Sushi Suzuki

The "fatty tuna" and "lean tuna" are sushi highlights. The restaurant uses only domestically sourced, wild bluefin tuna purchased from a long-established wholesaler at Toyosu Market. The chef's skillful knife work, tailored to each piece of fish, is exquisite, and the perfect harmony with the sushi rice seasoned with vinegar is truly delightful!

The carefully selected fish is aged for at least two days to achieve a deep and lingering taste with a crisp, vinegared flavor. This sushi dish will make you appreciate the taste and appeal of Kohada (Gizzard shad) as sushi material once again.

The "Omakase Course," carefully prepared by the chef using the best ingredients of the day, is not only appealing for its sushi but also for its variety of a la carte dishes. The photo is an example of the soup, a bowl of steamed Awabi (Abalone) and fresh Uni (Sea urchin), a masterpiece combining a clear and elegant broth.

Appetizer, sashimi, seasonal appetizers, sushi (made with the best ingredients of the day), seasonal soup

For the "flower of sushi," "fatty tuna" and "red meat," they use only domestic wild bluefin tuna procured from a long-established wholesaler at Toyosu Market. The knife is used to cut the ingredients according to their taste, and the combination with the rice, which is seasoned with rice vinegar, is enchanting!

Carefully selected ingredients are prepared in the Edomae style and left to rest for over two days to create a deep, delicious taste with a lingering aftertaste, along with a crisp vinegar flavor. This dish allows you to once again appreciate the deliciousness and appeal of small fish as a sushi topping.

We carefully select the best tiger prawns of the season, boil them rare and prepare them as nigiri just before serving, allowing you to enjoy the natural sweetness of the shrimp.

The chef carefully prepares the [Omakase Course] using the best ingredients of the day, and in addition to sushi, the restaurant also offers a wide variety of other dishes. The photo shows an example of a bowl of soup, which combines steamed abalone, raw sea urchin, and other ingredients with a clean, crisp dashi broth.

Appetizer, sashimi, seasonal appetizers, sushi (made with the best ingredients of the day), and seasonal soup. A special course with customized ingredients and sushi to suit the tastes of overseas visitors.