Shakariki 432 The Up Rama 3

A chef's selection platter of 12 assorted sushi pieces. Features a variety of premium seasonal seafood. A great way to sample different flavors and textures.

Lightly seared fatty bluefin tuna (otoro). The searing melts the fat, creating a rich, melt-in-your-mouth texture with a smoky aroma.

Fatty bluefin tuna topped with a spicy and sour Thai-style 'Yum' sauce. A fusion flavor profile that cuts through the richness of the tuna.

Fatty bluefin tuna served with a spicy sauce. The heat complements the buttery texture of the fish.

A decadent combination of fatty tuna and rich foie gras sauce. Extremely creamy and savory.

Lightly seared medium fatty tuna. Offers a balance of meatiness and fat, enhanced by the flame-sear.

Medium fatty tuna dressed with Thai-style spicy salad sauce. Tangy and appetizing.

Medium fatty tuna with a kick of spice. The sauce adds excitement to the smooth texture of the fish.

Medium fatty tuna topped with savory foie gras sauce. A rich and luxurious bite.

Fresh yellowtail sushi. The fish has a firm texture and a rich, slightly oily flavor.

Seared yellowtail sushi. The surface is cooked briefly to bring out a savory aroma.

Seared yellowtail topped with refreshing grated radish and citrusy ponzu sauce. A balanced and light flavor profile.

Seared yellowtail topped with spicy cod roe (mentaiko) sauce. Creamy, salty, and savory.

A luxurious combination of rich foie gras and creamy sea urchin (uni). An intense burst of umami and richness.

Sea urchin served atop rice wrapped in dried seaweed (nori). Creamy, briny, and sweet.

A gunkan sushi featuring both sea urchin and popping salmon roe. A textural contrast of creamy and juicy.

Raw sweet shrimp sushi. The texture is soft and sticky with a distinct natural sweetness.

Premium fatty tuna belly sushi. Known for its intense marbling and buttery texture that melts in the mouth.

Medium fatty tuna sushi. Less oily than otoro but richer than lean tuna.

Minced fatty tuna with chopped green onions served as a battleship sushi. Rich fish balances with the crisp onion.

Sushi topped with premium Wagyu beef. Richly marbled and tender.

Seared Wagyu beef sushi. The heat renders the fat for a juicy, smoky flavor.

Seared Wagyu beef topped with foie gras sauce. A double dose of richness.

Fresh scallop topped with sea urchin. Sweet, tender scallop meets creamy uni.

Lean red tuna sushi. Clean, iron-rich flavor and firm texture.

Lean tuna paired with creamy avocado and a spicy sauce. A popular modern combination.

Lean tuna topped with rich foie gras sauce. Adds a layer of creaminess to the lean fish.

Chewy flounder fin (engawa) topped with creamy sea urchin. A mix of rich flavors and unique textures.

A platter dedicated to bluefin tuna lovers. Includes various cuts and preparations of tuna.

Chopped salmon served on sushi rice wrapped in seaweed.

Seared salmon topped with scallop. A duo of popular seafood items.

Salmon sushi topped with salmon roe. The classic 'parent and child' combination.

Seared salmon with savory foie gras sauce.

Fresh salmon with avocado and spicy sauce. Creamy and slightly spicy.

Seared salmon with spicy Thai salad dressing.

Seared salmon topped with mayonnaise. A creamy and savory crowd-pleaser.

Seared salmon with a spicy kick.

Seared salmon with spicy cod roe sauce.

Fatty salmon belly. Richer and softer than standard salmon.

Seared salmon belly. The fat renders beautifully under heat.

Standard fresh salmon sushi.

Lightly seared salmon sushi.

A variety set featuring 6 different salmon sushi preparations.

Large raw red shrimp. Sweet and plump.

Red shrimp with rich foie gras sauce.

Red shrimp topped with spicy cod roe sauce.

Red shrimp with spicy sauce.

Red shrimp with spicy Thai salad sauce.

Fresh squid sushi. Chewy and clean-tasting.

