Sushi Kodama

First, the tuna is briefly blanched while still in block form, cooking only the surface. After that, it is marinated in a special soy sauce for about 6 hours to allow the flavor to penetrate inside.

We purchase natural "kohada" mainly from Tsukiji. We let the fish sit for at least two days after closing to allow the flavor to permeate the fish. The fish is then held in our hands until it has mellowed over time.

The rice is mixed with bafun uni, and on top is layered with murasaki uni, creating an exquisite 'uni'. The golden-colored sushi spreads its flavor in the mouth as it melts, and the aroma of 'uni' wafts through.

Small bowl, chawanmushi (steamed egg custard), eight pieces of sushi, one roll, and a soup dish

Small bowl, chawanmushi (steamed egg custard), ten pieces of sushi, one roll, soup dish

Small bowl, chawanmushi (steamed egg custard), twelve pieces of sushi, one roll, and a bowl dish

Appetizer, salad, sashimi, grilled dishes, steamed dishes, eight pieces of nigiri, soup

Ten pieces

First, the tuna is briefly blanched while still in block form, cooking only the surface. After that, it is marinated in a special soy sauce for about 6 hours, allowing the flavor to penetrate deep inside. This is a dish that offers a perfect balance with the rice.