Minamoto (Gen) Sushi

A thick, fluffy omelet seasoned with a hint of sweetness. It has a soft texture and is popular with everyone from children to adults. It can be enjoyed as is, or with a little soy sauce.

Sushi made with the leg part of squid. It has a unique chewy texture and sweetness. It is typically enjoyed with ginger and sauce for a refreshing taste.

A gunkanmaki made with fish roe (such as shishamo). It is characterized by its popping texture, and its saltiness and umami spread in your mouth. It also pairs well with alcoholic beverages.

A dish made by stuffing vinegared rice into sweet, simmered fried tofu pouches. The balance between the juicy fried tofu and the refreshing vinegared rice is exquisite. It can be easily eaten by hand.

Toppings such as squid or fish marinated in a soy sauce-based sauce. They are characterized by their rich flavor and sticky texture. Since they are already seasoned, please eat them as they are without soy sauce.

Nigiri of fatty horse mackerel. It has the characteristic umami of blue fish, and is made refreshing by eating it with condiments like ginger and green onions. Enjoy the melt-in-your-mouth texture.

Gizzard shad (or young gizzard shad) cured in vinegar. The moderate acidity and fish umami are in harmony, making it a representative Edomae sushi topping. The shiny skin is also beautiful, and it's refreshing to eat.

Nigiri of boiled octopus. It has a firm, chewy texture and a sweetness that spreads as you chew. It's recommended to eat with a sweet tare (sauce) or salt.

A white fish characterized by moderate fat and firm flesh. It has a clean, elegant flavor and a crisp texture. Wasabi soy sauce pairs well with it.

Salmon that is fatty, tender, and melts in your mouth. It has a sweetness and is particularly popular with children and women. Please enjoy with soy sauce.

A gunkanmaki of crab meat mixed with mayonnaise. The crab flavor and the richness of the mayonnaise pair well with the vinegared rice. It has a creamy and mellow taste.

A gunkanmaki made with salted cod roe. It is characterized by its popping texture and moderate saltiness. It can be enjoyed as is.

Nigiri of boiled shrimp. It has a plump texture and the natural sweetness of shrimp. It is a widely popular staple sushi topping.

The red meat of tuna, often called the 'king of sushi'. It has a moist texture and a rich iron-like umami. It has a refreshing yet deep flavor.

Red sea bream, a representative white fish. It has a light yet elegant sweetness and umami, with a firm texture. The skin may be scalded, adding to its rich flavor.

A gunkanmaki of delicate, translucent small fish, Shira-uwo (icefish). It is very soft, with a delicate flavor that blends slight bitterness and sweetness. It's a topping that evokes the feeling of spring.

Nigiri of eel grilled to a fragrant finish. The fluffy meat is coated in a sweet and savory sauce, offering a rich flavor. It's a dish full of stamina.

A gunkanmaki made with the adductor muscle of ark shell. It is characterized by its strong chewy texture and the aroma of the sea, making it a must-try for shellfish lovers.

This is a cut from the fatty belly of salmon. It is characterized by its rich, melt-in-your-mouth fatty sweetness. Please enjoy the umami of the fat with wasabi and soy sauce.

A dish where the surface of salmon is lightly seared over an open flame. Searing removes excess fat, enhancing the smoky aroma and the sweetness of the fat. It can also be eaten with salt and lemon, or mayonnaise.

Edomae sushi made with red meat tuna marinated in a special soy sauce marinade. The sauce permeates the tuna, resulting in a sticky texture and concentrated umami.

A dish of red sea bream marinated in a soy sauce-based sauce. The sauce's umami is added to the light sea bream flesh, resulting in a chewy texture. It has a rich flavor.

Nigiri of fresh squid. The texture varies depending on the type, but it generally has a chewy bite and a clean sweetness. It's also recommended to eat with salt or lemon.

Nigiri of horse mackerel, a representative 'hikari-mono' (shiny fish). It has moderate fat and umami, and can be enjoyed without any fishy smell when paired with condiments like ginger and green onions. It's refreshing.

