with garlic, ginger, and scallions.

A box of fresh sea urchin roe. Known for its creamy, custard-like texture and sweet, briny flavor of the ocean. Can be eaten as is, wrapped in seaweed, or over rice.

Flying fish (Tobiuo), lean with a firm texture. As sashimi, it is light and clean-tasting; grilled, it becomes savory and aromatic. A lighter fish option compared to fatty tuna or salmon.

Sashimi of Rockfish (Mebaru). A white fish with a slightly chewy texture and a very mild, subtle sweetness. Often served with ponzu to enhance its delicate flavor.

Sashimi of Swordfish (Mekajiki). The meat is pale, pinkish-white with a firm, meaty texture and moderate fat content. It has a rich flavor closer to meat than delicate white fish.

Fresh raw oyster. Served on the half shell, plump and juicy with the scent of the sea. Usually enjoyed with a squeeze of lemon or a dash of ponzu sauce.

Steamed monkfish liver served with ponzu sauce. Often called the 'foie gras of the sea,' it has a rich, creamy, and velvety texture. The citrusy ponzu cuts through the richness beautifully.

Monkfish liver simmered in a sweet soy-based sauce. The liver absorbs the savory glaze while retaining its soft, melting texture. A cooked variation that is warm and comforting.

Deep-fried monkfish liver. The exterior is lightly battered and crisp, contrasting with the hot, creamy interior. A rare preparation that transforms the rich liver into a savory bite.

Rich crab tomalley (miso) paste served with toasted bread. The crab paste is savory, intense, and creamy, similar to a pâté. Spread it on the warm bread for a luxurious appetizer.

Rice dish with Blue Crab served in a hot stone bowl. The heat creates a crispy layer of rice at the bottom while cooking the crab and seasonings together. Mix it up to enjoy the aroma of toasted rice and sweet crab meat.

Deep-fried spring rolls filled with a creamy crab mixture. The wrapper is crispy and golden, giving way to a hot, melting filling rich with crab flavor. Served with a dipping sauce.

A savory soup made with Blue Crab stock. Likely a miso-based soup enriched with the sweetness of the crab shell and meat. A warming dish with deep seafood umami.

Japanese-style dumplings filled with Blue Crab meat. Pan-fried to create a crispy bottom skin. The filling is juicy and savory, highlighting the distinct taste of the crab.