Sushi gifts
As thoughtful masterpieces.
All of our sushi for take-out are prepared assuming that they will be given away as presents.
To ensure that our sushi gives joy to both the giver and the receiver, we put our heart into not only the taste and presentation of the sushi but also the smallest details such as the wrapping paper made by woodblock print depicting the seasons and scenery. Upon your request, we can provide an assortment of different products, according to your preference. Our products may also be bought online, as well as at the shops.
Sugata-sushi (Whole-fish sushi)
Saba Sugata-sushi
(Whole mackerel sushi)
Mi-saba-sushi
(Mackerel sushi made from white flesh)
Kodai Suzume-sushi
(Small sea bream sushi stuffed in an opened fish)
Tai-sushi
(Sea bream sushi)
Amadai Sugata-sushi
(Whole tilefish sushi)
Hamo Sugata-sushi
（Summer season only）(Whole pike conger sushi)
Yakianago-sushi
(Roasted conger eel sushi)
Saba Sugata-sushi
(Whole mackerel sushi)
Our specialty, Saba Sugata-sushi, is made from the fatty flesh of quality chub mackerel from the seas around Japan, specially selected rice, and quality giant kelp from Hokkaido, and to preserve its taste, the sushi is wrapped in a bamboo sheath.
The sushi also demonstrates a playful spirit, as the cross-section of the sliced sushi is made to look like a “hare,” in honor of the founder, by taking one Chinese character “U (meaning ‘hare’) from his name “Uhe.” The flavor of the sushi changes from the time it is first prepared. Therefore, we recommend enjoying the sushi after a certain amount of time has passed and the sushi has reached the flavor that you prefer. (Photo shows 2 servings)
1 stick (Serves 2) / ￥6,480 (tax included)
1 serving (6 pieces) / ￥3,240 (tax included)
Mi-saba-sushi
(Mackerel sushi made from white flesh)(Mackerel sushi made from white flesh)
This sushi is made in the same way as the Saba Sugata-sushi but the fatty dark flesh has been sliced off, with only the white flesh remaining, and was devised based on the request of our customers. This sushi is light and highly palatable and may be enjoyed even by those who do not like fatty, blue-skinned fish. (Photo shows 2 servings)
1 stick (Serves 2) / ¥7,776 (tax included)
1 serving (6 pieces) / ¥3,888 (tax included)
Kodai Suzume-sushi
(Small sea bream sushi stuffed in an opened fish)
This sushi uses small-sized natural sea bream and lets you enjoy the texture of the sea bream skin. The whole sushi is wrapped in shiroita-konbu, which is kelp from Hokkaido soaked in amazu (sugared vinegar). You can enjoy the sea bream filled with rich umami together with the fresh flavor of the shiroita-konbu. (Photo shows 2 servings)
1 stick (Serves 2) / ¥5,832 (tax included)
1 serving (6 pieces) / ¥2,916 (tax included)
Tai-sushi
(Sea bream sushi)
Large and fatty natural sea bream has a pleasing texture and you will be able to enjoy the overflowing sweetness and umami of the fish. The sushi, wrapped in shiroita-konbu, which is kelp from Hokkaido soaked in amazu (sugared vinegar) has a fresh taste. (Photo shows 2 servings)
1 stick (Serves 2) / ¥5,832 (tax included)
1 serving (6 pieces) / ¥2,916 (tax included)
Amadai Sugata-sushi
(Whole tilefish sushi)
This is a sushi made from amadai (tilefish), which is commonly known as “guji.” Finely salted, the fish has been rid of fishy odors, emphasizing its sweetness and its chewy texture. In order to enjoy the light aroma of the kelp, we recommend you enjoy it without any condiments.
1 stick (Serves 2) / ¥12,960 (tax included)
1 serving (6 pieces) / ¥6,480 (tax included)
Summer season only
Hamo Sugata-sushi
(Whole pike conger sushi)
This sushi has been passed down as a treasured summer delicacy. The sushi is sold only when the pike conger is in season and can only be prepared by master craftsmen whose skills have been recognized. The fish is roasted after basting with the family’s traditional “kaeshi” (dipping sauce) which has been replenished and used for generations. (Photo shows 2 servings)
1 stick (Serves 2) / ¥14,904 (tax included)
1 serving (6 pieces) / ¥7,452 (tax included)
Allergen: Wheat
Yakianago-sushi
(Roasted conger eel sushi)
Sushi made from a large anago (conger eel). The key to its flavor is the “kaeshi” (dipping sauce), which has been replenished and used for generations to further bring out the umami of the anago. Enjoy the unique flavor of the fat and the roasted aroma of the anago.
