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Carrot, shitake, and lotus root.
Served with shiolombu dressing.
Momiji, oroshi, chive, and tentsuyu. Served in clay pot.
Served with ponzu sauce.
Fried young chicken.
Chicken wings with spicy mayo and shiso salt.
Served with rice, miso soup, spinach goma aye, tamago, and Japanese pickles.
Avocado, shiso, tobiko, topped with salmon, and lemon.
Shrimp tempura, avocado, cucumber, topped with torched hamachi, jalapeno, and spicy blue fin tuna.
Soy zuke blue fin tuna, mixed with smoked pickled radish, and green onion.
Salmon and avocado topped with unagi and tobiko.
Magruro, hamachi, snow crab, salmon, avocado, and wrapped with cucumber.
Salmon, avocado, shrimp tempura, topped with tuna, spicy kabayaki, and lotus root.
Snow crab, avocado, topped with torched A5 wagyu beef, fired garlic, and Sancho pepper.
Shrimp tempura topped with assorted fish.