Gyoshin Jiyūgaoka

A bowl with lean tuna (akami) on sushi rice. It is low in fat, with a clean taste and the umami of iron. Enjoy with wasabi soy sauce.

A bowl made with minced fatty tuna and chopped green onions. Enjoy the melting richness of the fat and the crisp texture of the green onions. Drizzle with soy sauce and enjoy.

A bowl topped with fatty salmon fillet on sushi rice. It has a rich umami and sweetness, with a melting texture. Enjoy with wasabi soy sauce.

A bowl made with bintoro (toro of tuna). The flesh is soft, with a light, clean fatty sweetness. Recommended to enjoy with soy sauce for a refreshing taste.

A bowl where you can enjoy two types of your favorite toppings. Taste the difference between each topping at once. Please enjoy with soy sauce and wasabi.

A bowl made with the freshest seasonal fish. Enjoy the seafood that changes with the seasons. Contents vary daily.

An assortment of seasonal nigiri sushi. Enjoy fresh sushi made by our chefs all at once. Please enjoy with soy sauce.

A set of seasonal nigiri sushi assortment and draft beer. Enjoy cold beer with fresh sushi as a snack.

Nigiri of fresh squid. It features a crisp texture and a sweetness that spreads with each chew. Please enjoy with soy sauce.

Nigiri of squid legs (geso). It has a unique texture and umami. Often eaten with a sweet and savory sauce (tsume) or ginger.

Nigiri of boiled octopus. Enjoy the elastic texture and the umami that comes out with each chew. Please enjoy with soy sauce.

Nigiri of boiled shrimp. It has a plump texture and a gentle sweetness, making it popular with everyone from children to adults.

Nigiri of bonito (katsuo). It has a rich red meat umami and is refreshing when eaten with condiments like ginger and green onion.

Nigiri of kohada (gizzard shad) cured in vinegar. The unique umami of oily fish and the sourness of vinegar are exquisitely balanced. A classic of Edomae sushi.

Nigiri of mackerel (saba) cured in vinegar. The vinegar balances the rich flavor of the fatty mackerel, making it refreshing.

Nigiri of simmered conger eel. It has a plump and soft texture, with a sweet and savory sauce (tsume) drizzled on top.

Gunkanmaki of shira-uo (icefish). These are small, translucent fish with a slight bitterness and a smooth texture.

Sushi made by stuffing seasoned sushi rice into sweet, simmered aburaage (fried tofu pouch). The juicy fried tofu and sushi rice are a great match, offering a simple and nostalgic flavor.

A gunkanmaki (battleship roll) made with boiled seafood mixed with mayonnaise. It has a creamy taste and is popular with children.

Nigiri of dashi-maki tamago (rolled omelet). It is slightly sweet and has a fluffy texture. Can also be enjoyed as a dessert.

Nigiri of eggplant pickled with wasabi. The freshness of the eggplant and the pungent spiciness of wasabi are refreshing.

Nigiri of salmon with a seared surface. Searing melts the fat, enhancing the aroma and umami.

Nigiri made with surumeika (Japanese flying squid). It has a moderate chewiness and sweetness.

Gunkanmaki topped with tarako (pollock roe). The saltiness and granular texture pair well with sushi rice.

Gunkanmaki topped with spicy cod roe (mentaiko). The slight spiciness whets your appetite.

Gunkanmaki topped with shiokara (salted squid guts). The rich flavor of fermented food and strong saltiness make it an excellent accompaniment to sake.

Gunkanmaki made by mixing squid and okra. The stickiness of okra and the texture of squid combine for a refreshing dish.

Gunkanmaki with engawa (fluke fin) seasoned with a yukke-style sauce. The fatty engawa and the spicy sauce pair well.

A thin roll filled with natto (fermented soybeans). The unique flavor and stickiness of natto pair well with sushi rice and nori seaweed.

A thin roll filled with spicy cod roe (mentaiko). Enjoy the slightly spicy flavor.

A thin roll filled with plum paste and perilla leaf (shiso). The sourness of the plum and the aroma of shiso create a very refreshing taste.

A thin roll filled with cucumber. The crisp texture of the cucumber is refreshing and perfect for cleansing the palate.

A thin roll filled with sweet and savory simmered kanpyo (dried gourd strips). A traditional Edomae sushi item.

A thin roll filled with pickled vegetables (oshinko), mainly takuan. Enjoy the crunchy texture and salty flavor.

Nigiri of lean tuna (akami). The classic of sushi, offering a rich fish flavor.

Nigiri of aji (horse mackerel). It is fatty, with the characteristic flavor and umami of blue fish. Enjoy with ginger and green onion.

Nigiri of red sea bream (madai). A representative white fish, characterized by its elegant sweetness and elastic texture.

Nigiri of ma-iwashi (Japanese sardine). It is fatty, with a melting texture and rich flavor.

Nigiri of shima-aji (striped jack). A high-grade fish of the jack family, it has moderate fat and a firm texture, making it very delicious.

