Eitaro Sushi

We carefully select and procure only the finest ingredients.

The soy sauce for sashimi is made by aging raw soy sauce with the highest quality kombu from Rausu for over a month. The soy sauce for nigiri is made with bonito flakes from Makurazaki in Kagoshima and the finest kombu wine, and is enjoyed with this soy sauce.

We use the finest nori from the Ariake Sea.

We use vinegar that has been aged for 3 years.

We use rock salt from Pakistan among the various rock salts from around the world. The particles are fine and it has a strong sweetness, making it very compatible with sushi. We serve it freshly shaved on the spot.

The Japanese name for King Salmon. It is one of the largest fish among the salmon and trout species that come to the Pacific side of Hokkaido during spring and early summer, from April to June. It is rare among salmon, and all are wild-caught. Its flavor is rich with fat, has no unpleasant odor, and melts in your mouth. Truly delicious.

The Akashi Strait, located between Honshu and Awaji Island, has a very strong current that never stops, creating a fresh and rich sea. The Akashi sea bream, which feeds on abundant plankton, shrimp, and crabs, grows in this current, resulting in firm flesh with a sweet, fatty flavor.

Among the toppings of Edomae sushi, kohada is known for its distinct flavors that vary from shop to shop. The young fish known as shinko starts appearing in the market around May, with summer being said to be the most delicious season. Due to its flavor and short season, it is traded at a very high price and is considered a luxury fish. The small, delicate flesh unique to young fish is carefully filleted with a skilled knife, and the vinegar is adjusted according to the condition of the fish on that day. The nigiri, lavishly made with 4 to 5 slices of this fish, is elegant in color and appearance. It is a dish that sushi lovers cannot resist.

When it comes to summer, we must not forget the shellfish from the rocky shores and beaches. Enjoy the crunchy texture, the rich umami that flows out the more you chew, and the scent of the sea. Experience the unique flavors that only shellfish can offer, which are different from fish.

Starting from the state of the salmon roe, we separate the ikura pearls and lightly soak them in salt. By marinating them in our special dashi soy sauce, we create our ikura. The rich umami of the dashi soy sauce is a testament to our commitment to quality soy sauce. Please enjoy the exquisite flavor created by the fresh ikura bursting with taste and the harmonious blend with the dashi soy sauce.

Tuna is usually aged to enhance its flavor, but at Eitaro Sushi, we offer long-aged tuna that has been matured for about 7 to 14 days. The owner personally visits Tsukiji to select the finest Oma bluefin tuna. This tuna is stored and aged at a temperature just shy of freezing, close to 0 degrees. The fatty part, or toro, maximizes the umami components, allowing you to enjoy flavors reminiscent of kalbi, along with its refined fat. If you would like to try it, please contact us first. This is Eitaro Sushi's top recommendation.

Among the salmon that arrive off the coast of Shiretoko, Hokkaido, at the beginning of autumn, there are immature salmon born in Russian rivers that are expected to spawn the following year, which mix with the schools born in Japan. It is said that there is only one among several thousand to ten thousand fish, and due to their youth, the fat content is incomparable to that of regular salmon. This is a taste that you can only enjoy during this season. Please check the availability by phone.

A general term for snow crabs caught in the early November fishing season, primarily landed in the Kansai region, including Shimane, Tottori, and Hyogo Prefectures. It is a seasonal symbol of Kansai that signals the approach of winter. The crab has a firm texture and sufficient sweetness. It can be enjoyed as sushi, or simply boiled, or combined with its roe for a delicious dish.

With an appearance that exudes power, it has a translucent white flesh and beautiful pink blood that one could hardly imagine. It contains a rich umami flavor within its delicate and refined taste, surpassing even that of fugu. At our establishment, we source natural products from Kyushu. We provide fresh catches that are unique to natural fishing, expertly aged without losing their freshness.

"The representative of winter fish" is often thought of as the 'Tiger Pufferfish', isn't it? We carefully select only the milt of this Tiger Pufferfish and serve it in a simple form that allows you to enjoy the flavor of the ingredient, while adding a little extra effort with methods like 'sake salt grilling'. You can enjoy its rich flavor.

Grilled skin of natural red sea bream from Ohara, Chiba Prefecture.

Example of Nigiri ◆ [Premium Natural Bluefin Tuna] Fatty, Red, [Natural White Fish] 2 types, [Live Squid], [Fresh Shellfish], [Proud Light Kiss], [Natural Sweet Shrimp], [Hokkaido Sea Urchin], [Hokkaido Salmon Roe], [Homemade Tamagoyaki], etc.

Example of Nigiri ◆ [Premium Natural Bluefin Tuna] Fatty, Red, [Natural White Fish] 3 types, [Live Squid], [Fresh Shellfish], [Proud Light Kiss], [Natural Sweet Shrimp], [Hokkaido Sea Urchin], [Hokkaido Salmon Roe], [Homemade Tamagoyaki], etc.

Enjoy the finest sushi made with carefully selected and aged ingredients.

If you have any requests, please feel free to contact us.

4,000 yen and up

※Market price simmered, grilled with salt, steamed with sake

Price on request

Eitaro's special 'Anago Bara Chirashi' - perfect as a souvenir! Each piece is carefully prepared to ensure it remains delicious even after some time! ~Menu~ - Natural sweet shrimp - Abalone steamed in sake - Anago - Homemade tamagoyaki - Kanpyo - Donko - Ikura - and other carefully selected ingredients!!!

The ingredients are cut into small cubes and sprinkled over rice after being marinated in a special sauce.

Premium [11 pieces] 4,500 yen, Premium [13 pieces] 6,500 yen, Premium [15 pieces] 12,000 yen

Omakase (8 pieces) - 2,500 yen, Omakase (10 pieces) - 3,500 yen

12,000 yen 16,000 yen (12,000 yen + assorted chirashi)

From 3,500 yen

・Kappa Roll / Oshinko Roll / Natto Roll / Kanpyo Roll…1 piece/500 yen ・Tekka Roll / Anakyu Roll / Himo Kyu Roll…1 piece/800 yen ・Negitoro Roll…1 piece/1,500 yen ・Torotaku Roll / Ikura Roll…1 piece/1,700 yen ・Uni Roll…1 piece/2,000 yen

※ We have other items available, so please visit our store. ※ For pricing, please contact the store.