Omakase on Nov. 8, 2019

Tsumami

Bastard halibut (Hirame)

Whelk (Tsubugai)

Filefish (Kawahagi)

Cod milt (Shirako) 

Shishamo smelt (Shishamo)

Striped marlin (Makajiki)

Mackerel roll (Sabamaki)

Monkfish liver (Ankimo)

Broad velvet shrimp (Shira ebi)

Pacific saury (Sanma)

 

Nigiri

Gizzard shad (Kohada)

Rock cod (Ara)

Japanese amberjack (Buri)

Sakhalin surf clam (Hokkigai)

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Horse mackerel (Aji)

Sea-pike (Kamasu)

Very Fatty Tuna (Ohtoro)

Japanese spanish mackerel (Sawara)

Kuruma prawn (Kuruma ebi)

Green sea urchin (Bafun uni)

Japanese conger (Anago)

Omelette (Tamagoyaki)

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