What seafood toppings are used in Tsujihan’s Kaisendon bowls?

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Seafood Toppings in Tsujihan's Kaisendon Bowls

Tsujihan's kaisendon bowls feature a generous combination of seafood, prominently including scraped tuna from the bones, known as nakochi. These bowls are further enhanced with shrimp, whelk, geoduck clam, and squid, all crowned with sea urchin. Additionally, ikura, or salmon roe, is presented in a small bowl layered within the main dish.
Nakochi Tuna as a Central Component

The kaisendon at Nihonbashi Kaisen Don Tsujihan is distinguished by its substantial mound of nakochi, which is tuna scraped from the bones. This specific preparation of tuna forms the base of the seafood arrangement atop the rice.
Assortment of Shellfish and Cephalopods

Beyond the tuna, the bowls are enriched with a variety of other marine ingredients. These include succulent shrimp, chewy whelk, and tender geoduck clam, alongside slices of squid. This combination provides a diverse textural and flavour profile to the dish.
Prominent Sea Urchin and Ikura Toppings

A key visual and gustatory element of Tsujihan's kaisendon is the topping of sea urchin, lending a creamy richness. Complementing this is a separate small bowl of ikura (salmon roe), which is layered into the tower, allowing the vibrant orange-red eggs to cascade down, creating an appealing presentation.

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What seafood toppings are used in Tsujihan’s Kaisendon bowls?

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