Sushi Kanda

A course featuring seasonal seafood carefully selected by our chefs. Enjoy fresh sashimi and nigiri sushi, as well as recommended dishes. Sea urchin is not included.

A course that offers a balanced selection of sashimi, sushi, and a la carte dishes. Enjoy expertly crafted nigiri and roll sushi.

A luxurious course featuring abundant high-quality ingredients such as live kuruma shrimp and shellfish. You can choose a donburi dish at the end of your meal.

A course centered around nigiri sushi. The chef will prepare sushi using the recommended ingredients of the day.

A special course where you can enjoy a wide variety of nigiri sushi. It's a generous portion with diverse toppings.

The red meat part of tuna. It is low in fat and has a refreshing umami. It pairs exceptionally well with sushi rice.

The part of the tuna with a good balance of fat and lean meat. It has a melt-in-your-mouth texture and rich umami.

The fattiest part of the tuna. It has a rich, buttery sweetness and a luxurious flavor.

A luxurious sea urchin with a rich, creamy taste. The aroma of the sea and its sweetness fill your mouth.

Shrimp with a creamy sweetness and elastic texture. Eating it raw brings out its natural sweetness.

Marinated salmon roe in soy sauce. Enjoy the popping texture and rich umami. Commonly served as gunkanmaki (battleship rolls).

A white fish with a delicate and subtle flavor. It has a firm texture and a refined sweetness.

The muscle located at the base of the fin of flounder or flatfish. It has a unique texture and a sweet fat.

A representative white fish with a moderate bite and refined umami. Sometimes served with the skin on, after being blanched.

A deep-sea fish with beautiful red skin. It is rich in fat and has a sweet and savory flavor.

A relative of horse mackerel, known as a high-quality fish. It has a good balance of fat and a solid umami.

A representative blue fish. Eating it with condiments like ginger and green onions enhances the flavor of its rich fat.

Fresh mackerel served raw. It has rich fat, strong umami, and a melt-in-your-mouth texture.

A shell characterized by its red meat. It has a unique chewy texture and a taste of the sea.

Scallop with a tender, sweet adductor muscle. It has a melt-in-your-mouth texture and a mellow flavor.

Squid with a sticky sweetness and a pleasant chewiness. Often served with decorative cuts.

Tenderly simmered conger eel. Served with a sweet and savory sauce (tare), it offers a delightful aroma and tenderness.

A slightly sweet rolled omelet infused with dashi broth. It reflects the individuality of the sushi chef and can be enjoyed as a dessert.

Large and creamy oysters. Also known as 'ocean milk,' they are best enjoyed raw with a squeeze of lemon.

Cooked live kuruma shrimp. The springy texture and intense sweetness are unique to fresh, live kuruma shrimp.

A high-quality abalone. It has a unique chewy texture and an oceanic aroma that intensifies with each bite.

A shell with a strong aroma of the sea. It can be enjoyed for its chewy texture as sashimi or sometimes baked in its shell.

A crab with delicate flesh, strong sweetness, and rich miso. It is typically eaten boiled.

A large, luxurious shrimp. Its elastic flesh is sweet and can be enjoyed as sashimi or grilled for a luxurious taste.

Prepared with seasonal ingredients. A special dish that can only be enjoyed during its season.

A thin roll or side dish combining cucumber and plum paste. Its refreshing taste is perfect as a palate cleanser.

A Japanese rolled omelet generously infused with dashi broth. It features a fluffy texture and a gentle sweetness.

A dish made by steaming egg batter mixed with dashi broth and ingredients. It has a smooth, pudding-like texture and the flavor of dashi.

Finely chopped tuna mixed with a sweet and savory sauce and egg yolk. Its rich flavor pairs well with sake.

A clear soup made by steaming matsutake mushrooms, shrimp, and other ingredients with dashi broth in a clay pot. Enjoy the fragrant dashi.

Grilled yellowtail kama (collarbone) portion. It is fatty, juicy, and tender.

Abalone sautéed in butter. The richness of the butter enhances the abalone's umami, resulting in a tender dish.

A dish where abalone meat and liver (innards) are grilled together. It has a rich, slightly bitter taste from the liver and a deep umami, making it a sophisticated flavor for adults.

Dishes made with fresh fish procured daily. Served with cooking methods suited to the type of fish, such as simmered or grilled.

A representative Japanese beer brand. It has a dry, crisp taste and pairs well with meals.

A leading Thai beer. Enjoy its full-bodied richness and flavor, made with 100% malt.

A historic Japanese beer brand. It features a moderate bitterness and a clean aftertaste.

A cocktail made by mixing shochu with carbonated water and lemon juice. Its refreshing acidity makes it a light drink.

A drink made by mixing whiskey with carbonated water. Enjoy the tingle of the carbonation and the aroma of the whiskey.

A fruit liqueur made by steeping plums in alcohol and sugar. It has a sweet and sour fruity taste.

A liqueur made with yuzu juice. It features a refreshing citrus aroma and acidity.

A Japanese distilled spirit made from sweet potatoes. It has a unique sweet aroma and richness, and is recommended to be enjoyed on the rocks or with hot water.

A Japanese distilled spirit made from barley. It has a fragrant, clean taste and is easy to drink.

We offer a selection of wines by the bottle. Please inquire with our staff for details on brands and types.

A dry sake from Kochi Prefecture. It has a crisp acidity and umami, making it ideal as a companion to meals, enhancing the flavors of the food.

A Junmai Ginjo from Iwate Prefecture. It has a fruity, floral aroma and a soft, gentle mouthfeel.

A famous Junmai Daiginjo from Yamaguchi Prefecture. It has a fruity aroma and a refined sweetness, making it very easy to drink.

Sake from Nagano Prefecture. It has a well-balanced flavor and is a classic choice that pairs well with any dish.

A Junmai Daiginjo from Aichi Prefecture. It has a wine-like acidity and fruitiness, offering a new perspective on sake.

The pinnacle of the Dassai series, made by polishing rice to an extreme degree. It has a clean, transparent taste with no impurities and a rich aroma.