Seasonal chef selections.

5 pieces salmon sashimi on top of Himalayan salt plate covered with fresh applewood smoke.

5 pieces yellowtail belly sashimi smoked with fresh applewood and served on Himalayan salt block.

12 pieces sashimi of albacore, hamachi, and salmon covered with fresh applewood smoke.

4 pieces uni with mountain yam puree.

Halibut sashimi on top of prosciutto with aioli, arugula, and black currants.

Yellowtail with heirloom tomato, cilantro, jalapeno, and mango.

6 pieces half shell shigoku oyster served with spicy ponzu.

Cucumber, arugula, fresh mix seaweed, mango, kelp caviar, and yuzu dressing.

Chopped hamachi and scallion served with purple yam chips.

4 spoon servings of uni, ankimo, hirame, and scallop with unique sauces.

Lightly seared white tuna topped with yellow onion tobiko, green onion, and white truffle ponzu.

Shigoku oyster with tobiko, green onion, quail egg, ponzu, and junmal sake.

Uni with quail egg, green onion, tobiko, ponzu, and junmal sake.

4 pieces nigiri of salmon, salmon belly, king salmon, and smoke salmon.

Yamaimo, shiso, tobiko, tuna, hamachi, albacore, salmon wrapped in white radish with basil sauce.

Salmon, hamachi, maguro, and albacore.

4 pieces. Mussel, spicy cream, Parmesan cheese, unagi sauce, tobiko, and green onion.

Organic oyster mushroom.

Lightly battered jumbo size crab served with salad.

Steamed organic soybean, shoyu, and garlic oil. Gluten-free.

Mild. Gluten-free.

Marinated seaweed salad with no msg.

Grilled shishito pepper with shoyu, and bonita flakes.

Grilled Hamachi kama served with Himalayan salt plate.

Fried calamari, jalapeno slice, and lemon slice.

2 pieces shrimp and vegetable tempura battered.

Tuna sashimi with baby arugula, yellow onion, tobiko, cucumber, avocado, and spicy sesame sauce.

Mix sashimi with baby arugula, shiso, avocado, cucumber, yellow onion, sesame, mango, and tobiko.

Salmon sashimi with mango, avocado, tobiko, yellow onion, baby arugula, and tobiko.

Yellowtail sashimi with baby arugula, cucumber, avocado, tobiko, yellow onion, and mango.