01 / ABOUT THE PLACE
About this place
For an evening when you want more than nigiri, Sushi Rosyu’s omakase moves from seasonal dishes to sushi. One diner who enjoyed the 8,800-yen course described grilled and simmered red aubergine, raw whitebait, straw-smoked bonito, grilled cutlassfish, and pike conger with matsutake mushrooms. The meal then turned to nigiri: medium-fatty tuna, striped jack, kuruma prawn and ark shell, followed by seared blackthroat seaperch, snow crab and a negitoro roll. One report says the nigiri was served in batches of 2 pieces. It’s also possible to try a range of seafood, then order more of the pieces that stood out.
One diner who enjoyed the small plates in the course added grilled scallop wrapped in seaweed and simmered fish, then ordered more nigiri. That makes it possible to follow the course as it comes while adding a little more of what appeals. Outside the course, the set nigiri options are Aoi, Shun and the chef’s omakase. Each is listed as nigiri 8 pieces, egg served as a small plate 1 piece, and sushi rolls 1. The restaurant advises diners to check the blackboard for the day’s nigiri and dishes; course contents also change with the season and available ingredients. If you’re unsure what to order, it may help to see what’s on offer that day first.
The listed sake includes Hakkaisan, Bakuren, hot KuZuryu sake and fin sake. There are options to accompany a nigiri-focused meal or a longer dinner of small plates. For the end of the meal or a gift to take home, the restaurant also offers a house-made thick sushi roll and seafood chirashi for takeaway. It’s another way to enjoy the food at home, apart from dining in for the course.
