Nigiri
Sake (Salmon)
Buttery Norwegian salmon over seasoned shari, lightly torched with sea salt.
Maguro (Bluefin Tuna)
Deep ruby akami from sustainably sourced bluefin with mineral-rich flavor.
Hamachi (Yellowtail)
Silky yellowtail with a clean buttery finish over lightly pressed shari rice.
Ebi (Shrimp)
Butterflied tiger prawn pressed over seasoned shari with a brush of nikiri.
Maki Rolls
Dragon Roll
Shrimp tempura inside crowned with avocado, torched eel, and unagi tare.
Rainbow Roll
California roll draped with salmon, tuna, shrimp, and ripe avocado slices.
Spider Roll
Crispy soft shell crab with avocado, cucumber, and spicy mayo drizzle.
Philadelphia Roll
Cream cheese and fresh salmon wrapped in rice and nori with sesame seeds.
Sashimi
Otoro (Fatty Tuna)
Prized marbled belly that dissolves on contact releasing rich umami waves.
Sake Sashimi (Salmon)
Five pristine slices of fresh Atlantic salmon on a bed of shiso.
Hamachi Sashimi
Five generous slices of fresh yellowtail with ponzu and grated ginger.
Chef's Mixed Sashimi
Daily selection of five premium fish arranged on a bed of daikon and shiso.
Temaki
Spicy Tuna Temaki
Crispy nori cone filled with spicy tuna, cucumber, and tobiko.
Salmon Avocado Temaki
Hand-rolled cone of fresh salmon, avocado, and sesame.
Crab Temaki
Hand-rolled nori cone stuffed with sweet crab, avocado, and tobiko roe.
Unagi Temaki
Grilled freshwater eel with avocado and sweet unagi sauce in a crisp nori cone.
Sides
Edamame
Steamed soybeans sprinkled with flaky sea salt and chili flakes.
Miso Soup
Silky dashi broth with tofu, wakame seaweed, and spring onion.
Gyoza
Pan-fried chicken dumplings with crispy golden bottoms and tangy ponzu dip.
Seaweed Salad
Chilled wakame dressed in sesame oil, rice vinegar, and toasted seeds.