Panko chicken fried crisp under a ladle of mild curry, with rice, four hosomaki, miso soup and salad filling the rest of the box.

Prawns in light tempura batter beside mild curry and rice, with four hosomaki, miso soup and salad alongside.

Grilled salmon glazed in teriyaki, with mild curry, rice, four hosomaki, miso soup and salad.

Sweet pumpkin croquette with mild curry, rice, four hosomaki, miso soup and salad. Fully vegan.

20 pieces with no fish anywhere near them, from sweet inari to takuan and avocado.

19 pieces, all salmon, four different ways. The easy call when nobody can agree.

28 pieces spanning three fish, with 2 dressed rolls to break up the raw.

56 pieces. The one you order when the table is long and the occasion earns it.

34 pieces and 6 kinds of fish and shellfish. Built for the middle of a table.

6 thick slices, cut the moment you order. The benchmark everything else gets judged against.

6 deep-red slices, firm and clean, cut to order.

Lighter than salmon or tuna, and the slice to order when you want something clean.

Raw sweet shrimp, soft and almost sugary. Nothing like a cooked prawn.

Squid cut into firm ribbons, with a gentle sweetness that creeps up on you.

Crisp, briny and a little chewy. One for people who already know what they like.

Raw scallop, soft enough to give way instantly and sweeter than you expect.

Seared hard on the outside, still raw in the middle, then dressed.

A fast, hot sear on the outside and untouched raw tuna within.

12 pieces across three fish, sized for two or three people to argue over.

34 pieces and 6 kinds of fish and shellfish. Built for the middle of a table.

The one to order twice. Raw salmon draped over rice pressed by hand.

Firm, deep-red tuna over hand-pressed rice.

Clean white fish over rice, light enough to open with.

Grilled eel, sweet soy glaze, still warm against cool rice.

Sweet layered omelette. The piece that tells you how much care a kitchen takes.

Cooked prawn butterflied over rice. Nothing raw about it.

Raw sweet shrimp over rice, soft and faintly sugary.

Tuna kissed by the flame, still raw underneath.

Torched until the fat softens and the edge caramelises.

Squid cut clean, firm and gently sweet over rice.

Octopus with a proper bite to it, sliced over rice.

Crisp and briny, with a chew that sets it apart.

Raw scallop, soft and sweet, barely holding its shape.

Scallop caramelised on top, still soft underneath.

A sweet fried tofu pouch stuffed with rice. Comforting, and vegetarian.

Ripe avocado over rice. The cheapest good idea on the menu.

Tender asparagus over rice, green and clean.

Chopped raw salmon in a spicy dressing, held in a nori collar.

Chopped raw tuna with heat, wrapped in a nori collar.

Sweetcorn and crabstick in mayo. The one the children go for.

Flying fish roe that pops against the rice.

Big salmon roe that bursts salty and rich.

Raw salmon and cream cheese, the richest thing in this section.

Sesame-dressed seaweed, vegetarian and vividly green.

Crabstick, cut thin. 8 pieces, nothing complicated.

Raw salmon running down the middle of 8 slim pieces.

Raw tuna, rolled slim so the fish leads.

Fried salmon with heat behind it, the one hosomaki that fights back.

Ripe avocado, rolled slim. Vegetarian and reliably good.

Sweet omelette rolled thin. Vegetarian, and better than it sounds.

Cold cucumber, cut crisp. The palate cleanser of the menu.

Pickled radish, bright yellow and loudly crunchy.

Crabstick, avocado and cucumber in a cone of crisp nori. The gentle introduction.

Raw salmon and warm rice in a cone, rolled the moment you order it.

Grilled eel under a sweet soy glaze, wrapped and handed straight over.

A whole tempura prawn in a cone, still hot when it reaches you.

Sesame-dressed seaweed and rice in a cone. Light, green and vegetarian.

Fried soft shell crab, legs and all, folded into crisp nori.

Raw salmon and cream cheese pressed into rice. Richer than it looks.

Cooked salmon in mayo, finished with tobiko for the pop.

Tuna mayo and sweetcorn. The one everybody recognises, done properly.

Goma wakame and sweetcorn, vegetarian and quietly very good.

Crabstick, avocado and cucumber. Where most people start, and plenty stay.

Tuna mayo and sweetcorn, cooked through and easy to like.

Crisp breaded chicken inside a sushi roll. Not traditional, not apologising.

Tempura prawn inside, crisp potato flake scattered over the top.

Tempura prawn under sliced avocado and beads of ikura.

Seared salmon laid over the top, tempura prawn hidden inside.

Melted cheese over tempura prawn. Indulgent and unbothered about it.

6 pieces finished under a spicy baked topping.

A whole fried soft shell crab, legs escaping at both ends.

Asparagus, tofu and pickled radish deep-fried, spicy mayo over the top.

Glazed eel laid the length of the roll, crabstick and tamago inside.

Grilled mackerel across the top, crabstick and tamago within.

Raw salmon and avocado, cut cold. Hard to improve on.

Raw tuna set against ripe avocado, cut cold.

Chopped raw salmon in a dressing that builds.

Chopped raw tuna and chilli, cut cold.

Salmon, tuna, seabass and avocado layered over the top, one to a piece.

Raw salmon and cream cheese, cold and rich.

Raw salmon and ikura over sushi rice. The same fish in two textures.

A spread of raw fish scattered over sushi rice, no two bowls quite alike.

Hawaiian in origin, marinated raw fish over sushi rice.

Grilled chicken in a sweet soy glaze over steamed rice.

Salmon off the grill, glazed sweet, over steamed rice.

Mackerel grilled hard, its oiliness cut by the glaze.

