The Gallery Sushi Bar Sushi and Foie Gras Big Bites

Blanched soybeans served in the pod and lightly salted. The beans are nutty and firm. Pop the beans out of the pod directly into your mouth.

Raw octopus pieces marinated in a wasabi stem sauce. Slimy, chewy texture with a sharp wasabi kick. Served as a pungent appetizer to accompany drinks.

A creamy dip made with octopus, served in a glass jar with crispy crackers or sides. Rich and savory. Dip the accompanying crackers into the mixture.

Grilled collar of the yellowtail fish. The meat is incredibly juicy, fatty, and tender with a smoky char. Use chopsticks to pick the succulent meat from the bone.

Strips of salmon belly deep-fried until crispy. Rich, oily, and savory with a crunchy exterior. Enjoy as a snack, often dipped in a light sauce.

Fresh raw seafood served in a shot glass with ponzu sauce, quail egg, and chili garnish. Briny, refreshing, and intense. Drink it down in one shot.

Additional serving of sauce to accompany your meal.

A bowl of steamed Japanese short-grain rice seasoned with vinegar, sugar, and salt. Sticky and slightly sweet-sour. Eaten with sashimi or grilled dishes.

Fresh raw salmon slice over vinegared rice. Rich, creamy, and soft texture. Dip fish-side down in soy sauce.

The fattiest part of the tuna belly. Extremely rich, buttery, and melts in the mouth. A premium sushi delicacy.

Fatty belly portion of yellowtail fish. Buttery texture with a bold savory flavor. Served on vinegared rice.

Fatty salmon belly sushi. Richer and softer than standard salmon. Provides a luxurious melt-in-the-mouth experience.

Lean red tuna sushi. Firm texture with a clean, metallic iron flavor. A classic sushi staple.

Yellowtail fish sushi. The flesh is smooth, oily, and rich with a slightly buttery taste.

Sea urchin roe. Creamy, custard-like texture with a sweet, briny ocean flavor. A highly prized delicacy.

Japanese red seabream. Mild, sweet flavor with a firm, slightly chewy texture. Often served with skin slightly scalded.

Seared goose or duck liver sushi. Extremely rich and buttery with a smoky char. Often topped with a sweet eel sauce.

Crab meat sushi. Sweet, flaky, and tender. A cooked seafood option that is light and flavorful.

Raw scallop sushi. Soft, sweet, and creamy texture. The flavor is delicate and clean.

Large raw sweet shrimp. Plump, sticky texture with a profound natural sweetness. Often served with the fried shrimp head.

Grilled freshwater eel. Cooked and glazed with a sweet soy-based sauce. Rich, savory, and soft.

Flounder fin muscle. Slightly chewy and very fatty. Often lightly seared to bring out the oiliness.

Large cooked shrimp sushi. Firm texture and mild sweetness. A popular and familiar sushi choice.

Salmon roe marinated in soy sauce. Large orange pearls that burst with salty, savory liquid when bitten.

A sushi preparation likely featuring quail egg or a combination of egg toppings. Creamy and rich.

Seared yellowtail sushi. The surface is lightly torched to melt the fat and create a smoky aroma. Savory and partially cooked.

Seared tuna sushi. Lightly torched on the outside while remaining raw inside. Adds a smoky flavor to the lean fish.

Seared red seabream sushi. The skin is often left on and torched for texture and flavor. Delicate and aromatic.

Seared salmon sushi. Torching melts the fat, making it richer and giving it a grilled aroma. A favorite for those who prefer less raw texture.

Snow crab sushi. Sweet, fibrous, and delicate crab meat. Light and refreshing.

Gizzard shad. A silver-skinned fish usually marinated in vinegar. Firm texture with a strong, savory, and slightly sour flavor.

Premium snow crab sushi. Known for its superior sweetness and tenderness. A gourmet crab option.

Saltwater eel. Simmered until very soft and fluffy, then glazed with sauce. Lighter and softer than freshwater eel (Unagi).

Medium fatty tuna. Strikes a balance between the rich fat of O-Toro and the meaty flavor of Akami. Smooth and flavorful.

Lean red meat of the tuna. Firm texture with a clean, deep savory flavor. The standard cut for tuna sushi.

Salmon that has been cured and smoked. Salty with a distinct smoky wood flavor. Not raw like traditional sushi.

Cooked shrimp sushi. The shrimp is boiled and butterflied. Mild, sweet, and firm.

Japanese sweet rolled omelet. Cake-like texture, sweet and savory. Often eaten at the end of a meal.

Squid sushi. Firm, slightly crunchy texture that becomes creamy as you chew. Mild, clean flavor.

Octopus sushi. Usually boiled, offering a chewy texture and sweet, savory flavor.

Mackerel sushi. Usually cured with vinegar to balance its strong, oily fish flavor. Savory and distinct.

Surf clam. Distinctive red tip and white body. Chewy texture with a mild sweetness.

Imitation crab stick. Mild fish flavor with a sweet touch. A common and accessible sushi topping.

Shrimp roe. Small orange eggs with a crunchy, popping texture and mild salty flavor. Often used for gunkan sushi.

Flying fish roe. Small, crunchy eggs, slightly larger than Ebiko. Salty and smoky, popping in the mouth.

Ship-shaped sushi wrapped in nori, topped with minced fatty tuna, green onions, and sea urchin. A luxurious combination of rich textures and flavors.

Nori-wrapped sushi topped with chopped raw scallops. Often mixed with a light sauce. Sweet and creamy.

Nori-wrapped sushi topped with pieces of grilled freshwater eel. Sweet, savory, and soft.

Nori-wrapped sushi topped with minced tuna mixed with spicy sauce. Savory with a chili kick.

Nori-wrapped sushi topped with minced salmon and spicy mayo or chili sauce. Rich and zesty.

Nori-wrapped sushi topped with minced fatty tuna belly and green onions. Rich, buttery tuna balances with fresh onion bite.

Nori-wrapped sushi topped with oyster. Briny and soft, tasting of the ocean.

Nori-wrapped sushi topped with seasoned baby octopus. Chewy, sweet, and slightly spicy.

A sushi set featuring various fish selections. A balanced meal option.

An assortment of salmon sushi, likely including fresh and seared preparations. Perfect for salmon lovers.

A sushi set focused on tuna, offering cuts like lean red meat (Akami).

A gunkan sushi set featuring three types of fish roe, such as Ikura (salmon roe), Tobiko (flying fish roe), and Ebiko (shrimp roe).

A signature set menu with a variety of premium sushi bites. Offers a mix of flavors.

A signature salmon roll or dish featuring premium ingredients and creative presentation.

A substantial sushi roll or dish, likely packed with multiple fillings or toppings.

A special scallop dish prepared with signature sauces or toppings.

A signature crab dish, likely featuring crispy soft shell crab or tempura elements.

Pressed sushi (Oshizushi) made by pressing rice and toppings into a box mold. Dense and neat presentation.

A special sashimi dish, likely featuring thin slices of fish with specific garnishes.

Sautéed scallops. Cooked quickly in a pan, often with butter or soy sauce to maintain tenderness.

Scoops of rich, homemade ice cream available in unique and classic flavors. Creamy and refreshing dessert.