榮壽司

This is a set that includes simmered dishes, salad, small bowls, sushi, and soup. We also offer delivery for meetings, memorial services, etc.

This is a set of simmered dishes, salad, sushi, and soup. We also offer delivery for meetings, memorial services, etc.

Stewed dishes, salad, and sushi are packed in a box. We deliver to your home, community center, etc.

This is a set that includes simmered dishes, salad, small bowl, sashimi, rice, pickles, and clear soup.

This is a set that includes simmered dishes, salad, sashimi, rice, pickles, and clear soup.

This is a bento box that includes sashimi, simmered dishes, fried foods, grilled fish, and sushi. We deliver for gatherings and memorial services.

This is a bento box that includes sashimi, simmered dishes, fried dishes, grilled fish, and vinegared dishes. We deliver for meetings and memorial services.

We also offer delivery.

We also offer delivery.

Delivery is also available.

We also offer delivery.

Delivery is also available.

Delivery is also available.

We also offer delivery.

We also offer delivery.

Delivery is also available.

We also offer delivery.

Delivery is also available.

Delivery is also available.

Delivery is also available.

Delivery is also available.

Delivery is also available.

Delivery is also available.

We also offer delivery.

We also offer delivery.

It is said that maguro (tuna) was first used in Edomae sushi in the early 1800s. At that time, red meat was marinated in soy sauce before use. It seems that species like swordfish and yellowfin tuna, which were less likely to change color over time, were more popular than bluefin tuna. Our shop offers fresh maguro instead of frozen maguro.

The types of squid used include spear squid, bigfin reef squid, and cuttlefish, among many others. Each has its own characteristics and various preferences. The spear squid has a firm texture and a delicate flavor. It is a beautiful sushi ingredient with transparency, but its freshness deteriorates quickly, which is a drawback.

While homemade ones are used, there are also shops that use pre-made tamagoyaki.

The ones that are about the thickness of a index finger are considered the best. The peak season is early summer, and they are eaten with a glaze made from soy sauce, mirin, and sugar. Small-sized anago cannot be used as sushi topping, but they are delicious when made into tempura.

In the Edo period, until the early Showa era, Akagai was referred to as Kemigawa. This was because the ones from Kamegawa in Chiba Prefecture were considered the best. Nowadays, most are imported, and domestic ones account for only about 10-20% of the total. The color is beautiful, making it visually appealing as a sushi ingredient. The string (himo) can also be used as sushi topping.

It is called 'Toro'. There are also some that do not have fat in the abdomen, but there are cases where they are sold labeled as 'Toro'. The popularity of Toro increased around the year Showa 20, as the Westernization of dietary habits led to a preference for fatty foods.

This is the adductor muscle of the Japanese clam. It is not as sweet as scallops, but it has a good texture for sushi. The current production areas are the Seto Inland Sea, Ise Bay, and Ariake Sea.

It is used in gunkan maki along with salmon roe. The types of sea urchin used are purple sea urchin, black sea urchin, Ezo black sea urchin, and northern purple sea urchin. The peak season for black sea urchin is spring, while purple sea urchin is in summer. Freshness is indicated by the grains being distinct.

Like flounder, it is used as sushi topping. The types of flatfish used are starry flounder, common flounder, and Japanese flounder, with occasional use of rock flounder. The peak season is summer, and the flesh has a sticky and elastic texture. The meat color is a light brown with a slight transparency.

It is characterized by a sweet and rich flavor. The official name is Hokkoku Red Shrimp. It is a specialty of the Hokuriku region and has been used as a traditional sushi ingredient in the Tohoku and Hokkaido regions for a long time. There is a world of difference in taste between fresh raw ones and frozen products. It is a vibrant sushi ingredient.

This is kombu that has herring eggs attached to it. It is produced in small quantities and is expensive, but it has only recently started to be used as sushi topping.

The medium-sized Aji is suitable for sushi toppings. In the past, due to preservation reasons, it was always marinated in vinegar, but recently it is often served raw. Generally, wasabi is used for vinegar-marinated Aji, while ginger is used for raw Aji. The peak season is early summer, but there is not much change in flavor throughout the year.

Like flatfish, it is used as sushi topping. The types of karei used are starry flounder, common flounder, and Japanese flounder, with occasional use of rock flounder. The peak season is summer, and the flesh has a sticky and elastic texture. The meat color is a light brown with a slight transparency.

It is a standard sushi ingredient. The peak season is from summer to autumn, and the Madako (common octopus) from the Seto Inland Sea, centered around Akashi, is famous. The octopus from Akashi is characterized by its firm texture, to the point that it is said to 'walk upright.' When boiled with daikon, it becomes tender.

The color is beautiful and enjoyed in gunkan maki. In fact, its history is surprisingly short; ikura and uni became sushi toppings after the war. It is made from the eggs of 'sake' (salmon), and there are also versions that are marinated in soy sauce. Ikura originally means 'fish roe' in Russian.

Commonly known as 'Baka Shell'. The name Aoyagi originates from the old name of Ichihara City in Chiba Prefecture (Kazusa Province Aoyagi Village). Due to its beautiful color, it has become a sushi ingredient. The adductor muscle is referred to as 'Kobashira' and is eaten in Gunkan Maki.

Because they are usually processed in production areas, it is rare to see them with shells, but during the peak season in summer, fresh ones with shells are available. The black luster is an indicator of freshness. They are characterized by their softness and sweetness, with a unique texture and flavor.

Those measuring 4 to 5 centimeters are called 'Shinko', and those that have grown to 10 centimeters are referred to as 'Kohada'. This fish has many small bones when cooked, and it emits a strange odor when grilled, so it is mostly used as sushi topping. It is used after being marinated in vinegar. In some cases, it may be served upside down for those who dislike shiny fish.

Shako eggs are called 'Katsubushi' and are prized as sushi ingredients during their peak season from May to June. The name Shako comes from the fact that when boiled, the shell turns a purplish rhododendron color, and it was originally referred to as Rhododendron. However, at some point, it became known as Shako.

In the past, boiled shrimp was used after being soaked in vinegar. The sushi made with live shrimp is called 'Odori'. There are many varieties, and a lot of frozen imported ones are available.

A standard roll made with tuna in a thin wrap.

A roll made of minced fatty tuna and green onions.