Shakariki432 Nihonmachi

A chef's selection platter featuring 12 different kinds of sushi. Offers a variety of seasonal and premium fish. Best for sharing or a full tasting experience.

A dedicated platter for salmon lovers with 6 variations. Likely includes fresh, seared, and topped salmon sushi. Rich and fatty flavors.

A set of 6 flame-seared (Aburi) sushi pieces. Searing enhances the aroma and melts the fat of the fish. Includes various toppings.

A premium set focusing on Bluefin Tuna (Honmaguro). Includes different cuts like Akami, Chutoro, and Otoro. A luxurious tasting of the 'king of tuna'.

The fattiest cut of bluefin tuna, lightly seared. Searing brings out the savory umami of the fat. Melts in the mouth.

Seared fatty tuna topped with Thai 'Yum' sauce. The rich fish contrasts with the spicy, sour, and savory dressing. A fusion flavor profile.

Seared fatty tuna topped with a spicy sauce. The heat cuts through the rich oils of the belly meat. Creamy and fiery.

Seared fatty tuna topped with a rich foie gras sauce. An extremely decadent combination of oceanic and earthy fats. Savory and luxurious.

Medium fatty tuna that has been lightly seared. Balances the meaty flavor of lean tuna with the sweetness of fat. Smoky and tender.

Seared medium fatty tuna dressed with Thai spicy salad sauce. A refreshing kick to the savory fish. Zesty and aromatic.

Seared medium fatty tuna with a spicy topping. The spice complements the moderate fat content. Flavorful and stimulating.

Seared medium fatty tuna served with savory foie gras sauce. A rich and creamy addition to the sushi. Intense umami flavor.

Fresh yellowtail sushi. The fish is firm with a high fat content and distinct flavor. Rich and buttery.

Yellowtail sushi that has been lightly seared. The heat softens the texture and releases oils. Smoky and savory.

Seared yellowtail topped with refreshing grated radish and citrus soy sauce (ponzu). The toppings cut through the oiliness of the fish. Light and flavorful.

Seared yellowtail topped with spicy cod roe (mentaiko) sauce. A creamy, salty, and slightly spicy addition. Rich and textured.

Chopped salmon served atop sushi rice wrapped in nori (seaweed). Often seasoned or mixed with sauce. Soft texture and savory.

Seared salmon topped with a piece of scallop. A combination of two popular seafood items. Sweet and tender.

Salmon sushi topped with bursting salmon roe (ikura). A classic parent-and-child pairing in Japanese cuisine. Salty pop and rich fish.

Seared salmon topped with creamy foie gras sauce. Adds a luxurious, earthy depth to the salmon. Rich and savory.

Salmon topped with creamy avocado and a spicy sauce. A popular modern combination offering contrasting textures. Creamy with a kick.

Seared salmon dressed with Thai spicy and sour 'Yum' sauce. A vibrant fusion dish. Zesty and appetizing.

Salmon topped with mayonnaise and seared with a flame. The mayo caramelizes slightly, becoming savory and sweet. Creamy and comforting.

Seared salmon topped with a spicy sauce. The heat balances the fattiness of the salmon. Flavorful and bold.

Seared salmon topped with spicy cod roe mayo. A savory, umami-rich topping that pairs perfectly with salmon. Creamy and slightly spicy.

Sushi using the fatty belly portion of the salmon. Richer and more tender than standard salmon. Melts in the mouth.

Seared salmon belly. The high fat content renders under the flame for intense flavor. Smoky and buttery.

Classic fresh salmon sushi. Smooth texture and mild, clean flavor. A universal favorite.

Lightly seared salmon sushi. The searing adds a smoky aroma while keeping the inside raw. Tender and aromatic.

Large red shrimp served raw. Known for its sweet flavor and plump, tender texture. A premium shrimp choice.

Raw red shrimp topped with rich foie gras sauce. The sweetness of the shrimp meets the savory richness of foie gras. Decadent.

Red shrimp topped with spicy cod roe sauce. Adds a creamy, savory kick to the sweet shrimp. Flavorful combination.

Red shrimp topped with a spicy sauce. A bold flavor that contrasts with the natural sweetness of the shellfish. Zesty.

Red shrimp dressed with Thai spicy and sour Yum sauce. A refreshing and tangy fusion style. Appetizing.

Fresh squid sushi. Has a firm, slightly chewy texture and clean, subtle sweetness. Often served with a touch of ginger.

Seared squid topped with spicy cod roe sauce. The heat softens the squid and warms the sauce. Chewy and savory.

Seared squid topped with spicy sauce. A textured bite with a fiery kick. Simple and tasty.

Seared squid dressed with Thai Yum sauce. The sour and spicy dressing complements the mild squid. Zesty.

Boiled octopus sushi. Known for its distinct chewy texture and sweet flavor. A classic sushi topping.

Octopus topped with spicy cod roe sauce. The creamy sauce adds richness to the chewy octopus. Savory.

Octopus topped with spicy sauce. A simple way to add heat to the mild octopus. Chewy and bold.

Octopus dressed with Thai spicy and sour salad sauce. Refreshing and chewy. A light option.

A luxurious combination of foie gras and sea urchin (uni). Combines rich, fatty liver with the creamy sweetness of the sea. Extremely rich.

Fresh sea urchin served as a battleship sushi (gunkan). Creamy, briny, and naturally sweet. A delicacy of the sea.

A battleship sushi topped with both sea urchin and salmon roe. A burst of salty roe meets creamy uni. Vibrant and luxurious.

Raw sweet shrimp. Smaller than red shrimp, known for its intense natural sweetness and sticky texture. Delicate and refined.

The most prized cut of bluefin tuna belly. Extremely marbled with fat, giving it a pale pink color. Dissolves on the tongue.

Medium fatty tuna belly. Offers a perfect balance of tender meat and sweet fat. Richer than red meat but not as heavy as Otoro.

Minced fatty tuna mixed with green onions, served in a nori wrap. Soft texture with a crisp onion bite. Savory and popular.

Sushi topped with a slice of premium Wagyu beef. Known for its marbling and tenderness. A meat lover's choice.

Seared Wagyu beef sushi. The heat renders the fat, making the meat even more tender and juicy. Rich and aromatic.

Seared Wagyu beef topped with foie gras sauce. A 'surf and turf' style extravagance (though both are land/poultry). Extremely rich.

Raw scallop topped with sea urchin. Two sweet, creamy textures combined. Fresh and luxurious.

Lean bluefin tuna. Deep red in color with a firm texture and iron-rich flavor. The classic sushi tuna experience.

Lean tuna paired with creamy avocado and spicy sauce. A balanced bite of protein and healthy fats. Modern and tasty.

Lean tuna topped with rich foie gras sauce. The sauce adds fat and richness to the lean fish. Savory.

Flounder fin (engawa) topped with sea urchin. Engawa has a crunchy, fatty texture that contrasts with the creamy uni. Unique mouthfeel.