Nigiri of hamachi (young yellowtail). It is fatty, popular for its rich flavor and tender texture.

Nigiri of kanpachi (greater amberjack). It has a chewy texture and a moderately fatty, yet clean and sweet flavor.

The muscle part (engawa) that moves the fins of flounder or sole. It is rich in fat, has sweetness, and a unique chewy texture.

Gunkanmaki topped with soy-marinated salmon roe (ikura). The popping texture and rich umami fill your mouth.

Nigiri of ark shell (akagai). A high-quality shellfish characterized by its vibrant red color, oceanic aroma, and chewy texture.

Gunkanmaki of the adductor muscle (himo) of ark shell. It has a stronger, chewier texture than the meat and is a favorite among connoisseurs.

Nigiri of scallop adductor muscle. It is soft, with a melting sweetness and umami.

Nigiri of tsubugai (whelk). It has a very firm and chewy texture, with a taste of the sea and sweetness.

A luxurious nigiri using a whole large conger eel. It is fragrant when seared, and the flesh is plump.

Gunkanmaki topped with fresh sea urchin. The rich, creamy sweetness and the aroma of the sea are exquisite.

Nigiri of kazunoko (herring roe). Characterized by its unique crunchy texture and saltiness.

Nigiri of fresh, unfrozen salmon. It is fatty with a smooth texture.

Nigiri of raw red shrimp. The shrimp is large, with a melt-in-your-mouth sweetness and tender texture.

Nigiri of raw shrimp topped with shrimp miso. A dish combining the sweetness of shrimp with the rich flavor of miso.

A thin roll filled with negitoro (minced fatty tuna and green onion). The richness of the fat and the flavor of the green onion pair well with the nori seaweed.

A thin roll filled with lean tuna (akami). A classic roll where you can simply enjoy the umami of tuna.

A thin roll with salmon as the filling. The richness of the salmon and the sushi rice are a good combination.

Nigiri of salmon, seared and seasoned with ponzu sauce. The seared aroma and the sourness of the ponzu make it a refreshing dish.

Nigiri of salmon, seared with mayonnaise on top. The richness of the mayonnaise and the aroma of searing complement the salmon well.

A tasting set of three parts of the finest bluefin tuna (lean, medium fatty, fatty). Enjoy the difference in fat content.

A set of three types of shrimp prepared in different ways. Enjoy the differences in sweetness and texture.

An assortment of three popular gunkanmaki (ikura, uni, negitoro). Enjoy luxurious toppings all at once.

A set of gunkanmaki with sticky ingredients (okra, yam, natto). A healthy assortment also recommended for health-conscious individuals.

A set of three types of recommended shellfish of the season. Compare the unique textures and oceanic aromas of different shellfish.

Miso soup with shijimi clams. The dashi broth from the clams gives it a deep, savory flavor.

Miso soup generously filled with fresh green seaweed (aonori). It has a rich aroma of the sea and a smooth texture.

Assortment of fresh seafood sashimi. Perfect as a snack with drinks or as an appetizer before sushi.

A steamed dish made with dashi broth mixed into egg batter. Enjoy the jiggly texture and the gentle dashi flavor. Often contains ingredients like ginkgo nuts and chicken.

A dish of cucumber tossed with salted sauce. It has a refreshing salty taste and a sesame oil flavor, perfect as a palate cleanser or snack.

A delicacy made by mixing shark cartilage with plum paste. It has a chewy texture and the sourness of plum, pairing well with sake.

Cold and sweet vanilla ice cream. It refreshes the palate after a meal.

Bottled lager beer. Can also be poured and shared in a glass. A classic drink that pairs well with Japanese food.

Cold draft beer served from the tap. Enjoy the creamy foam and refreshing throat feel.

A traditional Japanese brewed alcoholic beverage made from rice. It enhances the flavor of sushi rice and fish.

A famous brand of Japanese sake. It has a clean taste and is easy to drink.

A drink made by mixing shochu with oolong tea. It is refreshing and does not interfere with the meal.

A drink made by mixing shochu with green tea. The astringency and aroma of the tea make it a refreshing drink.

A distilled spirit made from sweet potatoes. It has a unique sweet aroma and richness.

A distilled spirit made from barley. It has a fragrant and clear taste, making it easy to drink shochu.

A cocktail made by mixing shochu or vodka with soda water and fruit juice. It is a refreshing and easy-to-drink alcoholic beverage.

A drink made by mixing whiskey with soda water. Enjoy the carbonation and the aroma of whiskey.

A brewed alcoholic beverage made from grapes. Red has astringency, and white has acidity. Many types pair well with sushi.

A non-alcoholic beer-like beverage. Even those who don't drink alcohol can enjoy the atmosphere of beer.

A sweet, carbonated soft drink.

A carbonated drink with a ginger flavor. It has a refreshing sweetness and a stimulating kick.

Orange juice drink. It has a sweet and sour fruity taste.

A type of Chinese tea. It refreshes the palate after greasy food.