Sushi Bar Mugen

This course features today’s 12-piece chef’s selection, three seasonal appetizers, and Sushi Bar Mugen’s specialty—a thin roll filled with monkfish liver from Yoichi, Hokkaido—for a total of 18 items. We’ve prepared dishes that pair perfectly with sake. We invite you to enjoy them alongside the owner’s recommended sake. Today’s Omakase Appetizers 1 Chawanmushi with clams from Kujukuri, Chiba Prefecture, topped with Kishu ume paste 2 Cherry trout from Aomori Prefecture, tuna shuto, miso, and cream spring rolls 3 Smoked firefly squid from Toyama Bay, served with a white miso dressing of mascarpone and tofu; 12 pieces of nigiri 1 White squid from Tottori, served with sudachi and salt 2 Haruko sea bream from Takeoka, Chiba, marinated in white kombu 3 Hiragai clams from Aichi, served with nori 4 Horse Mackerel, Kagoshima, Izumi 5 Sayori, Chiba, with Scallions 6 Bonito, Chiba, Katsuura, with Onion and Soy Sauce 7 Chutoro, Shiogama 8 Kohada, Kumamoto, Amakusa, Aged 4 Days 9 Black Gurnard, Nagasaki, Seared 10 Hokki Clam, Hokkaido, Osamabe 11 Isaaki, Nagasaki, seared 12 Conger Eel, Nagasaki, Tsushima, Speciality: Hokkaido Yoichi-produced Monkfish Liver, Thin Sushi Rolls, Tamagoyaki, Soup Bowl *Menu is an example.

We offer a total of 18 pieces, consisting of a 12-piece nigiri selection that captures the essence of the season, plus an additional 4 pieces of premium nigiri featuring sea urchin, tiger prawns, salmon roe, white shrimp, and more. This course is recommended for those who wish to focus on enjoying Mugen’s nigiri. One Day’s Omakase Irugo Course: 16 Pieces of Nigiri 1 White Squid (Tottori) with sudachi and salt 2 Haruko Sea Bream (Chiba, Takeoka) marinated in white kombu 3 White Shrimp (Toyama) marinated in kombu, served with toasted sake 4 Torigai (Kyoto, Maizuru) 5 Hira-gai (flat clam), Aichi, with nori 6 Horse mackerel, Kagoshima, Izumi 7 Sayori (needlefish), Chiba, with scallions 8 Bonito, Chiba, Katsuura, with onion and soy sauce 9 Chutoro, Shiogama 10 Kohada, Kumamoto, Amakusa, aged for 4 days 11 Prawn, Okinawa, Kumejima, boiled for 45 seconds 12 Sea urchin, Hokkaido, Shakotan, served on a nori wrap 13 Black rockfish, Nagasaki, seared 14 Hokki Scallop, Hokkaido, Oshamanbe 15 Isaaki, Nagasaki, seared 16 Conger Eel, Nagasaki, Tsushima, served with rolled omelet in a bowl *Menu items are examples only.

Today’s course features a total of 22 items: 12 pieces of today’s nigiri, 4 pieces from the “Omakase Irugo” selection, 3 appetizers from the “Omakase King” menu, and Sushi Bar Mugen’s specialty—a thin roll filled with monkfish liver from Yoichi, Hokkaido. This full lineup allows you to experience the full spirit and dedication of Sushi Bar Mugen ∞. Just to be safe, please make sure to leave some room in your stomach… and please enjoy it to the fullest. Omakase Full Course Appetizer 1: Chawanmushi made with clams from Kujukuri, Chiba Prefecture, topped with Kishu ume paste 2 Aomori Prefecture: Cherry trout, tuna shochu, miso, and cream spring roll 3 Toyama Bay: Smoked firefly squid with mascarpone and tofu white sauce 16 pieces of nigiri 1 White squid from Tottori, with sudachi and salt 2 Haruko sea bream from Takeoka, Chiba, marinated in white kombu 3 White shrimp marinated in kombu from Toyama, seasoned with toasted sake 4 Torigai clam from Maizuru, Kyoto 5 Hiragai clam from Aichi, served with nori 6 Horse Mackerel, Kagoshima, Izumi 7 Sayori, Chiba, with scallions 8 Bonito, Chiba, Katsuura, with onion and soy sauce 9 Chutoro, Shiogama 10 Kohada, Kumamoto, Amakusa, aged for 4 days 11 Prawn, Okinawa, Kumejima, boiled for 45 seconds 12 Sea urchin, Hokkaido, Shakotan, gunkan-style 13 Black rockfish, Nagasaki, seared 14 Hokki Scallop, Hokkaido, Oshamanbe 15 Isaaki, Nagasaki, seared 16 Conger Eel, Nagasaki, Tsushima, Speciality: Hokkaido Yoichi-produced Monkfish Liver, Thin Rolls, Tamagoyaki, Soup Bowl *Menu is an example.

