Sushi Ibukichi

We only use sea urchin from Nagasaki, such as Toishi, Mie, and Omura. Nagasaki's sea urchin is small yet rich in flavor and has a strong, rich taste. To fully enjoy its flavor, we intentionally do not wrap it in seaweed and serve the rice and sea urchin in a bowl.

Fresh anago caught off the coast of Goto is cooked tenderly and seasoned with a rich reduction. The anago caught off the coast of Goto has just the right amount of fat and a refined flavor. The carefully crafted nigiri melts in your mouth, spreading deliciousness abundantly.

Using seasonal shrimp such as Akashira shrimp and Kuruma shrimp, we prepare sushi. By boiling them just enough to cook through, we maximize the umami and sweetness of the shrimp. You can enjoy the flavor along with a firm texture.

[Blank] Chawanmushi