(Source: 食べログ)
The ingredients that are offered at Takara Sushi are all premium seafood. They are carefully selected from Hokkaido and throughout Japan. You will enjoy the delicate yet firm texture and subtle sweet taste of botan ebi or ikura (salmon roe) that shine like rubies. You will also want to try Awabi (abalone) which has delicate flavor and texture.
(Source: 食べログ)
We highly recommend Takara Nigiri sush (3,500 yen) on the menu. This 10-piece combination of premium sushi includes crab, salmon roe, large sea scallop, botan ebi and cod roe that was marinated in their special kelp stock.
(Source: tenchelin★★★)
The popular item besides sushi is the chef's special, Anago-Yaki (grilled saltwater eel-1,500 yen). Succulent anago is dipped in their special sweet soy sauce and grilled over charcoal. The aromatic and fluffy anago is served with nori (seaweed). You can wrap the anago with nori to savor the taste of the ocean.
(Source: 食べログ)
(Source: 食べログ)
The ingredients that are offered at Takara Sushi are all premium seafood. They are carefully selected from Hokkaido and throughout Japan. You will enjoy the delicate yet firm texture and subtle sweet taste of botan ebi or ikura (salmon roe) that shine like rubies. You will also want to try Awabi (abalone) which has delicate flavor and texture.
(Source: 食べログ)
We highly recommend Takara Nigiri sush (3,500 yen) on the menu. This 10-piece combination of premium sushi includes crab, salmon roe, large sea scallop, botan ebi and cod roe that was marinated in their special kelp stock.
(Source: tenchelin★★★)
The popular item besides sushi is the chef's special, Anago-Yaki (grilled saltwater eel-1,500 yen). Succulent anago is dipped in their special sweet soy sauce and grilled over charcoal. The aromatic and fluffy anago is served with nori (seaweed). You can wrap the anago with nori to savor the taste of the ocean.
(Source: 食べログ)