Jukuseisushi Yorozu

Toro loses moisture through aging, enhancing its umami flavor and making the fat silky smooth. You can also taste the umami of the muscle fibers.

Mackerel is basically aged for 35 days or more. It is slowly dehydrated through processes such as salting and marinating in soy sauce, enhancing the umami flavor.

A commitment to blood removal and aging, tightening in stages with salt and three types of vinegar. Make a cut along the black spots on the silver back, revealing the pink flesh.

Red meat passed through special pickled soy sauce that has been replenished with umami since the opening. Enjoy the aroma of red meat with a light pickling. Contains wasabi and ground chili pepper.

Aged and salted red seabream with increased umami and aroma through desalination. Served with a light vinegar dressing.

A special egg made by mixing minced red sea bream with Japanese sugar and honey, then slowly baked over charcoal for 1-3 hours. It is a premium pudding made with Japanese sugar at a sushi restaurant.