Sushi Toppings

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)

Northern sea urchin (Kitamurasaki uni)

Splendid alfonsino (Kinmedai)

Red Cornetfish (Akayagara)