An omakase course at a sushi restaurant is more than just a meal — it’s a chance to enjoy carefully selected seasonal ingredients in a focused, efficient dining experience. This spring course is designed for diners who want to enjoy sushi and head home promptly. Tsumami are served briefly as a warm-up, with nigiri sushi taking the spotlight. Below, we present the dishes in the order they were served, along with images. Links are provided for the sushi neta.

 

Example: Spring Omakase Course (Nigiri-Focused)

■ First Half (Tsumami)

・Tsubugai sashimi

・Fugu nikogori

・Sukeko

・Sakura flower sushi

・Komochi yariika

■ Second Half (Nigiri)

・Akami (tuna red meat)

・Hirame

・Chutoro

・Akagai

・Kohada

・Aoyagi

・Shako

・Torigai

・Sayori

・Anago

 

Summary

This course is notable for its use of ingredients that evoke the feeling of spring. Three types of shellfish highlight the season, and sakura flower sushi adds a visually appealing seasonal touch. Spring mantis shrimp (around April to June) are especially rich in flavor and have a crunchy texture because the females, preparing to lay eggs, carry them. Tsumami serves only as a light appetizer before the main nigiri sushi. Enjoying this course with a single beer is sufficient to leave diners comfortably satisfied. Priced at just over ¥10,000 (US$60), it offers a concise yet delightful seasonal sushi experience.

＊In spring, flounder is known as “sakura-dai” (cherry blossom sea bream). Since they are carrying eggs in preparation for spawning in early summer, this is the season when they are at their most flavorful and delicious. You can also choose Tai instead of Hirame on the omakase course.

 

Related contents:
Seasonal sushi toppings you’ll want to try