Sushi Kinoshita
鮨 きのした
Exquisite Edomae sushi in a hidden gem atmosphere
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The course includes seasonal fish dishes such as "abalone with abalone liver sauce" and superb nigiri sushi. The course is a fusion of Japanese cuisine and Edomae-style sushi, prepared by the owner, Shin Toru Nakamura, who has studied at many prestigious restaurants. Please enjoy to your heart's content the essence of Japanese hospitality, backed by his outstanding skills. *The menu may change depending on the season and ingredients available on the day. Please be forewarned. Sushi Kinoshita Omakase One day's menu. Iced crab, Tosa vinegar jus, beef noodle caviar, sea bream, seared bonito, Sake-tolen egg, boiled octopus, Matsutake mushroom, Kue, steamed shark fin in earthen pot, two kinds of seared fish (Meimitsu and Spanish mackerel), grilled fish, monkfish liver ponzu, abalone with liver sauce, grilled eel nigiri, squid, sardine, horse mackerel, swordfish, tuna, kohada, salmon roe, sea urchin, sea eel and Temakizushi. Bowls and eggs---------------------------------------------------------------------------------This restaurant is a non-smoking establishment both inside and outside the restaurant. Please refrain from leaving the restaurant during the meal for the purpose of smoking, as it may inconvenience other customers. There is no smoking area outside the restaurant. Please understand this beforehand. Cancellation policy Cancellation 1 day prior to the reservation date: 100% of set menu price is required. We are looking forward to welcoming you at our restaurant.
Our menu consists only of the omakase course, please be advised in advance.
Hakurakusei is derived from the saying 'Although there are always horses that can run a thousand miles, there are not always Hakuraku,' which emphasizes the importance of having the eye to discover exceptional talent. It also comes from a local legend that a famous horse raised by Hakuraku ascended to heaven. 'Hakuraku' refers to a master of horse identification who lived during the Zhou Dynasty in China. This sake is characterized by having a sugar content set about half lower than that of the currently popular Japanese sakes.
A representative bottle of Kenkonichi. Brewed with Sasanishiki rice, it is a dry junmai sake that pairs perfectly with food. Although it is dry, the sweetness and umami of the rice spread in the mouth, enhancing the enjoyment of the meal.
A flavor that does not interfere with the food and is not tiresome to drink, with a consistent and sharp taste. It has a refreshing ginjo aroma without heaviness, a gentle sweetness, and a pleasant acidity in the aftertaste. It possesses all the qualities necessary for a food pairing sake.
With a gentle and soft aroma, it has a taste that combines umami and a hint of sweetness, supported by a pleasant acidity, offering a strong yet gentle flavor.
A smooth sweetness and rich flavor with a solid taste. A crisp finish that disappears lightly along with the expansion of acidity. This is a junmai ginjo sake that the brewery proudly boasts of its exquisite balance.
A brand created in collaboration between Taiyo Shuzo in Murakami City, Niigata Prefecture, and the sake shop 'Sake Hoshino' in Tsubame City. This sake was made over 20 years with the desire to drink a delicious Japanese sake that will remain in your heart for a lifetime.
The finest sake brewing rice 'Hyogo Prefecture Special A District Yamada Nishiki' was polished to 23% and brewed, then stored for one year at sub-zero temperatures, resulting in a refined flavor with added smoothness.
Kokuryu does not compromise on the rice and water used as ingredients. Its clean acidity and pleasantly strong flavor can be enjoyed with the finest meals.
Please note that there may be times when this item is out of stock due to supply conditions.
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