Akindo Sushiro Co., Ltd. (headquarters: Suita City, Osaka; President: Kohei Arai), operator of the conveyor-belt sushi chain Sushiro, will hold its “Premium Neta x Red Shari Fair” at Sushiro restaurants nationwide from Wednesday, September 2, 2026. The lineup highlights seasonal, origin-specific toppings including haramo, a rare belly cut of wild tuna, and Hokkaido-caught sanma (Pacific saury), a signature taste of autumn. Throughout the fair, every item is served on “red shari” rice seasoned with red vinegar blended with aged sake lees.
Over 40 years of staying “straight to sushi”
Sushiro began as a single standing sushi bar in Osaka called “Tai Sushi.” For more than 40 years since, the brand has stayed uncompromising about its toppings, rice, pricing and in-store experience. Under the slogan “Straight to Sushi!”, the chain now pairs carefully selected neta with red shari rice designed to bring out the natural flavor of each ingredient.
Highlights: rare tuna haramo and autumn sanma
- Wild Tuna Haramo (1 piece): from 120 yen incl. tax / Sept 2 – Sept 13, 2026 / 2.36 million servings planned
- Hokkaido Sanma and Herring Platter: from 120 yen incl. tax / Sept 2 – Sept 13 / 2.15 million servings (Hokkaido sanma and Hokkaido seared herring)
Haramo is a rare belly cut yielding only a small amount per fish, prized for its melting richness. The sanma platter pairs autumn’s signature fish with fragrant seared herring for a taste of the northern seas in a single dish.
Luxurious three-piece tasting platters
- Wild Three-Piece Platter (kinki, bluefin akami, raw shrimp): from 360 yen incl. tax / Sept 2 – Sept 13 / 370,000 servings. Includes flame-seared kinki, wild bluefin lean tuna and wild raw shrimp.
- Northern Bounty Three-Piece Platter (giant octopus, salmon, scallop): from 330 yen incl. tax / Sept 2 – Sept 13 / 310,000 servings. Includes domestic seared giant octopus, Aomori-raised salmon and Hokkaido steamed scallop seared with sweet sauce.
Both platters are not available for takeout, so enjoy them in-store.
Origin-focused single pieces and a new gunkan
- Aomori Murasaki Squid: from 180 yen incl. tax / Sept 2 – Sept 13 / 700,000 servings. Tender, chewy texture with natural sweetness and umami.
- Surf Clam with Chopped Wasabi Gunkan: from 120 yen incl. tax / Sept 2 – Sept 13 / 340,000 servings. A new gunkan using Canadian surf clam tossed with chopped wasabi.
New Chinese-inspired creative sushi
- Bonito with Sesame Tantan Sauce and Aromatic Vegetables: from 180 yen incl. tax / Sept 2 – Sept 27 / 510,000 servings. Rich, sesame-scented tantan sauce and refreshing aromatic vegetables over bonito.
- Creamy Crab Omelet-Style Gunkan: from 120 yen incl. tax / Sept 2 – Sept 27 / 1.27 million servings. Silky crab omelet served gunkan-style.
Side menu supervised by “Karaage-ya Oshu Iwai”
Ginger Soy Sauce Karaage (from 390 yen incl. tax, Sept 2 – Sept 13, 320,000 servings) is seasoned with fragrant ginger and fried in-store for a crisp coating and juicy interior.
What is “red shari”?
From September 2, all Sushiro restaurants will serve red shari rice made with red vinegar blended with carefully selected aged sake lees. Its restrained sweetness and crisp acidity further enhance the flavor of each topping. Go easy on the soy sauce to fully appreciate the taste of the rice itself.
Details and notes
- Start date: Wednesday, September 2, 2026
- Locations: Sushiro restaurants nationwide in Japan
- Each item ends once the planned quantity sells out
- Prices vary by restaurant; availability and pricing can be checked via the app or official website
- Some items are not available for takeout, or takeout is not offered at certain restaurants
- The red shari serving period may shift depending on sales conditions
With autumn sanma, rare tuna haramo and crisp red shari rice, this fair is a chance to explore how seasonal toppings and vinegared rice work together. Visit a Sushiro restaurant in Japan while the lineup lasts.