We offer a total of 22 dishes—including 20 pieces of nigiri that capture the essence of the season, rolled omelet, and miso soup. Designed for nigiri enthusiasts, this Royal Course aims to provide a “Dig” (a new discovery) with every single piece, allowing you to fully savor the true essence of Mugen’s nigiri. One Day’s “Omakase Diggin” Course: 20 Pieces of Nigiri 1 White Squid (Tottori) with sudachi and salt 2 Haruko Sea Bream (Chiba, Takeoka) marinated in white kombu 3 White Shrimp (Toyama) marinated in kombu, seasoned with toasted sake 4 Torigai (Kyoto, Maizuru) 5 Hiragai Clam, Aichi, with nori 6 Horse Mackerel, Kagoshima, Izumi 7 Sayori, Chiba, with spring onions 8 Bonito, Chiba, Katsuura, with onion and soy sauce 9 Chutoro, Shiogama 10 Kohada, Kumamoto, Amakusa, aged for 4 days 11 Prawn, Okinawa, Kumejima, boiled for 45 seconds 12 Sea Urchin, Hokkaido, Shakotan, served on a nori wrap 13 Black Grouper, Nagasaki, seared 14 Hokki Scallop, Hokkaido, Omanbe 15 Isaaki, Nagasaki, seared 16 Flounder Engawa, Chiba, Ohara 17 Peony Shrimp, Hokkaido, Funka Bay 18 Toro Taku, nigiri with mountain wasabi 19 Herring, Hokkaido, Otaru 20 Conger Eel, Nagasaki, Tsushima, with egg roll and soup *The menu is an example.

This lunch course is available only on Sunday lunch time. The rice is a little larger than at night. Nigiri can also be ordered in addition. 12 pieces of nigiri + omelet + bowl Omakase of the day 1 White squid Tottori Sudachi and salt 2 Haruko sea bream Chiba Takeoka Shiroita Kombu-marinated 3 Flat clams Aichi Nori 4 Horse mackerel Kagoshima Izumi 5 Spanish mackerel Chiba Tori-negi 6 Bonito Chiba Katsuura Onion soy sauce 7 Chutoro Shiogama 8 Kohada Kumamoto Amakusa 4-day aged 9 Black rockfish Nagasaki Seared 10 Hokki-gai Hokkaido Omangabe 11 Japanese smelt Nagasaki 12 Sea eel Nagasaki Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima Tsushima

A total of 15 dishes, including a 12-piece nigiri set designed to evoke the seasons and our specialty—a roll featuring monkfish liver from Yoichi, Hokkaido. This standard course embodies the dedication Mugen has upheld since its opening. One Day’s Omakase: Mugen Course—12 Pieces of Nigiri 1 White Squid (Tottori) with sudachi and salt 2 Haruko Sea Bream (Chiba, Takeoka) marinated in white kombu 3 Hiragai Clam (Aichi) with nori 4 Horse mackerel, Kagoshima (Izumi) 5 Sayori, Chiba, with scallions 6 Bonito, Chiba (Katsuura), with onion and soy sauce 7 Lean tuna, Shiogama 8 Chutoro, Shiogama 9 Kohada, Kumamoto (Amakusa), aged for 4 days 10 Hokki Clam, Hokkaido, Osamabe 11 Isaki, Nagasaki, Seared 12 Conger Eel, Nagasaki, Tsushima, “Tsume” Style 13 Monkfish Liver Roll, Hokkaido, Yoichi, Slow-Cooked 14 Tamagoyaki 15 Soup*Menu items are examples only.