Nidaime Maguro "OTORI"

A luxurious platter of nine different cuts of domestic Honmaguro tuna. In addition to classic fatty and lean cuts, it includes rare parts like forehead and heart, allowing you to enjoy them all at once. Savor the differences in texture and fatty umami of each cut.

Assorted sashimi of seven different cuts of domestic Honmaguro tuna. Includes lean, medium fatty tuna, and grilled cheek meat, offering various cooking styles. Served with wasabi soy sauce.

An assortment of five carefully selected cuts of domestic Honmaguro tuna. A dish that condenses the main flavors of tuna. Perfect as a snack with sake or shochu.

A lean cut from the back of the tuna. It has a good balance of rich umami and acidity, allowing you to enjoy the original taste of tuna. Refreshing.

The part of the tuna's head at the very top, only a small amount from each fish. It's fatty and melts in your mouth.

Lightly seared tuna cheek meat. It's muscular and firm, with a meaty texture. Grilling enhances its fragrance.

A particularly fatty cut from the kama (collar) area behind the tuna's gills. It has a unique texture and a fatty sweetness comparable to fatty tuna.

A rare cut from the throat area of the tuna, with a firm texture similar to horse sashimi and a rich flavor.

Seared tuna heart (hatsu). It has a taste reminiscent of iron and a chewy texture, much like meat offal.

A cut with an exquisite balance of lean meat umami and fatty sweetness. Enjoy the texture that melts in your mouth.

A very fatty cut from the outer part of the fatty tuna. Scored in a net pattern and grilled to remove excess fat and achieve a fragrant finish.

The fattiest part of the tuna's belly. The rich sweetness of the fat fills your mouth, melting without chewing.

A unique hamburger steak made from Honmaguro tuna tail meat. It has a meaty texture while retaining the tuna's umami.

Homemade sausage made from Honmaguro tuna tail meat. Spiced and perfect as a snack with drinks.

A Western-style appetizer of fresh Honmaguro tuna and tomatoes layered alternately. The acidity and umami are balanced for a refreshing, salad-like dish.

A traditional small hot pot dish with simmered Honmaguro tuna and negi (leek). Enjoy the gentle broth and the flaky texture of the cooked tuna.

Special ramen made with broth from tuna bones and high-quality fat. The rich seafood umami-filled soup is perfect for finishing your meal.

Sushi roll where tuna meat is wrapped in nori seaweed. The aroma of nori and the umami of tuna become one.

Sushi roll with rare throat meat, pounded and wrapped in nori seaweed. Enjoy the rich flavor.

A sushi roll wrapped in a generous amount of salmon roe. The popping texture and saltiness spread in your mouth.

Sushi roll with fatty "noten" (forehead meat) wrapped in nori seaweed. Melts in your mouth.

Raw shrimp wrapped in nori seaweed. The sweetness of the shrimp and the aroma of nori complement each other well.

A set of five popular tsutsumi sushi varieties. Recommended for those who want to try various ingredients in small portions.

You can choose and order any two "Tsutsumi Sushi" rolls.

A hearty dish where you scrape off the meat remaining around the Honmaguro tuna's central bone with a spoon. The meat around the bone is said to have the strongest umami.

Fresh firefly squid marinated in soy sauce. Its rich umami pairs well with drinks.

Monkfish liver, also known as "foie gras of the sea," steamed and served with ponzu sauce for a refreshing taste. Creamy and rich.

A snack of whelks mixed with a spicy sauce. Features a chewy texture and a spicy flavor.

Whelk mixed with wasabi. Enjoy the pungent spiciness and the chewy texture of the shellfish.

Dried ray fin, lightly seared. Sweet and flavorful with chewing. Commonly eaten with mayonnaise.

Pickled cucumber with the core removed. Its crisp texture is perfect with drinks.

Bamboo shoots seasoned with green chili peppers. The refreshing spiciness is addictive.

A delicacy of shark cartilage mixed with plum paste. The chewy texture and plum's tartness make it a refreshing dish.

A rich flavor combining Matsumae-zuke (pickled seafood) with mentaiko. Goes well with rice and drinks.

A salad-like appetizer of chilled tomatoes mixed with sushi ginger (gari). Refreshing.

Dried tuna meat jerky. The more you chew, the more the tuna's umami spreads in your mouth.

Tuna chin meat, salt-grilled over straw for a fragrant finish. Enjoy its chewy texture and the aroma of straw-grilling.

A hearty dish of the "kama" (collar cut) from behind the tuna's gills, grilled over straw. It's fatty and very juicy.

A dish made by simmering the meat around the large tuna eye socket in a sweet and savory sauce. Rich in DHA and other nutrients, it has a gelatinous, jiggly texture.

A dish of fatty "noten" (forehead meat) sashimi, refreshed with grated daikon radish (mizore) and tomato. Enjoy the rich umami of the fat in a light way.

A home-style dish of rare tuna eggs simmered in a sweet and savory dashi broth. Enjoy the granular texture.

The meat from the gill area of tuna, boiled and served like sashimi. Rich in collagen, it's enjoyed with sweet vinegar miso or ponzu sauce for a refreshing taste.

Tuna stomach marinated in sauce and grilled. It has a strong, chewy texture, much like yakiniku offal.

