Sushi Ro Anyang Branch

The fattiest part of the tuna belly, boasting a tender texture and rich umami flavor. It offers an experience that melts in your mouth. It's good to enjoy with a little wasabi and soy sauce.

Belly part of the bluefin tuna, with an excellent harmony of tender texture and savory fat. It is characterized by its light yet deep flavor. We recommend enjoying it with a dab of wasabi and a dip in soy sauce.

Lean meat from the back of the tuna, with a vivid red color and little fat, offering a light and clean taste. You can enjoy its refreshing taste with a unique acidity. Try dipping it lightly in soy sauce to experience its original flavor.

Red lean meat of regular tuna, characterized by its light and clean taste. It has relatively little fat, so you can enjoy it without feeling heavy. It's good for experiencing the basic taste of sushi.

Sushi made with lightly seared tuna, giving it a smoky exterior while keeping the inside moist. The savory aroma of the sear combined with the umami of the tuna creates a unique flavor. It's best enjoyed without soy sauce or with just a light dip.

Sushi made with lightly torched fatty tuna belly. The savory flavor of the fat is maximized, and the smoky aroma adds depth to the flavor. Enjoy the melt-in-your-mouth texture. We recommend enjoying it with a little salt or lemon juice rather than soy sauce.

A specific part of the tuna belly, with a good balance of fat and lean meat, offering a savory yet tender taste. It has a good balance of light and rich flavors. Enjoy the taste even more by adding wasabi and dipping it in soy sauce.

Sushi made with tuna lean meat marinated in soy sauce to enhance its umami. The salty taste of the soy sauce further highlights the natural flavor of the tuna. It is usually eaten without additional soy sauce, and a little wasabi is recommended.