Kita

It shows off Kita's purchasing capability and meticulous Edomae work. Carefully selected thick-fleshed prawns are boiled to the perfect level according to the ingredients, giving them excellent aroma, sweetness, and a delightful texture. The graceful and beautiful appearance brought by the thick flesh is also exceptional!

Kohada (gizzard shad) is the quintessential Edomae sushi item. The restaurant carefully selects the highest quality, fatty fish. It is then served after several days in vinegar to give it a mild flavor, enhancing its deliciousness and providing a multilayered taste with a deep aftertaste. The fine knife work and the harmony with the rice are also exquisite.

This is an outstanding item highlighting the sense of the chef, who makes new delicacies with tradition at its base. Using the highest quality ingredients, mainly Hokkaido bahun sea urchin, it is served with plenty of sea urchin on rice mixed with sea urchin and topped with house-made salt of squid ink. You will be impressed by the combination of sea urchins and squid.

There are four different courses to choose from depending on your desired volume and budget, making it popular for a variety of private and business occasions. *Please see the "Courses" page for details.

Another great pleasure is the seasonal sashimi, which is served with exquisite knife skills. The flounder in the photo is served with a sauce made from ponzu and pepper. You can discover a new deliciousness in white fish.

This dish is a testament to Kita's purchasing power and meticulous Edomae work. The thick prawns are carefully selected and boiled with the perfect seasoning to suit the ingredients, bringing out the aroma and sweetness, and the enjoyable texture. The dignified and beautiful appearance created by the commitment to the thickness of the meat is also exceptional!

The finest quality, fatty kohada fish, a staple of Edomae sushi, is carefully selected. It is marinated in vinegar to give it a mellow flavor and left to sit for several days before being served, amplifying the umami, resulting in a layered taste and a deep aftertaste. The delicate knife technique and the perfect harmony with the sushi rice are also exquisite.

The flower of sushi, Maguro, uses only wild bluefin tuna. The fatty tuna in the photo is exquisite with its refined fat and sweetness!

This is a masterpiece that shines with the chef's sense of weaving new deliciousness based on tradition. Using the finest ingredients, mainly Hokkaido sea urchin, the rice is mixed with sea urchin and topped with plenty of sea urchin, and homemade salt made from squid ink is added. The combination of sea urchin and squid is amazing!