1 stick (10 pieces) / ¥4,320 (tax included)
Allergen: Wheat
Maki-sushi (Sushi roll)
Futomaki-sushi
(Thick sushi roll)
Komaki-sushi
(Thin sushi roll)
Futomaki-sushi
(Thick sushi roll)
A simple sushi but full of craftmanship that embodies the spirit of “Izuu.” Filled with atsu yaki tamago (rolled egg omelet), shiitake (mushroom), kanpyo (dried gourd shavings), and mitsuba (Japanese parsley), all of which are prepared separately through a time-consuming process, and luxuriously rolled in two layers of nori (seaweed) – savory and fragrant yaki nori (toasted nori) and nama nori (unprocessed nori) evoking the smell of the ocean.
1 stick (8 pieces) / ¥3,456 (tax included)
Allergens: Wheat and egg
Komaki-sushi
(Thin sushi roll)
Komaki-sushi is similar to the Futomaki-sushi but has been rolled into an easy-to-eat thickness. The sushi is filled with shiitake (mushroom), egg, mitsuba (Japanese parsley), and other ingredients and rolled up with yaki-nori (toasted nori), and can even be enjoyed by children. Komaki-sushi is popular as extra sushi to be added by our customers ordering an assortment of different types of sushi.
1 stick (8 pieces) / ¥1,728 (tax included)
Allergens: Wheat and egg
Chirashi-sushi (‘Scattered’ sushi) and Mushi-sushi (Steamed sushi)
Kyo Chirashi-sushi
(Kyoto ‘scattered’ sushi)
Odaidokoro-sushi
(Kitchen sushi)
Mushi-sushi (Steamed sushi)
Seiro (Steamer) (Winter season only)
Mushi-sushi (Steamed sushi)
(Winter season only)
Kyo Chirashi-sushi
(Kyoto ‘scattered’ sushi)
This is a spring specialty handed down since our founding. The flesh of seasonal fish is roasted and mixed into the rice along with shiitake (mushroom), which is garnished with a scattering of kinshi-tamago (thinly-shredded egg omelet), shrimp, sea bream, squid, wood-ear mushroom, and kinome (young leaf of the Japanese pepper tree) to add color to your table. The kinshi-tamago is thought to bring good luck and will be especially delicious if you consume it as though you were breathing it in. (Photo shows a box serving 5)
Box for 1 / ¥3,834 (tax included)
Box for 2 / ¥7,776 (tax included)
Box for 3 / ¥12,312 (tax included)
Box for 4 / ¥15,660 (tax included)
Box for 5 / ¥19,116 (tax included)
Allergens: Wheat, egg, and shrimp
*Since the kinshi-tamago does not contain preservatives, this sushi is not available for take-out during the summer season.
Odaidokoro-sushi
(Kitchen sushi)
The fifth family head came up with this sushi to satisfy the wealthy gentlemen who were still peckish after an evening of entertainment. Shiitake (mushroom), koko (takuan or pickled radish), and pickled jako (dried young sardines) are mixed into rice, which is topped with kinshi-tamago (thinly-shredded egg omelet), jako (dried young sardines), kinome (young leaf of the Japanese pepper tree), and wood-ear mushroom for a refreshing taste. (Photo shows a box serving 5).
Box for 1 / ¥3,402 (tax included)
Box for 2 / ¥6,912 (tax included)
Box for 3 / ¥11,016 (tax included)
Box for 4 / ¥13,932 (tax included)
Box for 5 / ¥16,956 (tax included)
Allergens: Wheat and egg
*Since the kinshi-tamago does not contain preservatives, this box sushi is not available to take home during the summer season.
Winter season only
Mushi-sushi (Steamed sushi) Seiro (Steamer) (Winter season only)
Our winter specialty, Mushi-sushi (steamed sushi) has been prepared as an exclusive take-out item to be enjoyed at home. The roasted flesh of sawara (Spanish mackerel), shiitake (mushroom), and scallops are mixed into sushi rice, which is sprinkled with kinshi-tamago (thinly shredded egg omelet), anago (conger eel), wood-ear mushroom, and usui-mame (Wakayama pea bean). Steam the sushi directly in the steamer and you will enjoy the light scent of wood and a rich flavor. (Photo shows a box serving 2)
Seiro (Steamer) for 1 / ¥4,320 (tax included)
Seiro (Steamer) for 2 / ¥8,640 (tax included)
Allergens: Wheat and egg
*Available for take-out only
Winter season only
Mushi-sushi
(Steamed sushi)
A winter specialty that can be enjoyed at home. Scoop as much sushi rice as you would like in a rice bowl, sprinkle with the separately-packaged toppings including kinshi-tamago (thinly-shredded egg omelet), anago (conger eel), wood-ear mushroom, and usui-mame (Wakayama pea bean), and steam. (Photo shows a box for 1)
Box for 1 / ¥3,834 (tax included)
Box for 2 / ¥7,776 (tax included)
Box for 3 / ¥12,312 (tax included)
Box for 4 / ¥15,660 税込
Box for 5 / ¥19,116 (tax included)
Allergens: Wheat and egg
Assorted sushi
Assorted Kyo-sushi
(Assorted Kyoto-style sushi)
Omatsuri-sushi
(Summer season only)(Festival sushi)
Assorted Kyo-sushi
(Assorted Kyoto-style sushi)
This assortment contains three of “Izuu’s” foremost sushi – Saba Sugata-sushi (whole mackerel sushi), Futomaki-sushi (thick sushi roll), and Hako-sushi (box sushi). This is a masterpiece representing all of the craftsmanship that goes into our sushi including taste, style, and atmosphere. (Photo shows a box for 5).
