Sushi Sakaba Nihonichi Honmachi Store (Chuo-ku, Osaka City) will begin offering a limited-time 'Sakura Sea Bream Course' (9 dishes, all-you-can-drink included, 8,000 yen including tax) from Wednesday, April 1, 2026, featuring the spring seasonal fish, 'Sakura Sea Bream'.

The course includes Sakura Sea Bream sashimi and pressed sushi, with the highlight being the Sakura Sea Bream 'Uni Shabu' (sea urchin hot pot), a special dish unique to spring.

At our restaurant, we emphasize 'serving seasonal fish in its most delicious state.' With this philosophy, and leveraging the techniques and composition of a sushi and seafood specialty restaurant, we have created a course that maximizes the appeal of Sakura Sea Bream.

Spring is the season when Sakura Sea Bream is at its most delicious. The sea bream, before its spawning season, has firm flesh and is characterized by its elegant fat and umami. This course draws out the umami of Sakura Sea Bream through various cooking methods, including sashimi and pressed sushi, offering a different taste experience with each dish.

The star of the course is the 'Sakura Sea Bream Uni Shabu.' Lightly cooked Sakura Sea Bream is coated with the rich flavor of sea urchin, creating a melt-in-your-mouth experience. The broth, infused with the umami of sea urchin, is served as a risotto at the end of the meal. Please enjoy every last bite.

Assorted 5 Kinds of Sashimi

Sakura Sea Bream Pressed Sushi

Sakura Sea Bream Course Overview

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  • Source: PR TIMES
  • Category: News