Ganso Sushi Shinjuku Nishiguchi

Classic lean red tuna sushi. A mild, meaty flavor with a firm yet tender texture. The standard for sushi lovers.

Fatty albacore tuna with a pale pink color. It has a soft, melt-in-your-mouth texture and a richer taste than lean tuna.

Skipjack tuna, often served with scallions or ginger to balance its distinct, robust fish flavor. Meaty and savory.

The muscle from the flounder's fin. Known for its crunchy, chewy texture and rich, oily sweetness.

A shiny-skinned fish with a strong, savory flavor. Usually topped with ginger and green onion to complement its oiliness.

Fresh sardine sushi. It has a soft texture and a bold, rich flavor characteristic of blue-skinned fish.

A silver-skinned fish often marinated in vinegar. It offers a firm texture and a refreshing, tangy taste.

Raw squid with a clean, white appearance. It has a firm, chewy texture and a mild sweetness that develops as you chew.

The tentacles of the squid, usually boiled or raw. Crunchy and chewy with a distinct seafood flavor.

A type of sea snail with a crunchy texture and a sweet, oceanic taste. Served raw.

Freshwater eel, grilled and brushed with a sweet soy-based sauce. Rich, savory, and soft.

Sweet Japanese rolled omelette served on rice. Fluffy and custard-like, often enjoyed as a dessert-like sushi.

Sushi rice stuffed inside a seasoned, sweet deep-fried tofu pouch. Juicy and sweet.

A gunkan-maki (battleship roll) topped with minced fatty tuna and green onions. Creamy and rich.

Steamed monkfish liver, known as the 'foie gras of the sea'. Rich, creamy, and savory.

Crab meat (or imitation crab) mixed with mayonnaise, served as a gunkan-maki. Creamy and sweet.

Cooked tuna mixed with mayonnaise, similar to tuna salad, served on sushi rice wrapped in seaweed.

A thin sushi roll filled with fresh cucumber sticks. Crisp, refreshing, and a good palate cleanser.

A thin roll filled with salty and sour pickled plum paste and cucumber or shiso leaf. Tangy and refreshing.

A classic thin roll filled with sweet simmered dried gourd strips. Savory-sweet with a unique chewy texture.

Fresh draft beer served cold. Crisp and refreshing, perfect for pairing with sushi.

Japanese lager served in a bottle. Pour into a small glass to enjoy.

Japanese rice wine served warm. Warming and smooth, it enhances the flavor of raw fish.

Chilled Japanese rice wine. Crisp and clean taste.

Miso soup flavored with sea lettuce or nori seaweed. It has a distinct ocean aroma.

Miso soup made with crab broth and crab pieces. Sweet and savory seafood flavor.

Miso soup containing small clams. The clams add a rich, savory depth to the broth.

Silky savory egg custard steamed in a cup. Contains ingredients like chicken, shrimp, and ginkgo nut.

Raw salmon sushi. Rich, fatty, and popular for its creamy texture and mild flavor.

Mackerel cured with vinegar. The acidity balances the fish's natural oiliness.

Young yellowtail. It has a firm texture and a rich, buttery fat content.

Red sea bream. A white fish with a delicate, clean flavor and slightly firm texture.

Icefish or whitebait. Tiny, translucent fish often served as a gunkan-maki. Soft and mild.

Boiled shrimp sushi. Sweet and firm, a classic choice.

Raw sweet shrimp. Known for its sticky texture and intense natural sweetness.

Boiled octopus. Chewy and meaty with a mild, sweet flavor.

Crab tomalley (brain/innards) paste. Dark green/grey paste with a very intense, savory crab flavor.

Raw scallop. Soft, creamy, and sweet.

Ark shell (red clam). Crunchy texture with a strong ocean aroma.

Saltwater conger eel. Fluffier and softer than unagi, usually served with a sweet sauce.

Tuna roll. A classic thin roll filled with raw red tuna.

Fatty salmon belly. Richer and softer than standard salmon.

Premium lean tuna. Higher quality cut with deeper flavor.

Grilled or seared salmon. The cooking brings out the oils and adds a smoky flavor.

Flounder. A high-quality white fish with a subtle, elegant taste and chewy texture.

Premium raw shrimp. Large, sweet, and plump.

Sea urchin roe. Creamy, custardy texture with a rich, briny sweetness.

Salmon roe marinated in soy sauce. The eggs burst with savory juice when eaten.

Large portion of grilled eel. Rich and satisfying.

Premium medium fatty tuna. The perfect balance of meaty red flesh and sweet fat.

Premium large fatty tuna. The fattiest part of the tuna, intensely rich and melts in the mouth.

Tuna sampler platter. Usually features three different cuts of tuna (e.g., lean, medium fat, large fat) to compare.