Nizakana Sashimi Shunsai Uminoshiki

Susukino's freshest locally-caught seafood with gourmet seasonal ingredients

My "Savory Egg Custard with Crab Soup Stock" consists of rich egg custard, overflowing with luxurious seasonal seafood such as urchin and thornyhead r read moreockfish. A highly fragrant, rare dish, it's prepared with very sweet "Sapporo Yellow," which highlights the sweetness of the onions used and the distinctive umami-filled flavors of Nemuro crab miso-paste soup stock. Crab, botan shrimp, and other live seafood is kept in the restaurant's tank to ensure maximum freshness, and prepared upon order. I also stock the finest seasonal ingredients, bought directly from local markets and fishing harbors. I try my best to present them in beautiful plate arrangements, always striving to offer my customers the most enjoyable experience and the best service possible. Once or twice a month, I offer fish I caught myself on the menu. Cooking fresh fish you have caught yourself is a really special feeling, and I hope this heartfelt connection comes through in the dish itself. Please feel free to enquire about the catch of the day. learn more from chef