A Korean-style tartare made with finely pounded fresh Honmaguro tuna, mixed with a sweet and savory sauce and egg yolk. Rich flavor that pairs well with drinks.

A yukke made with the part of the tuna close to the bloodline, recreating the rich flavor and texture of beef liver sashimi. Recommended to eat with sesame oil and salt.

A dish of tuna sashimi and sticky ingredients like natto, okra, tororo, takuan, and egg yolk. Wrap in nori seaweed before eating.

A steak with a seared surface and rare interior of fatty haramo (belly meat). Characterized by the melting richness of the fat.

Tuna tail meat on a skewer, grilled. It has a firm texture and is satisfying to eat. Sold per skewer.

A classic dish of tuna lean meat topped with grated yam (tororo). Served with soy sauce for a refreshing taste.

A delicacy combining "Ume Suisho" (shark cartilage with plum dressing) and tuna cheek meat. The chewy texture and plum's tartness are a perfect match.

A thin roll with a Honmaguro tuna lean meat core. A classic roll that allows you to enjoy the simple deliciousness of tuna.

A sushi roll combining fatty tuna and chopped takuan pickles. The sweetness of the tuna and the saltiness/texture of the takuan are a great match.

A thin roll of pounded Honmaguro tuna fat and green onions. Enjoy the smooth texture and the flavor of the green onions.

Sushi roll combining fatty tuna and natto. The fermented ingredients complement each other for a rich flavor.

A roll combining fatty tuna and mayonnaise. Its mild and rich flavor is popular with both children and adults.

Sushi roll with fatty tuna and grated yam. The richness of the tuna and the texture of the yam melt in your mouth.

Sushi roll with rare "noten" (forehead meat) and perilla leaf. The rich fat of the noten is refreshed by the aroma of the perilla.

A roll combining fatty tuna and "kanzuri" (fermented chili paste). The spicy kick adds a nice accent.

A thin roll filled with spicy whelk chanja. An "ate" (snack) sushi that pairs well with drinks.

Thin roll with mentaiko (spicy cod roe) and mayonnaise. Spicy and creamy flavor.

A classic thin roll of hikawari natto (crushed natto).

A grown-up roll of cucumber (kappa maki) with a kick of wasabi.

A cucumber roll with added yuzu pepper. Enjoy its refreshing aroma and spiciness.

A roll with wasabi stems, etc., characterized by its pungent spiciness that tingles your nose. Named because it makes you cry.

A thick roll with mackerel, perilla leaves, and ginger. The ginger and perilla enhance the mackerel's umami.

A luxurious thin roll generously filled with raw shrimp. Enjoy the sweetness of the shrimp to the fullest.

A luxurious sushi roll topped with an abundant amount of salmon roe.

A medium roll with the sushi rice minimized and packed with Honmaguro tuna. A dish that gives a strong sense of satisfaction from eating tuna.

A seafood bowl topped with three different cuts of Honmaguro tuna. Enjoy the taste differences of each cut.

A luxurious Tekka-don (tuna roll bowl) generously topped with five different cuts of Honmaguro tuna. Enjoy a variety of flavors at once.

A bowl topped with lightly seared Honmaguro tuna steak. The aroma and juiciness pair well with rice.

A bowl topped with sticky ingredients like tuna, natto, okra, and tororo. Nutritious and goes well with rice.

A bowl topped with Honmaguro tuna yukke seasoned with our special sauce. The rich sauce and egg yolk create a mouthwatering dish.

A luxurious bowl generously covered with salmon roe, hiding the rice.

A bowl for tuna lovers, generously topped with fatty medium fatty tuna.

Miso soup with fragrant aosa seaweed.

A set of sushi rice and nori seaweed. You can enjoy it like a hand-rolled sushi by adding sashimi.

A whole grilled conger eel. Features tender meat and a fragrant sauce.

A juicy thick-rolled omelet soaked in dashi broth.

A dashi-rolled egg with natto inside.

A dashi-rolled egg with spicy mentaiko inside.

A voluminous dish of grilled conger eel boldly rolled in dashi-rolled egg.

A luxurious dish of dashi-rolled egg topped with salmon roe.

A small dashi-rolled egg, perfect for solo diners.

Vinegared mackerel, lightly seared, with a hint of yuzu. The aroma and tartness are a great match.

A refreshing appetizer of salmon roe served on grated daikon radish.

A carpaccio of raw shrimp and salmon roe spread across the entire plate. A visually stunning and festive dish.

Sushi topped with a generous amount of salmon roe.

An assortment of three kinds of fresh shellfish. Enjoy the different sweetness and textures of each shell.

Lightly seared squid sashimi. Its sweetness and aroma are enhanced.

A grilled dish of the squid's mouth (tonbi) rolled into balls. A rare cut with a unique texture.

A tempting dish of squid grilled to a fragrant crisp with garlic butter soy sauce.

Soft shell shrimp grilled whole. Enjoy the fragrant taste from head to tail.

Raw shrimp seasoned yukke-style. The melt-in-your-mouth sweetness of the shrimp and the sauce are a great match.

Raw shrimp topped with mayonnaise and seared. The fragrant mayonnaise enhances the shrimp's sweetness.

A jiggly warabi mochi dessert, served with kinako powder and kuromitsu syrup.

A refreshing yuzu sherbet. Perfect for cleansing your palate after a meal.