테즈카 토모시게

This course includes three appetizers, seasonal sashimi, chawanmushi (savory egg custard), clear soup, uni (sea urchin) small dish, nigiri sushi (eight pieces), and fruits (melon and others) in moderate portions. We focus on fresh bluefin tuna, a characteristic of Edomae sushi, and kombu-cured white fish is also a staple.

Enjoy a menu with more sushi selections than the 'Head Chef Recommended Course'. The ingredients are carefully selected by the head chef based on daily purchases.

A luxurious course that adds small dishes to the 'Tomoshige Course'. This is a masterpiece recommended by the head chef where you can enjoy the seasonal flavors.

A stylish dish wrapped in Kobe beef with green onions. The contrast of the green onions and the red meat allows you to enjoy both the taste and the appearance.

Beautiful sashimi where the pattern of the plate can be seen through. Proud of using 2kg or more of pufferfish.

This dish has a rich clam broth and is perfect as a side dish for sake. We use large, domestically sourced clams.

We always have a variety of alcohol available, such as sake that pairs well with sushi. You can enjoy rare and scarce items.

You can enjoy recommended wines selected by experts that go well with sushi, among others. The lineup of 100 bottles at all times is a delightful point.

This course includes three appetizers, seasonal sashimi, chawanmushi (savory egg custard), clear soup, uni (sea urchin) small dish, nigiri sushi (eight pieces), and fruits (melon, etc.) in moderate sizes. We focus on fresh bluefin tuna, a characteristic of Edomae sushi, and kelp-cured white fish is also a staple.