Sushi Restaurant Yusui
すし割烹悠水
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A long-established restaurant in Nakano-Sakaue where you can enjoy seasonal flavors
valutazione
Recensioni
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menù
Seasonal seafood, spring vegetables, and carefully selected seasonal ingredients. Dinner with colleagues, entertaining guests, or a happy family reunion, This course allows you to experience the changing of the seasons through our cuisine. The above is an example of one day's menu. Reservations required. The basic course is a nabe course, but individual nabe dishes or a change from nabe to another dish can be arranged. Please call us to discuss your request.
A blend of traditional Edo-mae sushi red vinegar and Yusui's white vinegar, which has remained unchanged for 39 years. We use our original "rosé rice" that goes well with a variety of ingredients. The "rosé shari" is a unique design that goes well with a wide variety of ingredients. We offer a wide variety of sushi with raw tuna, raw sea urchin, and salmon roe as the core ingredients. We have placed emphasis on taste, visual appeal, and traceability to the place of origin. We hope you will enjoy our high-end course. Reservations required.
Our resident sake sommelier will suggest 5 different types of sake (one refill per type) Sushi and meal courses are served exclusively at the counter. The sushi counter is open to the public, so you can enjoy your meal while watching the sushi chef's movements and the cutting of the fish right in front of you. and the cutting of the fish right in front of you while you enjoy your meal.
We have given form to the many requests we received from customers who wanted to enjoy only sushi in its purest form. This seasonal sushi course is available only at the counter. The sushi counter is open to the public, so you can enjoy your meal while watching the sushi chef's work and the cutting of the fish right in front of your eyes. and the cutting of the fish right in front of you while you enjoy your meal.
This seasonal lunch sushi course is exclusively for private rooms. You can enjoy your sushi in a relaxed atmosphere without worrying about your surroundings. We hope you will use it for dinner or business entertainment.
This seasonal lunch sushi course is exclusively for private rooms. You can enjoy your sushi in a relaxed atmosphere without worrying about the eyes of others. We hope you will use it for dinner or business entertainment.
This seasonal lunch sushi course is exclusively for private rooms. You can enjoy your sushi in a relaxed atmosphere without worrying about your surroundings. We hope you will use it for dinner or business entertainment.
A blend of traditional Edo-mae sushi red vinegar and Yusui white vinegar, which has remained unchanged for 39 years. We use our original "rosé rice" that goes well with a variety of ingredients. The "rosé shari" is a unique design that goes well with a wide variety of ingredients. We offer a wide variety of sushi with raw tuna, raw sea urchin, and salmon roe as the core ingredients. We have placed emphasis on taste, visual appeal, and traceability to the place of origin. We hope you will enjoy our high-end course. Reservations required.
The star of May's specialties is the "Tuna Rare Cutlet," which is a rare and rare delicacy. In addition to the "Tuna Yukke" and the rare "Kama Shio Yaki", the "Tuna Rare Cutlet", which is crispy on the outside and rich and moist on the inside, is the highlight of this month's specialties. The concentrated flavor of the deep-fried tuna will fill your mouth. Nigiri, from the red meat to the large fatty tuna and seared tuna, offers the contrast of the fresh aroma and melt-in-your-mouth fat unique to wild caught tuna. To top off the meal, we offer "Torotaku Temaki," a sumptuous dish of rare tuna head and "Negimajiru" (leek tuna soup) that is full of delicious flavor. A total of 13 dishes will create a blissful moment of savoring "real tuna". Enjoy it to your heart's content with a refreshing Kawachi Bunkan sorbet.
This is an exquisite sushi menu using natural fresh bluefin tuna sourced from Toyosu Nakao 'Yonehiko'. It includes lean, medium fatty, marinated, fatty, seared fatty, negitoro gunkan, and chutoro maki.
We have prepared 12 pieces of carefully selected toppings (including tuna) for each season. It will definitely include fresh sea urchin, salmon roe, crab or sweet shrimp.
A dish with just the right volume to accompany your meal and drinks.
We use fresh sea urchin sourced from different regions of Hokkaido, depending on the season.
This is an appetizer platter made with plenty of ingredients that become delicious in winter.
Seasonal fish cut into larger pieces mixed with a special blended miso from Yusui. Please enjoy the chunky texture of Namekuro wrapped in sushi nori.
A potato salad made with a mysterious sweet spring purple potato called Shadow Queen from Hokkaido. It is beautifully finished with flying fish roe.
Fresh squid liver is only available during this winter season. No unnecessary additives are included.
A dish adorned with shellfish, salmon roe, and seasonal fish. A vibrant assortment decorated with garnishes and seasonal leaves.
This is a rock oyster from Nagasaki/Konoura. Please enjoy the unique texture and flavor of the oyster. Be sure to try it when it is in stock.
The classic of Japanese cuisine, Young Bamboo Stew. At Yusui, we have combined the Yamato clam from Aso Bay and prepared it in a stew bowl.
A classic simmered fish dish from Yusui, cooked richly with dark soy sauce.
Freshly sourced from Toyosu, this stew involves various processes such as salting, pounding, tea dusting, and simmering in kelp broth. The flavor is not as strong as it appears, resulting in a tender finish while preserving the texture of the octopus.
A proud oyster fry made with carefully selected oysters. Enjoy it with our homemade tartar sauce and citrus salt to your liking.
We source live shrimp from a specialty store in Toyosu. When cooked, they have a strong sweetness and are fragrant, perfect for tempura.
We will fry fresh and thick scallops lavishly.
Please enjoy the sweet crab meat with Tosa vinegar jelly. For the finish, dissolving the miso in the crab shell sake is also good.
Directly delivered clams from a young fisherman operating in the Aso Sea, which boasts the scenic spot 'Amanohashidate'. Experience the plump, flavorful, and rich taste.
Directly shipped from Nagasaki/Tsushima and Miyagi/Onagawa. We simply grill the fresh conger eel with fat. Please enjoy it with freshly grated wasabi.
The top-grade winter cutlassfish caught in Koshigaya and Hashimizu is best grilled with salt. The dripping fat and refreshing citrus flavor make it an exceptional dish.
Rich in fat! Please enjoy the Nodoguro from the San'in region of Shimane!