A gunkanmaki made with scallop adductor muscles such as aoyagi. Although small, they are packed with the sweetness and umami characteristic of shellfish. They have a soft and easy-to-eat texture.

Nigiri of Mizudako (water octopus), a soft octopus with high water content. It is very fresh and characterized by its melt-in-your-mouth texture and light sweetness. You can also enjoy the chewy texture of the suckers.

A gunkanmaki made with crab miso. It has a rich, deep flavor and a unique bitterness, pairing well with sake and other alcoholic beverages. It's a taste for adults.

Sweet shrimp eaten raw. Its melt-in-your-mouth texture and rich sweetness fill your mouth. The tomalley in the head is also delicious.

A seasonal nigiri of barracuda, a white fish, lightly seared. Searing the skin enhances its smokiness, and the elegant fat melts out. It's recommended to eat it lightly with salt or citrus.

Thick, sweet scallop adductor muscles. They have a soft, sticky texture and a creamy umami. Please enjoy with lemon salt or soy sauce.

A premium white fish known as flounder. It has a light and elegant flavor with a solid umami and firm texture. Sometimes served with the fin.

A topping made from the meat of bakagai (surf clam). It is characterized by its vibrant orange color, unique aroma of the sea, sweetness, and chewy texture.

Nigiri made with a bundle of young green onion sprouts. It has a crisp texture and a refreshing aroma, and is also popular as a palate cleanser. Often served with bonito flakes and plum paste.

A crustacean that is boiled and served with a sweet and savory tare (sauce). It resembles shrimp but has a lighter flavor and a unique aroma. It is one of the traditional toppings of Edomae sushi.

A premium fish among the horse mackerel family. It has fine-grained fat, a rich umami, and a smooth texture. It has a very well-balanced flavor.

Mackerel with plenty of fat. The rich umami of the fat and the acidity of the vinegar curing are perfectly balanced. Enjoy the melt-in-your-mouth texture.

A deep-sea fish known as crimson sea bream, characterized by its vibrant red skin. It has elegant fat and a sweet flavor. Its flavor is further enhanced by scalding or searing the skin.

Raw surf clam, served without cooking. Unlike cooked clams, it is soft and juicy, allowing you to enjoy the strong natural sweetness and aroma of the sea.

Nigiri of conger eel simmered until fluffy. It's so tender it melts in your mouth and pairs exceptionally well with the sweet tare (sauce). It has lighter, more elegant fat than eel.

A gunkanmaki generously topped with peeled sweet shrimp, known as the 'jewel of Toyama Bay'. Its sticky sweetness and melt-in-your-mouth texture are exquisite.

A cut of tuna with a good balance of red meat and fat. It's a highly popular topping that allows you to enjoy both the umami of the red meat and the sweetness of the fat at the same time.

Herring roe preserved in salt. Its most distinctive feature is its unique crunchy, crisp texture. It is considered an auspicious topping, often used for celebrations.

Herring roe attached to kelp. The umami of the kelp and the popping texture of the roe combine for a rich flavor.

A gunkanmaki of salmon roe marinated in soy sauce. The roe bursts in your mouth, releasing a rich umami and saltiness. It's a very popular topping for both children and adults.

A luxurious dish of seared nodoguro (blackthroat seaperch), known as the 'toro of white fish'. Searing maximizes the smoky flavor of the skin and the sweetness of the fat, resulting in a melt-in-your-mouth deliciousness.

Nigiri made with the meat of snow crab, the king of winter flavors. It is characterized by its delicate, elegant sweetness and fibrous texture. You can fully enjoy the natural flavor of the crab.

A type of shellfish with a distinct, strong chewy texture. As you chew, sweetness and the aroma of the sea emerge. Recommended for those who enjoy texture.

A large bivalve, this premium shellfish is characterized by its crisp texture and rich sweetness. It has a bountiful aroma of the sea and is said to have a particularly strong umami among shellfish.

A shellfish with large adductor muscles. The fibers are firmer than scallops, offering a crisp, clean bite. The sweetness and umami are concentrated.

A premium shellfish representing Edomae sushi. It is characterized by its vibrant red color, thick and chewy texture, and unique rich aroma.

