Sushi Okuno

Hand roll sushi with domestic bluefin tuna and negitoro

A comforting soup made with shellfish broth

Miso soup made with red miso and Aosa

A classic dish from Hokkaido, baked with soy sauce, mirin, and dashi.

A dish made with shredded king crab prepared in a vinegar style.

Grilled aori squid tentacles seasoned with a strong flavor. A perfect dish for pairing with sake.

This is also a classic, dashi-maki tamago with a slightly sweet and gentle flavor.

Grilled dish of fatty chōmasu belly marinated in a sauce of soy sauce and mirin

Sashimi made with carefully selected fish of the day, served with homemade onion soy sauce.

Nigiri made with Hokkē, which is rarely eaten raw, prepared with pride using our shop's special cultivation.

Carefully selected nigiri with a well-balanced fat content of chutoro

A sushi piece topped lavishly with sea urchin from Hokkaido on shrimp nigiri.

A classic Edomae sushi, served with a sweet sauce

Nigiri made with scallops grown in Hokkaido using seawater and other methods

A sushi piece using the red meat part of tuna marinated. With a hint of yuzu fragrance in the rice as an accent.

Between the brand trout of Nikko, Itadakimasu trout sushi topping and the rice, wasabi pickles are used.

Nigiri made with seasonal iwashi

A dish of classic style chawanmushi topped with a bisque-style sauce infused with shrimp broth.

A sophisticated dessert with sweet mirin drizzled over vanilla ice cream