Sushi Kazumasa

Carefully selected Kasugodai is placed on Ryuhi kombu (dried kelp coated with sugar) and rested for half a day to concentrate its flavor. The pale cherry blossom color of Kasugoda is as beautiful as a blooming flower, and its rich flavor and delicate texture make for a blissful moment.

Tuna is marinated in a special seasoning blended with soy sauce, mirin (sweet cooking sake), and Gagome kombu. Just before making the nigiri, a piece of nori seaweed from Chiba Prefecture is put between the rice and the fish. It is a luxurious delicacy that harmonizes taste, aroma, and texture.

The fatty swordfish weighing more than 2 kilograms are from Takeoka, Chiba Prefecture. It is slowly grilled over Japanese binchotan charcoal, giving it a charcoal aroma. Tender spring cabbage and fresh mountain wasabi add accents to this dish, balancing the overall flavor.

This dish uses over 2kg of fatty hairtail fish from Takeoka, Chiba Prefecture. It is slowly grilled over domestic binchotan charcoal, giving it a charcoal aroma. The dish is accented with soft spring cabbage and refreshing mountain wasabi, creating a well-balanced dish.

The carefully selected Harukodai is placed on top of gyuhi kelp and left to rest for half a day to concentrate the flavor. The pale cherry blossom color of the Harukodai is as beautiful as a blooming flower, and its rich flavor and delicate texture will create a moment of bliss.

This sushi uses marinated tuna that has been marinated in a special sauce made from a blend of soy sauce, mirin, and gagome kelp. Just before making the sushi, a sheet of nori seaweed from Chiba Prefecture is placed between the rice and topping. It is a luxuriously delicious harmonious blend of taste, aroma, and texture.