SushiUniversity

Omakase course

• Bastard halibut (Hirame)
• Lean meat of tuna (Akami)
• Blackthroat seaperch (Nodoguro)
• Mirugai clam (Mirugai)
• Sweet shrimp (Amaebi)
• Horse mackerel (Aji)
• Kuruma prawn (Kuruma ebi)
• Striped jack (Shima aji)
• Japanese sardine (Iwashi)
• Salmon roe (Ikura)
• Botan shrimp (Botan ebi)
• Japanese amberjack (Buri)
• Japanese conger (Anago)
• Common orient clam (Nihamaguri)
• Tuna roll (Tekka maki)
• Omelette (Tamagoyaki)