Ganzou Kushikatsu Ebisu Shoten

Fresh squid fillet. Characterized by its unique elasticity and sweetness that spreads as you chew. Enjoy it refreshingly with wasabi soy sauce.

A popular dish of fatty salmon fillet. Enjoy its melt-in-your-mouth texture and rich umami.

Sashimi of lightly seared salmon. The aroma and the sweetness of the fat are enhanced, offering a different flavor from raw salmon.

Fresh tuna red meat. Characterized by its rich flavor with a hint of iron and a moist texture.

Tuna marinated in a special soy sauce. The flavor soaks in, creating a sticky texture and concentrating the umami.

Mackerel cured in vinegar. The umami of the fatty mackerel and the acidity of the vinegar harmonize for a refreshing taste.

Boiled octopus slices. Enjoy the plump, chewy texture and the umami that comes out with each bite.

Vinegared mackerel with the skin seared. The fragrant skin and the melting fat create a flavorful taste.

Yellowtail belly marinated in a sauce. The rich fat and the sauce flavor are a great match.

Fresh yellowtail fillet. Characterized by its moderate chewiness and the rich sweetness that fills your mouth.

Hokkigai (Surf Clam) sashimi. It has a unique chewy texture and the characteristic sweetness and umami of the clam.

Thick scallop adductor muscle. Enjoy its tender, melt-in-your-mouth texture and rich sweetness.

Sashimi of large red shrimp. Its rich, melt-in-your-mouth sweetness and plump texture are appealing.

Seaweed roll with salmon as the main ingredient. The balance of vinegared rice, seaweed, and salmon is good, making it easy to eat.

A classic Edo-mae sushi roll with tuna red meat in the center. Enjoy the umami of the tuna and the aroma of the seaweed.

Sushi roll with natto (fermented soybeans). It has a unique aroma and sticky texture, and while it can be an acquired taste, it has a strong following.

A roll sushi combining minced tuna and green onions. The sweetness of the fat and the flavor of the green onions are exquisitely matched.

Nigiri sushi topped with sweet dashi-rolled omelet. A gentle flavor that can be enjoyed by both children and adults.

Fresh Squid Nigiri Sushi. Good texture, and the sweetness increases with each chew.

Popular salmon nigiri. Fatty and melts in your mouth.

Seared salmon nigiri. The added aroma enhances the sweetness of the fat.

Seared salmon nigiri topped with mayonnaise. The richness of the mayonnaise and the aroma of searing are a perfect match.

Vinegared mackerel nigiri. The moderate acidity enhances the umami of the fat.

Seared vinegared mackerel nigiri. The skin is fragrant, and the fat melts as the flesh warms up.

Boiled Octopus Nigiri Sushi. Enjoy the chewy texture and the natural umami of the octopus.

Tuna red meat nigiri. A refreshing yet rich flavor.

Fatty yellowtail nigiri. Characterized by its firm texture and rich flavor.

Grilled eel nigiri with a sweet and savory sauce. The fluffy flesh and the sauce flavor pair well with the vinegared rice.

Hokkigai (Surf Clam) Nigiri. Enjoy the unique sweetness and chewy texture of the clam.

Fresh Scallop Nigiri. Tender and very sweet.

Assortment of 3 types of salmon sushi prepared in different ways. Enjoy a variety of flavors at once.

Nigiri made with large, raw red shrimp. The melt-in-your-mouth sweetness and plump texture are luxurious.

Gunkanmaki topped with soy-marinated salmon roe. Enjoy the popping texture and rich umami that spreads in your mouth.

Salt-grilled saury, a taste of autumn. The slight bitterness of the innards and the fatty flesh pair well with sake or rice.

Salt-grilled 'kama' (collar) part of yellowtail. It's the fattiest part, juicy and with plenty of meat.

A classic dish of simply salt-grilled fatty mackerel. The skin is crispy, and the flesh is fluffy.

Grilled capelin with roe. Can be eaten whole from head to tail, and you can enjoy the popping texture of the roe.

Grilled salmon belly (harasu). Very fatty, with a melt-in-your-mouth tenderness.

A dish made with fatty salmon belly finished with a sweet and savory teriyaki sauce. A rich flavor that goes well with rice.

Salt-grilled dried Atka mackerel (half piece). The flesh is easy to flake off and eat. It has a light yet strong umami flavor.

Whole grilled Atka mackerel fillet. It's voluminous and perfect for sharing among multiple people.

Whole squid grilled and coated in a sweet and savory sauce. The fragrant smell whets the appetite, like street food.

Grilled eel made with a whole eel. Steaming before grilling makes it fluffy and allows the sweet and savory sauce to soak in.

Portion size of grilled eel. A good amount for a side dish with rice or a snack with sake.

Oyster hot pot simmered in a miso-based soup. The oyster broth dissolves into the soup, creating a rich flavor.

Hot pot with a large amount of grated daikon radish. The enzymes in the radish tenderize the meat, making it a light and refreshing dish.

A representative Japanese hot pot dish where meat and vegetables are simmered in a sweet and savory warishita sauce. Dipping in beaten egg makes it milder.