Sushi Sekiguchi

A platter of three kinds of dried delicacies that pair well with sake, including grilled mentaiko, grilled ray fin, and tatami-iwashi. Lightly grilling enhances their fragrance, making them an excellent match for sake and shochu.

Edamame are not boiled but roasted whole in their pods. Roasting condenses the sweetness and umami of the beans, and the fragrant aroma of the charring stimulates the appetite.

Shirasu (whitebait) spread thinly like nori and dried, then lightly grilled. Enjoy its crispy texture and the oceanic aroma that spreads with each chew.

A Japanese-style omelet made by soaking eggs in plenty of dashi and grilling them until fluffy. It has a gentle flavor that spreads with the umami of dashi with each bite.

Capelin roe, grilled to a fragrant crisp. The popping texture of the roe inside and the umami of the fish, which can be eaten whole from head to tail, are its appeal.

Smoked beef tongue, with its umami condensed. Enjoy the smoky aroma and the characteristic chewiness of beef tongue, perfect as a snack with drinks.

Fried oysters, known as "milk of the sea," coated in breadcrumbs. Inside the crispy coating, you'll find the rich and creamy umami of the oysters.

Dried and seasoned ray fin, lightly grilled. It has a sweet and salty flavor and a unique chewy texture that becomes more flavorful the more you chew.

Clams steamed in sake with butter. The rich dashi from the clams and the richness of the butter combine to make the soup delicious.

Spicy mentaiko, grilled to a fragrant crisp. Grilling removes any fishy smell, highlighting the popping texture of the roe and its condensed umami.

Sea bream head (kabuto) steamed in sake. The delicate umami of the fish is brought out, and the flesh is fluffy. Enjoy it lightly with ponzu sauce.

Sea bream head (kabuto) simmered in a sweet and savory sauce of soy sauce, sugar, and mirin. The meat around the bones and the gelatinous parts are rich in flavor and absorb the simmering sauce well.

A hearty dish of sea bream head (kabuto) simply salt-grilled. The skin is crispy, the flesh is juicy, and you can directly enjoy the umami of the sea bream.

Thick-cut black cod marinated in our special miso paste and grilled. The aroma of the grilled miso and the melt-in-your-mouth sweetness of the black cod's fat are exquisitely balanced.

Kinmedai, a premium fish with a vibrant red color, simmered in a sweet and savory sauce. The fluffy flesh has a delicate fat content that pairs perfectly with the sauce.

Half of a premium fish, Kinki (Redbanded rockfish), also known as the "red jewel," salt-grilled. It is very fatty and allows you to savor its rich umami and melt-in-your-mouth texture.

A luxurious dish of half of the premium fish Kinki (Redbanded rockfish), simmered. The sweetness of the rich fat and the umami of the simmering sauce blend together for a melt-in-your-mouth deliciousness.

Salt-grilled half portion of Nodoguro (Blackthroat Seaperch), also known as "white fish toro." The skin is fragrant, and the flesh overflows with fat and rich umami.

Nodoguro, a premium fish, salt-grilled in a 1/4 size portion. Although a small portion, you can fully enjoy its rich fat and exceptional flavor.

Nodoguro, a premium fish, simmered in a half portion. The exquisite fat melts into the simmering sauce, and when enjoyed with the fluffy flesh, it offers a blissful taste.

Nodoguro, a premium fish, simmered in a 1/4 size portion. Enjoy the melt-in-your-mouth texture of the fish coated in a sweet and savory sauce, in an affordable size.

A set of classic tempura items, including shrimp, kisu, and seasonal vegetables. Enjoy the crispy batter and the flavors of the ingredients, freshly fried.

A luxurious assortment of tempura, mainly seafood, including shrimp, conger eel, and white fish. This satisfying dish allows you to enjoy various types of tempura at once.

Shrimp tempura, a classic of tempura. Enjoy the plump texture and sweetness of the shrimp, and the fragrance of the crispy batter.

Kisu (Japanese whiting) tempura, a white fish with a refreshing and delicate flavor. The flesh is fluffy and tender, recommended to be enjoyed lightly with tempura sauce or salt.

Tempura made with squid tentacles (geso). It has a chewy, elastic texture and the umami of squid that intensifies with chewing, making it perfect as a snack.

Tempura of perilla leaves (shiso leaves) with a refreshing aroma. Lightly fried with a thin batter, it's perfect as a palate cleanser.

Thick shiitake mushroom tempura. Enjoy the rich aroma of the mushrooms and their juicy texture.

Kabocha (pumpkin) tempura. Its fluffy texture and the natural sweetness of the vegetable stand out.

Juicy eggplant tempura. It pairs well with oil, allowing you to enjoy its melt-in-your-mouth texture and the umami of the eggplant.

Okra tempura. Inside the crispy batter, you can enjoy the unique slimy texture of okra.

Thick-cut lotus root tempura. Enjoy its crisp texture and natural sweetness.

Tempura of sweet potato, slowly aged to bring out its sweetness. It has a rich sweetness like a dessert and a sticky texture.

Whole fried squid tentacles (geso) tempura. It has a chewy texture and concentrated squid umami.

Kisu (Japanese whiting) tempura, a white fish with a delicate, non-greasy flavor and a fluffy texture.

Shrimp, a classic tempura. Its plump elasticity and sweetness, balanced with the crispy batter, are exquisite.

Tender squid body tempura. It is easy to bite through and has a delicate yet flavorful taste.

Thick scallop adductor muscle tempura. It is semi-raw inside with a strong sweetness and a texture that flakes like fibers.

Tempura of premium sea bream fillet. Enjoy the elegant umami befitting the king of white fish and the moist texture of the flesh.

Whole conger eel tempura. Crispy on the outside, fluffy and tender on the inside, with a rich umami that fills your mouth.

Tempura of abalone, a luxurious ingredient. It becomes tender when cooked, enhancing its unique flavor and oceanic aroma.

Tempura of Zuwai crab leg meat. This luxurious dish captures the sweetness and delicate umami of the crab.