Box for 1 / ¥4,482 (tax included)
Box for 2 / ¥9,072 (tax included)
Box for 3 / ¥14,256 (tax included)
Box for 4 / ¥18,252 (tax included)
Box for 5 / ¥22,356 (tax included)
Allergens: Wheat, egg, and shrimp
Summer season only
Omatsuri-sushi
(Festival sushi)
This boxed sushi containing three types of sushi – Saba Sugata-sushi (whole mackerel sushi), Hamo Sugata-sushi (whole pike conger sushi), and Komaki-sushi (thin sushi roll) is a masterpiece, which evokes the feeling of Kyoto at the height of summer. This sushi is loved by our customers as a treat to celebrate special occasions. (Photo shows a box for 5)
Box for 1 / ¥5,022 (tax included)
Box for 2 / ¥10,152 (tax included)
Box for 3 / ¥15,876 (tax included)
Box for 4/ ¥20,412 (tax included)
Box for 5 / ¥25,056 (tax included)
Allergens: Wheat and egg
Yajikita-sushi
Yajikita-sushi
Yajikita-sushi
The fourth family head came up with this rustic sushi suitable for picnics. Triangular-shaped and barrel-shaped sushi rice balls are filled with pickled sea bream and roasted seasonal fish and coated with black sesame seeds. This sushi is popular among customers going on outings during the spring and fall or enjoying it during intermissions at the theater. (Photo shows a box for 1)
Box for 1 / ¥3,294 (tax included)
Box for 2 / ¥6,696 (tax included)
Box for 3 / ¥10,692 (tax included)
Box for 4 / ¥13,500 (tax included)
Box for 5 / ¥16,416 (tax included)
Allergen: Wheat
How to serve the sushi
- Whole Sugata-sushi is not sliced in order to preserve its flavor. When serving, slice only the amount needed from each end into pieces about 2cm in thickness.
- You will be able to enjoy a harmony of flavors by savoring the fatty dark flesh alternately with the light-tasting white flesh.
- If the sushi has hardened, a good way to enjoy it is by warming it up on an electric hot plate until both sides have turned golden brown.
How to keep the sushi
- Sugata-sushi is fermented sushi that keeps well. Therefore, it is best kept at room temperature (18 to 23 degrees Celsius).
- If the rice has gotten cold, please bring it back to room temperature before serving.
- Please consume quickly after opening.
A guide to when to enjoy the sushi
The flavor of Sugata-sushi (whole-fish sushi) nurtured by time
The Sugata-sushi of “Izuu” changes flavor over time, as the umami of the kelp is transferred to the sushi, and the flavors of the kelp, fish, and rice are blended. Unlike Edomae-sushi (Tokyo-style sushi), where freshness is everything, the appeal of Kyoto Sugata-sushi lies in containing and dressing the freshness so that the trinity of flavors, helped by time, becomes concentrated. By enjoying the sushi on several occasions, you will be able to find your preferred level of curing. If you plan to travel distances with the sushi, please let us know, we will prepare the sushi according to when you plan to eat it.
Sushi immediately
after preparation
The fish and rice will both still be tender, and you will be able to enjoy the distinct characteristics of the ingredients and a light aftertaste. Please enjoy the natural umami of the fish and the light fragrance of the kelp.
(Available at the Main Store and at demonstration sale sites)
Sushi
after 5 to 8 hours
The umami of the kelp has transferred to the sushi and all the flavors have blended, and the sushi is beginning to take on the flavors of “early-ripened sushi (in the early stage of fermentation).” At this stage, the flesh of the fish has firmed due to the effects of the vinegar, and you will be able to enjoy some bite in the texture.
Sushi after 12 hours
to the following day
Both the fish and rice have taken on a pleasing texture. Fat filled with the umami of the fish will have risen to the surface and you will be able to enjoy the unique flavors of “early-ripened sushi.” (Available in this condition, when our sushi is purchased outside of Kyoto, other than at demonstration sale sites, and when purchased from our online shop)
