SUSHI SHUTATSU
寿司 周辰
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An exquisite sushi experience at a hidden gem in Ogikubo
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Our 'Omakase Menu Ka' is a course that allows you to savor seasonal fresh ingredients and the skills of artisans. We offer more than 4 dishes of grilled and steamed items, as well as more than 9 pieces of nigiri sushi made with seasonal seafood. This course uses the best seasonal ingredients, allowing you to enjoy a different menu each time. Please enjoy the grilled dishes that bring out umami, the delicate flavors of steamed dishes, and the sushi crafted with care by our artisans. The dishes may change depending on the season and availability of ingredients. No matter how many times you visit, we will deliver new discoveries and excitement. We look forward to your reservation.
Our 'Omakase Menu Extreme' is a course that allows you to enjoy fresh seasonal ingredients and the skills of our artisans. We offer more than 4 dishes of grilled and steamed items, along with over 12 pieces of nigiri sushi made with seasonal seafood (using high-quality ingredients). This course features the best seasonal ingredients, allowing you to enjoy a different menu each time. Savor the grilled dishes that bring out umami, the delicate flavors of steamed dishes, and sushi crafted with care by our artisans. The dishes may change depending on the season and availability of ingredients. No matter how many times you visit, we promise new discoveries and excitement. We look forward to your reservation.
This is an assorted sushi course using Hatsu Shimo rice from Gifu Prefecture and fresh fish directly delivered from Toyosu, along with tuna from the specialized wholesaler Yamako. It is recommended for those who want to try various toppings.
Invertebrates are creatures without bones. Squid, shrimp, and shellfish tend to play a supporting role in sushi. However, their texture, aroma, and depth of flavor are second to none. The "Invertebrate Strikes Back Course" is a unique 10-piece nigiri course that uses no vertebrates at all, but only squid, shrimp, shellfish, and sea urchin. The last piece is an egg. Please take your time to enjoy the contrast of delicate textures and flavors brought out by the craftsmanship of our chefs.
This is a 10 piece sushi omakase course using rice from Gifu Prefecture Hatsu Shimo and fresh fish directly delivered from Toyosu, along with tuna from the specialized wholesaler Yamako. It is recommended for those who want to try various toppings.
This is a sushi course with 6 pieces using rice from Gifu Prefecture Hatsu Shimo and fresh fish directly delivered from Toyosu, sourced from the tuna specialty wholesaler Yamako.
This is a sushi course with 3 pieces using rice from Gifu Prefecture Hatsu Shimo and fresh fish directly delivered from Toyosu, along with tuna from the specialized wholesaler Yamako. It is perfect for confirming the taste of our restaurant.
We also have seasonal fish, so please feel free to ask. Some items may not be available depending on the day's supply situation.
How about with salt lemon?
Yuzu pepper is used instead of wasabi. This goes very well together.
Melts in your mouth.
In the world, ankimo ponzu is common, so this dish is deliberately marinated in wine.
Luxuriously, a whole abalone was used. The liver sauce has a special touch, making it a very mellow dish.
An unexpected encounter between herring eggs that live in the sea and chicken eggs that live on land.
Usually it's black cod!! At our restaurant, we use very fatty Mero for our Saikyo grilled dish.
A platter of fresh fish delivered directly from Toyosu
Enjoy with seaweed, including white fish, tuna, salmon roe, fatty tuna, natto, squid, and more. The types of fish vary depending on the season.
A melting texture that cannot be experienced anywhere else
Our specialty! The combination of sea urchin and salmon roe is ordinary. We created a risotto using abalone liver sauce layered on top.
Please enjoy as a palate cleanser. It is a dish unique to sushi restaurants.
This is a beer that embodies the brewer's dream of seeking only deliciousness. Please enjoy the well-balanced flavors of richness, bitterness, sweetness, and a pleasant aroma.
This is a standard sake from Nanbu Bijin. It is made primarily from the specially cultivated rice 'Gin Otome' produced in Ninohe City, Iwate Prefecture. It has a gentle, fluffy fruit aroma and a refined umami of rice, with a clean aftertaste. This sake is crafted with the aim of being the ultimate food pairing sake.
As the name suggests, it harmonizes with everything and smoothly goes down the throat. The aim was to create a simple and pure sake.
Careful preparation and local rice were used to bring out a crisp fruitiness, a light mouthfeel, and a delicate ginjo aroma through meticulous long-term low-temperature fermentation management. It is not flashy, yet not plain either; it is a classic junmai ginjo that has been cherished.
This is a Junmai Ginjo sake characterized by a floral fruit-like aroma, elegant sweetness, and a smooth mouthfeel.
The sweetness is minimal, with a powerful and impactful flavor. The moment it touches your mouth, you may be overwhelmed by its strength, but the solid rice flavor derived from Yamada Nishiki that you feel in the latter half creates a fleeting aftertaste, like fireworks slowly fading away into the sky.
A dry junmai with a crisp taste favored by connoisseurs. It features a clean umami that pairs well with any dish.
The sake of Naohiko Noguchi, known as the god of sake. Astonishingly refined and clear taste.
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