Sushi Tsukiuda

Octopus simmered carefully with salt and soy sauce to prevent it from falling apart pairs perfectly with alcohol. Not too sweet, this dish brings out the maximum flavor of octopus. You'll find yourself reaching for more drinks without even realizing it.

The owner personally visits the market and carefully selects the best items while talking to suppliers. It seems that they are particular about domestic bluefin tuna, and the melting texture in the mouth never fails to captivate those who eat it.

Enjoy thinly sliced abalone simmered in kombu dashi and abalone liver soy sauce as shabu-shabu. The soft texture of the abalone cooked quickly and the concentrated umami flavor are irresistible.

Carefully selected shrimp weighing 35g each. No specific preference for the place of origin, but the best available at the time is used. Cooked for 1 minute to achieve a semi-raw state. Delivers a texture where the shrimp miso melts in your mouth.

A type of sushi made by lightly pickling young gizzard shad in vinegar.

Uses the squid, said to be the best match for sushi. Enjoy the squid with just the saltiness of caviar. Soft texture.

We are particular about sourcing conger eel from Nagasaki and Tsushima. We make a simmered sauce to add flavor to the conger eel. It has a slight sweetness and a taste that becomes addictive.