Roast duck under a teriyaki glaze, over steamed rice.

Brisket cooked long and slow until it gives way.

Grilled eel, lacquered in sweet soy, over fried rice.

A jumbo fillet of eel with sweet tamago over fried rice.

Flat noodles seared in a hot wok with beef. Ask for chilli oil if you want heat.

Flat noodles seared in a hot wok with chicken. Ask for chilli oil if you want heat.

Flat noodles seared in a hot wok with pork. Ask for chilli oil if you want heat.

Flat noodles seared in a hot wok with prawns. Ask for chilli oil if you want heat.

Flat noodles seared in a hot wok with vegetables. Ask for chilli oil if you want heat.

Flat noodles seared in a hot wok with egg. Ask for chilli oil if you want heat.

Thick, chewy udon tossed with beef over a high flame. Chilli oil on request.

Thick, chewy udon tossed with chicken over a high flame. Chilli oil on request.

Thick, chewy udon tossed with pork over a high flame. Chilli oil on request.

Thick, chewy udon tossed with prawns over a high flame. Chilli oil on request.

Thick, chewy udon tossed with vegetables over a high flame. Chilli oil on request.

Thick, chewy udon tossed with egg over a high flame. Chilli oil on request.

Rice fried hot and fast with beef. Ask for chilli oil if you want heat.

Rice fried hot and fast with chicken. Ask for chilli oil if you want heat.

Rice fried hot and fast with pork. Ask for chilli oil if you want heat.

Rice fried hot and fast with prawns. Ask for chilli oil if you want heat.

Rice fried hot and fast with vegetables. Ask for chilli oil if you want heat.

Rice fried hot and fast with egg. Ask for chilli oil if you want heat.

Crisp panko chicken, mild curry poured over, steamed rice alongside.

Slow-cooked brisket in mild curry with steamed rice.

Crisp tempura prawns beside mild curry and steamed rice.

Breaded pumpkin, sweet against the mild curry. Vegetarian.

Pork bone broth, cooked down until it turns rich and cloudy.

Shoyu broth backed with beef stock, brisket piled on top.

Crisp tempura prawn in a garlic and ginger miso broth with a kick.

Garlic and ginger miso broth, vegetables, and a bit of heat.

Shoyu and chicken broth under teriyaki chicken.

Plain short-grain rice, there to soak up everything else.

A warm bowl to start with, or to keep going back to.

Sesame-dressed seaweed, cold, green and bracing.

Salted pods to work through while you decide what else to order.

Shredded crabstick in mayo with tobiko scattered over.

Raw salmon over dressed leaves. Lighter than it sounds.

Eight small ones, crisp the whole way through.

Five octopus batter balls under sauce and bonito that dances in the heat.

4 prawns in batter light enough to shatter.

Seasonal vegetables in light batter, fried to order.

Crabstick in tempura batter, crisp outside and soft within.

A whole crab, shell and all, fried until you can eat every bit of it.

Bundles of enoki, fried until the tips go crisp.

6 dumplings, crisp on the base, steamed soft on top.

6 chicken dumplings with a properly crisp bottom.

6 vegetable dumplings, crisp-bottomed and vegetarian.

6 prawn dumplings, crisp underneath, soft above.

Crisp breadcrumb shell, sweet soft pumpkin inside.

Marinated, fried, and better than fried chicken has any right to be.

Fried chicken tossed through salt, pepper, onion and chilli.

Wings, fried and tossed in salt, pepper and chilli.

Squid fried light, tossed hot with salt, pepper and chilli.

Ribs fried crisp and tossed in salt, pepper and chilli.

Tofu fried crisp outside, still soft in the middle.

Chips, but tossed with chilli, onion, salt and pepper.

Battered chicken in a sauce that is properly sharp, not just sweet.

Battered ribs in a sharp, sweet glaze.

Chips dusted with toasted seaweed. Try them once.

2 skewers, grilled to order over heat.

2 pork skewers, grilled to order.

2 beef skewers, grilled hot and fast.

2 prawn skewers with the shells already off.

3 tiger prawns, grilled on the skewer.

Enoki bundles grilled until the edges char.

Coffee-soaked sponge and mascarpone, done the classic way.

Dense, dark and not messing about.

Sharp lemon against a crisp biscuit base.

A vegan tartlet under fresh berries and redcurrants.

Set cream, made here, served cold and just about holding.

3 scoops, and no complicated decisions.

Hot, crisp, and full of sweet apple.

Hot pineapple in a crisp fried shell.

Sweet yam, hot and soft inside a crisp roll.

Coke, Diet Coke, Dr. Pepper, Fanta, Vimto or 7UP.

Japanese soda with a marble in the neck. Original, melon or strawberry.

Fukuoka green tea, poured hot.

Fujian jasmine tea, poured hot.

Bottled green tea, served cold.

Bottled lemon tea, served cold.

Chilled orange juice.

Chilled apple juice.

Bottled still water, 500ml.

Bottled sparkling water, 500ml.

Espresso with steamed milk.

Espresso with steamed milk and a cap of foam.

Espresso lengthened with hot water.

A single short black coffee.

Crisp Japanese lager, 330ml.

Light Chinese lager, 330ml.

American lager, 300ml.

Mexican lager, 330ml.

Japanese rice wine, served warm or cold. 150ml.

Japanese rice wine, served warm or cold. 300ml, enough to share.

Crisp and dry. By the 250ml glass or the bottle.

Cabernet Sauvignon from Chile. By the 250ml glass or the bottle.

White Zinfandel from the USA, off-dry. By the 250ml glass or the bottle.

Prosecco from Asti in Piedmont. Bottle only.