鮨菜 和喜智

Kegani crab from Wakkanai and Bafun sea urchin from Shakotan are mixed together before being molded into sushi. The rich flavor is enhanced by red vinegar.

Kombu-marinated cherry salmon from Jyozu. This nigiri features a rich and intense umami flavor along with a sharp fat. The light kombu marination is beautifully done.

Umazurahagi from the Fukahama Bay, offered as a seasonal delicacy in early summer. By curing it with salt for about 3 days, the delicate umami of the white flesh becomes even more prominent.

Kegani from Wakkanai Torazohama and Bafun Uni from Shakotan are mixed together before being molded into grips. It has a rich flavor that complements the red vinegar.