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.