Sushiya Ono

A specialty of the restaurant, this roll can be enjoyed at the end of your meals. The baby onions' fragrance and texture perfectly matches the flavorfulness of the o-toro (fatty tuna belly).

The marbled sole from Miyagi Prefecture is light in flavor. The marinated mackerel is from Maizuru. The abalone with liver sauce is perfect with sake.

This dish is created with an incredible amount of care. For example, each clam used in the dish is cleaned out individually.

Here are three recommended items from the menu.

This is the restaurant's specialty, a rolled dish to finish off the meal. The aroma and texture of the small onions called "pekorosu" match perfectly with the flavorful fatty tuna.

The marbled flounder from Miyagi Prefecture has a light flavor, the marinated mackerel is from Maizuru, and the abalone served with liver sauce is perfect as a side dish to go with sake.

The clams used as the filling are carefully de-veined one by one, making this a dish that requires an astonishing amount of time and effort to produce.