Sushi Yoshida

Featuring sushi rice flavored with red vinegar aged for 10 years in earthenware pots for a rich aromatic flavor. With prime tuna direct from Tsukiji.

A classic example of Edo-style sushi. Gizzard shad is steeped for one to two days in vinegar to make this nigiri sushi for excellent flavor and a springy, sticky texture.

Young sea bream (kasugo) is combined with Rausu kombu kelp for a blend of the sweet flavor of fish with the aroma of kombu kelp. Features the faint scent of aoyuzu fruit.

After five appetizers that go well with sake, you can enjoy a course of about 12 nigiri sushi, starting with white fish, followed by red fish, small fish, shrimp, and finally conger eel and sea urchin.

The vinegared rice made with "red vinegar" that has been aged in a jar for 10 years has a wonderful aroma and rich flavor. The tuna delivered directly from Tsukiji that clings to the vinegared rice is exquisite.

The young sea bream, Kasugo, is seasoned with Rausu kelp, which brings out the sweetness of the fish and the aroma of the kelp. This dish also has a faint hint of green yuzu.

One of the most typical ingredients in Edomae sushi. The small fish is marinated in vinegar and left to rest for 1-2 days before being rolled. It has a chewy and sticky texture.

*Prices shown are exclusive of tax.