Sushi Daimon

Tuna from Hokkaido is large and very fatty. Enjoy its taste and impressive melting texture. Also enjoy the exquisite combination with our sushi rice blending three different vinegars, developed by the owner's rich experiences.

It is lightly marinated with vinegar to bring out the good texture. Enjoy its exquisite taste with the beautiful appearance and the perfect balance with the sushi rice.

This gorgeous and exquisite dish is made with the meat and jellied egg sack of Kobako Crab. Goes well with sake (Japanese alcohol).

The tuna is large and rich in fat from Hokkaido. It has a creamy texture that leaves an impression. It goes perfectly with the rice, which is made from a blend of three types of vinegar that have been developed through years of experience.

This outstanding dish is lightly marinated in vinegar to bring out the texture of the meat. Not only does it look beautiful, but it also has an excellent balance with the rice.

By searing only the surface, it is cooked rare, and the rich flavor of the soft milt fills your mouth.

This gorgeous dish is filled with crab meat and jelly-like crab roe. It goes well with alcohol.

From the left: Spanish mackerel, tilefish, and blackthroat seaperch. A platter of three kinds of fish caught in the sea off Uozu.

Matured overnight, the Nodoguro becomes even more fatty. Grilling the skin side of the fish brings out its outstanding flavor.

Please contact us by phone for details on appetizers, sashimi, grilled dishes, steamed dishes, and nigiri.

Please contact us by phone for details on appetizers, sashimi, grilled dishes, steamed dishes, and nigiri.