SASHIMI

Ikura (Salmon Roe)

Rich, Briny, and Bursting with Umami, Served in Cucumber Cups

$16

Maguro (Tuna)

Greater Clarity of Flavor, and Lighter than Other Portions Of Tuna

$15

Toro

The Fatty and Most Valued Portion of the Tuna. Most Often Taken from the Thin and Soft Under Belly

$15

Salmon

Distinctively Rich in Taste Thanks to the Well Balanced Marbling

$14

Tobiko

Tobiko's Pleasure is in Both the Umami Rich Taste and the Crisp Texture, Served in Cucumber Cups

$11.50

(Flying Fish Roe)

Ebi (Shrimp)

Carefully Boiled and Prepared Tiger Shrimp.

$10

Tako (Octopus)

Carefully Boiled Octopus.

$12

Hamachi

Hamachi Might Look Like a Variety of White Fish, but it is a Much Softer and Richer Fish Variety

$15

(Yellow Tail)

Hotate-gai (Scallop)

A Combination of Scallop Sashimi with Japanese Mayonnaise, Tobiko, Green Onion, and Lemon, Garnished with a Slice of Turmeric

$18

Bass or Fluke

A White Fish Selection. The Variety will Vary with the Season

$11

Tamago

A Traditional Japanese Omelette Seasoned with Japanese Dashi Fish Stock

$9

(Egg Omlet)

Uni (Sea Urchin)

High in Umami with a Silky Richness that has that has a Cult-like Following with Some

$11

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