Our current menu offerings, updated live.


Because we work exclusively with premier Japanese importers directly at Toyosu Market in Tokyo, what we offer in our menu proposals is determined by Japanese market availability.

The options below are populated by a live Google Doc updated from our import availability lists to give you an idea for your prospective event what we are currently serving on our curated menus. Below that are our current rolls and handrolls.

Additionally, sample house special options (stationed and a la carte non-sushi choices for all non-omakase prix fixe tasting menus) can be found at the bottom underneath the maki and handroll selections.

assorted premium sashimi and nigiri

+ prepared aged, cured, raw and torched aburi style

+ served in variations with house made nikiri soy, both fresh and kizami wasabi, shin shoga, ponzu and citrus oroshi

Hirame (平目) | Flounder
Delicate white fish with refined sweetness and a clean, finely textured bite.

Madai (真鯛) | Red Sea Bream
A cornerstone of Edomae sushi, madai is clean, gently sweet flesh with a firm, refined structure.

Tai (鯛) | Sea Bream
Classic Japanese sea bream, celebrated for its delicate flavor and polished, understated elegance.

Kinmedai (金目鯛) | Golden Eye Snapper
Silken white fish with natural sweetness and a softly rich finish, often served lightly kissed with heat.

Shima Aji (縞鯵) | Striped Jack
Highly prized jack fish, balancing elegant fat with a firm, aromatic profile.

Kanpachi (間八) | Yellowtail Amberjack
Line-cut amberjack loin with pristine texture, subtle sweetness, and refined natural fat.

Wild Buri (天然鰤) | Mature Yellowtail
Seasonal wild yellowtail with deep savoriness, pronounced natural fat, and a powerful, luxurious texture.

Hotate (北海道ホタテ) | Hokkaido Scallops
Cold-water scallops of exceptional quality, renowned for their sweetness and creamy, tender texture.

Botan Ebi (牡丹海老) | Live Spot Prawn
Wild cold-water prawn celebrated for its intense sweetness and lush, delicate texture.

Aji (鯵) | Horse Mackerel
Seasonal and highly expressive, offering gentle oiliness, brightness, and a tender bite.

Saba (鯖) | Mackerel
Traditionally cured mackerel, deeply savory with layered umami and a luxurious, oily richness.

Umi Masu (海鱒) | Ocean Trout
Beautifully marbled trout with a silky texture and a rich yet clean finish.

Masunosuke (鱒之介) | King Salmon
Exceptionally rich salmon with fine marbling, natural sweetness, and a velvety finish.

Chutoro (本鮪中トロ) | Medium Fatty Bluefin Tuna
Medium-fatty cut of Pacific bluefin, prized for its balance of clean umami and supple richness.

Otoro (本鮪大トロ) | Supreme Fatty Bluefin Tuna
The most luxurious cut of bluefin tuna, intensely marbled with a buttery, melt-in-your-mouth finish.

AAA Uni (雲丹) | Sea Urchin
Premium-grade sea urchin with a custard-like texture and profound ocean sweetness.

assorted rolls and handrolls

+ made to order with ultra premium hiyashiya nori that shatters like a perfect croissant. all maki rolls are cut into 6 pieces each

+ all maki and handrolls include katsuramuki japanese cucumber and brokaw avocado

Warm Dungeness Crab (Half Moon Bay)
Lightly dressed with meyer lemon and kewpie

Bluefin Chutoro & Kaluga Hybrid Caviar
With the bluefin chutoro torched aburi style to emulsify the marbled fat, and warm koshihikari rice

Spicy Bluefin Tuna & Brokaw Avocado
House made chili crisp, citrus, sesame

Creamy Hokkaido Scallop
Live Hokkaido scallops, kewpie, uni emulsion, tobiko, tempura flakes

Spicy Keiji King Salmon
Lightly cured in citrus, white soy and chili crisp with brokaw avocado and ikura

Lion's Mane Mushroom "California Roll" (vegan)
Made with lemon tofu "aioli" and rolled with Brokaw avocado, cucumber and sesame

Black Sesame Tahini & Spinach Goma-ae (vegan)
Compressed wild spinach with black sesame tahini, agave and shio koji

house specials (non-sushi selections)

+ all of our house specials are typically served either a la carte or stationed, depending on the format of your event and as outlined in your proposal

Chilled Soba Noodle Salad (vegan)
Fresh soba noodles chilled and tossed with market greens, wild spinach and sorrel in a sudachi ponzu vinaigrette

Jidori Chicken Gyoza
Sous-vide Jidori chicken dumplings, smothered with house ginger-scallion sauce that has been cut with smoked shoyu and pickled (local summer) stone fruit

Seasonal Soba
Fresh soba noodles in a hot kake soba broth made with aged shoyu, sudachi and a5 wagyu (vegan option available)

Miso Roasted Black Cod
The classic miso glazed black cod recipe with local HMB line caught black cod, broken down from whole and marinated with vacuum compression for 24 hours before your event

a5 Kagoshima Wagyu Rib Eye
Charred and sliced with a cabernet and black garlic bordelaise sauce

Jade Fried Rice
Made with short grain Japanese koshihikari rice, wagyu fat, and seasonal vegetables (vegan option available)