roll stuffed with shredded wagyu beef, boiled carrots, spinach, seasoned spicy karashi mustard /8ks/
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roll stuffed with cooked butterfish, fried tofu, herbs and wasabi /8ks/
rice triplets with tuna shavings and sesame, wrapped in nori seaweed /2pcs/
classic rice triple stuffed ume paste, coated in nori seaweed /2pcs/
unagi ni foie gras nigiri /2pcs/
suzuki yuzuyaki
hotate sashimi
konyaku, ninjin, negi tófuae
chakintamago
shiitake, enoki, sakura happa no tempura
grilled freshwater eel /125g/, served on nishiki rice with pickled takuan radish
St. James scallops from Hokkaido with miso-ponzu, placed on moyashi sprouts and cucumber
grilled fillets of sea bass /125g/, marinated in yuzu sauce, ohitashi blanched green leaves with gomamiso dressing, gobo kimpira