Sushi Onikai

This is the one piece of sushi at the start of the course. It uses Irish bluefin tuna, which is quite fatty and does not taste any different from Japanese tuna. In addition to the tuna, the dish uses rice vinegar blended with two kinds of red vinegar.

Tempura Miyashiro, on the 1st floor of the building, features dishes cooked by a Japanese food chef who trained at Japanese Restaurant Sakura in Hilton Tokyo. So this masterpiece features freshly fried tempura softly wrapped with sushi rice and seaweed. A nice change of pace from the usual option of cold sushi. 

Seasonal fish is soy marinated and instantly smoked before guests' eyes. Enjoying the live feeling of the production, with smoke and scents that softly rise up, is popular with customers. The picture is of mackerel. The flavors of the fish are concentrated, and the deep tastes are irresistible.