Mugen Dai Penthouse

A luxurious rice bowl topped with three premium ingredients: lean bluefin tuna (akami), creamy sea urchin (uni), and marinated salmon roe (ikura). The combination offers a mix of lean, rich, and popping textures over vinegared rice. Best enjoyed by mixing a little wasabi with soy sauce and pouring it over the seafood.

An ultra-premium seafood rice bowl featuring high-grade sashimi and sea urchin. 'Bara' implies the ingredients are scattered or cubed over the rice. Offers a complex variety of flavors from the ocean in every bite.

A colorful rice bowl topped with diced raw fish and vegetables. The cubed cutting style allows for a mix of different textures and flavors in every spoonful. A classic and satisfying Japanese seafood dish.

A rich rice bowl featuring sweet botan shrimp, sea urchin, and savory crab miso paste. Accompanied by tamago (Japanese omelet) and salmon roe for sweetness and saltiness. A decadent dish for seafood lovers.

This bowl combines the sweetness of botan shrimp and snow crab (zuwai gani) with the richness of sea urchin. Served over sushi rice with salmon roe. The ingredients are fresh and raw, highlighting their natural sweetness.

A classic sashimi rice bowl with slices of tuna, yellowtail, and salmon. Includes sweet Japanese omelet (tamago) to balance the savory fish. Eat the sashimi slices with the rice underneath.

A tempura rice bowl featuring battered and deep-fried shrimp, fish, and vegetables. Drizzled with a sweet and savory tentsuyu sauce that soaks into the rice. Crispy, hearty, and comforting.

Rice bowl topped with Engawa, the fatty fin muscle of a flatfish, known for its rich, melt-in-the-mouth texture. Often lightly seared to bring out the oils. Served with sweet egg.

A luxurious fusion dish featuring rich, buttery pan-fried foie gras served over rice. The fatty liver provides an intense savory flavor. Typically glazed with a sweet sauce like teriyaki or balsamic reduction.

A comprehensive tuna experience featuring three different cuts of bluefin tuna (likely Akami, Chutoro, and Otoro) plus sea urchin and salmon. Offers a gradient of fat content and textures. A premium choice for tuna enthusiasts.

The ultimate seafood rice bowl loaded with a vast variety of premium ingredients including urchin, crab, scallop, and various fish. 'Kaisen' means seafood; this dish offers the widest range of flavors in one bowl. Fresh, raw, and plentiful.

A hearty bowl of rice topped with a breaded, deep-fried pork cutlet. Simmered with eggs and onions in a sweet and savory dashi-soy sauce. A popular comfort food in Japan.

A smaller portion rice bowl focused entirely on fresh sea urchin (uni) from Hokkaido. Creamy, briny, and sweet. Simple toppings of seaweed and sesame allow the uni flavor to shine.

A seafood bowl featuring a mix of cooked and raw ingredients like snow crab and salmon. Includes flatfish fin for texture and salmon roe for a salty pop. A balanced seafood meal.

Focuses on Otoro, the fattiest and most prized part of the tuna belly. Features both raw slices and seared (aburi) pieces which melt the fat, creating a rich 'lava' like richness. Extremely tender and flavorful.

A luxurious bowl combining four key rich elements: eel (unagi), sea urchin, egg, and truffle. The earthiness of the truffle complements the savory eel and creamy uni. A rich and aromatic dish.

A popular bowl featuring fresh salmon slices over vinegared rice. The upgraded option adds salmon roe (ikura) which burst with salty seafood flavor. A clean and refreshing meal.

Cubed (saikoro) fresh salmon served over rice with sweet Japanese egg. The cubed cut offers a different mouthfeel compared to slices. Simple and delicious.

Japanese tartare-style dish featuring chopped raw salmon seasoned with savory sauces. Topped with a raw egg yolk to mix in for creaminess. Usually seasoned with sesame oil and soy sauce.

A simple yet opulent dish focusing on high-quality organic egg yolk and black truffle. The creamy yolk creates a rich sauce over the rice, enhanced by the strong aroma of truffle. A vegetarian-friendly luxury option.

Short for 'Tempura Donburi'. Features light and crispy battered shrimp, fish (Sillago), and vegetables over rice. Served with a savory tentsuyu dipping sauce or drizzled over the top.

A modern twist on the classic Tendon. Adds a special truffle cream sauce to the tempura shrimp and vegetables. Combines the crunch of tempura with the rich, earthy flavor of truffle.

A premium dish using wild-caught freshwater eel (unagi), which is rarer and firmer than farmed eel. 'Two Tones' likely implies two styles of preparation or cuts. Served whole over rice.

A fusion rice dish cooked in a traditional iron pot (kama). Flavored like Italian carbonara with cream, bacon, and egg, but finished with fresh truffle slices. The rice at the bottom often becomes crispy.

A classic Japanese dish consisting of fillets of eel grilled in a style called 'kabayaki' (dipped in sweet soy sauce) served on rice. The eel is tender and savory-sweet. Known for providing stamina.

