Sushi Tomita

Anago chirashi (approximately six bowls) contains vinegared rice, anago (conger eel), kanpyo (dried gourd strips), dried shiitake mushrooms, sliced gari (pickled ginger), cucumber pickled in salt koji, and ikura (salmon roe).

Anago chirashi (approximately three bowls worth) contains vinegared rice, anago (conger eel), kanpyo (dried gourd strips), dried shiitake mushrooms, chopped gari (pickled ginger), cucumber pickled in salt koji, and ikura (salmon roe).

(Example) Squid, Tuna, White Fish, Blue Fish, Shrimp, Octopus, Conger Eel, Egg. We will serve you 11 pieces of nigiri with hoso maki and soup featuring seasonal fish.

230 yen for egg, squid tentacle, octopus, marinated mackerel, skipjack tuna, cucumber, ume shiso roll. 300 yen for horse mackerel, Spanish mackerel, whole fish, horse mackerel, true squid, kanpyo roll. 370 yen for conger eel, sea bream, sea bream marinated in kelp, shrimp. 420 yen for red tuna, marinated tuna. 450 yen for salmon roe from Otaru. 600 yen for tekka maki. 700 yen for grilled black throat perch. Some items may not be available depending on supply conditions. (There may be items not listed)

Served as a starter in 3 ways

Thinly sliced squid served with Izumo soba dipping sauce. Ika Somen (noodle-like thinly sliced squid sashimi served with local Izumo soy based sauce)

Local sea eel is simmered until tender and then torched. Served in a bite size.

Seasonal fish 2 pieces each 3 kinds of fish

Seasonal fish 2 pieces each 5 kinds of fish

Seasonal Fish (e.g. Sawara, Isaki, Nodoguro, Amadai, Isaki, Marugo, and so on)

Seasonal fish (e.g. Nodoguro, Amadai, Isaki, Marugo, and so on)

Savory egg custard

Locally harvested rare ginger

Made by Sumokuhausu Shirahae

Dried local squid, aged in Koji-Soy for 3 months.

6 months aged tofu in sake lees. Mild cheese-like texture.

The course meal starts from 6,600 yen and will be adjusted according to your budget.

Omakase Nigiri Sushi for one (11 pieces of nigiri and 2 pieces of kanpyo maki)

Anago Chirashi (approximately six bowls) contains vinegared rice, anago (conger eel), kanpyo (dried gourd strips), dried shiitake mushrooms, sliced gari (pickled ginger), cucumber pickled in salt koji, and ikura (salmon roe).

Anago Chirashi 3700 Anago Chirashi (approximately three bowls) contains vinegared rice, anago (conger eel), kanpyo (dried gourd strips), dried shiitake mushrooms, chopped gari (pickled ginger), cucumber pickled in salt koji, and ikura (salmon roe).

In front of Izumo Taisha, at Soba Shop Tanakaya, our 'Surumeika Koji Pickles' and 'Shussai Ginger Sweet Vinegar Pickles' will be sold as 'Izumo Soba Mae'. Of course, you can also enjoy them at our shop. You do enjoy drinking Japanese sake with these sobabiens!! #Sushi Tomita #sobabien #soba mae #Tanakaya Branch #Izumo Taisha #Kotobuki Handmade Nakade Shop #Hinomisaki #Taisha Port Products #Dried Surumeika #Hamiya Koji Shop #Rice Koji #Shussai Ginger #Ika Koji Pickles