Menu : Sushi Ichi

Prices are reference prices (tax included).

Senhime set + small tempura is 8,000 yen (tax included) We have collected some of Sushiichi's most popular menu items. The conger eel uses natural products from the Seto Inland Sea, and there is a lot of attention to detail throughout. *Contents change depending on the season.

Top Sushi full of deliciousness such as wild conger eel from the Seto Inland Sea and wild sea bream Service price 3,500 yen (tax included) *You can also order at night Please enjoy at the tatami room or at the counter. It's worth eating all this and going home! The contents are carefully selected Sushi such as fatty bluefin tuna, wild conger eel from the Seto Inland Sea, wild sea bream from the Seto Inland Sea, octopus from the Seto Inland Sea, shrimp from the Seto Inland Sea, sea urchin from Hokkaido, and Japanese squid.

Boiled barley, a Himeji specialty. In Kyoto and Osaka, the most popular rockfish is red rockfish, but in Himeji, it's black rockfish. Please enjoy the taste of Himeji.

A style of eating abalone that can be eaten raw, cooked to your liking.

One of the sushi specialties is ``conger eel sauce''. A rare domestic conger eel is steamed and grilled with homemade sauce.

Tempura made with an assortment of seasonal ingredients. The tempura soup is Kansai-style using light soy sauce.

Stir-fried vegetables with Hirusu. A slightly sweet dish rich in fiber.

A simple old-fashioned chawanmushi with shiitake mushrooms, yurine, eel, shrimp, etc.

Salted squid made with squid liver. Rich and slightly flavorful.

A dish made with fresh sea cucumbers browned and pickled in homemade Tosa vinegar.

Whales taken on the regular route using whales from research whaling. Sprinkle some seasoning on the cooked whale with mizuna and enjoy.

A wild dish made with salt-grilled shrimp with their shells on. You can eat it as is, or you can peel it and eat it.

Salt-grilled high quality sea bream scallops. The flavor is richer and packed with umami than scallops.

Sushiichi's special ``Eel steamed rice'' made with rare domestic eel. Homemade sauce made from eel bones makes both the eel and the rice (mochi rice) deliciously seasoned. You can also take it home or have it shipped locally.

Homemade soba soup made with kelp and bonito. Quail eggs are the highlight

Okoze, a high-quality fish from the Seto Inland Sea, has poisonous dorsal fins, making it dangerous for amateurs to cook. It's so delicious that you'll want to take the risk to eat it. A place to show off your professional skills. Enjoy it refreshingly with our homemade ponzu sauce.

Deep-fry the flatfish. Enjoy fluffy fried chicken with homemade ponzu sauce.

Not Capelin. Authentic Hokkaido shishamo. It has a slightly salty taste, and you can enjoy it by squeezing Sudachi.

Sushiichi's special miso marinated grilled food has a slightly stronger seasoning. It goes well with Himeji's local sake.

Grilled squid legs with salt. The simple seasoning, just salt, brings out the umami in your legs.

The top of the rice cake is topped with homemade ponzu sauce for a refreshing and cooling taste. The liver is also delicious and flavorful.

A dish whose size depends on what is purchased that day. The simple salt-grilling brings out the unique sweetness of the abalone.

A sheet made from dried anchovy fry. Please enjoy the ``Tatami Sardines'' that have been grilled over a fire and soaked in our special soy sauce.

We only use wild sea bream. Please note that this may not be possible due to weather conditions. A dish made by cooking wild sea bream with sugar and soy sauce on a high-power stove. Please enjoy the taste of natural sea bream without any unpleasant taste.

Whales from research whaling are used. The best part of the whale. It is still a luxury food item. A richly flavored dish made with whale fat. It is served in the form of a sorbet, so please adjust it to your liking. If you dissolve it thoroughly, you can enjoy the wild taste of whale even more.

We grill high quality fish from the Seto Inland Sea, ``Okoze'', with a strong seasoning. Please enjoy the elegant stew without any unpleasant tastes.

Boil a not-too-large piece of flounder. Please enjoy the taste between the flounder meat and bones.

Sushiichi's bamboo shoot Tempura is seasoned once. You can eat it as is or with tempura soup.

Tosani, which is made by boiling bonito stock well, is a spring flavor that goes well with tree buds.

It's an early summer thing. It may not be in stock around midsummer. A simple dish made with one-inch beans boiled in salt and boiled to just the right amount. You can enjoy the natural sweetness of the beans amidst the salty taste.

This is the midsummer menu. In the fall, we will have brown soybeans and black soybeans. It's a simple cooking method, boiled in salt, but it's very delicious.

We cut the bones of conger conger from the Seto Inland Sea using the techniques of our craftsmen. Enjoy with the slightly sweet plum meat. You can also change to vinegared miso if you wish.

Just before eating, live Oyster are cracked open and served with lemon. Sushi Ichi adds raw oysters to its menu only in the summer.

Please read it as Ako. Luxurious summer fish from the Seto Inland Sea. Summer deliciousness of Akou sashimi covered with ice. Enjoy with wasabi soy sauce.

Please read it as Ako. High-grade fish "Akou" is boiled with strong seasoning. This is a simmered dish where you can enjoy the deliciousness of white meat.

A standard type with matsutake mushrooms, conger eel, shrimp, and mitsuba. Squeeze the sudachi to your liking. I think it tastes better if you squeeze it lightly or not at all, rather than squeezing it as hard as you can.

Salt-grilled high-quality migratory crabs caught in the Seto Inland Sea. The fact that the crab's claws are not broken is proof that it was caught in Himeji. *Migratory crabs caught in other seas often have broken claws. The uchiko and miso are rich and addictive.

In hot weather, there may not be any. The liver of filefish in winter is spectacular. The eyes are poisonous so they are removed. The chewy, firm flesh is very delicious and contrasts with the richness of the liver.

In hot weather, there may not be any. In winter, the liver of filefish is served on a large separate plate. Enjoy thinly sliced filefish with homemade ponzu sauce. You can enjoy it by dipping the liver into ponzu sauce.

Domestic ginkgo nuts are pickled in salt, but for some reason the salty taste of these ginkgo nuts is mild.

Deep-fried domestic tiger puffer fish. Fugu, which has a bland taste, becomes deeper in flavor when fried.

There may be none. Fugu milt is so delicious that it cannot be substituted with other fish. Unfortunately, I can't explain it in writing.

It may not be there when the sea is calm. Natural yellowtail from the Sea of Japan is grilled with homemade sauce.

There may be none. A small hotpot made with Oyster from the Seto Inland Sea.

There may be none. Although it is called fried white fish, it is actually Tempura. Please enjoy it with salty taste.