Cut to order by our itamae from the day's freshest catch.
Eight pieces of buttery Norwegian salmon over seasoned rice.
Ten slices of ruby-red bluefin maguro, no rice.
Eel and cucumber topped with avocado and unagi glaze.
Minced tuna with spicy mayo, scallion and sesame.
A twelve-piece tasting chosen by the chef each evening.
No dishes match your search.