Omakase on Mar. 26, 2019

Tsumami

Shrimp-shaped taro variety (Ebiimo)

Japanese scallop (Hotate)

Filefish (Kawahagi)

Common octopus (Madako)

Cod Milt with Ponzu Sauce (Shirako)

Gaint pacific oyster (Kaki)

Grilled Largehead hairtail (Tachiuo)

 

Nigiri

Gizzard shad (Kohada)

Golden Tilefish (Amadai)

Bastard halibut (Hirame)

Red seabream (Tai)

Japanese spanish mackerel (Sawara)

Golden cuttlefish (Sumi ika)

Lean meat of tuna (Akami) : Zuke

Mirugai clam (Mirugai)

Morotoge shrimp (Shima ebi)

Kasugo red seabream (Kasugo)

Medium Fatty Tuna (Chutoro)

Red sea urchin (Aka uni)

Japanese conger (Anago)

Omelette (Tamagoyaki)

*This sushi restaurant is given one star by Michelin.

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