At Sushiro, new creative sushi "Creative Squid Soul Nigiri", "Shrimp Ten Chili Cheese" and "Red Sea Bream Karasumi Nigiri" are on sale. This is the 5th installment of the "Takumi no Ippai Project" series. Both are limited in quantity and will end as soon as they are sold out.

"Creative squid soul nigiri" is 150 yen (excluding tax, the same applies below), and is handled by Mr. Tetsuo Yoshioka of Kyoto "Blanca" who skillfully uses spices and herbs to produce a wide variety of dishes.


Squid somen is seasoned with fluffy sesame oil, and gochujang, which has a spicy spiciness and umami, is entwined to create a Korean-style creation. You can also compare the refreshing perilla leaves and the crispy Korean seaweed on one plate. This menu is not eligible for take-out.

"Shrimp tempura chili cheese" is 150 yen. Mr. Shuhei Sawada of "Chugokusai Sawada" in Osaka is working on it. Tasteful chili sauce is matched with crispy fried shrimp heaven. In addition, the cheese that is quickly roasted in the store brings out the richness and mellowness, and basil is added to the accent. Please note that this is not available at some stores.


"Red sea bream karasumi nigiri" is 300 yen. Fresh red sea bream that is delivered raw to each Sushiro store every day is luxuriously combined with sun-dried and flavorful book karasumi.