Kaki to Sushi Ittou

A Sushi 2 pieces... 3,400 yen B Sushi 5 pieces... 5,600 yen

A Sushi 2 pieces... 2,700 yen B Sushi 5 pieces... 4,900 yen

5 pieces of hand-rolled sushi, 2 types of side dishes, gari, and a soup made with bonito broth and oysters, as well as sushi such as nodoguro. Please ask the chef for more details about the sushi toppings.

A dipping soba made with oysters from Hiroshima Prefecture, served in a rich soup. The soup is prepared by simmering oysters and kelp in low heat, then blended with a mixer, combined with homemade thick noodles made only from wheat and water. The chashu is made from the shoulder loin of six-grain pork, cooked over four days.

A dish made with seasonal natural fish aged using special techniques. The rice is made from carefully selected rice from Ishikawa Prefecture, and the seaweed is from the renowned long-established seaweed shop 'Mikuniya' in Japan. The soy sauce is a sweet soy sauce from Western Japan, and the salt is a mild one that enhances the umami of scallops and kelp, bringing out the original flavor of the fish. The size of each piece is about 1.3 times that of a typical sushi. Please enjoy it in two bites to savor the change in flavor.

Using 'Kakimusume' from Onomichi City, Hiroshima Prefecture. These are farmed Pacific oysters that have been raised for two years, characterized by their large size and rich yet non-fishy flavor. Furthermore, oysters grown in clean waters are subjected to a process where specially purified water is circulated for 24 hours, allowing the oysters to drink and expel water repeatedly, significantly reducing the bacterial count.