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.

Appetizer, 5 sushi pieces (otoro, seared otoro, medium otoro, lean meat, pickled lean meat), soup

Appetizer, 9 pieces of sushi, roll, soup, dessert

Appetizer, three kinds of sashimi, two dishes, eight pieces of sushi, roll, soup, and dessert

You can also order your favorites from a single dish.

This luxurious dish is made by ripening and grilling tilefish that is so fresh that it can be eaten as sashimi, giving it a fragrant flavor. You can enjoy the crispy texture of the scales, which blends perfectly with the soft flesh of the fish.

Taking advantage of the strengths of being directly managed by a tuna wholesaler, this is a masterpiece made with the best tuna of the day. We also pay special attention to the sushi rice to bring out the best flavor of the tuna. From the left: Otoro 1,650 yen, Chutoro 1,100 yen, Akami 880 yen

This exquisite dish is made by condensing the eggs of high-quality Hokkaido shrimp and miso into one nigiri. It is sweeter than regular shrimp and has a rich umami flavor, so once you try it, you'll be hooked.

The part of the tuna's belly that is closest to its head is called Otoro. The part of the tuna's back that is just above it is called Sekami. This rare cut is cooked rare in the center and fragrant around the edges to bring out the best of the tuna's flavor. (The photo shows a portion for two people.)

Taking advantage of the strengths of being directly managed by a tuna wholesaler, this blissful dish uses the best tuna of the day. We also pay special attention to the sushi rice to bring out the umami of the tuna to the fullest. (The photo shows medium fatty tuna.)

The rich flavor of Hokkaido Ezo Bafun sea urchin, said to be the most delicious of all sea urchins in Japan, and the refined taste of white shrimp, known as the jewel of Toyama Bay, create an irresistible harmony of sweetness that melts in your mouth.