According to an announcement from FOOD & LIFE COMPANIES (F&LC), Akindo Sushiro Co., Ltd. (headquartered in Suita, Osaka), operator of the conveyor-belt sushi chain Sushiro, enters its 43rd business term in October 2026. To mark the start of the new term, Sushiro restaurants across Japan will launch a new menu lineup from Wednesday, September 30. The headline item is otoro (fatty tuna belly) from hon-maguro bluefin tuna, known as the “king of tuna,” offered from ¥110 including tax. The lineup also includes a wild Indian tuna tasting platter, a creative platter made with never-frozen fresh Tasmanian salmon, and many other toppings chosen with a focus on quality ingredients.
Carrying On a Passion for Tuna Since Day One
Sushiro began as a single standing sushi bar in Osaka called “Tai Sushi.” For more than 40 years since, it has maintained an uncompromising commitment to everything from its toppings and rice to its pricing and in-store experience. To start its 43rd term, Sushiro is offering bluefin otoro as a symbol of the dedication to tuna it has carried since its founding, embodying its corporate philosophy: “Delicious sushi to fill your stomach. Delicious sushi to fill your heart.”
Headline Item: Bluefin Otoro from ¥110
- Item: Hon-Maguro Otoro (bluefin tuna fatty belly)
- Price: From ¥110 (tax included)
- Sales period: Wednesday, September 30 – Tuesday, October 13, 2026
- Planned total: 8.68 million servings (while supplies last)
The biggest draw of this lineup is the chance to enjoy otoro from bluefin tuna, the “king of tuna,” at an affordable price from ¥110 including tax. Although 8.68 million servings are planned, sales end once they sell out, so an early visit is recommended if you want to be sure to try it. Note that takeout is not available at some locations.
Tuna and Salmon Tasting Platters
Wild Indian Tuna 6-Piece Platter (from ¥1,120)
A single plate that lets you compare different cuts and preparations of wild Indian tuna (Southern bluefin tuna). The six pieces are otoro, chutoro (2 pieces), a negitoro wrap, marinated lean tuna (zuke akami), and wakaremi with charred soy sauce, seared over an open flame. Available September 30 (Wed) – October 25 (Sun), with 430,000 servings planned.
Fresh Salmon Creative 4-Piece Platter (from ¥720)
Fresh Tasmanian salmon that has never been frozen, served four ways: salt-seared, topped with fish roe, mozzarella and basil, and a wrap dressed in wasabi mayo. Available September 30 (Wed) – October 25 (Sun), with 590,000 servings planned. Because it uses fresh fish, daily quantities are limited, and it is not available for takeout.
A Full Lineup of Carefully Selected Toppings
- Large Raw Hon-Zuwai Snow Crab (from ¥360): Enjoy the melt-in-your-mouth texture and sweetness that only raw crab offers. This is a regular menu item, not a limited-time offer.
- Oyster Tasting Duo (from ¥280): Two styles: shichimi-spiced grated daikon with ponzu, fragrant with sesame oil, and flame-seared with charred soy sauce. September 30 (Wed) – October 18 (Sun); limited to 900,000 servings. Not available for takeout.
- Wild Mackerel Tasting Duo (from ¥180): Compare mackerel and marinated (zuke) mackerel. September 30 (Wed) – October 25 (Sun); limited to 940,000 servings.
- Large-Cut Jiyaki Grilled Eel (from ¥200): September 30 (Wed) – October 25 (Sun); limited to 1.5 million servings.
- Domestic Kamaage Shirasu Gunkan (from ¥120): September 30 (Wed) – October 13 (Tue); limited to 740,000 servings. The shirasu is caught using a fishing method in which shrimp, crab, and other species may be mixed in.
- Cured Mackerel Wasabi-Mayo Gunkan with Aromatic Vegetables (from ¥120): A novel creative sushi of vinegar-cured mackerel (shime-saba) dressed in wasabi mayo and topped with aromatic vegetables. September 30 (Wed) – October 13 (Tue); limited to 420,000 servings.
Side Menu: Karaage Supervised by a Renowned Shop
On the side menu, Sushiro is introducing White Pepper Karaage with Sweet and Savory Sauce (from ¥390), supervised by “Nobunaga Karaage Torika” of Gifu Prefecture, a four-time consecutive Gold Award winner at the Karaage Grand Prix (R). Available September 30 (Wed) – October 25 (Sun), with 750,000 servings planned. Not available for takeout.
Things to Know Before You Go
- Prices vary by location.
- Limited-time items end once the planned total number of servings sells out.
- The Wild Indian Tuna 6-Piece Platter, Fresh Salmon Creative 4-Piece Platter, Oyster Tasting Duo, and White Pepper Karaage may be extended depending on sales during the period.
- After launch, availability and prices at each location can be checked on the Sushiro app and official website.
- Takeout is not available for some items at certain locations.
Summary
Led by bluefin otoro from ¥110, Sushiro’s 43rd term opens with a wide range of toppings, including wild Indian tuna, fresh Tasmanian salmon, hon-zuwai snow crab, oysters, mackerel, eel, and shirasu. The bluefin otoro, kamaage shirasu gunkan, and cured mackerel wasabi-mayo gunkan are only on sale until October 13 (Tue), so be sure to check them out early.
Source: press release by 株式会社FOOD & LIFE COMPANIES (PR TIMES, in Japanese)