Sushi Akagi
鮨 赤木
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 12/1 | 2 | 3 | 4 | 5 |
ข้อมูลล่าสุด
คะแนน
รีวิว
เมนู
This course includes sushi and a la carte dishes using seasonal ingredients. Please call us for more information. January Course Contents Clam soup, cold Spanish mackerel, onion soy sauce, homemade karasumi rice cake, medium fatty tuna nigiri, pickled red fish nigiri, red snapper nigiri, pickled red snapper nigiri, pickled red snapper nigiri, soft-boiled octopus, oyster in oil, sweet shrimp nigiri, steamed ice fish, blue fish (sardine, mackerel, or yellowfin goby) nigiri, grilled silver cod with saikyo sauce, kingfish nigiri Liver nigiri or (swordfish rolled in dried laver) Sea urchin nigiri or (pufferfish milt with crow's nest on top of a small bowl of rice) Tiger prawn nigiri with black abalone liver sauce Torotaku Temaki Miso soup Ice cream in the middle *The contents and number of dishes (19 items or more) may change depending on the day As of November 11, 2025 Dishes with a star mark are from the Kitashinchi era. The dishes marked with ☆ are the most popular specialties from the Kitashinchi period.
This course features sushi and a la carte dishes using seasonal ingredients. Please note that some dishes in this course are subject to change depending on the availability of ingredients due to weather conditions.
This roll is wrapped with seven types of ingredients including simmered conger eel, egg, shrimp, toro-taku, dried gourd, soy sauce pickled onion, and cucumber, all encased in carefully selected red vinegar rice and crisp nori. The small shrimp fry roll is filled with plenty of small shrimp, curry-flavored cabbage, and sweet mayonnaise. Available for set sale only.
