SushiUniversity

Omakase course

• Bastard halibut (Hirame)
• Splendid alfonsino (Kinmedai)
• Blackthroat seaperch (Nodoguro)
• Golden cuttlefish (Sumi ika)
• Mirugai clam (Mirugai)
• Pen-shell (Tairagi)
• Japanese egg cockle (Torigai)
• Horse mackerel (Aji)
• Gizzard shad (Kohada)
• Lean meat of tuna (Akami)
• Medium Fatty Tuna (Chutoro)
• Very Fatty Tuna (Otoro)
• Round clam ligaments (Kobashira)
• Northern sea urchin (Kitamurasaki uni)
• Japanese conger (Anago)
• Tuna roll (Tekka maki)