Matsunosushi

The serving for one person ranges from 1,500 yen to 2,500 yen. The nigiri sushi made with the recommended ingredients of the day will be prepared starting from 3,000 yen.

Content may vary depending on the season

◎A random selection by the seasonal boss.

Pressed sushi is a type of sushi where vinegared fish such as mackerel, horse mackerel, and young sea bream, as well as conger eel, are placed in a mold. It has a stable flavor, making it ideal as a souvenir.

Various types of donburi are available, starting from 1,500 yen for the Fukiyose Chirashi Donburi. Other options include Akami, Chutoro, Tekka Donburi, Anago Donburi, Ikura Donburi, and more. We can make the donburi of your choice.

The fish from Suruga Bay, which can be enjoyed all year round, and the abundant blessings of the sea from Mikawa Bay and Suruga Bay, become delicious sushi.

The morning lift fixed nets contain extremely fresh squid and small fish. This squid is soft and sweet.

Teppo is a type of sushi that lightly boils squid, mixes it with fatty tuna, green onions, perilla leaves, seaweed, and sushi rice, and stuffs it.

Tilefish sashimi is lightly pickled in vinegar and served with a squeeze of lemon. This is an original dish from our restaurant.

When plum blossoms and cherry blossoms bloom and welcome spring, the first bonito starts to be caught in Suruga Bay.

After the equinoctial week, shirasu fishing will also be allowed.

Suruga Bay welcomes various fish depending on the season. These are the sushi ingredients that are delicious now and will become even more delicious in the future!

Pacific saury is in season in autumn, but it can only be eaten raw from mid-July to early September when large-scale fishing by ships begins, which is surprisingly short.