寿司 ゆう纪

This Kohada, made by a head chef who trained at a long-established sushi restaurant in Ningyocho, is prepared in the traditional way. By seasoning it with salt and vinegar and firmly pressing it, the rawness is eliminated, resulting in a concentrated umami flavor and a firm texture that is irresistible.

Anago with outstanding freshness caught in Nagasaki Prefecture. The surface is crisply seared, while the inside is softly cooked, finished with a slightly sweet sauce unique to Edomae style. Limited quantity available, so we recommend ordering early.

This dish uses fresh raw bluefin tuna delivered from a trusted tuna specialist. The akami (lean red meat), chutoro (medium fatty tuna), and otoro (fatty tuna) all have a rich and fatty flavor, providing a sticky texture and delicious taste. The shari (sushi rice) is not too sweet, making it a sophisticated taste that pairs well with alcohol.

This dish uses fresh raw bluefin tuna delivered from a trusted tuna specialist. The akami (lean red meat), chutoro (medium fatty tuna), and otoro (fatty tuna) all have a rich and fatty flavor, with a sticky texture that enhances the umami taste. The sushi rice is not too sweet, making it a sophisticated taste that pairs well with alcohol.