Sushi Daimon

A large, fatty and excellent quality tuna from Hokkaido. It has a rich and smooth texture that leaves a lasting impression. The perfect combination of three types of vinegar blended with seasoned rice, created from years of experience.

A delicacy that enhances the texture of the flesh by lightly marinating it in vinegar. Not only does it have a beautiful appearance, but it also maintains an exquisite balance with the vinegared rice.

By searing only the surface, it becomes rare. The richness of the creamy shirako spreads throughout the mouth.

A luxurious dish filled with the meat of Hako Crab and the external roe made into a jelly. This dish goes well with alcohol.

A platter of three pieces of sashimi featuring Spanish mackerel, red sea bream, and blackthroat seaperch caught in the sea of Toyama.

Nodoguro that is aged overnight, resulting in a richer fat content. By searing the skin side, it brings out an excellent umami flavor.