RIT Japanese foods

A fresh salad featuring shrimp (ebi) and crab stick (kani) served over mixed greens. Paired with a dressing, offering a mix of seafood sweetness and crisp vegetables.

Mixed green salad topped with savory tuna flakes. A classic combination with a refreshing crunch and protein-rich topping.

Crab stick salad tossed with a spicy dressing. Combines the mild sweetness of imitation crab with a zesty kick over fresh vegetables.

Salad topped with roasted pork (yakibuta) and a spicy dressing. Savory, meaty flavors contrast with the crisp salad greens.

Fresh slices of raw salmon served over a bed of mixed salad greens. A healthy option highlighting the rich, oily texture of the fish.

Lightly seared salmon slices served with a citrus-based ponzu sauce. The exterior is cooked while the inside remains raw, offering a smoky and fresh taste.

Salad topped with a fried egg (medama yaki) and spicy dressing. The rich yolk adds creaminess to the spicy, crisp vegetables.

Tuna salad featuring a spicy dressing. Savory tuna mixed with heat, served over fresh greens.

Seared squid (ika) with a spicy seasoning. Chewy yet tender texture with a smoky char and a kick of heat.

Crispy bacon bits served over a fresh garden salad. Adds a salty, savory crunch to the leafy greens.

Seared tuna slices served with ponzu sauce. A classic Japanese appetizer with a savory crust and raw center.

Creamy slices of ripe avocado served over mixed greens. A rich and buttery vegetarian option.

Mushroom (kinoko) salad featuring sautéed or marinated mushrooms on greens. Earthy flavors paired with fresh vegetables.

Japanese-style mashed potato salad with vegetables. Creamy, slightly sweet, and savory.

Lightly seared octopus slices. Offers a unique texture that is firm yet tender, often served with a tart dipping sauce.

A curated assortment of fresh raw fish slices. Offers a variety of textures and flavors in one dish.

A bowl of vinegared rice topped with a variety of raw fish and sashimi ingredients. A colorful and filling seafood rice bowl.

Fresh slices of raw salmon. Rich, fatty, and smooth in texture.

Raw scallops served sliced. Known for their soft, creamy texture and natural sweetness.

Surf clam sashimi, distinguishable by its red tip. Has a firm, slightly chewy texture and sweet flavor.

Slices of the fatty belly portion of the salmon. Extremely rich, buttery, and melts in the mouth.

Cured mackerel sashimi. Marinated in vinegar to balance the fish's natural oils with a tangy flavor.

Slices of imitation crab stick. Mildly sweet and soft texture.

A premium selection of assorted raw fish. Features higher-end cuts and varieties for a luxurious tasting experience.

Slices of boiled octopus. Firm, chewy texture with a clean, subtle flavor.

Slices of lean red tuna. Meaty texture with a clean, iron-rich flavor.

A platter featuring three distinct varieties of fresh raw fish. Great for sampling different flavors.

An extensive and lavish platter of assorted premium raw fish. Ideal for sharing.

Seasoned seaweed salad. Crunchy, sweet, and savory with sesame oil.

Yellowtail sashimi. Rich and buttery with a slightly firmer texture than salmon.

A selection of five different types of raw fish. A balanced mix of popular sashimi cuts.

Sushi featuring salmon roe (ikura) and avocado. A burst of salty brine complements the creamy avocado.

Battleship-style sushi wrapped with salmon and topped with spicy scallop. Rich and spicy.

Tuna sushi with vegetables. A lighter, refreshing take on nigiri.

A premium set of hand-pressed sushi. Includes a variety of high-quality fish toppings on vinegared rice.

Spicy salmon mixture atop a rice ball, wrapped in nori or fish. Creamy heat with savory fish.

Salmon sushi paired with vegetables. Offers a fresh crunch alongside the fatty fish.

Sushi combining flounder fin (engawa) and salmon with spicy sauce. Rich, oily textures with a kick.

Hand-pressed sushi topped with raw scallop. Sweet and tender.

Seared sushi topped with Wagyu beef and goose liver. Extremely rich, decadent, and smoky.

Sushi combining salmon and eel (unagi). A mix of raw fish freshness and cooked, sweet-glazed eel.

Salmon sushi topped with rich foie gras. A luxurious combination of fatty fish and creamy liver.

Salmon sushi topped with shrimp roe (ebiko) and miso sauce. Savory, salty, and texturally interesting.

Hand-pressed sushi topped with yellowtail. Buttery and smooth.

Sushi topped with the fin muscle of flounder. Known for its crunchy texture and rich, oily flavor.

Sushi with salmon and scallop, accented with miso den (sweet miso) sauce. Sweet and savory.

Sushi topped with both salmon and scallop. A double dose of popular seafood toppings.

Flounder fin sushi topped with sweet miso sauce. Rich, oily, and savory-sweet.