Jukusei-zushi Koshiro

This is an exquisite dish by aging tuna bought directly from Toyosu Market with a unique process for 14 days or more. Excess moisture is released to maximize the tuna's flavor, aroma, sweetness, and aftertaste in its best condition. Served with caviar.

[Shirako Tofu] is made from the milt of pufferfish. Served with seasonal [fruits] and [sea urchin] in crispy Monaka (wafers).

It uses the rare wild Ao-unagi (the finest quality eel) directly delivered from Yashiro, Kumamoto, in the Kyushu region. It is grilled in kabayaki style (with soy-based sauce) and wrapped in aromatic Ariake's finest nori seaweed with red vinegar rice.

This exquisite dish is made using tuna delivered directly from Toyosu Market, aged for over 14 days using a unique aging method. The tuna is dehydrated to bring out the best flavor, aroma, sweetness, and aftertaste, and is served with caviar.

"Shirako Tofu" made from the milt of the puffer fish. "Roasted walnuts" with seasonal fruit and sea urchin combination in a crispy mochi.

The rare "natural blue eel" is delivered directly from Yatsushiro, Kumamoto, Kyushu. It is grilled and wrapped in red vinegar rice and fragrant Ariake's finest nori seaweed.

The red vinegar rice, which is said to be difficult to blend, was perfected by the owner after many years of trial and error. By blending seasonings with the slightly sweet red vinegar, the rice, rice vinegar, and topping become one, creating a synergistic effect that creates an even deeper flavor.

We carefully simmer dried kanpyo (dried gourd shavings) from Tochigi Prefecture in carefully selected soy sauce, taking care to balance the sweetness, sourness, and real wasabi.

The owner himself purchases only the finest Tsushima-produced fish, which are especially fatty and meaty. The cooked meat is plump and soft, and melts in your mouth.

We use "Nankan Age" fried by hand one by one, which has a fine texture and a good mouthfeel. It is boiled for a long time, so it becomes plump and juicy.