Seiryu Sushi Sala Daeng Soi. 1 | Seriu Sushi Sala Daeng Soi. 1

Scallops baked with a rich, spicy volcano sauce. Served hot in the shell. Creamy, savory, and slightly spicy.

Deep-fried squid tentacles. Features a crispy batter and chewy texture. A classic Japanese appetizer that pairs well with drinks.

Crispy fried salmon skin served with a savory garlic mayonnaise dip. Crunchy and rich in flavor.

Deep-fried tofu served in a hot savory dashi broth. Topped with bonito flakes and grated radish. Soft inside with a slightly crispy exterior.

Grilled stingray fin. Sweet, savory, and chewy jerky-like texture. Typically served with mayonnaise.

Deep-fried silver fish (icefish). Light, crispy, and bite-sized. Mild fish flavor.

Boiled young soybeans in the pod, lightly salted. A simple and healthy starter.

Seasoned seaweed salad with sesame seeds. Sweet, savory, and slightly tangy with a crunchy texture.

Raw octopus bits marinated in wasabi sauce. Slimy, chewy, and pungent with a strong wasabi kick.

Eryngii (King Oyster) mushrooms sautéed with butter. Juicy, meaty texture with a rich buttery flavor.

Fried octopus balls made of wheat batter. Topped with takoyaki sauce, mayonnaise, and bonito flakes. Crispy outside, soft and hot inside.

Enoki mushrooms sautéed with butter. Stringy, crunchy texture with a savory butter taste.

A premium assortment of raw seafood including tuna, sweet shrimp, salmon roe, striped jack, and scallops.

A popular sashimi set featuring salmon, lean tuna, red seabream, scallops, and bigfin reef squid.

A trio of Bluefin Tuna cuts: fatty belly (Otoro), medium fatty belly (Chutoro), and lean red meat (Akami).

A variety set featuring salmon, yellowtail, lean tuna, and cured mackerel.

Sea urchin gonads. Creamy, custard-like texture with a rich, oceanic, and sweet flavor.

A creative scallop dish, likely featuring scallop meat arranged or garnished elegantly.

The fattiest portion of Bluefin Tuna belly. Very rich, melt-in-the-mouth texture with intense umami.

Medium fatty Bluefin Tuna belly. A balance of rich fat and meaty flavor.

Lean red meat of Bluefin Tuna. Firm texture with a clean, deep iron-rich flavor.

Fresh lobster served as sashimi. The head and shell are typically used to prepare a soup or stir-fry as a second course.

A comprehensive platter of salmon prepared in various ways: raw sashimi, belly, seared, minced, and skin. Includes dipping sauces.

A large sushi piece topped with flounder fin (engawa) and spicy cod roe (mentaiko). Rich, oily, and savory.

Sushi roll filled with crispy soft shell crab tempura and cucumber. Topped with shrimp roe and crunchy flakes.

Sushi roll featuring flounder fin (engawa), creamy avocado, and flying fish roe. Garnished with fried potato strings.

Luxurious roll combining freshwater eel (unagi) and goose liver (foie gras). Rich, creamy, and savory.

Sushi roll with Japanese omelet (tamagoyaki), avocado, and salmon roe (ikura). Likely topped with salmon.

Classic roll with crab stick, egg omelet, cucumber, and shrimp roe. Mild and creamy flavor.