鮨ネタ

Usually a Omakase sushi course start with appetizers, then nigiri (sushi), ends with Tamagoyaki and Miso soup. Usually the chef will cut the fish and let it go back to room temperature. And bring the シャリ one batch by one batch to keep rice’s temperature at best.

シャリ
Vinegar Rice (in sushi)

つまみ

Appetizers

まだい
Sea Bream

真鯛の卵
Eggs of Sea Bream

真鯛の白子
Sperm of Sea Bream

ホタルイカ
Firefly Squid

(かつお)のタタキ
Minced bonito

ほたて磯辺(いそべ)焼き
Scallop (isobe-style grilled)

けがに
Horsehair crab, Horse crab

たちうおの焼き物
Grilled Largehead hairtail or Atlantic/Pacific cutlassfish

握り

平目(ひらめ)/(ひらめ)
Flounder, Bastard halibut, Olive flounder

すみいか
Golden cuttlefish

くるまえび
Japanese tiger prawn

あじ
Jack mackerel, Trevally, horse mackerel

うに
Sea Urchin

あなご
Conger eel

かんぴょう巻き
Kanpyō roll

たまごやき
Tamagoyaki, grilled egg,

お椀
Usually is miso soup made of すいもの and アラ汁.