Teru Sushi Bistro

Slices of the fattiest portion of bluefin tuna belly. Extremely rich marbling gives it a melt-in-your-mouth texture. Served raw on ice.

Medium-fatty tuna belly sashimi. It offers a perfect balance of tender meat and fat. A popular choice for tuna lovers.

Lean red meat from bluefin tuna. Firm texture with a deep, savory umami flavor. A classic sashimi option.

Yellowtail fish sashimi. The flesh is whitish-pink with a buttery texture and bold flavor. Served chilled.

Five pieces of fresh raw salmon. Known for its bright orange color and rich, oily taste. Served with shredded radish.

Three pieces of fresh raw salmon. Soft and creamy texture with a savory finish. Perfect for a lighter portion.

Raw scallops served as sashimi. They have a tender, creamy texture and naturally sweet flavor. Best enjoyed with a touch of soy sauce.

Sweet shrimp sashimi served raw. Known for its distinctively sweet taste and slightly sticky texture. A delicacy in Japanese cuisine.

Surf clam sashimi with a distinctive red and white appearance. The texture is firm and slightly chewy with a mild oceanic sweetness.

Nigiri sushi topped with fatty tuna belly and sea urchin. A luxurious combination of rich fat and creamy ocean sweetness.

Sushi rice topped with a slice of fatty bluefin tuna belly. Rich and buttery, melting in the mouth.

Lightly seared fatty tuna belly on sushi rice. The searing brings out the oils and adds a smoky aroma.

Medium fatty tuna sushi garnished with avocado and fish roe. A complex bite offering creamy, savory, and popping textures.

Nigiri sushi with medium-fatty tuna. Combines the flavor of red meat with the tenderness of fat.

Seared medium-fatty tuna on vinegared rice. The heat softens the texture and enhances the savory taste.

Lean tuna sushi topped with a quail egg yolk and flying fish roe. Rich and creamy with a slight crunch from the roe.

Classic tuna nigiri made with lean red meat. Offers a clean, iron-rich flavor and firm texture.

Yellowtail sushi topped with spicy cod roe. The buttery fish pairs well with the salty, piquant roe.

Yellowtail nigiri glazed with a savory sauce. Adds a touch of sweetness and umami to the fresh fish.

Yellowtail sushi topped with spicy scallop mixture. A flavorful combination of textures with a kick of heat.

Yellowtail sushi featuring a dark savory topping or sauce. Rich and distinct in flavor.

Yellowtail sushi topped with sweet Saikyo miso. The miso adds a sweet and savory depth to the fish.

Yellowtail sushi with a green tea infused topping. A unique combination offering earthy and fresh notes.

Standard yellowtail nigiri sushi. A popular white fish with high fat content and smooth texture.

Seared yellowtail sushi. The flame searing renders the fat, making it softer and more aromatic.

Salmon nigiri finished with a savory glaze. Sweet and salty notes complement the rich salmon.

Salmon sushi topped with a spicy scallop mixture. Creamy, spicy, and savory all in one bite.

Salmon sushi topped with mozzarella cheese and lightly seared. A fusion style sushi that is creamy and savory.

Salmon sushi topped with Saikyo miso sauce. The sweet miso pairs perfectly with the oily fish.

Salmon sushi with a green tea topping. An aromatic and slightly earthy variation of classic salmon sushi.

Seared salmon sushi. The surface is cooked slightly to release a savory aroma while keeping the inside raw.

Classic salmon nigiri. Fresh slice of orange salmon on vinegared rice. Soft and universally loved.

Seared cured mackerel sushi. The vinegar cure and searing create a strong, tangy, and savory flavor profile.

House-cured mackerel sushi. Marinated in vinegar to preserve texture and add a tangy taste.

Octopus nigiri sushi. The octopus is boiled until tender but chewy, with a clean, mild flavor.

Squid nigiri sushi. Firm and slightly crunchy texture with a subtle sweetness. Often served with a dab of wasabi.

Squid tentacles sushi. Chewier than the body meat, often served with a sweet soy glaze.

Sweet egg omelet sushi topped with a spicy sauce. A blend of sweet, savory, and spicy flavors.

White fish nigiri, likely Tilapia. Mild flavor with a firm, clean texture.

Sushi topped with premium Wagyu beef. The meat is tender and highly marbled, often lightly seared.

King crab leg sushi. The meat is thick, sweet, and succulent. A premium shellfish option.

Large sweet shrimp (Botan shrimp) sushi. Plump and sweet raw shrimp, larger than standard sweet shrimp.

Sweet shrimp nigiri. Served raw to highlight its natural sweetness and soft texture.

Sushi topped with seared goose or duck liver. Extremely rich and creamy with a savory glaze.

Flounder fin sushi with salt. The fin muscle is fatty and slightly crunchy, highlighted by simple salt seasoning.

Flounder fin sushi served with ponzu sauce. The citrusy sauce cuts through the rich fat of the fin.

Saltwater eel sushi. The meat is soft and fluffy, typically served cooked with a sweet sauce.

Freshwater eel sushi. Grilled and coated in a sweet soy-based sauce. Rich and savory.

Raw scallop nigiri. Soft, creamy, and sweet. A delicate flavor prized in sushi.

Seared scallop sushi. Lightly torched to add a smoky flavor while keeping the center raw and sweet.

Surf clam nigiri. The tip is red and the texture is firm. Mildly sweet and oceanic.

Shrimp sushi with cream cheese. A fusion style combining cooked shrimp with creamy cheese.

Cooked shrimp sushi. The classic sushi topping with a firm texture and mild flavor.

Crab stick sushi topped with mayonnaise. Creamy and savory, popular with children and those new to sushi.

Crab stick nigiri. Made from surimi (fish paste) flavored like crab. Mild and slightly sweet.

Premium sushi roll wrapped with Wagyu beef and topped with foie gras and roe. A decadent combination of rich meat and creamy liver.