스시야 긴조 토요스

・Kanpachi (1 piece)…240 yen・Suzuki Kombu Jime (1 piece)…240 yen・Hamo with Ume Paste (1 piece)…200 yen

Egg, Inari, Sardine, Sardine with plum paste, Tobikko gunkan, Squid, Negitoro gunkan, Toro-taku gunkan

・Binchou tuna ・Marinated binchou tuna ・Saba ・Grilled saba with seaweed salt ・Kohada ・Sweet shrimp ・Steamed shrimp ・Eel ・Crab miso gunkan

Mackerel, Mackerel with Plum Paste, Lean Tuna, Marinated Tuna, Lean Tuna with Sea Salt, Fresh Sea Bream, Fresh Sea Bream with Sea Salt Grilled, Fresh Sea Bream with Perilla Jelly Ponzu, Salmon, Salmon with Sea Salt Grilled, Salmon with Perilla Jelly Ponzu, Flounder Fin, Flounder Fin with Sea Salt Grilled, Flounder Fin with Perilla Jelly Ponzu, Whelk, Boiled Octopus, Raw Red Shrimp, Eel with Cream Cheese, Crab Meat Gunkan

Medium fatty tuna, medium fatty tuna with seaweed salt grilled, eel, herring roe, sprout onion, sweet shrimp, salmon cream cheese, squid with sea urchin

Scallop, grilled scallop with sea salt, scallop with perilla jelly ponzu, abalone, ikura gunkan

Red clam, fatty tuna, sea urchin gunkan

Natto roll, Ume shiso roll, Pickled vegetable roll, Mountain burdock roll, Tear roll (wasabi roll), Kanpyo roll, Cucumber roll

・Mentaiko roll ・Tekka roll ・Negitoro roll ・Toro-taku roll ・Anago cucumber roll

We used fatty mackerel, marinated it, and rolled it with perilla leaves, pickled ginger, cucumber, and sesame. It's very filling.

Negitoro, Ikura, Crab Meat

Bintoro Tuna, Chutoro, Akami

Salmon, Salmon Jelly with Ponzu Sauce, Seared Salmon

Squid, Salmon, Sweet Shrimp

Horse Mackerel, Pickled Mackerel, Shime Saba

Squid, Bonito, Sardine, Kohada, Sweet Shrimp, Red Shrimp, Turban Shell

・Red meat・Salmon・Octopus・Engawa・Sea bream・Shako・Pickled mackerel・Horse mackerel・Scallop

・Herring roe・Salmon roe

Medium fatty tuna, abalone

・Red clam・Fatty tuna・Sea urchin

Half 380 yen

Half 420 yen

This is a menchi katsu made by pounding squid tentacles and flesh. Enjoy the aroma and texture of the squid.

The mentaiko is fried to a half-cooked state without overcooking.