Sushi Hoshiyama

The ingredients for this dish are lovingly selected from kohada that have come from Amakusa, by way of Tsukiji. They are prepared at the restaurant, thoroughly immersed in salt and vinegar to further bring out their wonderful flavor, then cooked in sake for an even more complex flavor that spreads throughout the mouth.

That faint warmth you sense when you're eating is because the shrimp were swimming around right up until you made your order. The flavor, that is further enhanced by the warmth, is irresistibly delicious.

Chiba abalone is thoroughly steamed for three and a half hours. This topping is cooked with loving care, watched intently until the very moment at which the abalone is its most fragrant and tender.