There is only one menu; 17 course Omakase sushi (chef's choice tasting menu), wherein Chef Yasu creates a daily menu based on the freshest and seasonal fish. Our Omakase offers a variety of sushi, sashimi, soup and dessert.
Omakase $195
Omakase includes a sashimi plate, selection of seasonal nigiri, soup and dessert. *Gluten free and no shellfish available upon request A 18% omakase service fee will be added to each bill, this is not a gratuity or tip. The fee is taxed per state law and is used to fund all of our omakase operations. Corkage is $100 per 750ml for a maximum of 2 bottles per party.
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Why is your menu Omakase?
By offering one focused menu, we are able to devote our time and energy preparing fish to bring out its maximum umami flavors to our sushi. Also, it means we can offer our Omakase at a reasonable price because we only order what we need of our precious resources.
By offering one focused menu, we are able to devote our time and energy preparing fish to bring out its maximum umami flavors to our sushi. Also, it means we can offer our Omakase at a reasonable price because we only order what we need of our precious resources.
- Our Fish -
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本鮪 Bluefin Tuna - Japan / Mexico / Spain
Tuna plays an integral part to the Japanese food culture and is the centerpiece of sushi. Tuna varieties include Bluefin, Southern Bluefin, Bigeye, Yellowfin and Albacore tuna. We use Bluefin tuna, which is often referred to as the Black Diamond because of its color and rarity. Its fatty content due to its preference for cold water and smooth texture makes it the king of all tunas. Tuna is divided into three parts; Akami, Chu-toro and O-toro depending on the section and its fat content. We serve all three parts so that you can enjoy the three distinct flavors! 赤身 Akami Akami is mostly in the backside area of the tuna. It is rich in iron and minerals and has the strongest tuna flavor. Premium Akami has a very smooth texture with a delicate acidity and the slightest sweetness and aroma of fat. When Akami is often marinated in soy, it is called Zuke. The Umami of soy adds to the Akami to further enhance its flavor. 中トロ Chu-Toro Chu-toro, with a fat content of around 20%, is the most popular part of tuna in Japan. It is a gradation of Akami and fatty parts of a tuna. The gradation allows the umami to cut through its fatty richness allowing the slightly acidic and delicate sweetness of Chu-toro to come through. The section under the back fin is considered the most premium part of Chu-toro. 大トロ O-Toro O-toro is referred to the belly section that surrounds the internals of tuna fish and is the fattiest and most expensive of the three tuna parts. O-toro is usually around 30% fat content but can climb to around 40% during winter. The taste is very rich, melting away in the mouth with ease. There are two parts to O-toro; Jabara is the fattiest part. It is matured in ice for one to two weeks so the texture becomes less stringy. Shimofuri, on the other hand is a more premium part of O-toro. It is not stringy with even fat distribution and has a very smooth texture. 帆立 Scallop - Hokkaido / East cost Hokkaido scallops come from Funkawan Bay, which is home to active volcanic erruptions in North Western Hokkaido. Funkawan Bay is blessed with its surrounding mountains, which bring in plenty of minerals for the planktons to thrive on when snow melts and flows into the bay. The scallops from this area are thus sweet and plump due to its abundance for quality feed /planktons. They are seasonal during winter when they grow bigger to get ready for their spawning season in the spring. However, taste wise, they are at their best from May to July when their glycogen which is responsible for its sweetness is at their maximum. のどぐろ Nodoguro Sea Perch - Shimane, Japan Regardless of season, Nodoguro is always fatty and is often called the Toro of white fish. Of the premium fish category, it ranks most highly and is extremely popular in Japan. Nodoguro means, black throat, literally referring to their back of the throat which is black in color. Its rich flavors are due to its gourmet diet of shellfish and squid. The fluffy, soft flesh is very versatile and can be enjoyed as aburi (seared) sushi or served raw. We like to serve it as aburi, seared with binchoutan charcoal! 蝦夷馬糞雲丹 Ezobafun Uni - Hokkaido, Japan Ezobafun Uni is often called Red Uni because of its vibrant orange color and is one of the more premium types of Uni. In particular, Ezobafun Uni from the region of Rishiri and Rausu are considered to have the best flavors. Uni lives 100ft underwater and feeds on seaweed which is rich in Umami, thus it is said to embody the taste of the sea. Uni flavors are at its best just before its spawning season from June to August. It is a perfect paring with dry wine or champaign. 