Kuraray Sushi will hold a "Dai Toro to Ehime Prefecture Fair" on March 11, featuring sea bream and other products said to have been raised using "smart aquaculture" that utilizes AI and IoT.

Ootoro and Ehime Prefecture Fair

This fair features "AI Sakura Snapper (from Ehime Prefecture)", "Kue Queen (from Ehime Prefecture)", "Mikan Mahata (from Ehime Prefecture)", "Uwajima specialty sea bream rice style Gunkan", "[Taste 7 kinds of seafood soup] Uwajima Superior Sea Bream Rice", "[From Cape Sada Cape, Ehime Prefecture] Spilled Kama-age Shirasu Gunkan", "[From Cape Sada Cape, Ehime Prefecture] Spilled Spilled Kama-age Shirasu Gunkan", "[Ehime Prefecture, Cape Sada] Fresh Shirasu Gunkan", "[Ehime Prefecture] Setaka", "[Ehime Prefecture] Mikan White Ice Cream Cake", "Extremely matured Large Tuna", "Extra large cut Aburi Tuna", "Extra large cut Aburi Tuna Salmon Dashi Shoyu", "Maiko Han Hi~hi~" x Special Kakiage Udon Noodles with Kyohatsu Shichimi and "Maiko Han Hi~Hi~Hi~" x Chicken Karaage with Kyohatsu Curry flavor will be available.

AI cherry blossom sea bream (from Ehime Prefecture)

AI Sakura Bream (from Ehime)" will be available from March 11 to 15. The selling price is 110 yen (tax included, same below).

The sea bream was raised in Ehime Prefecture from the spring of 2021 through "smart aquaculture" using smart feeding machines that reportedly take advantage of AI and IoT. It is said to be able to analyze the fish's appetite and automatically feed the right amount and timing. Prices may differ at some stores.

Ehime] Kue Queen (consistent)

Kue Queen (Ehime)" will be available from March 11 to 15. The selling price is 220 yen.

It is a hybrid fish that combines the fast growth of tamakai with the high quality fat and flavor of kuei, and is the first of its kind to be sold by a major conveyor-belt sushi chain. It is also reportedly enhanced in flavor through the use of a proprietary maturation technique.

Ehime Mikan Shin-Habana (Matsuura Suisan)

Orders for "Ehime Mikan Mahabana (Matsuura Suisan)" can be placed from March 11 to 21. The selling price is 220 yen.

One of Kura Sushi's "fruity fish". Mahata is said to be known as a high-end fish, sometimes traded at twice the price of sea bream. Its light white flesh goes well with citrus fruits, and by mixing citrus oil from Ehime Prefecture into the bait, the dish is designed to have a refreshing aroma.

Uwajima specialty: sea bream rice-style gunkan

Uwajima Specialty: Sea Bream Meal-Style Gunkan will be on sale from March 11 to 21. The selling price is 220 yen.

Uwajima Tai-meshi, a local dish of the Uwajima region, is a bowl of rice topped with sashimi of sea bream marinated in a sauce of egg, soy sauce, and Japanese soup stock. In this case, natural sea bream caught by one boat is used, marinated in a special sweet soy sauce-based sauce, topped with a thickened onsen tamago (hot spring egg), and wrapped in a gunkan maki (a rice bowl).

Uwajima Superior Sea bream rice with seven kinds of seafood broth.

Uwajima Gokujo Tai-meshi (Sea bream rice with seven kinds of seafood broth) will be on sale from March 11 to 24. The price is 690 yen.

It will be available only until 5:00 p.m. on weekdays. The sea bream is marinated in a special sauce that combines dashi soy sauce made from several types of seafood with a richer, sweeter sauce so that it can be enjoyed with dashi broth at the end, and is seasoned with a strong flavor. The dish can be enjoyed in three different ways: first as is, then with the yolk dissolved in the sauce, and finally with the dashi broth.

