Tsukiji Unitora Nakadori

A luxurious rice bowl topped with fresh sea urchin and three cuts of Bluefin tuna: Otoro (fatty), Chutoro (medium fatty), and Akami (lean). The rich, creamy uni compliments the melting texture of the fatty tuna. Mix gently with soy sauce and eat with the rice.

A bowl featuring two distinct varieties of sea urchin and Negitoro (minced fatty tuna with green onions). Compare the nuanced flavor differences between the uni types. The smooth minced tuna adds a savory richness.

A combination of soft, sweet seared conger eel (Anago) and fresh sea urchin. The eel is cooked until fluffy and glazed with a sweet sauce, providing a warm contrast to the cool, creamy uni.

The ultimate seafood trio: Bluefin tuna (various cuts), sea urchin, and marinated salmon roe (Ikura). The bursting texture of the roe adds a salty pop to the rich tuna and creamy uni.

A premium tasting set featuring five different varieties of sea urchin as nigiri sushi. Designed for connoisseurs to compare sweetness, creaminess, and ocean salinity across different species and origins. Eat in order of color or preference.

A diverse sushi set including three types of sea urchin, one salmon roe ship-roll (gunkan), and one minced tuna ship-roll. Offers a balance of textures and flavors.

A generous portion of marinated salmon roe. Salty and bursting with flavor.

Minced fatty tuna, soft and savory.

A single boiled crab claw, sweet and firm.

Murasaki Uni is known for its large, long spines and a refined, sweet flavor with a mustard-yellow color.

Bafun Uni is smaller and darker orange. It has a richer, more intense umami flavor compared to Murasaki.

Crisp dried seaweed sheets. Use them to wrap the rice and toppings.

A bowl of steamed white rice.

A raw egg, often mixed into the rice bowl for a richer, creamier texture.

Two slices of Otoro, the fattiest part of the tuna belly. Melts in your mouth like butter.

Two slices of Chutoro. A perfect balance between the rich fat of Otoro and the meaty flavor of Akami.

Two slices of Akami, the lean red meat of the tuna. Clean, iron-rich flavor.

Two slices of raw scallop. Soft texture with a delicate natural sweetness.

Two slices of raw salmon. Rich and fatty.

A single large Botan shrimp. Known for its plump, sweet flesh and sticky texture.

Japanese draft beer (Kirin Ichiban). Crisp, malty, and refreshing.

A non-alcoholic beer alternative made by Kirin. Tastes similar to beer but with 0.00% alcohol.

Various non-alcoholic beverages including tea and sodas.

A traditional Japanese sake. This variety is medium-dry with a rich flavor profile. Pairs well with sashimi.

A dry Japanese sake with a light, clean finish. Easy to drink and refreshing.

A famous premium Junmai Daiginjo sake. It has a fruity aroma and a delicate sweetness. Very smooth.

A whisky highball made with Kirin's 'Riku' whisky and soda water. Refreshing and fizzy.

Japanese single malt whisky from the Fuji Gotemba distillery. Can be enjoyed neat or on the rocks.

A sweet liqueur made from steeping Japanese plums in alcohol and sugar. Fruity and sweet-sour.

A 'sour' or 'chuhai' is a casual Japanese cocktail made with shochu (distilled spirit) and a mixer.

Traditional distilled spirits. Can be made from sweet potato (imo), barley (mugi), or rice (kome). Stronger than sake, usually around 25% ABV.