So Sushi

Grilled scallop served in its shell topped with rich crab miso paste (kani miso). The flavor is intense, savory, and creamy with a deep seafood umami. Best enjoyed warm as a rich appetizer.

Large red shrimp (Aka Ebi) grilled with savory crab miso paste. The sweet shrimp meat complements the salty, rich crab paste. A decadent seafood starter.

Salmon grilled with crab miso paste. The fatty salmon combines with the creamy crab paste for a melt-in-the-mouth experience. Rich and savory.

Grilled willow leaf fish, known for being full of roe (eggs). The entire fish is edible, offering a crispy texture outside and gritty, savory roe inside. A classic izakaya snack.

Grilled beef tongue seasoned simply with salt. The tongue has a unique, slightly chewy but tender texture. Savory and meaty, great with drinks.

Grilled chicken served with either Teriyaki sauce (sweet soy glaze) or Shio (salt). Tender and juicy chicken thigh meat with a charred skin. A standard Japanese comfort dish.

Grilled salmon belly, the fattiest and most succulent part of the fish. Rich, oily, and full of flavor with crispy skin. Served with lemon to cut through the richness.

Skewered and grilled chicken pieces. Juicy and savory, typically glazed with a sweet soy-based sauce. A quintessential Japanese bar snack.

Deep-fried Japanese icefish (Shirauo). These small, translucent fish become incredibly crispy and light when fried. Salty and addictive, perfect for snacking.

Japanese-style fried chicken. Marinated in soy sauce, ginger, and garlic before being fried to a crisp. Juicy on the inside and crunchy on the outside.

Deep-fried octopus pieces. Chewy and savory with a crispy batter. A popular seafood appetizer.

Boiled young soybeans in the pod, lightly salted. Pop the beans out of the pod to eat. A healthy and refreshing starter.

Steamed savory egg custard. Silky and smooth texture, containing ingredients like chicken, shrimp, and ginkgo nuts. Served warm in a teacup-like vessel.

Wonton soup featuring dumplings filled with minced meat or shrimp. Served in a gentle, clear broth. Comforting and warm.

Traditional clear Japanese soup. Delicate flavor based on dashi stock, often containing tofu, seaweed, or fish cake. A light palate cleanser.

Seafood broth served in a small teapot (dobin). Pour the soup into the cup to drink and eat the ingredients (mushroom, shrimp, chicken) from the pot. Highly aromatic and savory.

Fried rice cooked with flakes of grilled salmon, egg, and vegetables. Savory with a distinct salmon flavor.

Fried rice featuring scallops (hotate). The sweet, tender scallops add a luxurious touch to the savory rice.

Classic shrimp fried rice. Stir-fried with plump shrimp, eggs, and seasonings. A simple and satisfying meal.

Rice stir-fried with plenty of garlic, butter, and soy sauce. Highly aromatic and savory. Often eaten as a side dish or finish to a meal.

Plain short-grain Japanese rice. Sticky and fluffy, perfect for pairing with grilled dishes and sashimi.

A large, premium assortment of fresh sashimi suitable for a group. Includes a variety of fish such as tuna, salmon, yellowtail, and shellfish. Served on ice for freshness.

A medium-sized platter of mixed sashimi. Features popular cuts like salmon and tuna alongside other seasonal offerings. Great for sharing.

A dedicated platter of fresh salmon sashimi. Sliced thick and served raw. Rich in healthy fats and smooth in texture.

Chef's selection of the day's freshest sashimi. A curated experience offering a variety of textures and flavors based on seasonal availability.

A small mixed sashimi set. Typically includes staples like salmon, tuna, and white fish. A good option for an individual or light sharing.

Sashimi cut from the fatty belly of the salmon (toro). Extremely tender and melts in the mouth with a rich, buttery flavor.

Classic fresh salmon slices. Smooth, orange flesh with a mild and clean taste. The most popular sashimi choice.

Marinated salmon roe served as sashimi. The bright orange pearls pop in the mouth, releasing a burst of salty, oceanic juice.

Thinly sliced tilapia (Izumi Dai) served with ponzu sauce. The fish has a firm, chewy texture and clean flavor. Light and refreshing.

Fresh sea urchin roe (Uni) served in a wooden box. Creamy, custard-like texture with a sweet, briny flavor of the ocean. A premium delicacy.

A luxurious sushi roll combining tender Wagyu beef and grilled eel (unagi). Rich and savory with a sweet soy glaze.

Sushi roll topped with Wagyu beef and salmon roe (ikura). The savory beef contrasts with the salty pop of the roe.

Sushi roll filled with deep-fried soft shell crab. Crispy texture with savory crab flavor, often accompanied by cucumber and avocado.

Salmon roll topped with spicy cod roe mayo (mentai) and torched. Creamy, spicy, and smoky.

Scallop (hotate) roll smothered in spicy cod roe sauce and lightly grilled. Sweet scallops meet rich, spicy sauce.

A roll featuring both salmon and tuna, accented with a spicy sauce. Offers two types of fish flavor with a kick.

An impressive roll typically topped with sliced avocado or eel to resemble dragon scales. Usually contains shrimp tempura or eel inside.

Sushi roll focusing on sweet, tender scallop (hotate). Mild and delicate flavor.

Sushi roll combining salmon with cream cheese. A rich and creamy combination popular in fusion sushi.

Salmon roll topped with crunchy tempura flakes or fried batter. Adds a satisfying crispy texture to the soft sushi.

Classic roll with fresh red tuna and creamy avocado. A balanced and healthy combination.

Salmon roll seasoned with Saikyo miso (sweet white miso). The miso adds a sweet and savory depth to the salmon.

Roll filled with shrimp tempura. Crispy shrimp wrapped in vinegared rice and seaweed.

Crab stick (kani) roll with spicy sauce. Simple, sweet crab flavor with a bit of heat.

Roll topped with flame-seared (aburi) salmon. Searing brings out the oils and adds a smoky aroma to the fish.

Standard western-style roll with crab stick, avocado, cucumber, and often topped with roe. Mild and accessible.

Rice bowl topped with two premium cuts of tuna: Otoro (fatty belly) and Chutoro (medium fatty). A melt-in-the-mouth luxury experience.

Rice bowl topped with premium Wagyu beef and salmon roe (ikura). A decadent surf and turf bowl.

Rice bowl topped with Engawa (flounder fin muscle). Known for its crunchy, chewy texture and rich, oily flavor.

A bowl of sushi rice covered generously with marinated salmon roe. Salty, popping pearls of ocean flavor.

Rice bowl topped with fresh Yellowtail (Hamachi). The fish is rich, buttery, and smooth.

Seafood rice bowl featuring a variety of fresh sashimi slices. A colorful way to enjoy multiple types of fish at once.

Rice bowl featuring salmon prepped in different ways, often including fresh slices and minced or seared salmon.

A salmon-focused rice bowl, likely arranging sashimi cuts artistically over sushi rice. Fresh and filling.

Chirashi-style bowl with mixed diced sashimi. 'Bara' style means scattered, offering a mix of flavors in every bite.

Rice bowl topped with lean red tuna slices (maguro). Meaty texture with a clean, iron-rich flavor.

Rice bowl topped with diced salmon sashimi. Easy to eat and mixes well with the rice and soy sauce.

Classic salmon rice bowl. Slices of fresh salmon over vinegared rice. Simple and delicious.