A luxurious combination bowl. Features lean tuna (akami), sweet snow crab (zuwai), creamy sea urchin (uni), and salmon roe (ikura). Offers a wide spectrum of textures and seafood flavors.

A rice bowl topped with premium grilled Wagyu beef. Uses high-grade Matsuzaka beef known for intense marbling and tenderness. The beef is grilled to highlight its rich fat and flavor.

Features Wagyu beef that is lightly seared (tataki) or prepared tartare-style (yukke). Served with a soft-boiled onsen egg to mix into the rice and meat. Rich, creamy, and savory.

An indulgent beef bowl with A5 Matsuzaka beef, truffle, and egg. The heat from the rice and beef releases the truffle aroma. The egg creates a sauce that binds the ingredients together.

The ultimate surf and turf rice bowl. Combines charcoal-grilled A5 Wagyu beef with premium sea urchin (uni) and salmon roe. A complex mix of savory meat, sweet seafood, and smoky charcoal flavors.

A classic western-style sushi roll. Filled with imitation crab, creamy avocado, and refreshing cucumber. Often coated with small orange flying fish roe (tobiko) for texture.

A premium roll featuring medium-fatty tuna (chutoro). Enhanced with luxurious caviar and spicy chili oil. Tempura flakes add a crispy contrast to the soft fish.

A texture-focused roll with shrimp tempura as the main filling. Cucumber and avocado add freshness, while the outside is covered in crispy tempura flakes. A savory and crunchy bite.

Features savory grilled eel (unagi) inside the roll. Paired with fresh vegetables and topped with crispy flakes. The sweet eel sauce complements the crunch.

An extremely rich roll combining high-grade A5 beef and foie gras. Both ingredients are fatty and melt-in-the-mouth, creating an intense savory experience. Likely topped with a sweet glaze.

A 'Hosomaki' or thin sushi roll wrapped with seaweed on the outside. Simple and traditional, focusing on a single ingredient like salmon, yellowtail, or tuna. A good palate cleanser or light meal.

A complex salmon roll with many textures. Cream cheese adds richness, fried salmon skin adds crunch, and spicy sauce adds heat. A fusion style roll full of flavor.

A classic roll filling of minced fatty tuna (toro) and green onions (negi). The onions cut through the richness of the tuna fat. Smooth texture with a fresh onion bite.

A top-tier luxury roll packed with premium ingredients like wild eel, jumbo prawn, caviar, and uni. Offers a massive mouthful of varied luxury textures. Likely a very large roll.

A variation of the California roll topping or filling it with fresh salmon. Spicy mayo adds a kick to the creamy avocado and salmon. A crowd-pleasing choice.

Chopped lean tuna mixed with a spicy chili-based sauce. Served as a roll. The spice complements the clean taste of the lean tuna.

Similar to spicy tuna but using salmon. The fatty nature of salmon works well with the spicy dressing. Savory and piquant.

Combines two rich delicacies: wild eel and foie gras. The sweetness of the eel glaze pairs with the buttery liver. Topped with roe for a popping finish.

A roll often piled high with toppings to resemble a volcano. Features seared salmon and spicy tuna for heat and smokiness. Fried icefish adds a unique crispy element.

A vegetable sushi roll. Filled with crisp asparagus, creamy avocado, and savory Japanese pickles. A refreshing and crunchy vegetarian option.

Thick wheat noodles stir-fried with pork slices and vegetables. Seasoned with a savory soy-based sauce and often garnished with bonito flakes. Chewy noodles with a smoky wok flavor.

Stir-fried udon noodles featuring spicy cod roe (mentaiko). The roe coats the noodles, adding a salty, spicy, and creamy element. A popular modern Japanese flavor profile.

Beef tongue grilled simply with salt to highlight its unique texture. It is firm yet tender with a rich beefy flavor. Usually served with lemon to cut the richness.

Sacks of pollock roe marinated in chili spices and grilled. Salty, spicy, and savory. Makes an excellent accompaniment to sake or rice.

Small willow leaf fish grilled whole. Often filled with roe. You eat the entire fish, head to tail, for a savory and crispy snack.

Snow fish (often Sablefish or Cod) known for its buttery, white flaky meat. Grilled either simply with salt or with a sweet soy teriyaki glaze. Melts in the mouth.

A classic grilled fish dish. The salt-grilled version has crispy skin and savory meat, while the teriyaki version is glazed with a sweet sauce. A staple of Japanese dining.

The collar of the yellowtail fish, considered the juiciest part. Rich in fat and flavor. Can be grilled or simmered in soy broth. Note: Price is often by weight.

High-quality wild eel grilled to perfection. Usually served with a sweet glaze. Has a firmer texture and deeper flavor than farmed eel.

The head of a sea bream (Madai). Contains pockets of sweet, tender meat around the cheek and eyes. Simmering it (Aradaki) is a traditional preparation.

Grilled or simmered salmon head. Rich in collagen and fatty meat. A flavorful dish for those who enjoy picking meat from the bone.

Head of the Golden Eye Snapper (Kinmedai). A prized fish with delicate, sweet meat. Often best simmered in a sweet soy broth (Nitsuke) to complement the fish.