Shutoku 2nd Branch

The special sushi vinegar, a combination of three types of red vinegar and rice vinegar, is designed to suit fish and is a taste that Hidetoku continues to preserve. It is served as a set meal with sushi rolls and soup for lunch and as a course menu with three dishes for dinner.

Ozaki Beef, known for its rich and flavorful red meat and light fat, has received high praise domestically and internationally. This dish is an exquisite appetizer featuring a lightly seared uni (sea urchin) with a squeeze of sudachi lime and a touch of salt. The beef is also available as nigirizushi.

They marinate the mullet roe sourced from Kyushu with sake and salt at the restaurant. The drying process is done in a controlled way, making it softer than usual. Also called "raw karasumi," it is a great dish to accompany alcoholic beverages.