Omakase

This course is a complete experience of Tsukiji Sushi Omakase, adding quality and quantity to the Ai Course (8,000), which consists mainly of Edomae Sushi techniques.

An outstanding cost-performance course centered on our signature Edomae Sushi technique.

This course offers excellent cost performance and consists mainly of our most popular Edomae Sushi techniques. *All-you-can-drink (3,500 yen tax included) is available at tables or in private rooms for banquets, etc. Last order will be taken at 100 minutes and glasses will be exchanged. If you are found to be wearing perfume or have a strong smell, please leave the restaurant. Example of a dish】December ○Shijimi and mussels royale (like cream brûlée...) Tuna yukke and iburigakko maki (rolled sushi) ○Seasonal sashimi (Many fish such as grouper, Spanish mackerel, and densuke conger eel are aged in the ultimate Tsumoto style of blood draining) [Two types of fish aged in the ultimate Tsumoto style of blood draining] ■Kuei: 20 days ■Snapper: 8 days *Aged for 4 to 30 days, depending on availability. Maitake mushrooms and grated maitake mushrooms■Awabi and liver risotto ■Hikimono (sardines aged for 30 days and emulsified, lightly-finished kohada, etc. ■Ango and ... (may be different due to unstable arrival) ■Hokayosagi cooked under reduced pressure ■Yakimono ■Honmaguro medium fatty tuna ■Seri bowl ■Smoke nigiri (specialty) ■Uni zu pickled albacore ■ Tsushima boiled conger eel ■Azazuke ■Souffle egg (not baked, but grilled) Soufflé egg (the fluffy one steamed without baking, hard at the table, soft at the counter) ■ bowl■Seasonal rolls to finish Rasikan0Dessert*The contents will change according to the availability of the day and the season. Nigiri12 kinds of pickings10 kinds of nigiri*The difference from the superior course is the number of items and the part of the fish (for example, it varies depending on whether it is the tail or the main part, the back or the belly and the value)

This course is a complete experience of Tsukiji Sushi Omakase, adding quality and quantity to the Ai Course (12,000 yen), which is composed mainly of Edo-mae Sushi techniques.All-you-can-drink drink is available for table seating of 4 or more people (90 minutes, 3500 yen tax included). Please contact us from the remarks column. If you change the number of people or the schedule on the day before the day of the event, you will be charged according to the cancellation policy. *We do not offer dessert plates, etc. December ○Shijimi and mussels royale (like crème brûlée.) ■Tuna Yukke and Iburi Gako maki roll ○Sashimi of the season (Many fish such as grouper, Spanish mackerel, and Densuke conger eel are aged in Tsumoto style ultimate blood draining) ■Squid and salted sea urchin [3 kinds of fish aged in Tsumoto style ultimate blood draining] ■Kuei 20 days ■Ishigaki snapper 7 days ■Snapper 8 days *They are aged for about 4-30 days depending on the stock. 0 Suriname with maitake mushrooms0 Cooked abalone and liver risotto ■Hikimono (sardines aged and emulsified for 30 days, lightly finished kohada, etc.) ■Ango and ... (may be different due to unstable arrival■ Tiger prawns whose head and meat are boiled in bonito stock at different times, cooled and pickled ■ Hokiyori clam cooked under reduced pressure0 Grilled dish■ Honmaguro medium fatty tuna■ Today's consistent dish0 Seri bowl■smoked nigiri■ sea urchin■ albacore in nameko chazuke■ cooked conger eel from Tsushima Prefecture■ asazuke■ soufflé egg (fluffy egg steamed without baking, hard at the table, soft at the counter) ■ bowl ■ closing roll (sometimes torotaku) ■ dessert ■ nigiri 16 kinds ○ pick 10 kinds *The contents depend on the availability of the day and the season. The contents will be changed depending on the season and the availability of the day.

An outstanding cost-performance course centered on our signature Edomae Sushi technique.

This course is a complete experience of Tsukiji Sushi Omakase, adding quality and quantity to the Ai Course (12,000), which consists mainly of Edomae Sushi techniques.