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Our Menus
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NIGIRI & SASHIMI
HIRAME (flounder) 5 | 13
MEDAI (snapper) 7 | 19
HIRASUZUKI (black sea bass) 8 | 22
ISAKI (threeline grunt) 6 | 16
KUE (longtooth grouper) 9 | 25
AKAMUTSU (black throat sea perch) 15 | 43
KINMEDAI (golden-eye snapper) 8 | 22
ENGAWA (flounder fin) 8 | 22
MADAI (sea bream) 6 | 16
MANAGATSUO (butterfish) 8 | 22
KANPACHI (amberjack) 6 | 16
MASU (ocean trout) 7 | 19
BINCHO (albacore) 5 | 13
SHIMA AJI (striped jack) 8 | 22
HIRAMASA (king fish) 7 | 19
HAMACHI (yellowtail) 5 | 13
ABURI HAMACHI (seared yellowtail) 8 | 22
HAMACHI HARA (yellowtail belly) 6 | 16
ABURI HAMACHI HARA 7 | 19
SAKE (salmon) 4.5 | 12
KING SALMON 6 | 16
SAKE HARA (salmon belly) 5 | 13
ABURI SAKE HARA 5.5 | 15
IKURA (house-marinated salmon roe) 7.5 | -
AKAMI (lean tuna) 6 | 16
CHU TORO (medium fatty tuna) 10 | 28
OTORO (tuna belly) 13 | 37
KAMA TORO (tuna collar) 16 | 48
KANPACHI UNI (amberjack & urchin) 12 | 34
SHIMA UNI (striped jack & urchin) 14 | 40
OTORO UNI (tuna belly & urchin) 26 | 76
NIGIRI & SASHIMI
BOTAN EBI (spot prawn) 8 | 16
ZUWAIGANI (snow crab) 9 | 25
NAMA HOTATE (live scallop) 7 | 19
KOBASHIRA (orange clam muscle) 8 | 22
BOQUERONES (spanish anchovy) 5 | 13
CALIFORNIA UNI (santa barbara urchin) 10 | 28
BAFUN UNI (hokkaido sea urchin) 16 | 46
KING MUSHROOM 4.5 | -
SHIITAKE 4 | -
INARI (house-marinated bean curd) 4 | -
DASHIMAKI TAMAGO (sweet egg) 4 | -
UNAGI (freshwater eel) 5 | 13
OSSETRA CAVIAR 18 | -
A5 WAGYU 18 | -
FOIE GRAS 12 | -
ON THE SIDE
HOUSE GINGER | 3
HOUSE YUZU KOSHO | 7
FRESH WASABI | 8
BLACK TRUFFLE 10 | 20 | 30
ROYAL OSSETRA CAVIAR 4 | 8 | 12 | 95
SMALL BITES
HAMACHI TERIYAKI | 19
cured & girlled yellowtail, hajikami
GINDARA NITSUKE | 20
black cod, tokyo-style soy dashi
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