Kitaro Sushi Kitaro Sushi

Conger eel nigiri, grilled to a fragrant finish with a sweet and savory sauce. The eel is fluffy and tender, with a rich, fatty flavor that spreads in your mouth. Enjoy it in one bite.

Nigiri sushi made with fresh scallop adductor muscles. Thick and melt-in-your-mouth texture with a refined sweetness. Enjoy with a little soy sauce.

Gunkanmaki (battleship roll) of rich and creamy sea urchin. The sea aroma and unique sweetness fill your mouth. Use less soy sauce to enjoy the natural flavor.

Fatty salmon harasu (belly). Enjoy its melt-in-your-mouth tenderness and rich, fatty sweetness.

Fatty salmon lightly seared. Searing removes excess fat, enhancing its fragrance and melt-in-your-mouth texture.

The muscle that moves the fins of fish like flounder. Characterized by its unique chewy texture and rich, fatty flavor.

Large, thick raw botan shrimp. Characterized by its plump elasticity and rich, strong sweetness. The tomalley in the head can also be enjoyed.

Raw shrimp with a melt-in-your-mouth texture and strong sweetness. It is soft, and its sweetness spreads in your mouth.

Boiled shrimp nigiri. The shrimp is plump and has a gentle sweetness that intensifies with chewing, a classic topping.

Nigiri sushi with young green onion shoots. Characterized by its crisp texture and refreshing spiciness, it's also great as a palate cleanser.

A bivalve similar to scallops. It is tender, sweet, and has a mild flavor.

Boiled octopus leg nigiri. It has a moderate elasticity and chewiness, with a flavor that deepens as you chew.

Fresh squid nigiri. Enjoy its sticky sweetness and firm, crisp texture. A refreshing taste.

A scallop with a vibrant red color. It has a chewy texture and a rich, strong umami with a pronounced sea aroma.

A type of sea snail. Characterized by its very firm, chewy texture, with sweetness and a rich sea aroma spreading as you chew.

A type of bivalve, eaten for its foot. It has a supple, soft texture and a refined sweetness.

Sardines pickled in salt and then fermented in rice bran, a Japanese regional specialty. It has a very strong salty and umami flavor, with a distinct fermented aroma. Perfect as a snack with sake.

Simply salt-grilled fatty mackerel. The skin is crispy and fragrant, and the flesh is juicy. Eating it with grated daikon radish makes it refreshing.

Turban shell grilled whole in its shell, finished with a soy sauce-based broth poured over it. Enjoy the sea aroma, chewy texture, and the slightly bitter taste of the liver.

Whole saury, a taste of autumn, grilled with salt. Characterized by the rich flavor of its fat and the unique bitterness of its internal organs (wata).

Flounder lightly dried to concentrate its flavor, then grilled. The flesh is firm and has a delicate yet deep taste.

Salt-grilled harasu (salmon belly). Very fatty, with a rich and intense flavor. Delicious even with the skin.

Salt-grilled Kinki (Red Arowana), a high-class fish. It is very fatty, with tender and sweet flesh.

Kinki (Red Arowana) simmered in a sweet and savory sauce of soy sauce, sake, and sugar. A luxurious dish with fluffy flesh coated in a rich sauce.

Scallops grilled with butter and soy sauce. The richness of the butter and the aroma of charred soy sauce enhance the scallops' sweetness.

Fatty black cod marinated in sweet Saikyo miso and then broiled. The miso flavor and the fish's fat combine for a mellow and rich taste.

Salt-grilled nodoguro (blackthroat seaperch), known as "white fish toro." Characterized by its exquisite, melt-in-your-mouth fat and umami.

Simmered nodoguro (blackthroat seaperch). It doesn't become tough when cooked, and its rich flavor is enhanced as the fat melts into the simmering liquid.

Tempura of kombu with herring roe attached (komochi kombu). Enjoy the popping texture of the roe and the umami of the kombu.

Tempura of Hata Hata (sandfish), a white fish. The flesh is delicate and light, and the bones are soft, making it easy to eat.

Tempura of whole smelt, a small freshwater fish. Characterized by its crispy texture and slightly bitter flavor.

Tempura of small scallop adductor muscles. Sweetness increases when cooked, resulting in a crispy exterior and juicy interior.

White fish wrapped with plum paste and deep-fried. The fish's umami and the plum's tartness are perfectly balanced for a refreshing dish.

Natto (fermented soybeans) wrapped in shiso (perilla leaf) and deep-fried. Enjoy the fragrant, sticky texture of the heated natto and the refreshing aroma of the shiso.

Whole flounder deep-fried. The fins and bones are crispy and fragrant, making them edible.

A classic dish of white fish coated in breadcrumbs and deep-fried. Enjoy the crispy coating and the fluffy white fish. Often served with tartar sauce.

Spring rolls filled with Itayagai (spiny scallop). The crispy wrapper is packed with the scallop's rich flavor.

A patty made from ground small dried sardines (chirimenjako). Rich in fish flavor and calcium. Enjoy its crispy texture.

Sardines with plum paste, deep-fried. The plum's acidity balances the characteristic fat of blue fish, making it a refreshing and delicious dish.

Kombu with roe on a skewer, coated and deep-fried. Enjoy the crispy coating and the popping texture simultaneously.

Deep-fried conger eel. In the style of the Senshu region of Osaka, it is often fried with vegetables or coated in a special batter. The flesh is fluffy.