Sushi Labo
鮨-Labo-
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A restaurant offering a new era sushi experience refined through research
Punti consigliati
valutazione
Recensioni
menù
This is a special course that includes everything Sushi Labo and our chefs have to offer. This special course can only be reserved by those who have already had the 10,000 yen course or by those who come to our restaurant through an introduction.
This is a special course that includes everything Sushi Labo and our chefs have to offer. This course is a special course and can only be reserved by those who have already had the 10,000 yen course, or by those who come to our restaurant through an introduction.
Extra large dried squid sourced from Hakodate‼️ Our shop's pride, homemade salted squid☆
It has an adult flavor and is spicy☆
Made by mixing squid ink into traditional Okinawan pickling! Perfect pairing with wine☆
A taste that is in a class of its own compared to edamame☆
For the experts, we also have Itawasa sandwiches, so please let us know☆
Directly delivered from Miyoshi Farm in Akita Prefecture! Please enjoy the real thing☆
Perfect for pairing with sake☆
Perfect for shochu pairing☆
Perfect for beer snacks☆
Full of ingredients☆
A perfect item for drinkers, even when mixed with hot sake☆
We handle a variety of seasonal items, from homemade to sourced, so please feel free to ask us☆
We have a variety of selections, so please feel free to ask, drink lovers! Starting from 900 yen.
Mellow at this level ☆
An exquisite dish☆
No questions asked☆
This is it☆
Using Tochio fried☆
A flavor of soy sauce, mirin, and sake with a citrus aroma
*Selected fish at market price
Please enjoy with salt and pepper, using the seasonal conger eel.
Stewed dish from a sushi restaurant☆It's delicious☆
☆ It changes with the seasons, so please feel free to ask when placing your order ☆
Dashi was prepared over the course of a day☆ It has a comforting flavor☆
Directly delivered from Kujukuri, Chiba‼️ The flavor is different☆ Starting from 1200 yen
A popular dish made by blending Sano Miso from Kameido and miso from Kurano-ya in Toyosu, then mixing it with our homemade dashi.
Seaweed directly from Kisarazu‼️ The aroma is irresistible☆
Perfect for pairing with sake☆ We have a selection of fish such as Spanish mackerel, silver cod, and red sea bream☆
Suzuki's proud creation☆ If you want to try making it, please contact Suzuki☆
*Price varies by market
Iwachu pork certified as the top brand at the Tokyo Meat Market ☆ We are the only ones in Chiba handling it ☆
Eat for health ☆ Popular No. 1 among women‼️
Deliciousness of fatty Mehikari and the fragrant umami of sake lees
You won't find better whale bacon than this☆ It's good for your body, keeps your blood flowing smoothly, and helps reduce triglycerides☆
Price varies
Our shop is the only one in Chiba offering this☆ A masterpiece of domestic natural eel wrapped around a skewer and grilled☆
You'll really understand once you eat it☆
Please take a look at today's recommendations☆ We are conceptually a restaurant specializing in delicious blue fish☆
Those in the know order this‼️ I order this every time☆by Nagashima
Sweet egg☆ Snacks are also OK☆
※This is the period when true tsubugai cannot be caught.
Salt is also recommended☆
Great for grilling☆ You'd be missing out if you don't try it‼️
Mainly using products from Ibaraki, Chiba, Tottori, and Mie Prefectures. We put a lot of effort into making cheaper fish☆ We have shattered the image of sardines☆
Mainly produced in Kumamoto Prefecture and Chiba Prefecture.
Made with Tasmanian ingredients.
Brand of sprout onion, using Shizuoka Prefecture's Hime Negi.
Uses natural southern bluefin tuna.
Only using those produced in Fukui Prefecture.
The chef's commitment to Kohada☆ Mainly using products from Maizaka in Shizuoka Prefecture and Tokyo Bay.
Depending on the season, products from Shimonoseki are used.
Only using products from Kagoshima Prefecture.
Traditional Edo-style pickling technique☆
Mainly using products from Hokkaido, Aomori, and Chiba Prefectures.
Only using those produced in Aomori Prefecture.
Boiled → Soaked in special broth for 6 hours, making it juicy☆
It is in season from early summer☆ Mainly using those from Kyushu.
We offer several types of crab depending on the season. *Starting from 500 yen
Crispy texture☆ Made only with products from Chiba Prefecture.
Medium fatty tuna from natural southern bluefin tuna☆ You'll understand once you taste it☆
Only Aomori flatfish is used.
Natural Striped Jack ☆ Only from Chiba Prefecture.
Only those from Tokyo Bay are used.
A supreme delicacy wrapped in Rausu kombu☆
Mainly produced in Hokkaido.
