Sushi Renma

The restaurant selects conger eel with good fat content. The secret to its deliciousness is the skill of the sushi chef who cooks it so that the finished Sushi is fluffy. The flavor will melt in your mouth. This is a part of all courses.

Arrived in Toyosu from Hokkaido and other regions, sea urchins offer a rich and luxurious taste. The "Ha Course" and "Ri Course" luxuriously allow you to compare the taste of Bafun Uni (horse-dung sea urchin) and Murasaki Uni (purple sea urchin).

The restaurant purchases high-quality tuna depending on the season, from Oma in winter to Okinawa in early spring. The various parts of the tuna, such as lean meat, medium fatty tuna, and large fatty tuna, can be fully enjoyed in elaborate nigiri dishes.

We purchase high-quality tuna as the season progresses, from Oma in winter to Okinawa in early spring. You can enjoy various parts of the tuna, such as lean meat, medium fatty tuna, and fatty tuna, in elaborate nigiri sushi.

Sea urchins are delivered to Toyosu from various production areas, including Hokkaido, and offer a rich and luxurious taste. The "Ha Course" and "Hari Course" feature a luxurious dish where you can compare the taste of Bafun sea urchin and purple sea urchin.

We carefully select conger eels that are rich in fat. The secret to their deliciousness is the skill of our chefs, who cook them until they are fluffy. The delicious flavor melts in your mouth. This is a part of all courses.