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Sushi Toppings
Omakase course
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Omakase course
Bastard halibut (Hirame)
Engawa
Lean meat of tuna (Akami)
Pen-shell (Tairagi)
Horsehair crab (Kegani)
Golden cuttlefish (Sumi ika)
Cuttlefish legs (Geso)
Japanese sardine (Iwashi)
Japanese amberjack (Buri)
Medium Fatty Tuna (Chutoro)
Salmon roe (Ikura)
Botan shrimp (Botan ebi)
Short-spined sea urchin (Ezobafun uni)
Very Fatty Tuna (Otoro)
Japanese conger (Anago)
Omelette (Tamagoyaki)
Tuna roll (Tekka maki)