본각에도마에스시 자긴데시스 산노미야요코초

This is a premium course of five pieces of authentic Edomae sushi, just like at a high-end restaurant.

This is a genuine Edo-style sushi 5 piece course, just like a high-end restaurant.

This is a genuine Edo-style sushi 10-piece course, just like a high-end restaurant. It comes with a rich and concentrated red miso soup.

This is a genuine Edo-style sushi course with 10 pieces of premium toppings, just like a high-end restaurant. It comes with a rich and concentrated red miso soup.

Red meat of natural bluefin tuna that has been aged to concentrate its flavor

Marinated red meat of aged natural bluefin tuna, concentrated in flavor, served with local mustard from Fukui Prefecture

Thick slices of aged natural bluefin tuna toro with plenty of wasabi

Thick mackerel wrapped in rice with four types of condiments.

Refreshing with salt and citrus

Shizuoka brand Kinmedai

Scallops with concentrated umami through low-temperature cooking

Boiled Kuruma Ebi is served rare.

Hand roll made with natural bluefin tuna belly that has been aged to concentrate its flavor, combined with shredded white green onion.

Natural bluefin tuna belly aged to concentrate its flavor, combined with shredded white green onion, rolled by hand.

Hand roll made with natural bluefin tuna belly that has been aged to concentrate its flavor, combined with pickled daikon.

Hand roll made with natural bluefin tuna toro that has been aged to concentrate its flavor, combined with pickled daikon.

Hand roll made with aged natural bluefin tuna toro, concentrated for flavor, and combined with pickled daikon.

A hand roll made with aged and concentrated natural fatty bluefin tuna, combined with pickled daikon and sea urchin.

Hand roll with sea urchin from Hokkaido

You can enjoy the liver sauce of abalone from that high-end restaurant while standing! After finishing, add rice to the sauce for a risotto-style dish.

You can enjoy the drunken shrimp with egg yolk and sea urchin sauce from that high-end restaurant while standing! After finishing, add rice to the sauce for sea urchin and egg over rice.

Large oysters with ponzu sauce.

New ginger pickled in the style of a high-end restaurant. Once you try it, you'll be hooked.

Vinegared eel and cucumber

Mixed Kasumi's Mizuwai crab and ikura.

A rich red miso soup that resembles a thick potage made from the broth of high-end fish such as black throat sea perch and golden eye snapper.

Luxurious rice topped with rich egg yolk from Oita Prefecture and plenty of sea urchin from Hokkaido.