Kagayasuke Main Branch

[Kagayasuke Main Branch] "Shiitake no Nigiri," made by our predecessor. Enjoy with salt and ginger. Made from Noto Shiitake mushrooms.

Gyoku is made from premium sweet shrimp and a special traditional method. It is sweet and fluffy.

The "Daily Omakase Nigiri" is composed of the chef's recommended toppings of the day, and is popular for its good value.

Please let us know if you have a budget or would like us to make it your preference.

Small fish, small sea bream pickled in bamboo leaves, marinated mackerel

[Main store Kaga Yasuke] The "Shiitake mushroom nigiri" invented by the previous owner, seasoned with salt and ginger. Made with shiitake mushrooms from Noto.

"Tama" is made with a generous amount of sweet shrimp and a special, carefully crafted recipe. It has just the right amount of sweetness and a fluffy texture. It can be enjoyed as sushi or as a snack (just as is).

Ikura, made by soaking locally-fried salmon eggs in a special broth, is popular for its silky texture. There are times when it may not be available. *Currently out of service period

"Today's Chef's Choice Nigiri" is a popular choice for its value. At our restaurant, each sushi is served with a special soy sauce that matches the topping. (On the second floor, sushi is served on a plate.)

Nine nigiri sushi pieces, including our original sushi, and two types of nori rolls are served individually with a simmered sushi sauce to match the fish.

We accept reservations for 4 people or more. The contents and number of dishes will change depending on your budget. We will ask you about your requests, so please feel free to consult with us. *The average budget for entertaining guests is 12,000 to 15,000 yen. *Please see the official website for details.

Appetizer, sashimi, grilled dish, vinegared dish, miso soup, sushi... other steamed dishes, dessert etc. For 8,800 yen (appetizer, sashimi, 6-7 pieces of sushi + rolls, miso soup, dessert) Please contact us by phone if you have any requests or questions about the contents.

Red sea bream, Japanese amberjack, hairtail, etc. The selection changes depending on the season.

Yellowtail, barracuda, hachime, etc. Varies depending on the season.

Steamed lotus root from Kosaka, chawanmushi, dobinmushi, sake steamed, etc...

Torigai (until mid-June) Natural rock oysters (until mid-August) Hairy crab and salmon roe marinated in dashi (from September) Kosaka lotus root (from around October) Noto 115 (from mid-November) Noto log-grown shiitake mushrooms from mid-October Snow crab (November 7th to around March) Hairy box crab (November 7th to the end of the year)