An Omakase course to showcase the finest ingredients of the day,
elevated by masterful craftsmanship.
The course features seven seasonal appetizers and thirteen pieces of nigiri,
each designed to bring out the full umami of a diverse selection of seafood,
capturing the essence of the changing seasons.
For the nigiri, please enjoy them as they are, without adding soy sauce or salt.
White fish, oyster, octopus, monkfish liver,
golden eye snapper, Spanish mackerel, grilled dish, kue grouper.
Japanese whiting, baby squid, wild striped jack, Nodoguro (blackthroat seaperch),
Kohada (gizzard shad), clam, lean tuna,
fatty Tuna, wild Kuruma prawn, salmon roe, sea urchin, conger eel, Tamago (Japanese sweet omelet)
We use Japanese whiting (Kisu) caught in Awaji.
Kisu is a delicate white fish, often enjoyed as tempura, but when enhanced with kombu,
it transforms into an exquisite sushi delicacy.
As a sushi restaurant rooted in Kansai’s white fish tradition, Sushi Tsumugi serves this as the first piece of our nigiri selection.
Kohada (Gizzard Shad) is said to be the sushi topping that most reflects a restaurant’s unique style, as its flavor is greatly influenced by the curing time, seasoning method,
and the balance of salt and vinegar.
At Sushi Tsumugi, we carefully balance the flavors of salt, vinegar, and the natural umami of kohada, ensuring a perfectly harmonious taste.
At Sushi Tsumugi,
we use rare wild Kuruma prawns.
When paired with our shari, the natural umami and sweetness of the prawn are brought to their fullest expression.
Experience the exceptional harmony of flavors that only nigiri can create.