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.

The special sushi vinegar, made with a blend of three types of red vinegar and rice vinegar, is designed to go well with fish and is a flavor that Hidetoku has continued to protect. It is available as a set with a roll and soup at lunchtime, and as a course that includes three types of dishes at dinnertime.

Ozaki beef is highly acclaimed both in Japan and overseas for its rich red meat flavor and clean fat. This exquisite snack is served with lightly seared sea urchin and squeezed sudachi salt. It can also be served as nigiri sushi.

The mullet roe purchased in Kyushu is marinated in sake and salt in the store. It is softer than normal because it is not dried out. Also known as "raw karasumi," this dish is perfect to have with sake.