Sushiro Minamiikebukuro

Albacore tuna belly sushi. The fish has a pale pink color and a soft, buttery texture. Dipped in soy sauce, it offers a milder flavor compared to red tuna.

Classic tuna sushi roll. Raw tuna wrapped in sushi rice and seaweed. A simple and savory standard sushi item.

A trio of salmon sushi. Includes different preparations such as fresh and seared salmon. Ideal for salmon lovers who want variety.

Fresh raw salmon sushi. Known for its bright orange color, fatty texture, and rich savory flavor. Enjoy with a touch of wasabi and soy sauce.

Salmon sushi topped with basil sauce and mozzarella cheese. A fusion style sushi with Italian flavor profiles. Rich and creamy.

Salt-cured silver cod (or similar white fish) sushi. The curing process concentrates the umami flavor. The texture is firm yet tender.

Artisan marinated yellowtail belly sushi. The fatty belly cut is marinated to enhance tenderness and flavor. Rich and melting texture.

Sea Bream (Tai) sushi. A classic white fish with a clean, delicate taste and slightly firm texture. Often considered a festive fish in Japan.

A premium platter of 6 wild bluefin tuna pieces. Offers various cuts likely including lean, medium fatty, and fatty tuna. The ultimate choice for tuna enthusiasts.

A tuna sampler platter. Store limited special. Contains multiple cuts of tuna to compare flavors.

Specially selected large fatty tuna (Otoro). The fattiest part of the tuna, known for its intense richness that melts in the mouth immediately.

Specially selected large fatty tuna seasoned with rich soy sauce. The savory sauce balances the intense fat of the belly cut.

Fresh fish assortment platter. Store limited. A selection of the day's fresh catches.

Premium medium fatty tuna (Chutoro). A perfect balance between the meatiness of lean tuna and the sweetness of the fat.

Extra large natural prawn. Boiled to bring out its sweetness and firm texture. A substantial mouthful for shrimp lovers.

Shrimp tempura sushi topped with crab-flavored salad. A rich combination of crispy fried shrimp and creamy salad topping.

Fresh raw snow crab (Matsuba crab). Sweet, delicate strands of crab meat served raw on rice. A seasonal delicacy.

Snow crab leg fried as tempura. The batter is light and crispy while the crab inside remains juicy and sweet.

Snow crab duo. Features crab tempura and crab meat mixed with tomalley (crab miso). Offers both crispy and creamy savory textures.

Large boiled shrimp. A classic sushi topping with a firm snap and mild sweetness.

Scallop (Hotate). Raw scallop adductor muscle. Soft, creamy, and very sweet. A popular shellfish choice.

Ark Shell (Akagai). A reddish shellfish known for its crunchy texture and oceanic aroma. Often scored to enhance texture.

Large Sea Snail (Whelk). Firm and crunchy texture with a distinct sea flavor. Served raw or slightly blanched.

Red Shrimp (Aka Ebi). A large, sweet raw shrimp with a plump texture. Very creamy mouthfeel.

Standard boiled shrimp. The most common shrimp sushi, fully cooked and easy to eat.

Shrimp with avocado. Topped with sliced avocado and typically a little mayo. A creamy and popular modern combination.

Shrimp and avocado sushi topped with tartar sauce. The tangy sauce complements the creamy avocado and sweet shrimp.

Shrimp Tempura Nigiri. Fried shrimp served on top of rice. Crispy, savory, and often served with a sweet soy sauce drizzle.

Shrimp with cheese. Boiled shrimp topped with cheese and seared slightly to melt. savory and kid-friendly.

Shrimp with basil and cheese. A pesto-like basil sauce and cheese topping give this shrimp sushi an Italian twist.

Japanese style fried chicken (Karaage). Juicy chicken thigh pieces marinated and fried until crispy. Non-spicy.

Whole shrimp tempura flavored with Yuzu Kosho (citrus chili paste). Aromatic and crispy with a slight spicy citrus kick.

Fried octopus bites. Chewy octopus pieces battered and deep-fried. savory and great with drinks.

Fried chicken cartilage. Known for its crunchy texture. A popular izakaya snack.

French fries. Crispy potato sticks served hot.

Fried potatoes. A smaller portion of french fries.

Tempura dipping sauce (Tentsuyu). A light soy-based broth for dipping fried items.

Mille Crepe Cake. Many layers of thin crepe stacked with light cream in between. Soft and moderately sweet.

Catalana Ice Brulee. A frozen custard dessert similar to crème brûlée with a caramelized sugar top. Creamy and crunchy.

Today's Recommended Double Ice Cream. Two scoops of the daily special flavors.

Warabi Mochi and Sweet Potato Mattang Set. Jelly-like bracken starch mochi dusted with soybean flour, served with candied sweet potato chunks.

Daiginjo Sake. Premium Japanese rice wine made with highly polished rice. Fruity, floral, and smooth.

Draft Beer (300cc). Premium Malts. Freshly poured lager with a creamy head.

Raw Storage Sake (Nama-chozo). Sake stored without pasteurization until bottling. Fresh and lively flavor.

Non-alcoholic beer. Beer taste without the alcohol. 0% ABV.

Small Draft Beer (200cc). A smaller glass of Premium Malts draft beer.

Kaku Highball. Suntory Kakubin whisky mixed with soda water. Crisp and refreshing.

Lemon Sour. Shochu mixed with lemon juice and soda. Tart and refreshing.

Suntory SUI Gin. A Japanese gin featuring botanicals like yuzu, green tea, and ginger. Served with soda.