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

真鯛まだい
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

鰹(かつお)のタタキ
Minced bonito

帆立ほたての磯辺(いそべ)焼き
Scallop (isobe-style grilled)

毛蟹けがに
Horsehair crab, Horse crab

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

握り

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

墨烏賊すみいか
Golden cuttlefish

車海老くるまえび
Japanese tiger prawn

鯵あじ
Jack mackerel, Trevally, horse mackerel

雲丹うに
Sea Urchin

穴子あなご
Conger eel

かんぴょう巻き
Kanpyō roll

玉子焼きたまごやき
Tamagoyaki, grilled egg,

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