The fattiest part of the tuna's belly. This is a supreme piece where the texture melts in your mouth and you can savor the rich, juicy sweetness of the fat.

A premium shrimp with a large, plump texture. It has a rich, creamy sweetness and is very satisfying. Often, the tomalley in the head can also be enjoyed.

Nigiri of live, fresh kuruma shrimp, prepared on the spot. The translucent flesh is firm, and its elegant sweetness spreads as you chew. This is a winter-only delicacy.

Boiled kuruma shrimp, which turns red and its sweetness increases. Unlike raw shrimp, it has a moist texture and concentrated umami. This is a traditional Edomae preparation.

Carefully selected sea urchin from domestic or Northern Four Islands sources. Raw sea urchin, without alum, is not bitter and has a creamy, rich sweetness that fills your mouth. A luxurious taste.

A hand-rolled sushi with pickled daikon radish (oshinko) as the core. The crisp texture and saltiness of the pickled daikon radish pair well with the vinegared rice and seaweed. It's refreshing and perfect as a finishing dish.

A hand-rolled sushi with pickled burdock root (yamagobo) as the core. It is characterized by the strong aroma and crunchy texture of the burdock root, making it a flavorful dish.

A hand-rolled sushi with kanpyo (dried gourd shavings) simmered in a sweet and savory sauce. A classic Edomae sushi, the simple sweetness of the kanpyo and the aroma of the seaweed are in perfect balance.

One of the most popular hand-rolled sushi, made with red meat tuna. You can enjoy the umami of the tuna integrated with the vinegared rice and seaweed.

A hand-rolled sushi with fermented soybeans (natto). The sticky texture and flavor of the natto pair well with the vinegared rice, and the green onions as a condiment add a nice accent.

A simple hand-rolled sushi with cucumber. The crisp texture and refreshing taste of the cucumber cleanse the palate.

A hand-rolled sushi with plum paste and perilla leaf (shiso). The sourness of the plum and the aroma of the shiso are very refreshing, creating a palate-cleansing and appetizing taste.

A hand-rolled sushi combining simmered conger eel and cucumber. The sweetness and tenderness of the conger eel are accented by the texture of the cucumber, creating a delightful contrast in flavors.

A roll made with ark shell adductor muscle and cucumber. The chewy texture of the muscle, the aroma of the sea, and the freshness of the cucumber are exquisitely matched, making it a favorite among connoisseurs.

A hand-rolled sushi combining minced tuna (negitoro) with green onions. The smooth texture of the fatty tuna and the flavor of the green onions are appetizing.

A hand-rolled sushi combining fatty tuna (toro) with pickled daikon radish. The rich umami of the toro and the saltiness and texture of the pickled daikon radish come together, making it a very popular combination.

A set of nigiri sushi balanced with popular toppings. You can enjoy fresh seafood carefully selected by the chef at an affordable price.

A set using ingredients of even higher grade than the 'Jyo Nigiri'. You can enjoy a more luxurious taste with medium fatty tuna and seasonal fish.

A sushi set featuring a luxurious selection of ingredients, served with a delicate, flavorful chawanmushi. It offers a satisfying meal.

An exquisite sushi set generously featuring premium ingredients recommended by the chef. It also comes with chawanmushi, making it perfect for special occasions.

An omakase course where the chef carefully selects and serves the best ingredients of the day. You can fully enjoy the seasonal flavors, and it also comes with chawanmushi.

Miso soup with plenty of clam broth. The clam umami is rich, and it's perfect as a palate cleanser after sushi or when you want to warm up.

Miso soup generously made with fragrant aonori (green seaweed). The aroma of the sea fills your nose, offering a flavorful experience.

Miso soup made with broth from fish bones and scraps (head and around the bones). The fish fat and richness dissolve into the soup, creating a deep flavor.

A red miso soup containing shijimi clams. The umami of the shijimi clams is added to the characteristic richness and slight sourness of bean miso, creating a deeply flavorful soup.

A red miso soup containing fish paste balls (tsumire). The fluffy texture of the tsumire and the umami of the fish pair well with the rich red miso.