Spilled Kama-age Shirasu Gunkan (Gunkan of Fried Shirasu)

The "Spilled Kama-age Shirasu Gunkan" will be available from March 11 and will end as soon as it is gone. The selling price is 110 yen.

No take-out menu. The fish is caught 30 minutes from the fishing grounds of Cape Sada (Uwakai), where plankton is abundant due to the shallow, rias coastline and the shirasu gather, and is immediately processed. It is guided that the flavor is concentrated by special processing.

Raw Shirasu Gunkan (Gunkan of Fresh Shirasu)

The "Nama Shirasu Gunkan" will also be available on March 11, and will end as soon as it is gone. The price is 110 yen.

Shirasu caught in the fall and winter when the flesh is firmer is used. It is characterized by its lack of bitterness and miscellaneous taste. The fish is flash-frozen in a quick-cooling machine immediately after being landed to maintain its freshness, and is said to have a crispy texture similar to that of freshly caught fish.

Ehime Prefecture] Setoko

The "Sekka" will be on sale from March 11, and will end as soon as they are gone. The selling price is 250 yen.

No take-out menu. The pulp is soft and juicy, and the thin skin can be eaten whole. It is said that the fruit was selected for its higher sugar content by a sugar content sensor.

Ehime White Ice Cream Cake with Mandarin Oranges

The "White Ice Cream Cake with Ehime Mandarin Oranges" can be ordered from March 11 to April 7. The selling price is 250 yen.

No take-out menu. A semi-freddo type sweet made with Australian cream cheese. It is said to be creamy and rich with a refreshing aftertaste. It is topped with a sauce made from Ehime mandarin orange juice, which accentuates the sweet and sour taste.

Extremely matured large tuna (consistent)

The "Gokumi Aged Tuna" will be on sale from March 11 to 21. The selling price is 220 yen.

Only 5% of the tuna is removed from each tuna, and it is said to offer a rich fatty taste and a melt-in-your-mouth texture.

Extra Large Cut Aburitoro (Consistency)

The "Extra Large Cut Aburitoro (Consistency)" can be ordered from March 11 to 21. The price is 220 yen.

It is said that the most fatty part of the fish, the haramo, is used, which is similar to the part of the big fatty tuna. The flavor is brought out by aging with sprinkled salt, and the surface is seared to add a savory flavor.

Extra Large Cut Aburi Toro Salmon Dashi Shoyu

The "Extra Large Cut Aburi Toro Salmon Dashi Shoyu" will be on sale from March 11 to 21. The price is 220 yen.

The buyers select large, fatty salmon suitable for sushi, which are then seasoned with a special soy sauce-based sauce and seared on the surface to remove excess fat. The surface is seared to remove excess fat. It is topped with grated daikon (Japanese radish) for a refreshing taste.

Maiko Han Hi~Hi~Hi~ x Special Kakiage Udon Noodle with Kyoshinshi Shichimi

Maiko Han Hi~Hi~~~ x Special Kakiage Udon (Udon Noodle) with Kyoshin-Spicy Shichimi will be available for order from March 11 to May 12. The selling price is 450 yen.

No take-out menu. Noodle menu with Maiko Han Hi~Hi~Hi~, a brand of shichimi togarashi (seven spice) from Kyoto's Ochanokosai Sai Sai in Kyoto, as a separate garnish. The dish is described as having a Kyoto-like flavor with small, fragrant Wakayama asagura sansho pepper, and the numbing spiciness of the shichimi togarashi goes well with the crispy kakiage (deep-fried fish cakes).

Maiko Han Hi~Hi~Hi~×Chicken Fried Chicken, Mad Spicy Curry Flavor

Maiko Han Hi~Hi~Hi~ x Chicken Karaage Kyohatsu Curry Flavor will be on sale from March 11 to May 12. The selling price is 330 yen.

The fried menu items are served with "Kyohatsu Curry Powder," which is a combination of Maiko Han Hi~Hi~'s Ichimi chili peppers and selected spices, as an optional garnish. The taste is said to be addictive once you try it.