Shintomizushi

This is different from the in-house limited edition 'Colorful Barachirashi'.

The raw shirasu caught in the fishing grounds from Kita Ibaraki to Oarai is unified under the trademark name 'Shining Sea.' Among them, Kuji Beach is known for its high-quality and delicious raw shirasu, selected as a royal product.

It is prepared in a light-flavored small pot style.

Fried anglerfish from Ibaraki seasoned with a soy sauce base.

Fresh sardine sashimi, fresh sardine hot pot, fresh sardine tempura, fresh sardine gunkan sushi, or fresh sardine rice bowl. Please choose three types.

Small size is also available. 880 yen.

The fatty Yumekasago is opened and marinated whole in Saikyo miso.

Grilled flounder with roe from Kuji Beach, perfectly salted.

Raw whitebait, Mehikaru, Mahata, Autumn squid (Kuji Beach), First bonito, Houbou (Miyagi), Pacific saury (Hokkaido)... Various other sushi toppings

Enjoy with our original sesame dressing!

Please enjoy the seared tuna with aromatic vegetables and green onions, accompanied by natto sauce.

Fresh shirasu from Kuji Beach, 'Shining of the Sea.' Enjoy 100 grams prepared in your choice of three different styles.

The locally sourced anago from Kuji Beach has a thick flesh that is often not suitable for simmered anago sushi toppings. However, when made into tempura, it is incredibly delicious.

Local fresh shirasu from Kuji Hama, known as 'Sea's Brilliance', served on sushi rice. Half size is also available.

We use thick Kuji Beach anago that becomes exceptionally delicious when made into tempura.

Fresh baby sardines, tuna, salmon, and 7 pieces in total, tamagoyaki, and rolls

Seven pieces including salmon roe, tuna, and white fish, tamagoyaki, and rolls

For example, 7 pieces including sea urchin, salmon roe, medium fatty tuna, white fish, etc., along with a grilled egg and rolls

Sushi (with salmon roe) - Fried shrimp - Fried chicken - Omelette - Salad - Dessert

Flounder, sea bream, red snapper, flatfish, striped bass, mackerel, rockfish... We primarily use seasonal white fish caught off the coast of Hitachi, aged for more than a night to enhance the flavor.

Fresh shirasu, 'Sea's Brilliance', directly shipped from Kuji Beach.

Instead of rolling cut tuna into a stick shape, we use what is called 'sukimi' to bring out the flavor.

A connoisseur's dish, sold out is forgiven.

The thick-bodied anago from Kujihama is best when made into tempura.

(Sashimi, small bowl, rice, miso soup, pickles, dessert)

(Tempura, Small Dishes, Rice, Miso Soup, Pickles, Dessert)

(Shrimp Tempura, Small Dish, Rice, Miso Soup, Pickles, Dessert)

(Tempura, Sashimi, Simmered Dish, Rice, Miso Soup, Pickles)