Sushi Kappo Kakihachi

Jumbo Shrimp is marinated in a special shrimp soy sauce for 2 nights to condense its savory taste. It has a fresh and juicy texture, and a citrus flavor is added as an accent. Also enjoy the exquisite balance with the sushi rice which loosens and spreads in your mouth. 

Soy bean broth and abalone broth go well. They boil soy bean and abalone together to bring out the original savory taste of abalone to its maximum. This beautiful hand-formed sushi has an exquisite tender texture and nutritious savory taste.

Charcoal-grilling for almost 2 hours is the secret of savoriness. Its bones and head also become very crispy due to the fat oozing to the surface. From June to mid-August is the season of sweetfish. Many other grilled dishes are also available along with the seasons. 

We offer a wide variety of dishes depending on the season.

Yuzu inari (2 pieces), mountain wasabi, pickled inari, aromatic vegetables (myoga, green onion, ginger, pickled radish, shiso), conger eel

We also have a wide variety of souvenirs available depending on the season.

Steamed sea urchin is mixed into the rice and topped with plenty of fresh raw sea urchin. The sea urchin is saltwater sea urchin that is not treated with alum, so you can enjoy the natural taste as it is. Sea urchin from Hokkaido is used depending on the season, such as Shakotan in summer and Eastern Hokkaido in winter.

This is a masterpiece that has been marinated in a special shrimp soy sauce for about two nights, concentrating the flavor. It has a perfect chewy texture and a citrus flavor as an accent. The balance with the rice that crumbles in your mouth is also exceptional.

The soybean broth and abalone broth go well together, so by cooking them together, the natural flavor of the abalone is brought out to the fullest. The dish is soft to the touch and the carefully prepared sushi rice allows you to enjoy its rich flavor.

The secret to its deliciousness is that it is slowly grilled over charcoal for nearly two hours. The fat that seeps out from the surface makes the bones and head crispy. Ayu season is from June to mid-August. A variety of other grilled dishes are also served depending on the season.

*A 10% service charge will be charged separately.