Sushi Gyoten

This time, we use Pacific Bluefin tuna caught in Minmaya, Aomori. We do not select the biggest tunas, but we carefully select the best tasting tunas at the proper age (middle or high school students in human-age). Enjoy the exquisite taste of the fat melting in your mouth.

3 slices of sea bream from Akashi are served with different cuttings and thicknesses. We change the thickness and how to cut, so that you can enjoy the first impression with the 1st slice, and the savory taste with the 2nd and 3rd slice.

As garfish has a very delicate taste, we do not immerse it but dip into salt and vinegar for 0.5 second. This is to coat the fish and bring out the delicate savory taste.

On this day, they used bluefin tuna from Sanma, Aomori Prefecture. They didn't choose large, chunky tuna, but carefully selected tuna that was around the age of a middle or high school student. The fat melted in your mouth and was delicious.

The Akashi sea bream is served in three slices, each cut with a different knife and thickness. Taking into consideration the first impression of the first bite and the umami that is felt as you continue to eat, each slice is prepared in the most optimal way.

The delicately flavored halfbeak is not killed, but instead is dipped in salt and vinegar for a few seconds. This gives the fish a moist coating, bringing out its delicate flavor.