Sushi Suntos

1. Chiba Prefecture “Toretate” Vegetable Soup 2. Oboro Tofu from Mamefu Shokudo in Ebisu 3. Tempura of “Shin-kijime” Fish 4. Lightly Battered Seasonal Vegetables 5. Today’s Oysters 6. Sumi Squid 7. Kohada 8. Grilled Sumi Squid Tentacles 9. Tuna Temaki 10. Cream Cheese with Soy-Marinated Shijimi Clams 11. Simmered Clams 12. House-Made Pickled Ginger 13. “Nervous-Killing” Method Nigiri 14. Horse Mackerel 15. Today’s Grilled Dish 16. Chawanmushi Made with Freshly Laid Eggs 17. Tuna Trio 18. Giant Prawn 19. Seasonal Nigiri 20. Special Appetizers 21. Simmered Conger Eel 22. Chazuke 23. Seasonal Dessert *Please note that the course menu is subject to change depending on ingredient availability.

Omakase Course + Sommelier-Selected Wine Pairings 1. Pureed vegetables from Toretate, Chiba Prefecture 2. Oboro tofu from Mamefu Shokudo in Ebisu 3. Tempura of fish prepared using the “neri-shime” method 4. Lightly battered seasonal vegetables 5. Today’s oysters 6. Sumiika 7. Kohada 8. Grilled cuttlefish tentacles 9. Tuna temaki 10. Cream cheese marinated in shijimi clam soy sauce 11. Simmered clams 12. House-made pickled ginger 13. “Nervous-kill” nigiri 14. Horse mackerel 15. Today’s grilled dish 16. Chawanmushi made with fresh-from-the-sea eggs 17. Tuna Trio 18. Giant Prawn 19. Seasonal Nigiri 20. Special Appetizer 21. Simmered Conger Eel 22. Ochazuke 23. Seasonal Dessert *Please note that the course menu is subject to change depending on ingredient availability.

Omakase Course + Sommelier-Selected Wine Pairing (All-You-Can-Drink) 1. Pureed vegetables from Toretate, Chiba Prefecture 2. Oboro tofu from Mamefu Shokudo in Ebisu 3. Tempura of fish killed by nerve severing 4. Lightly battered seasonal vegetables 5. Today’s oysters 6. Sumiika 7. Kohada 8. Grilled cuttlefish tentacles 9. Tuna temaki 10. Cream cheese marinated in shijimi clam soy sauce 11. Simmered clams 12. House-made pickled ginger 13. “Nervous-kill” nigiri 14. Horse mackerel 15. Today’s grilled dish 16. Chawanmushi made with fresh eggs 17. Tuna Trio 18. Giant prawn 19. Seasonal nigiri 20. Special appetizer 21. Simmered conger eel 22. Ochazuke 23. Seasonal dessert *Please note that the course menu is subject to change depending on ingredient availability.