SushiUniversity

Omakase course

• Red seabream (Tai)
• Striped jack (Shima aji)
• Lean meat of tuna (Akami)
• Medium Fatty Tuna (Chutoro)
• Bonito (Katsuo)
• Gizzard shad (Kohada)
• Japanese geoduck (Shiromiru)
• Salmon roe (Ikura)
• Pacific saury (Sanma)
• Japanese conger (Anago)
• Pacific herring (Nishin)
• Sakhalin surf clam (Hokkigai)
• Ark shell (Akagai)