Sumimoto

Grilled mackerel, grilled sweetfish, grilled swordfish, grilled eel, grilled shiitake mushrooms, grilled sea bream, grilled shrimp, grilled fatty tuna, grilled abalone

Kappa, oboro, shinko, ume, shiso, kanpyo, hole cucumber, toro, takuan, tekka, negitoro

Using the fatty tuna from Oma, Aomori Prefecture, this 'Fatty Tuna Nigiri' is made with luxurious fatty tuna taken from a 190kg tuna caught in Oma, Aomori Prefecture. The sweet, rich fat offers a deep flavor that seems to melt on the tongue, providing an exquisite taste.

Sushi made with small horse mackerel finished with red vinegar, paired with rice seasoned only with red vinegar and salt. This dish offers a refreshing acidity balanced with sweetness and umami.

The hamaguri from Kuwana, Mie Prefecture, is characterized by its plump flavor. The tender, simmered hamaguri pairs perfectly with the sweet sauce and refreshing acidity of the rice.

Sliced mackerel, steamed abalone, grilled squid tentacles, simmered sea urchin, steamed clams, clams in sake, salmon roe, grated daikon, thick omelet, cod milt, ankimo (monkfish liver), and kelp with roe.

Shrimp, Small Horse Mackerel, Octopus, Red Clam

Tuna, sea urchin, squid, abalone, turban shell, red clam, white fish, mackerel, sweet shrimp, and a variety of others arranged together.

Hama suichojiru, miso soup, negima soup, chawanmushi, dobinmushi

Middle roll 1500 yen, thick roll 2500 yen, chirashi 2800 yen