Totoyamichi Hatano-dai Branch

Natural flounder nigiri. A white fish with a firm texture and subtle, clean sweetness. Best enjoyed with a little soy sauce or salt.

Deep-fried monkfish. The white meat is fluffy and juicy with a light savory breading. Served with lemon.

Octopus boiled in Hojicha (roasted green tea). This cooking method makes the octopus tender and aromatic. A unique twist on standard octopus sushi.

Snow crab sushi with a double portion of crab meat. Sweet, juicy, and piled high. A luxurious bite for crab lovers.

A premium 5-piece set featuring autumn flavors. Includes medium fatty tuna, flounder, jumbo raw shrimp, snow crab, and sea urchin.

A 3-piece seasonal sampler. Features flounder, jumbo raw shrimp, and snow crab. Perfect for trying the season's best offerings.

A trio of fatty sushi pieces. Includes medium fatty tuna, albacore, and fatty salmon. Rich and melt-in-the-mouth textures.

Tuna lover's trio. Includes large fatty tuna (Otoro), lean tuna (Akami), and seared tuna. Offers a complete range of tuna flavors.

Salmon trio set. Includes standard salmon, fatty salmon, and seared salmon. Creamy and savory.

White fish trio. Typically includes Sea Bream, Amberjack, and Yellowtail. Firm textures and clean flavors.

Silver-skinned fish trio. Includes horse mackerel, cured mackerel, and gizzard shad. Strong, umami-rich flavors often paired with ginger.

Assorted sashimi platter. Fresh slices of raw fish without rice. Great for sharing or as an appetizer.

Grilled turban shell (sazae) in its own shell. Cooked with broth/soy sauce. Chewy texture with an oceanic aroma.

Yellowtail nigiri. Rich in fat with a buttery texture. A very popular sushi topping.

Flounder fin muscle. Known for its crunchy texture and high fat content. Often served with a shiso leaf.

Boiled shrimp. Sweet and firm. A classic sushi staple suitable for all ages.

Lean tuna nigiri. Red meat with a clean, metallic taste and smooth texture. The standard for sushi.

Marinated tuna. Tuna soaked in a soy-based sauce, giving it a savory depth and slightly softer texture.

Squid nigiri. Firm and chewy with a mild sweetness. Often scored to make it easier to eat.

Horse mackerel (Aji). Flavorful oily fish topped with ginger and green onion to cut the richness.

Salmon nigiri. Soft, fatty, and popular. Has a rich, creamy flavor.

Salmon roe battleship sushi. Large orange eggs that pop with salty, savory juice when bitten. Wrapped in nori.

Minced fatty tuna with green onions. Creamy texture with a fresh onion kick. A popular sushi style.

Crab miso (innards) paste. Intense, savory, and bitter-sweet oceanic flavor. An acquired taste considered a delicacy.

Corn and mayonnaise gunkan. Sweet corn kernels mixed with creamy mayo. Popular with children.

Steamed monkfish liver. Rich, smooth, and creamy, often compared to foie gras. Served with ponzu sauce.

Breaded deep-fried oysters. Crispy on the outside, creamy and briny on the inside.

Savory egg custard steamed in a cup. Contains ingredients like chicken, shrimp, and ginkgo nut. Smooth and comforting.

Snow crab meat piled into a crab shell. A visually stunning and decadent way to enjoy pure crab flavor.

Miso soup with asari (short-neck clams). The clams provide a deep, briny stock to the soup.

Premium Japanese draft beer. Rich, aromatic, and refreshing. Served chilled.

Whisky and soda highball. Crisp and carbonated, goes well with fried foods.

Shochu-based mixed drinks. Choose from citrus flavors like lemon or tea mixtures like Oolong.