Isami Sushi

Assorted Sashimi Platter. A selection of the day's fresh raw fish.

Fresh Horse Mackerel from Kochi. Known for its rich flavor.

Pickled Daikon Radish with Yuzu citrus. Crisp, sweet, sour, and fragrant.

Mekabu (Seaweed root) with Ponzu sauce. Sticky texture with a refreshing citrus soy dressing.

Scrapings from the backbone of fresh Bluefin Tuna (Nakaochi). Rich in flavor and very soft.

Spear Squid from Aomori. Tender with a sweet, refined taste.

Wild Yellowtail (Buri). Firm flesh with moderate fat and deep flavor, distinct from farmed varieties.

Raw Scallop from Hokkaido. Large, sweet, and creamy.

Octopus from Hokkaido. Known for being tender and juicy.

Mackerel from Kanagawa. Locally sourced, likely fresh and fatty.

Live Whelk (Tsubugai). Very crunchy texture with a sweet, oceanic taste.

Live Ark Shell (Akagai). Red shellfish with a crisp texture and strong ocean scent.

Bluefish/Gnomefish (Kuromutsu). A deep-sea fish with rich fat and soft white flesh.

Freshly killed Black Sea Bream (Meita) or similar white fish. Firm texture and clean, mild flavor.

Medium Fatty Tuna (Chutoro) from wild Bluefin. Perfect balance of fat and meat. Extremely high quality.

Dried Gourd Roll. Sweet and savory simmered gourd strips in a sushi roll.

Young Burdock Roll. Crisp, earthy spring vegetable in a sushi roll.

Cod Roe Roll (Tarako). Salted cod roe filling. Savory and salty.

Sujiko Hand Roll. Salted salmon roe still in the sac, served as a cone-shaped hand roll. Intense salty and savory flavor.