Nishikizushi

The menu varies based on fresh ingredients delivered daily. Starting from 1800 yen (the photo includes squid, medium fatty tuna, sweet shrimp, red clam, and rockfish).

The white flesh is firm and has no peculiar taste, said to rival that of pufferfish in deliciousness. Some even claim that the value of skinless fish lies in its liver, which is said to surpass the liver of anglerfish, known as the foie gras of the sea. Without freshness, this deliciousness cannot be enjoyed! It is delicious simply with wasabi and soy sauce, but when eaten with the liver, the rich liver sauce and the bouncy texture create a superb harmony with the elegant sweetness of the flesh.

Once you eat wild mushrooms even once, you will find that the texture and flavor are so good that the mushrooms you usually eat will no longer be satisfying. This was a hidden hit menu that was only offered to those in the know before.

The eel from Isshiki in Aichi Prefecture, known for its 'high-quality fat and tender skin,' is the best in both taste and quality. It can be enjoyed throughout the year and is a popular menu item at our restaurant.

This is a luxurious dish that allows you to enjoy a bounty of seafood.

The fish changes daily based on the fresh ingredients that arrive every day. (The photo shows tender red mullet.)

We will serve a platter of nigiri for six people.