Tamago (Japanese Sweet Omelette):
A sweet and savory layered omelette, often enjoyed towards the end of the sushi course.
Unagi (Grilled Eel):
Tender eel glazed with a sweet and savory sauce, offering a rich, smoky flavor.
Otoro (Fatty Tuna):
The most prized part of the tuna, known for its buttery texture and rich flavor.
Aji (Horse Mackerel):
A silver-skinned fish with a bold flavor, often garnished with green onions and ginger.
Amaebi (Sweet Shrimp):
Delicate and naturally sweet shrimp, typically served raw.
Yellowtail (Hamachi):
A popular and buttery fish, known for its rich flavor and smooth texture.
Scallop (Hotate):
Sweet and tender scallops served on sushi rice, often with a touch of lemon or salt.
Ikura (Salmon Roe):
Briny and slightly sweet salmon roe, served in a seaweed-wrapped rice cup.
Uni (Sea Urchin):
Rich and creamy sea urchin, offering a unique oceanic flavor and smooth texture.
Toro Makizushi
(Fatty Tuna Rolls):
Three rolls filled with premium fatty tuna, highlighting the luxurious taste of toro.
This selection of sushi offers a variety of flavors and textures, providing a well-rounded and satisfying tasting experience. Each piece is carefully crafted to highlight the freshness and quality of the ingredients, a hallmark of the Omakase experience.
