Tsukiji Gin-ikkan Musashi-Koyama

Seared tuna red meat nigiri. Characterized by its rich, iron-containing umami and chewy texture. Enjoy it refreshingly with condiments like ginger and green onions.

Fresh, fatty salmon. Enjoy its melt-in-your-mouth texture and sweetness. Please enjoy with a little soy sauce.

A dish of fresh salmon nigiri topped with salmon roe. The sweetness of the salmon and the saltiness of the salmon roe are a perfect match.

Fresh Hokkaido surf clam. Characterized by its firm, chewy texture and sweetness that intensifies as you chew.

Nigiri of "sujiko" (salmon roe in its membrane), which has been salted without removing the membrane. It has a richer flavor than ikura and pairs perfectly with rice.

A great value set that allows you to enjoy three representative autumn toppings (bonito, salmon, sujiko) at once. You can enjoy the different flavors of each.

Nigiri of monkfish white meat, known as a winter delicacy. It has a delicate yet substantial umami and an elastic texture.

Sushi made with "Iburigakko," a traditional pickled radish from Akita Prefecture, smoked and then pickled. Its smoky aroma and the richness of cream cheese are a great match.

Eel nigiri grilled with a sweet and savory sauce. Enjoy the thick, fluffy texture of the eel. The aroma of Japanese pepper is a nice accent.

A soup made with miso and various mushrooms, with butter added. The dashi from the mushrooms and the richness of the butter combine for a flavorful taste.

Nigiri of wild kuruma shrimp, a luxurious ingredient. Characterized by its plump elasticity and the strong natural sweetness and umami of the shrimp.

A sparkling sake from "Mizubasho," a Japanese sake from Gunma Prefecture. Its fine, champagne-like bubbles and crisp, dry taste pair well with sushi.

This is a part of bluefin tuna with a good balance of fat and red meat. Enjoy the sweetness of the fat that melts in your mouth and the umami of the red meat simultaneously.

The fattiest part of bluefin tuna. A premium topping characterized by its rich, melt-in-your-mouth fatty sweetness.

This is the red meat part of bluefin tuna. While it has less fat, you can fully experience the rich, original umami and acidity of tuna.

A set that allows you to enjoy different parts and types of tuna at once. You can compare the differences in fat content and texture.

A gunkanmaki made with the fatty toro part. The flavor of the nori and the rich fat of the toro are a great combination.

Classic red meat tuna. Its refreshing taste and soft texture make it a universally liked sushi topping.

Battikito tuna (seared) served as a gunkanmaki with green onions on top. Its smooth texture and the flavor of green onions will whet your appetite.

Tuna marinated in our special soy sauce. It is infused with the sauce and offers a sticky texture and concentrated umami.

A thin roll sushi with red meat tuna as the core. A classic Edo-mae sushi that allows you to simply enjoy the aroma of nori and the taste of tuna.

Tuna with a pale pink flesh. It is fatty, tender, and has a refreshing, mild flavor.

A great value set featuring three types of seasonal toppings from Hokkaido. Enjoy the fresh seafood unique to Hokkaido.

A luxurious dish generously topped with premium ingredients like sea urchin, salmon roe, and crab, piled high on the sushi rice. It's visually stunning and very filling.

A platter of three types of fish with shimmering blue skin, such as horse mackerel, sardine, and mackerel. Enjoy their unique umami and rich fat content.

A platter of three types of white fish such as sea bream and flatfish. Enjoy their delicate, elegant flavors and the different textures of each fish.

A set of sushi where the surface of the toppings is lightly seared over an open flame. Searing melts the fat, enhancing the smoky aroma and umami.

A set featuring popular toppings for children (tamagoyaki, shrimp, hamburger, etc.). Usually served without wasabi.

A set of sushi seasoned with salt and lemon instead of soy sauce, bringing out the natural sweetness of the toppings.

A gunkanmaki piled high with finely chopped seafood. It has a lively flavor with a mix of various fish tastes.

A rare white fish from Hokkaido called "Tokubire" (common name: "Hasskaku"). It is very fatty and has a rich sweetness and umami.

A gunkanmaki made with boiled shrimp mixed with mayonnaise. The plumpness of the shrimp and the richness of the mayonnaise are popular with both children and adults.

Fresh young yellowtail (younger fish ofburi). Enjoy its moderate fat content and firm texture.

This is the muscle near the fins of fish like flounder and flatfish. It has a unique chewy texture and a rich sweetness that spreads as you chew.

This is sea bream, also known as the "King of White Fish." Enjoy its delicate, elegant sweetness and moderately elastic texture.

Fin lightly seared over an open flame. Searing melts the fat, adding a melt-in-your-mouth texture and a smoky aroma.

A luxurious fish characterized by its vibrant red skin. It has a good amount of fat, and you can enjoy its tender flesh and sweet flavor.

Sweet shrimp with a melt-in-your-mouth texture and rich sweetness. Enjoy a flavor that melts in your mouth.

Yellowtail, rich in fat, which is in season during winter. The balance of rich fatty flavor and firm flesh is exquisite.

This is Bigfin reef squid, also known as the "King of Squid." It is characterized by its thick, sticky texture and very strong sweetness.

A gunkanmaki of "Rui-be," a traditional Hokkaido dish, made with salmon and salmon roe pickled in soy sauce. Enjoy its unique semi-frozen texture.

Freshly pickled salmon roe from Hokkaido. Characterized by its popping texture and rich umami that spreads in your mouth.

A gunkanmaki of sea urchin, characterized by its rich sweetness and creamy texture. The aroma of the sea and its melt-in-your-mouth flavor fill your mouth.

A gunkanmaki made with finely chopped squid and fermented soybeans. The texture of the squid and the stickiness of the natto are surprisingly well-matched.

A classic gunkanmaki made with tuna and mayonnaise. Its mild flavor is loved by a wide range of people, from children to adults.

A gunkanmaki made with a mix of chopped seafood and chopped stem wasabi. The pungent kick of wasabi acts as an accent, making it refreshing.

A gunkanmaki made with crab miso (internal organs) in paste form. It has a unique bitterness and rich umami, pairing well with Japanese sake.

A dessert of fluffy shaved ice with chocolate sauce. It melts in your mouth instantly.

A dish of fluffy snow ice with mango sauce. Enjoy the fruity sweetness and creamy ice.

Draft beer served in a chilled medium mug. A classic alcoholic drink to enjoy with sushi.