Sushi Rakuichi

This sukiyaki dish uses "kamatoro", a rare part of tuna around the collar bone that can only be obtained from a single tuna. Eating at rare after quickly dipping it in warishita broth is recommended. The fat of the tuna melts and makes a deep taste.

For sushi, only fresh fish that the owner selects at Toyosu Market every morning is used. You can fully enjoy the flavor of the natural bluefin tuna itself with the red vinegared sushi rice. The rice is smaller and perfectly balanced to complement the flavors of the neta.

It features a rich and deep flavor that enhances the deliciousness of abalones. The sauce, prepared by carefully puréeing the abalone liver, is the owner's special flavor.