Sushi Marufuku

Spanish mackerel aged for 7 days. It is fatty with deep umami and is enjoyed as sashimi or nigiri.

Young red sea bream aged for 5 days. It has a light yet elegant umami and is served as nigiri sushi.

Halibut nigiri aged for 24 days. A nigiri sushi with firm flesh, whose deep umami is brought out by aging.

A dish combining firefly squid and karasumi (dried mullet roe). The sweetness of the firefly squid and the saltiness of the karasumi are an exquisite combination.

Bluefin tuna red meat nigiri aged for 8 days. A nigiri sushi characterized by its sticky texture and the rich umami of tuna.

Horse mackerel aged for 10 days. The umami and aroma of the horse mackerel are concentrated through aging, making it delicious as nigiri sushi.

Cutlassfish, with its silvery, sword-like appearance. It is an elegant white fish, enjoyed grilled with salt, tempura, or as nigiri sushi.

Bonito nigiri sushi aged for 2 days. Characterized by its unique rich flavor and moist texture from aging.

Nigiri sushi of fatty tuna belly lightly seared with straw. The fragrant straw aroma further enhances the sweetness of the tuna belly.

Stone bream nigiri aged for 26 days. It has a firm texture, and the umami, enhanced by aging, spreads in the mouth.

Gizzard shad nigiri aged for 10 days. Characterized by the unique flavor of blue fish, seasoned with vinegar, and a deep taste from aging.

Clams are large bivalves that yield a flavorful broth. They are popular in clear soups and steamed dishes.

Japanese halfbeak nigiri aged for 5 days. Characterized by its transparent, beautiful white flesh, delicate sweetness, and subtle flavor.

Nigiri sushi of deep-sea shrimp, similar to sweet shrimp. A luxurious shrimp characterized by its melt-in-your-mouth sweetness and rich umami.

A gentle, dashi-rich chawanmushi with golden eye snapper. Enjoy the smooth texture and the umami of the golden eye snapper.

Medium fatty tuna of bluefin tuna aged for 8 days. A nigiri sushi that combines the best of red meat and fatty tuna, characterized by its balanced umami and the sweetness of the fat.

Sea urchin with a rich, melt-in-your-mouth texture and a scent of the sea. It is sweet and popular for nigiri sushi and gunkanmaki.

A slightly sweet rolled omelet, baked with plenty of dashi stock. Characterized by its fluffy texture and elegant dashi flavor.

Nigiri sushi of conger eel, simmered until tender and coated with a sweet sauce. Its melt-in-your-mouth softness and savory aroma are appealing.

A soup with the concentrated umami of clams. A gentle, warming soup.

Bigfin reef squid nigiri aged for 20 days. Characterized by its unique sticky texture and sweetness that spreads with each chew.

Horsehair crab, with its dense, flavorful meat and rich crab miso. Characterized by its delicate sweetness and umami.

Japanese halfbeak nigiri aged for 3 days. Characterized by its transparent, beautiful white flesh, delicate sweetness, and subtle flavor.

Sardine nigiri aged for 24 days. It has a strong umami characteristic of blue fish, with a deepened flavor from aging.

A clear soup with the rich dashi of clams. Rich in nutrients beneficial for the liver, with a deep flavor.

Female snow crab, a winter delicacy. The inner roe, outer roe, and crab miso are exquisite.

Thread-sail filefish nigiri. Although it is a light-tasting white fish, adding liver creates a rich umami and body.

A dish of cod milt lightly marinated. Characterized by its melt-in-your-mouth creamy texture and rich umami.

Mackerel nigiri aged for 9 days. The umami of the blue fish is concentrated, and you can enjoy its moderate fattiness and aged aroma.

Sweet shrimp nigiri aged for 6 days. Characterized by its melt-in-your-mouth sweetness and sticky texture, it is a popular topping.

Medium fatty tuna of bluefin tuna aged for 16 days. A nigiri sushi where the sweetness of the fat and the umami of the red meat harmonize, allowing you to enjoy its rich flavor.

A gunkanmaki combining rich sea urchin and popping salmon roe. A luxurious dish where you can taste the bounty of the sea at once.

A clear soup with the elegant dashi of threadfin bream. Characterized by the delicate flesh and gentle flavor of threadfin bream.

Monkfish liver, known as the foie gras of the sea. Characterized by its rich and creamy taste, served as nigiri sushi.

Steamed sushi made with horsehair crab, packed with meat. The sweetness and umami of the crab permeate the rice, creating a warm and luxurious taste.

Hairy crab nigiri aged for 46 days. This is a high-grade fish, sometimes called the 'phantom fish', and you can enjoy its deepened umami and unique texture from aging.

Chawanmushi with the umami of clams dissolved into it. Characterized by the flavor of clams and the gentle taste of egg.

Medium fatty tuna of bluefin tuna aged for 14 days. It has a good balance of moderate fat and red meat, and you can enjoy its rich flavor.

A soup characterized by the rich aroma of shrimp broth. The umami of the shrimp is concentrated, resulting in a deep and gentle flavor.

Japanese rolled omelet, finished with a hint of sweetness. It has a moist texture and is popular as a finishing dish at sushi restaurants.