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大門 福寿し

Daimon Fuku Sushi

  • Credit Card
  • Wi-Fi
  • Private Room
  • Non-Smoking
  • English Menu
  • English OK
  • Sushi,Seafood
  • Dinner 5,000 JPY
  • 0138-22-8028 (+81-138-22-8028)
  • Monday - Saturday 16:00 - 22:00
  • Hakodate(Hokkaido)
    JR Hakodate Main Line Hakodate Station West Exit 10-minute walk

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Nigiri sushi
特上生寿し

Nigiri sushi

Take-out Available
  • Ingredients: Rice, Tuna, Young yellowtail, Olive flounder, Shrimp, Scallop, Sakhalin surf clam, Snow crab, Abalone, Sea urchin, Salmon roe
  • Flavor: Vinegar, Sugar, Salt
  • Cooking: Raw

tax included

Nigiri sushi
上寿し

Nigiri sushi

Take-out Available
  • Ingredients: Rice, Tuna, Young yellowtail, Shrimp, Sakhalin surf clam, Squid, Snow crab, Salmon roe, Dried gourd shavings
  • Flavor: Vinegar, Sugar, Salt
  • Cooking: Raw

tax included

生ちらし

Chirashi sushi

Take-out Available
  • Ingredients: Rice, Hen's egg, Tuna, Shrimp, Crab, Soused mackerel, Octopus, Conger eel, Sakhalin surf clam, Squid, Salmon, Salmon roe, Sea urchin
  • Flavor: Vinegar, Sugar, Salt
  • Cooking: Raw

tax included

Futomaki sushi rolls
太巻き

Futomaki sushi rolls

Take-out Available
  • Ingredients: Rice, Nori, Hen's egg, Cucumber, Shiitake, Dried gourd shavings
  • Flavor: Vinegar, Sakura denbu (mashed and seasoned fish in pink color), Sugar, Salt, Soy sauce
  • Cooking: Bake/Roast

tax included

*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* The price is in Japanese Yen (JPY)

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

Monday - Saturday 16:00 - 22:00

Close

Every Sunday

Average price

Dinner: 5,000 JPY

Service Offer

  • English menu available
  • English speaking staff available
  • All you can drink menu

You can check the restaurant information in the phone.

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