Sushi Akagi

A masterpiece created based on Western culinary experience. Monkfish's liver, called "foie gras of the sea," is made into a smooth mousse, and served with Nara-zuke pickles. It reflects the chef's skills, such as adjusting the flavors to match "Hinotori," the Kijoshu (sake brewed using sake instead of water).

Tender steamed black abalone is served with a creamy liver sauce underneath. The delicious flavors of the abalone, with its different textures, bring about a moment of bliss. Adding the rice to the leftover sauce makes it risotto-like, and the dish is full of surprises right up to the end.

This small rice bowl features fresh, charcoal-cooked rosy seabass with the excess fat removed, placed on sushi rice. Enjoy mixing the whole contents together. The sweetness of the high-quality fat is accented by the sour Shibazuke pickles, making this a luxurious dish that can be eaten with a refreshing taste. 

This is a masterpiece created based on the chef's experience in Western cuisine, where monkfish liver, known as the "foie gras of the sea," is made into a smooth mousse and garnished with Narazuke pickles. The dish is a shining example of the chef's craftsmanship, as the flavor is adjusted to match the precious sake "Hinotori."

Under the softly steamed black abalone is a strained, creamy liver sauce. The different textures of the abalone bring you a moment of bliss. If you add rice to the remaining sauce, it becomes like a risotto, making this a dish that will surprise you from start to finish.

Fresh blackthroat seaperch is grilled over charcoal, the excess fat is removed, and it is served on rice in a small bowl. Mix the whole thing together before eating. The sweetness of the high-quality fat is accented by the sourness of the pickled vegetables, making this a luxurious dish that is refreshing to eat.