Omakase on Mar. 20, 2019

Tsumami

Wakame seaweed and lotus root

Boiled Common octopus 

Benito (Katsuo)

Spear squid (Yari ika)

Grilled Golden Tilefish (Amadai)

Monkfish liver (Ankimo)

 

Nigiri

Largehead hairtail (Tachiuo)

Splendid alfonsino (Kinmedai)

Gizzard shad (Kohada)

Golden cuttlefish (Sumi ika)

Japanese halfbeak (Sayori)

Lean meat of tuna (Akami) : Zuke

Medium Fatty Tuna (Chutoro)

Very Fatty Tuna (Ohtoro)

Japanese sardine (Iwashi)

Ark shell (Akagai)

Common orient clam (Nihamaguri)

Horse mackerel (Aji)

Kuruma prawn (Kuruma ebi)

Green sea urchin (Bafun uni)

Japanese conger (Anago)

Omelette (Tamagoyaki)

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