Sushi Hanaoka Shibuya

Appetizer of the day: Daikon radish simmered in fish broth with mushroom sauce, two types of white fish sashimi, grilled baramenuke, fried matsugawagarei, deep-fried chousenbakama, nigiri with mink whale red meat, kohada, grilled meji tuna, specialty of salted datus, comparison of two types of sea urchin and ikura rice bowl, nigiri with persimmon and Omi konjac in white sauce, black mutsu, simmered hokki clam, nigiri with simmered sugi, herring, red meat marinated, medium fatty tuna soup, nigiri with miso-style nyuudoukajika, sweet shrimp, sumi squid, grilled anago hand roll, meiji tuna nakaochi roll, miso soup, red miso finish, egg.

Origin: From Hokuriku to Hokkaido along the Sea of Japan. Taste: Rich and sweet. Characteristics: The body length is about 17 cm, and larger specimens can exceed 25 cm. When alive, they are light pink, with irregular patterns on the sides of the carapace and reddish-brown stripes on the underside.

Origin: From Mie to Numazu on the Pacific side. Taste: Has a refined flavor. As a botan shrimp, it has a firm texture. Characteristics: Body length ranges from 13cm to 20cm. Deep orange color. There are two irregular red spots on the sides of segments 1 to 5, which are said to resemble the petals of a peony flower, leading to one theory of its name, while another theory suggests it is derived from the overall red color reminiscent of peony.

Origin: From the San'in region to Hokkaido, deep sea on the Japan Sea side. Taste: Has a firm texture with strong umami and sweetness. Characteristics: Known as Godzilla shrimp in Hakodate, it is a mythical shrimp that grows thicker as it matures. Caught together with Botan shrimp.

Origin: From Hokuriku to Hokkaido along the Sea of Japan. Flavor: Strong umami and sweetness. Characteristics: Body length is about 8-13 cm. The entire body has a yellow-green and green-brown striped pattern, and the name 'Shima Ebi' is derived from this coloration.

Origin: From the San'in region to Hokkaido along the Sea of Japan. Flavor: Rich sweetness, umami, with a firm texture and a well-defined taste profile. The Amaebi we procure has a stronger texture compared to others. Characteristics: Approximately 12 cm in length, and as the name suggests, it is pink to reddish-orange all over. The alternative name 'Nanban Ebi' comes from its appearance, which resembles the red, ripe fruit of the chili pepper (also known as Nanban).

Origin: Numazu, Sagami Bay, Tokyo Bay. Taste: Strong umami with a clean finish. Characteristics: The entire body is covered with a very hard shell. Caught from winter to spring using traps and used for food. The shell is hard and has many spines, but it is delicious and is used in Japanese dishes such as boiled with salt and miso soup, as well as in Western dishes like roasted, paella, and scampi, similar to lobster.

Origin: Numazu. In Kagoshima, it can be eaten whole with the shell when grilled. It is rarely available in circulation, so it can only be eaten at 'Sushi Hanaoka' in Tokyo. It is the most important edible shrimp and the highest quality among shrimp species. During the day, it burrows shallowly into the sandy mud of the seabed, but it comes out to be active at night.

Origin: Numazu. Flavor: The taste of shrimp paste is rich and has a slightly unique characteristic. Pairing with sake. Feature: It is completely different from what is sold in supermarkets. Please give it a try.

Origin: Numazu. Flavor: Can be eaten with the shell. A well-balanced shrimp that does not limit cooking methods.

Origin: From the Sea of Japan side, spanning from San'in to Hokuriku. Flavor: The black gas ebi has a rich and wild taste, with a slight peculiar flavor. The white variety is elegant and light. Characteristics: It is known for its saying, 'It looks bad, but the taste is exquisite,' and in Hokuriku, many prefer it over sweet shrimp, with some even claiming it is sweeter than sweet shrimp. Because it loses freshness quickly, it cannot be enjoyed outside its production area and is not commonly found in metropolitan areas. Additionally, it is not always available in markets, and particularly large ones suitable for sashimi are rare.

Origin: Nishinoomote Bay, Kagoshima. Taste: Firm and crisp texture. Elegant and light. Characteristics: The adult size is about 8 cm, which is a medium-sized shrimp. It inhabits sandy bottoms in deep sea at depths of 60-200 meters.

Origin: Seto Inland Sea, Shikoku Flavor: A strong umami and aroma of the sea that hits hard. Due to its unique flavor and strength, it pairs exceptionally well with alcohol. Characteristics: Caught together with spiny lobsters. The adult body length is about 30-40 cm, making it a large species comparable to spiny lobsters. The shell is hard, with small granules all over, and it lacks luster. It is a rare species with an extremely low catch volume.

Origin: Aichi to Seto Inland Sea. Taste: Recommended to eat cooked, with sweetness and umami. Characteristics: The shell is thin and soft, with fine hairs all over. Fresh individuals have a brown base with small black spots densely distributed, and the antennae, legs, and tail fan are tinged with reddish-brown. There are various local names.

Origin: Kyushu Taste: A type of shrimp suitable for cooking, characterized by its sweetness and umami. Features: Prefers to inhabit muddy bottoms in inner bays at depths of about 10-30 meters. The name Shiba Shrimp comes from the fact that it was once heavily caught in Shibaura, Tokyo.

Origin: Toyama. Taste: Sweetness, umami, and a sticky texture. Recommended cooking method: kelp marination. Characteristics: Inhabits sandy and muddy bottoms at depths of 150-350m. Very small shrimp, measuring less than 1cm in length. Beautiful white shrimp, also described as the jewels of Toyama and the jewels of the sea.