Tsukiji Suzutomi GINZA SIX branch

A cut of tuna from the upper belly area, close to the head, is called [otoro (very fatty tuna)]. Its upper next layer in the upper back area is called [sekami (upper back of tuna)]. This very rare, limited cut is lightly-broiled to be rare inside and aromatic outside, to bring out the exquisite taste of its red meat to its maximum. (Shown in the photo is for 2 people)

Enjoy the ultimate savory sushi with the best tuna of the day from our restaurant which is directly operated by a wholesaler specializing in tuna. We also carefully select the sushi rice to bring out the savory taste of tuna to its maximum. Shown in the photo is chutoro (fatty tuna).

Ezo Japanese green sea urchin from Hokkaido with a rich savory taste is said to be the best in Japan. Broad velvet shrimp with a sophisticated taste is also called [a jewel of Toyama Bay]. Enjoy their sweet harmony melting and spreading in your mouth.