Authentic Edomae Sushi Zagin De Shisu Sannomiya Yokocho

This is a premium course of 5 pieces of authentic Edomae sushi, just like at a high-end restaurant.

This is a genuine Edo-style sushi course with 5 pieces, just like a high-end restaurant.

A genuine Edo-style sushi course with 10 pieces, just like a high-end restaurant. Comes with rich and concentrated red miso soup.

This is a premium 10 piece course of authentic Edomae sushi, just like at a high-end restaurant. It comes with a rich and concentrated red miso soup.

Lean part of natural bluefin tuna aged to concentrate its flavor

Marinated red meat of aged natural bluefin tuna, concentrated in flavor, served with local mustard from Fukui Prefecture

Served with plenty of wasabi, the natural bluefin tuna's fatty belly is aged to concentrate its flavor.

Rolled with thick mackerel and rice mixed with four types of condiments.

Lightly seasoned with salt and citrus

Shizuoka's brand Kinmedai

Scallops concentrated with umami through low-temperature cooking

Boiled Kuruma Ebi served rare.

Hand roll made with natural bluefin tuna belly that has been aged to concentrate its flavor, combined with shredded white green onion.

Hand roll made with natural bluefin tuna belly that has been aged to concentrate its flavor, combined with shredded white green onion.

Hand roll made with natural bluefin tuna toro that has been aged to concentrate its flavor, combined with pickled daikon.

Hand roll made with natural bluefin tuna toro that has been aged to concentrate its flavor, combined with pickled daikon.

Hand roll made with aged and concentrated natural bluefin tuna toro, mixed with pickled daikon.

A hand roll made with aged natural bluefin tuna fat, combined with pickled daikon and sea urchin.

Hand roll with sea urchin from Hokkaido

You can enjoy the liver sauce of abalone from that high-end restaurant while standing! After finishing, add rice to the sauce for a risotto-style dish.

You can enjoy the drunken shrimp with egg yolk and sea urchin sauce from that high-end restaurant while standing! After finishing, add rice to the sauce for sea urchin and egg over rice.

Large oysters with ponzu sauce.

Premium quality new ginger gari. Once you try it, you'll be hooked.

Vinegared eel and cucumber

Mixed Kasukabe snow crab with salmon roe.

A rich red miso soup resembling a thick potage made from the broth of high-end fish such as black throat sea perch and golden eye snapper.

Luxurious rice topped with rich egg yolk from Oita Prefecture and plenty of sea urchin from Hokkaido.