Sushi Kinari

Aging the tuna removes excess water from the tuna and concentrates the flavor. It produces a unique, chunky texture. The rice using red vinegar goes well with tuna. The rich flavor spreads in the mouth and attracts people who eat it.

A wide variety of seasonal ingredients with unique flavors and nutritional qualities are available. The chef assesses seasonal ingredients and arranges them into various dishes according to the season. Not only the cuisine's taste but also its presentation and tableware show the restaurant's thoughtfulness.

The restaurant is very particular about not only the food but also the sake, with about 15 kinds of sake always stocked, mainly local sake from Tosa, Kochi Prefecture, the owner's hometown. This extensive sake lineup further enhances the appeal of the Kinari.

This is a special course where you can enjoy luxurious aged fish, including [Sea Urchin and Rosy Seaperch Hand Roll].

Please see the course page for details.

By aging the tuna, excess moisture is removed and the flavor is concentrated. This creates a unique chewy texture. The sushi rice is made with red vinegar, which goes well with tuna. The rich flavor spreads in the mouth, captivating the taster.

There is a wide selection of seasonal ingredients with unique flavors and nutrients. They carefully select seasonal ingredients and arrange them into various dishes according to the season. You can feel the care put into not only the taste of the food, but also the presentation and tableware.

The restaurant is particular about not only its food but also its sake, and has about 15 types of sake on hand, mainly local sake from Tosa, Kochi Prefecture, the owner's hometown. This rich lineup of sake further enhances the appeal of the raw sake.

The photo shown is an example of the course. Please check the menu for the day at the restaurant.