Kaitenzushi Misaki has a new menu for March. Starting on March 4, the following items will be available: "Sakuratai" (Japanese sea bream), "Sakuratai no Yolk Soy Sauce," "Sakuratai Hokkaburi," "Suruga Bay Raw Cherry Shrimp Gunkan," "Kama-age Shirasu Gunkan," "Shizuoka Single Catch Bonito Tataki," "Spring Chawanmushi" and "Hamaguri no Omakimono (Hamaguri Soup).

Sakura Tai (true sea bream)

The fish is then cut into three pieces and the skin is boiled to enjoy not only the flavor of the meat, but also the flavor of the skin. It is served with salted cherry blossoms to remind you of spring. The price is 308 yen (tax included).

Sakuratai no Yolk Soy Sauce

The "Sakura Tai no Yolk Soy Sauce" is a recreation of Ehime Prefecture's local dish, tai-meshi, by adding yolk soy sauce. It is priced at 308 yen.

Sakura tai no hotchpotch

The "Sakura Tai no Hokkaburi" is thinly sliced daikon radish marinated in sweet vinegar and layered on top of the shin-tai. The sushi dish is a reproduction of a tenugui (a Japanese towel) tied around the chin. The price is 374 yen.

Suruga Bay Raw Sakuraebi Gunkan

The "Suruga Bay Fresh Sakuraebi Gunkan" is a gunkan-maki roll of fresh raw sakuraebi from Suruga Bay. The price is 308 yen.

Kama-age Shirasu Gunkan

The "Kama-age Shirasu Gunkan" is a platter of oven-fried, fluffy Japanese baby sardines. The price is 176 yen.

Tataki (bonito chop) from Shizuoka Prefecture

The "Shizuoka Prefecture Single Fishing Bonito Tataki" is made by chopping up a flavorful single bonito. The price is 231 yen.

Spring Chawanmushi

Spring Chawanmushi is a side dish with grilled sea bream and deep-fried sakura shrimps. The price is 308 yen.

Hamaguri (Clam) Soup

The "Hamaguri no Soup" is considered to have an elegant taste that brings out the flavor of the shellfish. The selling price is 308 yen.

Prices and availability vary by store. Sales may be suspended or terminated without notice depending on availability and sales conditions.