Made with natural southern bluefin tuna.
Using Hokkaido and Sanriku products.
Mainly using products from Chiba Prefecture. Also using Akagai from Yuriage in Natori City on occasion.
Carefully selected sea urchin.
The sweetness is different☆
Directly delivered from fishermen‼️ Rock oyster◎
Bōshū Sazae☆
It sells out immediately after arrival, so reservations are a must♪
Spring is the season☆ Reservation is also essential☆
Queen of Shells☆
・Upper…3,700 yen・Special…5,000 yen
Various types starting from 1,200 yen
From 2,600 yen
Nara-zuke topping ¥100 is very popular☆
Using homemade pickled plums☆
It's not just a kappa, it's a super kappa☆
A unique variation
When it comes to sushi, it's gari
Master's Special Series☆
Master's Special Series☆
It's your own responsibility to laugh even if you cry.
It can also be a snack☆
A collaboration of mackerel and crunchy daikon
If you like salted squid, you should try this at least once.
No doubt☆
The aroma of smoking
A popular delicacy in Toyosu☆
Please roll as you wish
Small bottle
Small bottle
Non-alcoholic
A classic Suntory highball☆Without lemon!
Please choose from Kyokuzan or Kinkai☆
Please choose from Kyogetsu or Kinkyu☆
Please choose from Kyogetsu or Kinkon☆
High/Sour
Recommended for preventing hangovers☆
The spiciness of ginger and a hint of sweetness and sourness
Chiba Prefecture's first local whiskey ☆ Made by Sudou Honke in Kimitsu City ☆ Crisp mouthfeel with a slightly sweet taste. Recommended served straight or on the rocks.
A liquor from the Mars Komagatake Distillery located in the Central Alps of Nagano Prefecture. It has a soft mouthfeel. Highball is recommended.
Characterized by a smooth and easy-to-drink flavor due to traditional triple distillation in Ireland. The No. 1 Irish whiskey by market share. Established in 1780. Recommended for whiskey beginners.
Born in 2015 at a distillery in the Chita Peninsula, Aichi Prefecture. A new brand of whiskey from Suntory☆ It has a fruity aroma and a sweet vanilla scent!
Born in the oldest distillery on Islay☆ In contrast to Islay's king 'Laphroaig', Bowmore is affectionately known as 'the queen of Islay'☆ It has a smoky flavor, but you can also enjoy notes of honey and vanilla☆ Recommended as an aperitif☆ Highball☆
A Scotch whisky produced on the Isle of Skye, one of the six major Scotch whisky regions. It features a strong smokiness with a spicy note reminiscent of black pepper, complemented by a citrus sweetness. Perfect for highballs.
Founded in 1840. A representative distillery of Speyside☆ A blend of bourbon cask aged and sherry cask aged spirits. Soft and smooth on the palate, with a long-lasting finish of malt and vanilla, with a hint of pear. Enjoy it straight, on the rocks, or as a highball☆
A Scotch whisky made at three distilleries☆ You can experience the aroma of nuts, rich fruity flavors, and sweetness reminiscent of caramel and cookies.
A new distillery established on Islay in 2005 after 120 years☆ It has a strong peaty aroma, but also evokes fruits and vanilla. Characterized by a long finish☆
The first officially recognized distillery by the Scottish government☆ A whisky that can be said to be the origin of all single malts☆ Very well balanced, delicious not only as a highball but also on the rocks or twice up☆
The king of Islay malts that continues to captivate the world☆ One of the most popular distilleries among the eight on Islay, the holy land of whisky☆ Characterized by a refreshing peat and coastal aroma☆ Features flavors and richness reminiscent of vanilla and cream☆ Great for highballs or with water☆
The well-known single malt from the Hakushu Distillery☆
Hard-to-obtain whiskey☆
The well-known Yamazaki Distillery☆
Hard-to-obtain whiskey☆
The flavor is characterized by a solid structure and a high aroma. When mixed with water, the flavor becomes richer. *When mixed with hot water, the flavor becomes softer, resulting in a well-balanced, rounded taste.
An innovative sweet potato shochu that refreshes the image of shochu with a crisp mouthfeel and citrus aroma. It is recommended to drink it on the rocks☆
A traditional spirit that is both rich and light. When warmed, it becomes sweet and fragrant, and when chilled, it has a silky smoothness, crafted using a handmade method. *Limited product shipped three times a year.*
Premium sweet potato shochu☆ Characterized by a rich and powerful flavor☆ The aftertaste and the aroma of sweet potato are pleasant☆ Enjoy it in your preferred way☆
Compared to the black version, it features a soft and refreshing taste. It has no peculiar odor typical of sweet potato shochu, and is characterized by the sweet aroma of the sweet potato itself. Enjoy it in your preferred way!