Seared squid with spicy cod roe sauce.

Seared squid with spicy sauce.

Seared squid with Thai spicy salad sauce.

Boiled octopus sushi. Firm and slightly sweet.

Octopus with spicy cod roe sauce.

Octopus with spicy sauce.

Octopus with Thai spicy salad sauce.

A set of 6 different seared sushi pieces.

Flounder fin muscle (engawa). Chewy and rich in collagen.

Seared flounder fin. Melting texture with refreshing radish and ponzu.

Seared flounder fin with foie gras sauce.

Seared flounder fin with spicy sauce.

Seared flounder fin with Thai spicy salad sauce.

Seared flounder fin with spicy cod roe sauce.

Classic boiled shrimp sushi.

Boiled shrimp topped with melted cheese.

Boiled shrimp with avocado and spicy sauce.

Vinegar-marinated mackerel sushi. Strong, savory flavor.

Seared marinated mackerel. The flame mellows the vinegar taste.

Japanese rolled omelet. Sweet and fluffy.

Shrimp roe sushi. Tiny crunchy eggs.

A curated set of 6 sushi pieces selected by the chef.

Fried pork cutlet simmered with egg and onions in a savory broth. A comforting warm dish.

Breaded and deep-fried large red shrimp served with creamy tartar sauce. Crispy and succulent.

Classic breaded deep-fried pork cutlet. Crunchy outside, juicy inside.

Tonkatsu served with refreshing grated radish and citrus soy sauce to cut the oiliness.

Tonkatsu topped with a rich, savory miso-based sauce.

Breaded and fried oysters. Creamy interior with a crispy shell.

Deep-fried cheese sticks or bites. Molten cheese inside a crispy crust.

Deep-fried squid cartilage/mouth. A crunchy and chewy snack perfect with drinks.

Fried chicken cartilage. Known for its crunchy texture.

Fried squid tentacles. Chewy and savory.

Fried small shrimp. Eaten whole like chips.

Classic soybean paste soup. Warm and savory.

Rice bowl topped with assorted tempura (battered and fried seafood and vegetables) and sweet sauce.

Rice bowl topped with grilled beef seasoned with savory BBQ sauce.

Simmered beef and onions served over rice. A popular Japanese comfort food.

Rice bowl topped with grilled beef tongue. Chewy and flavorful.

Rice bowl topped with a pork cutlet cooked with egg and onions.

Rice bowl with salted stir-fried pork. Simple and savory.

Rice bowl with pork grilled in BBQ sauce.

Rice bowl with simmered chicken and egg. Literally 'parent and child' bowl.

Rice bowl topped with fried chicken and mayonnaise.

Premium pork ribs, typically grilled. Juicy and fatty.

Pork neck meat. Crunchy texture and rich flavor.

Lean pork loin meat. Tender and meaty.

Assorted vegetables for grilling.

Sliced onions for grilling.

Eggplant slices.

Shiitake mushrooms.

Slices of lotus root. Crunchy texture.

Okra.

Slices of kabocha squash (Japanese pumpkin).

Bell peppers.

Seasoned roasted seaweed sheets.

Boiled bean sprouts seasoned with sesame oil.

Spicy fermented napa cabbage.

Fresh leafy vegetables for wrapping meat.

A Korean-style side dish set to accompany grilled pork belly.

Stir-fried eggplant in a spicy Chinese bean sauce.

Soft tofu simmered in a spicy chili bean sauce with minced meat.

Pan-fried dumplings with savory filling.

Gyoza topped with kimchi and a soft-boiled egg.

Gyoza served with teriyaki sauce and egg.

Small bite-sized dumplings, pan-fried to crispiness.

Traditional warm sweet red bean soup with chewy mochi.

Fried mochi skewer topped with sweet red bean paste.

Creamy vanilla ice cream.

Japanese green tea ice cream. Slightly bitter and sweet.

Vanilla ice cream topped with roasted soybean flour (kinako) and black sugar syrup.

Mochi dessert covered in roasted soybean flour and drizzled with brown sugar syrup.