THE FULL MENU

Prime fatty tuna belly sliced and glazed with aged nikiri soy.

Lean ruby red Pacific tuna with a touch of freshly grated wasabi.

Buttery Japanese amberjack with seasoned warm sushi rice.

Chef's daily selection of three cuts: Bluefin tuna, King salmon, and yellowtail.

Rich melt-in-your-mouth Norwegian salmon belly cuts with shiso leaf.

Delicate Japanese sea bream with sea salt, fresh lemon, and ponzu.

Chopped fresh sashimi tuna, chili oil, scallions, and cucumber.

Yellowtail and finely minced scallions wrapped in toasted nori.

Fresh King salmon and creamy Hass avocado with toasted sesame.

Rich red miso broth simmered with fresh Manila clams and green onions.

Tender young soybeans in the pod seasoned with Himalayan pink salt.

Thinly shaved Persian cucumbers steeped in sweet rice vinegar.

Crisp, cold Japanese lager poured fresh from the tap.

Refined Niigata sake with a dry, clean, and floral finish.

Refreshing unsweetened Japanese green tea over crushed ice.