umami

Fatty bluefin tuna belly — the most prized cut. Buttery, melting texture with a deep ruby color. Two pieces served with freshly grated wasabi and aged soy

Fresh Atlantic salmon sashimi — five thick-cut slices of vibrant orange-pink fish. Served with shiso leaf, microgreens, and a citrus ponzu dipping sauce

Sweet raw spot prawns from Hokkaido — translucent, delicate, and naturally sweet. Served with the fried head on the side for a crunchy finale. Two pieces

Young yellowtail — pale golden, firm yet buttery. Five slices drizzled with yuzu kosho and topped with thin jalapeno rounds. Clean, bright, and slightly spicy

Inside: shrimp tempura and cucumber. Topped with sliced avocado arranged like dragon scales, eel sauce, and tobiko. A classic that never disappoints

California roll base topped with seven different fish — tuna, salmon, yellowtail, shrimp, eel, avocado, and tamago. Each piece is a different color of the rainbow

Spicy minced bluefin tuna mixed with sriracha and sesame oil, tempura crunch inside, topped with scallions and masago. A textural masterpiece with serious heat

Smoked salmon, cream cheese, and cucumber inside, topped with sesame seeds and thin lemon slices. The comfort food of sushi — rich, creamy, and deeply satisfying

Crispy nori cone filled with seasoned sushi rice, fresh salmon, avocado, and our house spicy mayo. Hand-held, crunchy, and messily delicious. Eat quickly while the nori is still crisp

Sea urchin from Santa Barbara — briny, sweet, and impossibly creamy. Wrapped in crisp nori with seasoned rice and a touch of shiso. An umami bomb in your hand

Hokkaido scallops diced and tossed with sriracha, sesame oil, and flying fish roe. Wrapped in nori with cucumber and microgreens. Sweet, spicy, and ocean-fresh

Crispy tempura shrimp with spicy mayo, cucumber, and avocado in a nori cone. The crunch of the shrimp against the crisp nori is pure satisfaction

Chef's selection of the day's finest fish — changes daily based on what arrived from Tsukiji this morning. Trust the process. 10 pieces of pure craftsmanship

Seared Japanese A5 Wagyu beef on top of a roll with truffle oil, microgreens, and gold leaf. The beef literally melts on your tongue. An indulgence worth every penny

Whole Maine lobster tail tempura inside, topped with thinly sliced avocado, lobster claw meat, and a champagne yuzu beurre blanc. Celebration in every bite

Fresh salmon wrapped around truffle-infused rice, topped with shaved black truffle and truffle ponzu. Earthy, oceanic, and absolutely decadent. Six pieces

Young soybeans steamed and tossed with flaky sea salt. Served hot in the pod — squeeze the beans out with your teeth. The essential Japanese starter

Pan-fried pork and cabbage dumplings with crispy golden bottoms and tender steamed tops. Served with our house gyoza dipping sauce — soy, vinegar, and chili oil. Six pieces

Silken tofu lightly dusted in potato starch and fried until golden, then bathed in warm dashi with bonito flakes, grated daikon, and scallions. Comfort in a bowl

Sablefish marinated for 48 hours in sweet white miso, then broiled until caramelized and buttery. The fish flakes apart with a spoon. Served with pickled ginger

Assorted sashimi artfully arranged over seasoned sushi rice — tuna, salmon, yellowtail, shrimp, tamago, and seasonal fish. A bowl full of the ocean's best, like edible art

Cubed salmon with avocado, cucumber, edamame, mango, and pickled ginger over sushi rice. Topped with sesame seeds, crispy shallots, and our house poke sauce

Grilled freshwater eel glazed with sweet kabayaki sauce over steamed rice, topped with pickled vegetables and sansho pepper. Rich, sweet, smoky, and deeply satisfying

Thinly sliced seared Wagyu beef over garlic butter rice, topped with a soft onsen egg, crispy garlic chips, and microgreens. Break the egg and let it run through everything

Traditional miso soup with silky tofu cubes, wakame seaweed, and thinly sliced scallions in a rich dashi broth. The soul of Japanese cuisine in a bowl

Rich pork bone broth simmered for 18 hours, chashu pork belly, soft-boiled egg, bamboo shoots, nori, and scallions over fresh noodles. Creamy, deep, and utterly comforting

Our tonkotsu base blended with spicy miso paste, topped with ground pork, corn, bean sprouts, and a chili oil drizzle. For those who like their comfort food with a kick

Stir-fried wheat noodles with pork, cabbage, carrots, and bean sprouts in a tangy-sweet yakisoba sauce. Topped with bonito flakes, pickled ginger, and aonori seaweed

Layers of matcha-soaked ladyfingers and mascarpone cream, dusted with ceremonial-grade matcha powder. The Italian classic with a Japanese soul. Light, earthy, and elegant

Chewy rice dough pillows filled with premium ice cream. Choose from matcha, black sesame, or mango. Three pieces — each one a little bite of happiness

Japanese sake, fresh yuzu juice, elderflower liqueur, and soda water over ice. Bright, citrusy, and dangerously drinkable. Garnished with a twist of yuzu peel

Roasted green tea steeped in steamed milk with a touch of brown sugar. Nutty, toasty, and warm — the perfect end to a sushi meal. Comfort in a ceramic cup