Tsumami

Marbled flounder (Makogarei)

Rediated trough-shell (Aoyagi)

Japanese egg cockle (Torigai)

Bonito (Katsuo)

Boiled firefly squid (Hotaruika)

Monkfish liver（Ankimo）

Squilla (Shako)

 

Nigiri

Gizzard shad (Kohada)

Red seabream (Tai)

Lean meat of tuna (Akami)

Sakhalin surf clam (Hokkigai)

Golden Tilefish (Amadai)

Medium Fatty Tuna (Chutoro)

Horse mackerel (Aji)

Very Fatty Tuna (Ohtoro)

King salmon（Masunosuke）

Kuruma prawn (Kuruma ebi)

Purple and Northern sea urchins (Kitamurasaki uni)

Japanese conger (Anago)

Omelette (Tamagoyaki)