키센누마 마츠바즈시

A selection of 11 types of premium ingredients such as shark fin, sea urchin, and eel, designed for those who want to enjoy only the best toppings without the rolls from the regular Sanriku Story.

Nine types of carefully selected sushi including shark fin, one roll, and our shop's overwhelmingly most popular recommendation.

7 types of nigiri, 1 roll

7 types of nigiri, 1 roll

2 pieces of egg, 2 pieces of steamed shrimp, 2 pieces of crab, seaweed roll

2 pieces of egg sushi, 2 pieces of steamed shrimp sushi, and 2 pieces of rolled sushi

This is sushi decorated with various seafood, oboro denbu, sweet simmered shiitake mushrooms, and egg on top of a bowl.

A luxurious bowl made with more than 10 types of toppings

Limited to summer (reservation only). Prices may vary slightly. Please confirm.

A proud dish that takes over a week to prepare. The extra-large conger eel from Kesennuma is aged using a special method before being cooked, and all the bones are removed with tweezers before grilling. Finally, it is finished with a secret sauce.

Please let us know what you would like rolled. The seaweed from Yokotaya Honten is grilled, providing a crispy texture and fragrant seaweed that can be enjoyed with your favorite toppings. *Please enjoy it immediately.

Market Price

Market Price

Market price

Market price

Market price

Market price

From 3,000 yen

A proud ingredient of Kesennuma. This refers to the heart of the Moka shark. It has a flavor similar to liver sashimi, and should be enjoyed with sesame oil and salt. If you come to Kesennuma, this is a dish you absolutely must try.

Homemade gari made with 'Sanriku Ginger' produced in Rikuzentakata. The photo shows fresh ginger before preparation.

From late May to early August, you can enjoy the purple sea urchin from Kesennuma. During this period, fishing is not possible every day, as sea urchin fishing can only be done on designated opening days, so it is not available every day. *Prices are reference prices and may vary.

Carefully shredded female snow crab, prepared for easy eating. At the very bottom, there is a filling made of crab miso mixed with the inner and outer roe. *Price is a reference price. It will vary based on market price.* December

Carefully shredded spiny chestnut crab caught in Kesennuma, prepared for easy eating. At the very bottom, there is crab miso mixed with the meat. *The price is an average value throughout the year and may vary.

Carefully shredded hairy crab caught in Kesennuma, prepared for easy eating. At the very bottom, there is meat mixed with crab miso. *The price is an average value throughout the year and may vary.

In Kesennuma, the tiger pufferfish reaches its peak season in early summer. In summer, you can enjoy it as sashimi, and in winter, we store it at -60°C so that you can enjoy a hot pot rich in umami made with plenty of the fish. Please enjoy it with our homemade ponzu sauce. (Available until sold out)

Using carefully processed domestic monkfish liver, the rich broth warms both the body and the heart. If monkfish from Kesennuma is available, it can also be served as monkfish hot pot.

A gout hot pot originating from Sendai. All ingredients are domestically sourced. It is a luxurious winter delicacy filled with oysters, monkfish liver, and cod milt, guaranteed to trigger gout.