Kotoshiba

Bluefin tuna is prepared by the bluefin tuna specialty wholesaler 'Ishitsukasa' in Toyosu. Please taste the masterpiece recommended with confidence by artisans who continue to insist on 'raw bluefin tuna' landed in the waters near Japan with your own palate.

The classic shiny Kohada is made with fatty tuna and firmly finished with rice vinegar for a sharp taste. Depending on the season, we have a discerning eye for the best production area and procure it from the Tsukiji fish market. The image uses Kohada from Oita.

Only selected Tsushima conger eel is used. This ingredient is characterized by its fatty and fluffy texture, so it is cooked to melt in the mouth and seasoned with a sweet sauce. In the omakase course, it appears before the closing egg dish.

Bluefin tuna is prepared by the bluefin tuna specialty wholesaler 'Ishitsukasa' in Toyosu. Please enjoy the exquisite item recommended with confidence by artisans who continue to be particular about 'raw bluefin tuna' landed in the waters near Japan with your own palate.