Sushi Fujiro

Combining Japanese tradition with the latest technology, the restaurant has developed a unique aging method that uses fish enzymes to enhance the flavor. The best natural bluefin tuna weighing 180kg is aged for 14 days. Its rich flavor, refined fat, melt-in-your-mouth texture, and lingering aftertaste are all exceptional.

The chef, who is highly skilled and uses unique aging techniques, takes the best ingredients of the season and offers three different omakase courses. Standard 24,200 yen, Miyabi 33,880 yen, and Kiwami 45,980 yen are available, and these are highly appreciated by both first-timers and sushi connoisseurs. Tax and service charges are included in prices. 

This takeout item, like a jewel box packaging the restaurant's impressive dining experience, is also very popular. It is prepared with seafood of the day, such as sea urchin, salmon roe, and fresh fish of the season, and handed to you upon leaving. Orders can be added when you arrive at the restaurant, but reservations are recommended as they are sometimes sold out.