GINZA ICHIBUN

Omakase course

• Lean meat of tuna (Akami)
• Medium Fatty Tuna (Chutoro)
• Bonito (Katsuo)
• Mackerel (Saba)
• Japanese sardine (Iwashi)
• Round clam ligaments (Kobashira)
• Splendid alfonsino (Kinmedai)
• Red seabream (Tai)
• Striped jack (Shima aji)
• Green sea urchin (Bafun uni)
• Kuruma prawn (Kuruma ebi)
• Japanese conger (Anago)
• Omelette (Tamagoyaki)
• Monkfish liver (Ankimo)
• Bigfin reef squid (Aori ika)
• Japanese halfbeak (Sayori)