Uraki Japanese Restaurant

A premium assortment of fresh raw fish slices. Likely includes popular cuts like salmon, tuna, and white fish. Enjoy with soy sauce and wasabi to appreciate the natural flavors.

A standard variety platter of fresh sashimi. Features multiple types of sliced raw seafood. Best enjoyed by dipping lightly in soy sauce.

Slices of the fattiest portion of bluefin tuna belly. Known for its intense richness and melt-in-the-mouth texture. A luxurious delicacy eaten raw.

Medium-fatty tuna belly sashimi. Offers a perfect balance between the rich fat of otoro and the meaty flavor of akami. Smooth and tender.

Lean red meat tuna sashimi. Firm texture with a clean, savory iron-rich flavor. A classic sushi bar staple.

Yellowtail sashimi, known for its buttery texture and mild flavor. The flesh is pale pink to white. Often enjoyed with a dab of wasabi.

Fresh slices of raw salmon. Soft, fatty, and naturally sweet. One of the most popular sashimi choices globally.

Flounder (flatfish) sashimi. White, translucent flesh with a delicate, subtle sweetness and slightly chewy texture. Often served with ponzu or soy sauce.

Raw scallop sashimi. Soft, creamy, and incredibly sweet. Offers a silky mouthfeel unlike any other shellfish.

Octopus sashimi, typically boiled briefly to tenderize while keeping the center raw. Chewy yet crisp texture with a mild sweetness.

Red seabream sashimi. Considered a high-quality white fish in Japan. The flesh is firm with a clean, elegant flavor.

Squid sashimi cut into strips or slices. Firm and slightly crunchy texture that becomes creamy as you chew. Mild and sweet.

Mackerel sashimi. Rich, oily, and flavorful fish. Often cured with vinegar (shime saba) to balance the strong taste.

Sushi rice topped with a slice of fatty tuna belly. The rich fat melts into the vinegared rice. A premium sushi experience.

Fatty tuna belly sushi, lightly seared (aburi) with a torch. The heat brings out the savory aroma of the fat while keeping the center raw.

Red seabream sushi. A classic white fish topping with a delicate flavor and firm texture on vinegared rice.

Striped jack sushi. A premium fish known for its firm texture and rich, refined sweetness. Similar to yellowtail but more delicate.

Medium-fatty tuna sushi. The perfect middle ground between lean and fatty tuna, offering both tenderness and meaty flavor.

Lean red tuna sushi. The standard tuna sushi with a deep red color and savory iron notes. Goes well with soy sauce.

Red shrimp sushi. Large, raw shrimp with a plump texture and strong natural sweetness.

Yellowtail sushi. Rich and buttery fish on vinegared rice. A favorite for its smooth texture.

Flounder sushi. A white fish topping with a subtle taste and slightly chewy texture.

Octopus sushi. A slice of cooked octopus tentacle on rice, often held in place with a strip of nori.

Saltwater eel sushi. Typically simmered until soft and fluffy, then brushed with a sweet soy sauce (tsume).

Mackerel sushi. The rich, oily fish pairs well with the acidity of the sushi rice. Usually cured.

Flounder fin muscle sushi. Known for its crunchy texture and high fat content. Chewy and rich.

Salmon sushi. A popular choice featuring a slice of fatty, orange salmon on rice.

Seared salmon sushi. The flame-searing renders the fat, creating a melt-in-the-mouth texture and smoky flavor.

Scallop sushi. A soft, sweet raw scallop served on top of a small ball of rice.

Sea urchin sushi. A delicacy known for its creamy, custard-like texture and briny ocean sweetness. Served as a gunkan (battleship) wrap.

Salmon roe sushi boat. Marinated fish eggs that pop with salty savory juice, served atop rice wrapped in dried seaweed.

Flying fish roe sushi boat. Tiny, crunchy orange eggs with a mild smoky or salty taste.

Japanese rolled omelet sushi. Sweet and savory egg block served on rice, often bound with a thin nori strip.

A large piece of premium Wagyu beef served as sushi. Typically lightly seared to melt the fat. Rich and beefy.

A sushi roll filled with salmon and spicy sauce. Often topped with more sauce or sesame seeds. Creamy with a kick of heat.

A baked or fried sushi roll topped with a spicy, creamy lava-like sauce. Often contains seafood mixtures.

Classic tuna roll. A simple thin roll with raw lean tuna inside seaweed and rice. Clean and traditional.

Minced fatty tuna and green onion roll. The scallions cut through the richness of the tuna mince.

