Sushi Takaya

We purchase the finest fish caught that day and air-freight it. We offer the best ingredients of the season and seasonal recommendations throughout the year. We have also prepared a sake pairing course for our guests to enjoy sake with ease. Sake selected by our sommelier and sake taster will be served with seasonal dishes. We will serve about 8 kinds of carefully selected Sake with Tsumami and Nigiri.

This course offers a wide variety of seasonal flavors from all over Japan. You will enjoy the high quality nigiri made with red vinegar aged for 7 years. <An example of one day's menu> The menu changes from day to day depending on the season and availability. Please note that the menu may change from time to time depending on the season and availability. Appetizer: Hokkaido salt water sea urchin and sweet shrimp with caviar in soup stock ■Sashimi: Hokkai whelk with Himalayan rock salt and Awaji horse mackerel ■Sardine ball soup ■Spring roll with young ayu fish ■Awabi pickled in sake and seared on lava rock ■Sushi maegari: Fava bean, betta, water eggplant, yama-kurage ■Sushi 10 pieces: example: Tuna head meat hand rolled button shrimp, tiger prawn, small skin salt water sea urchin. KinkiToro Saga beef and truffle with caviarTai chazuke with sea eel salt■MakimonoKampyo, cucumber and egg roll with toro and sea urchin on top■Tamago■Miso soup■Dessert※Menu may change due to availability of items. Please be forewarned that the menu is subject to change due to availability.

Appetizer, 2 kinds of sashimi, 10 pieces of sushi and maki, and soup <An example of one day's menu> The menu changes each day depending on the season and availability. Please note that the menu may change from time to time depending on the season and availability. Appetizer: Hokkaido salted water sea urchin and sweet shrimp with dashi broth and caviar ■Two pieces of sashimi: Hokkai whelk with Himalayan pink rock salt, Awaji horse mackerel ■10 pieces of nigiri (example) Hand rolled tuna head, tiger prawn, small skin, salted water sea urchin, toro, red meat, shellfish, horse mackerel, Saga beef and truffle with caviar, Thai chazuke with sea eel salt ■Makimono: dried gourd, cucumber, egg Rolled with dried gourd, cucumber and egg with sea urchin on top ■Bowl *Menu is subject to change depending on availability. Please be forewarned that the menu is subject to change due to availability.

＜The rice used for the rice is two-year-old old rice harvested at the foot of the Shirakami Mountains, which are rich in nature. Red vinegar is used for the vinegar mixture to provide the authentic Edomae-zushi of the Edo period. Red vinegar has become a luxury ingredient because it takes a long time to brew, and rice rice balls made with red vinegar have gradually fallen out of use because of the time and effort required to maintain the vinegar. However, we use red vinegar brewed in the traditional way in order to serve the original Edomae Sushi. The rice is slightly light brown in color, and the roundness of the red vinegar gives it an even deeper flavor. It enhances the fresh ingredients. <An example of one day's menu> The menu changes from day to day depending on the season and availability of ingredients. Please note that the menu may change from time to time depending on the season and availability. Appetizer: Hokkaido salted water sea urchin and sweet shrimp with caviar in soup stock ■Sashimi: Hokkai whelk with Himalayan rock salt and Awaji horse mackerel ■Sardine ball soup ■Spring roll with young ayu fish ■Awabi pickled in sake and seared with lava rock ■Sushi maegari: Fava bean, betta, water eggplant, and yamakurage ■Sushi 10 pieces: Example: Tuna head meat hand rolled button shrimp, tiger prawn, small skin salted water sea urchin. KinkiToro Saga beef and truffle with caviarTai chazuke with sea eel salt■MakimonoKampyo, cucumber and egg roll with toro and sea urchin on top■Tamago■Miso soup■Dessert※Menu may change due to availability of items. Please be forewarned that the menu is subject to change due to availability.