Shintomizushi

This is different from the in-store limited edition 'Colorful Bara Chirashi'.

Fresh sardines caught in the fishing grounds from Kita Ibaraki to Oarai are unified under the trademark name 'Shining Sea.' Among them, Kuji Beach is known for its high-quality and delicious fresh sardines, selected as a royal product.

It is prepared in a light-flavored small pot style.

Fried anglerfish from Ibaraki seasoned with a soy sauce base.

Fresh sardine sashimi, fresh sardine hot pot, fresh sardine tempura, fresh sardine gunkan sushi, or fresh sardine rice bowl. Please choose three types from these options.

Small size is also available. 880 yen.

A whole Yumekasago fish, rich in fat, is opened and marinated in Saikyo miso.

Raw whitebait, spear squid (Kuji Beach), red sea bream (Oarai), first bonito (Miyazaki), flatfish (Miyagi)... various types of sushi toppings

Enjoy with our original sesame dressing!

Please enjoy the seared tuna with aromatic vegetables and green onions, accompanied by natto sauce.

Fresh shirasu from Kuji Beach, 'Shining of the Sea'. Enjoy 100 grams prepared in your choice of three different styles.

The locally sourced anago from Kuji Beach is often not suitable for simmered anago used in sushi. However, when made into tempura, it is incredibly delicious.

Local fresh shirasu from Kuji Hama, known as 'Sea's Brilliance', served on sushi rice. Half size is also available.

We use thick, high-quality anago from Kuji Hama that becomes exceptionally delicious when prepared as tempura.

Fresh shirasu, tuna, salmon, and 7 pieces in total, tamagoyaki, and rolls

7 pieces including salmon roe, tuna, white fish, tamagoyaki, and rolls

For example, 7 pieces including sea urchin, salmon roe, medium fatty tuna, white fish, etc., along with tamagoyaki and rolls

Sushi (with salmon roe) - shrimp fry - fried chicken - omelette - salad - dessert

Flounder, sea bream, red snapper, flatfish, striped bass, mackerel, rockfish... We primarily use seasonal white fish caught off the coast of Hitachi, aged for more than one night to enhance the flavor.

Fresh shirasu, 'Sea's Brilliance', directly delivered from Kuji Beach.

Instead of rolling cut tuna into a stick shape, we use what is called 'sukimi' to bring out the flavor.

A connoisseur's dish, sold out is forgiven.

The thick-bodied anago from Kujihama is best when made into tempura.

(Sashimi, Small Dishes, Rice, Miso Soup, Pickles, Dessert)

(Tempura, small bowl, rice, miso soup, pickles, dessert)

(Ebi Tempura, Small Dish, Rice, Miso Soup, Pickles, Dessert)

(Tempura, Sashimi, Stewed Vegetables, Rice, Miso Soup, Pickles)