Dried gourd strip roll. The gourd is simmered in a sweet soy sauce. A traditional vegetarian sushi roll with a sweet savory taste.

A luxurious cone-shaped hand roll filled with sea urchin and salmon roe. A burst of rich ocean flavors.

Hand roll filled with grilled freshwater eel and cucumber. Savory, sweet from the eel sauce, and crunchy.

Hand roll with minced fatty tuna and green onions. Wrapped in crisp seaweed for immediate eating.

Hand roll containing a crispy breaded fried shrimp. Adds a nice crunch to the sushi rice.

A rice bowl topped with a generous portion of minced fatty tuna and green onions. Rich and satisfying, best eaten with a little soy sauce.

Rice bowl topped with lean tuna marinated in soy sauce. The marinade adds savory depth and softens the fish texture.

Rice bowl topped with seared yellowtail slices. The searing enhances the fatty richness of the fish.

A special chef's selection rice bowl featuring various fresh seafood toppings. A great way to try multiple flavors.

Rice bowl topped with salmon sashimi and shredded egg crepe or egg blocks. A sweet and savory combination.

Mixed fish rice bowl. Usually contains diced chunks of assorted fresh fish, offering a variety of textures in every bite.

"Parent and Child" salmon bowl. Features both salmon sashimi and salmon roe (ikura) over rice.

A large assortment of premium sushi. Includes a wider variety of high-quality nigiri compared to standard sets.

A standard sushi platter. Offers a good selection of classic nigiri sushi pieces.

Red seabream sashimi served with a refreshing ponzu (citrus soy) jelly. A modern, textured appetizer.

A small rice bowl topped with minced fatty tuna and green onions. Perfect as a side dish or light meal.

A small rice bowl topped with rich, pan-seared foie gras. Decadent and creamy.

Japanese-style beef sandwich. Breaded and fried beef cutlet between fluffy white bread.

A luxurious sushi piece topping shrimp with foie gras and truffle. A fusion of rich flavors.

Seared yellowtail served with sauce. The exterior is cooked while the inside remains rare, served with refreshing condiments.

Grilled scallop. Grilled to highlight its sweetness and firm texture.

Grilled scallop topped with crab paste (kani miso). Savory, creamy, and packed with umami flavor.

Traditional rice dish cooked in an iron pot with snow crab. The rice absorbs the crab stock and develops a crispy bottom.

Sea urchin wrapped in seaweed and fried tempura-style, possibly with miso flavoring. Crispy outside, creamy inside.

Deep-fried battered shrimp. Light, crispy, and golden. Dipped in tempura sauce.

Thin Inaniwa udon noodles served with scallops. Smooth and chewy noodles in a delicate broth.

Inaniwa udon noodles served with abalone. A luxurious noodle dish.

Deep-fried abalone tempura. Tender abalone in a crispy batter.

Fried tofu and red seabream served in a savory dashi broth. Soft tofu with a crispy skin soaking up the soup.

Fresh green salad topped with assorted raw fish slices. Served with a dressing like ponzu or sesame.

Salad featuring fresh salmon slices. A healthy and refreshing dish with crisp vegetables.

Shrimp salad. Boiled or sweet shrimp served over greens.

Crab salad. Often made with crab stick or real crab meat, mixed with vegetables and dressing.

Steamed savory egg custard containing abalone. Silky smooth texture with a gentle dashi flavor.

Steamed egg custard flavored with snow crab paste. Rich and savory.

A small rice bowl topped with grilled eel. The eel is coated in sweet tare sauce.

Rice topped with grilled eel, over which hot tea or dashi broth is poured. A comforting, warm dish.

Small rice bowl topped with a mixed vegetable and seafood tempura fritter (kakiage).

Clear or miso soup made with yellowtail fish. Savory and warming.

Soup made with red seabream. The fish broth is clean and elegant.

A cocktail with vodka, lemon juice, and sugar. Sweet and sour.

A sour cocktail likely featuring fruit jam for sweetness and flavor.

A gin-based cocktail flavored with mandarin orange. Citrusy and aromatic.

A vodka or gin cocktail with lychee juice and liqueur. Sweet, floral, and fruity.

Japanese plum wine. Sweet and tangy, often served on the rocks.

Shochu highball flavored with lychee. A light, fizzy alcoholic drink.

Lemon sour cocktail made with shochu and soda. Refreshing and tart.

Grape flavored shochu highball. Sweet and fruity.

Peach flavored shochu highball. A popular sweet drink.

Grapefruit sour cocktail. Slightly bitter citrus flavor with fizz.

Classic whisky soda made with Suntory Kakubin. Crisp and dry.