“There is no part to throw away in fish”
The idea of Japanese cuisine

“I want customers to eat delicious food.” With that in mind, we cook everything from bony parts of fish (the part of the body around the head and bones) without waste and provide it to our customers. The basis is the idea that the “back and belly” parts treated as sushi are of equal value to the deliciousness of ara and bones. Even before the word SDGs was coined, we inherited the idea of Japanese cuisine that “there is no part to throw away in fish” and have continued to develop menus that utilize parts that cannot be grasped.

Ramen, which is one of the popular menus of “SUSHIRO”, is a product where you can taste all the fish. The taste is improved by using plenty of fish ara and bones in the soup. In addition, the “Wonton noodle” is made with the original shrimp soy sauce made by boiling shrimp shells, and the “Tuna shoyu ramen” is made with fried tuna cutlet. I have toppings. Once savory, the ara, bones, and shrimp shells are roasted to enhance the flavor, and the tuna streaks are softened by cooking. It’s not just good to use for cooking, but the proper preparation and cooking method, as well as the combination of seasonings, bring out the maximum charm of the ingredients.