Sushi Yoshizumi

Monkfish liver (ankimo)

Rich, creamy ankimo presented as part of the seasonal omakase progression

Soy‑glazed tako

Tender octopus glazed with soy, a refined highlight in the omakase flow

Chawanmushi

Silky egg custard with delicate squid and snapper, a subtle prelude to nigiri

Grilled cod with finger lime and wasabi

Flaky grilled cod accented by popping finger lime and fresh wasabi brightness

Seasonal nigiri (e.g., bluefin, buri, ankimo)

Expertly dressed nigiri featuring meltingly tender bluefin, seasonal buri, richly flavored ankimo

Hokkaido uni

Musky, bright sea urchin roe served atop vinegared rice in crisp seaweed—visually and texturally striking

Kinki (channel rockfish)

Steamed in sake, firm and fatty with a satisfying squeak—textural standout in the omakase

Grilled smelt

Oily, smoky smelt with delicate bones—an evocative, minimalist bite

Akagai (red clam)

Crunchy red clam with a Thai‑iced‑tea gradient and subtle vinegar wash

Tamago

Sweet, plush square of omelet—springy and comforting to close the meal

Miso soup

Almond pudding

Ankimo

Uni and ikura

Negi toro

Shirako