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Sushi-Tei
Menu
Nigirizushi (sorted by price)
(a piece of seafood placed on top
of an oblong, slightly vinegared clump of rice)
<80 yen>
Hiroshima pickled greens (hiroshima natsuke)
Grilled Mushroom (yaki-shitake)
Ocean grape (umi-budou)
Pickled eggplants (nasu-tsuke)
Squid legs (geso)
Bonito (katsuo)
Baby sardine (koiwashi)
Octopus w/Japanese horseradish (tako wasabi)
Raw mackerel salted and marinated in vinegar (shime saba)
Squid & entrails pickled in salt (shiokara)
<100 yen>
Squid (ika)
Cod roe (mentaiko)
Avocado - California roll
Octopus (tako)
Tuna (maguro)
Young yellowtail (hamachi)
Chopped beef - Half-done (gyu tataki)
Scrambled egg square (tamago)
Japanese silver whiting (kisu)
* Japanese needlefish (sayori)
Crab’s entrails (kanimiso)
Bincho Tuna (bincho maguro)
<150 yen>
Giant clam (shako)
Angler’s liver (ankimo)
Eel (unagi)
Shrimp (ebi)
Saurel (aji)
Raw octopus (nama-tako)
Sweet shrimp (ama-ebi)
Sea eel (anago)
Herring roe (kazunoko)
Steamed abalone (mushi-awabi)
Hokki-shell (hokki-gai)
Raw Queen crab (nam-zuwaigani)
Raw shrimp (nama-ebi)
Ishigaki-shell (ishigaki-gai)
<200 yen>
Crab (kani)
Salmon roe or eggs (ikura)
Salmon (samon)
Liver soup (kimojiru)
Soft roe or eggs (milt) of codfish
White surf clam
Blowfish skin and liver
Tiger globefish
<250 yen>
White flesh (of fish)
Abalone
Arkshell
Turban shell
Yonaki (?)
<300 yen>
Sea urchin
* Tuna (or 200 yen)
* represents Dishes of the
Season Other
Grilled sea eel (Anago yaki) – 600 yen
Sea eel boiled and seasoned with sugar and soy sauce (Anago nitsuke)
– 600 yen
Squid legs grilled with salt
(Geso shioyaki) – 400 yen
Clams steamed with Sake
(Asari sakamushi) – 500 yen
Abalone steak (Awabi suteeki) – 500 yen
Grilled king crab (Yaki traba-gani) – 600 yen
Custard-like dish containing shrimp, chicken, mushroom, vegetables,
etc., steamed in a cup (Chawan-mushi) – 400 yen
The plate with various nigiri sushis of the best quality (Jou nigiri
moriawase) – 1500 yen
The plate with various nigiri sushis
(Nigiri moriawase) – 800
yen
Vinegared rice rolled in seaweed
(Makizushi) – 500 yen
Soup made with with reddish-brown miso [soy bean paste] (Akadashi)
– 300 yen
Soup (Suimono) – 300 yen
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Temakizushi or Makizushi
(sorted by price)
(seafood or vegetables and rice rolled in seaweed
rap. Some are served in a delicious, crispy seaweed cone)
<150 yen>
Tuna roll (tekka-maki)
Cucumber roll (kappa-maki)
Squid and cucumber roll (ikakyu-maki)
Shredded beefsteak plant roll (shiso-maki)
Roll with squid pickled in salt (shiokara-maki)
Cod roe or eggs roll (mentaiko-maki)
Fermented soybean roll (natto-maki)
Pickle roll (shinko-maki)
Squid and Natto roll (ikanatto-maki)
Roll with Ocean grape (umi budou-maki)
Roll with Herring roe or eggs (kazunoko-maki)
Roll with Yam (yamaimo-maki)
<200 yen>
Crab salad roll (kanisara-maki)
Shrimp salad roll (ebi-sara-maki)
Potato and cucumber roll (imokyuu-maki)
Roll with angler’s liver (ankimo-maki)
California roll (avocado-maki)
Roll with sea eel and cucumber (anakyuu-maki)
<350 yen>
Tuna roll (toro-maki)
Roll with green onion and tuna (negi toro-maki)
Salmon roe or eggs roll (ikura-maki)
Sea urchin roll (uni-maki)
Sashimi
(sliced raw fish served with garnish)
<500 yen>
Small Sardine (Koiwashi)
Raw Mackerel Salted and Marinated in Vinegar (Shimesaba)
Chopped Raw Bonito (Katsuo Tataki)
Giant Clam (Shako)
Chopped Octopus (Takobutsu)
Tuna Topped with Grated Yam (Maguro Yamakake)
Chopped beef - Half-done (Gyu tataki)
Herring Roe or eggs (Kazunoko)
Japanese Whiting (Kisu)
Jelly fish (Kurage)
Boiled Pike Eel (Hamo Yubiki)
<600 yen>
Shredded Squid Noodles (Ika soumen)
Squid (Ika)
Tuna (Maguro)
Sweet Shrimp (Ama-ebi)
Needle Fish (Sayori)
Salmon (Saamon)
Angler’s liver (Ankimo)
Firefly Squid and Fish Guts pickled in Salt (Hotaruika Shiokara)
Japanese Cockle (Torikai)
Raw Queen crab (Nama-zuwaigani)
Ishigaki-shell (Ishigaki-gai)
Young Yellowtail (Hamachi)
Horse Mackerel (Aji)
Chopped Raw Horse mackerel (Aji Tataki)
<800 yen>
Raw Octopus with a sauce containing soy sauce and vinegar (Nama
Takopon)
White surf clam (Shiro Miru Gai)
Seafood Salad (Kaisen Sarada)
Angler’s liver and whitefish marinated in a sauce containing soy sauce
and vinegar (Ankimo to Shiromi no Ponzuae)
<Special Price 800 yen>
Raw white flesh of fish (Shiromi-sashi)
Raw arkshell (Akagai-sashi)
Raw Turban shell (Sazae-sashi)
Green onion and tuna (Negitoro)
Raw sea urchin (Nama uni)
<Special Price 900 yen>
A plate with various kinds of sashimi (Moriawase sashimi)
Tuna sashimi (Toro Sashimi)
Winter Special
Cooked Oysters (kaki no kara yaki)
(comes with 3 oysters in their shell)
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