A gentle and sweet flavor of sweet potato. Made with water from Yakushima, it has a soft texture and a refreshing taste. When mixed with hot water or cold water, you can enjoy a fluffy and sweet aroma.
The refined sweetness and roasted flavor are just like barley chocolate☆ It's quite strong in character☆
This sake features a toasty aroma reminiscent of roasted barley, with sweet notes similar to chocolate and vanilla. ☆ It is made unfiltered, resulting in a soft, rich flavor with a solid sweetness. ☆
This shochu is carefully aged and matured, made from Nikaido barley shochu☆ It has a floral aroma and rich flavor♪ A classic barley shochu☆
This is a confident barley shochu from Kuroki Honten, famous for releasing 'Hyakunen no Kodoku'☆ The soft mouthfeel reveals a caramel-like, toasty, and delicate sweetness☆ It pairs well with any drinking style☆
It's just delicious ☆ Easy to drink and recommended as a food pairing sake ☆
This is a proud product of Takachiho Shuzo, which has won numerous awards in competitions☆ It was created with the concept of surpassing barley shochu♪
Alcohol content 39°☆ Fruity and elegant flavor☆ Smooth mouthfeel, with the sweetness of rice spreading when served hot, with water, or on the rocks☆
Especially recommended ☆ With an aroma reminiscent of junmai sake and a mellow mouthfeel, a rock highball is recommended ☆
This is a high-quality rice shochu that has become a staple at sushi restaurants, especially recommended with a ☆☆☆ rating. Mr. Nagashima, who was not fond of rice shochu, became hooked on this amazing drink because of it☆.
Recommended ☆ Although it is a pure rice brewing, the sake degree is around +10, resulting in a very sharp and dry finish. However, with aging, it offers a mellow flavor and a refreshing ginjo aroma, making it a classic rice shochu.
Recommended ☆ A rice shochu released by the brewery that produces the famous Hakkaisan sake ☆ It has a rich umami and ginjo aroma, resulting in a refreshing aftertaste ☆ This rice shochu is exceptionally delicious, with a richness that is unparalleled.
Classic☆
This is also a classic☆
Umeshu released from the Yamazaki Distillery☆ Start with this one‼️
A blend of grain whiskey☆ Characterized by its elegant flavor and soft finish☆ A bottle that has won numerous awards☆
The flagship umeshu from the Yamazaki Distillery☆ A bottle you want to try at least once☆ Blended with two types of whiskey: grain whiskey and malt whiskey☆
Pickling starts in June 2024 ➞ expected to be drinkable after autumn ☆ This year, 80 kg of green plums were used, and they were soaked in whiskey and brandy ☆
Infusion starts in June 2024 ➡︎ Can be enjoyed from the end of summer ☆ This year, 30kg of Setouchi lemons were used, infused with white liquor and gin ☆
Sweet potato
Sweet potato
Sweet potato
Sweet Potato
Barley
Wheat
Wheat
Wheat
Rice
Rice
Rice
Rice
Armor
A
Sweet potato
Sweet potato
Sweet potato
+3 (Niigata) Characterized by an elegant softness that does not feel heavy, as you drink, it reveals a mellow rice flavor and a refreshing aftertaste accompanied by an outstanding crispness.
+4 (Niigata) Smooth like water, yet with a solid flavor expansion, and a clean, crisp aftertaste.
+18 (Chiba) A masterpiece with sharpness and mellow umami. This junmai super dry does not have the sweetness brought by low-temperature long fermentation.
+4 (Miyagi) A super dry junmai sake with a solid presence. The rich umami flavor expands in the mouth.
+22 (Akita) Sake Meter Value +22. Truly an ultra-dry sake! It has a rich umami characteristic typical of unpasteurized sake made with the Yamahai method, along with a hard, crisp finish.
Kenzo Estate is a lush winery located on 4.7 million square meters of land in Napa Valley, California, one of the world's premier wine regions. It produces elegant premium wines that are highly rated across the United States.
Sémillon - Full Bottle…26,000 yen - Half Bottle…13,000 yen
Malbec, Merlot, Cabernet Franc - Full Bottle…33,000 yen - Half Bottle…16,500 yen
Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Cabernet Franc - Full Bottle... 26,000 yen, Half Bottle... 13,000 yen
Cabernet Franc, Merlot, Cabernet Sauvignon - Full Bottle…33,000 yen - Half Bottle…16,500 yen
Wilkinson 500ml x 2 bottles
Made with pure ice
Domestic lemon cut into eight pieces
3 Kishu Nanko Plums
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