地金目鯛 Jikinme Alfonsino - Shizuoka, Japan Jikinme Alfonsino comes from the Izu Peninsula of Japan and is the most premium type of Alfonsino. You can only eat Jikinme at high end Japanese restaurants and sushi bars due to its rarity and high price tag. It is interesting to note that since it lives more than 650ft under water, it was not fished until about 20 years ago when fishery technology improved. These days though, it is one of the most premium delicacies at the sushi bar due to its fatty umami and pairs well with sushi rice. 鯵 Genchan Horse Mackerel (single fishing) - Fukuoka, Japan There are about 200 types of mackerel at Toyosu Fish Market, but our selection is Genchan Mackerel. Genchan is a premium Wild Horse Mackerel fished from the sea of Genkainada from April to December. To be certified, the fish needs to be larger than 10 in and be line-caught. To maintain its freshness, Genchan cannot be touched by hand until shipment, thus there is minimum stress for the fish. The characteristics of Genchan are its firm texture thanks to the rough seas of Genkainada and the sweetness of the fat. 鰹 Bonito (hay smoked) - Kochi, Wakayama, Japan Bonitos are in season twice a year, Hatsugatsuo (spring bonito) and Modorigatsuo (fall bonito). Hatsugatsuo are signs of Spring for people of Japan, when they cross the Pacific Ocean from West to East in search of food. They are lean and lighter in taste. Bonitos return in the fall to catch small fish from Hokkaido down to the South. Modorigatsuo are pink in color, well fed and rounder with a richness in flavor. Please enjoy the two distinct flavors of Bonito depending on whichever season! ぶり Winter Yellowtail - Toyama, Japan Yellowtail, along with Hiramasa and Kampachi are said to be the threesome yellowtail family. In winter, yellowtail migrates from Hokkaido to Kyushu and those caught in the midpoint of Toyama Bay is said to be the best in terms of fat content. Winter yellowtails that are caught in this region clocking over 13lb are called Himiburi, and it is a highly marketable delicacy throughout Japan. Winter yellowtail is in season from December to February during migration. 金華鯖 Kinka Mackerel - Miyagi, Japan Kinka Mackerel is often coined as the Fantasy Mackerel due to its rarity. It is only caught in the sea of Kinka, which is a unique spot where the Black (warm) current and Kurile (cold) current meet, bringing abundant feed for the mackerels. Of all the mackerels fished from the Kinka region, only 10% of mackerels which are 1lb to 2.2lb in size with a fatty content of around 15% are given the label of “Kinka Mackerel”. 穴子 Sea Eel - Nagasaki, Japan Sea Eel can be enjoyed all year around, but it is at its best from June to July. The rain season brings in plenty of minerals from the river to the sea, increasing feed for the sea eels. The flavor and fatty content is enhanced during this time. It is one of the most representative edomae-sushi ingredients that continues to be enjoyed today. Unagi, a freshwater eel in comparison, is actually not a traditional edomae-sushi because it goes well with white rice rather than sushi rice. We like to charcoal our sea eel atop bamboo leaves which make sea eels extra fluffy, soft and flavorsome. 桜鱒 Cherry Salmon - Hokkaido, Japan Cherry Salmon is actually a trout that is caught in the Sea of Japan from March to May. The name is derived from the color of its flesh, and because it is cherry blossom season when they are caught traveling back upstream. It is around 4.5lb to 6.5lb in size and its vibrant color and superior taste makes it a very sought after fish. The fatty quality, yet light taste makes this fish very unique. Due to its limited availability, it is usually only served in high end Japanese restaurants. 蛍烏賊 Firefly Squid - Toyama, Japan They are named Firefly Squid because they emit light from their arms and belly like a firefly. The best Firefly Squid come from the Toyama Bay and are sold at premium prices. It is packed full of liver and has a very rich umami taste. Fishing season at Toyama Bay is from March through to June due to marine conservation. The best season for Firefly Squid is from March to April, where they plump up in readiness for the breeding season. |
We are unable to accommodate a vegetarian diet, or diet that does not include raw fish.
Menu & prices are subject to change without notice.
Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
Menu & prices are subject to change without notice.
Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.