Diced spicy sashimi, seasoned crispy panko rice, sweet soy. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Truffle salt +2.

Tofu, wakame, scallion.

Pork, chili oil ponzu.

Red chili, tomato confit, sesame seeds.

Yellowtail, cilantro, serrano, garlic ponzu. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Traditional preparation.

Togarashi, tare sauce, bonito flakes.

Pickled wasabi stem, black volcano salt, truffle ponzu. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Yellowfin tuna, tortilla crisps, lime, fermented black beans, chili oil. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Fresh salmon.

Salmon belly.

Yellowtail belly.

Fattiest tuna.

Yellowtail.

Freshwater eel.

Lean red tuna.

Bluefin tuna.

Salmon roe.

Cooked shrimp.

Sea bream.

Octopus.

Greater amberjack.

Striped jack.

Hokkaido scallop.

Mackerel.

Snow crab.

Smelt roe.

Albacore tuna.

Spicy tuna, cucumber, crab salad, crispy onion, spicy aioli, eel sauce. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of Foodborne illness.

Crab-topped, tempura shrimp, avocado, crunchy onion finish, eel sauce.

Spicy salmon, cucumber, topped with salmon & avocado. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of Foodborne illness.

Yellowtail, avocado, serrano pepper, spicy tuna, cucumber, cilantro sriracha dot topped. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of Foodborne illness.

Yellowtail, salmon, tuna, shrimp, avocado, shiso leaf, tempura crab, cucumber. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of Foodborne illness.

Paper-thin sliced lemon, salmon, tempura crab, cucumber, eel sauce. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of Foodborne illness.

Wagyu beef-topped & torched, tempura shrimp, asparagus, Japanese tare, crispy leeks.

Crispy soft-shell crab topped with torched salmon, cucumber, aioli, sweet soy, scallion.

Shrimp tempura, avocado, diced salmon, onion, ceviche sauce. Contains ingredients that are raw or undercooked. Consuming raw or und er cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of Foodborne illness.

Asparagus, cucumber, avocado, braised mushrooms, pickled ginger.

Lobster, shrimp, squid ink rice, masago aioli, scallion.

Spicy tuna, salmon, yellowtail, tuna, avocado, shiro ajo sauce.

Med-rare salmon, miso glaze, seasonal greens.

Root vegetable purée, sautéed greens, au jus.

Traditional sauce, sushi rice, vegetables.

Scallop, bokchoy, burnt sake.