Ryuzushi

Fresh kikurage mushrooms from Niigata Prefecture are boiled and seasoned. They have a unique jelly-like texture, and the sweetness of the toro accentuates the flavor of the kikurage. It is a fun, new sushi.

The appearance and texture are like abalone! Uonuma-tenkeiko, a premium local mushroom, has three times the guanylic acid, a flavor component, of regular shiitake mushrooms. It's nigirizushi with Uonuma-tenkeiko confit and sea urchin. The sweetness of the sea urchin and the texture and flavor of mushrooms go perfectly together.

Grilled black maitake mushrooms from Minami-uonuma are sandwiched between the tuna and rice, and the top is decorated with browned maitake mushrooms. The fatty tuna is rich in flavor, and the aroma of the black maitake mushroom that lingers on the nose adds to the satisfaction. It is ideal to pair with light-bodied red wines.