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Uni - Sea Urchin from the Southern California coast, 17
Toro Tasting - Two pieces each of Otoro nigiri, Chutoro nigiri and Toro gunkan, 34
Bluefin Otoro - Sustainably ranched Bluefin Otoro nigiri, 14
Bluefin Chutoro - Sustainably ranched Bluefin medium fat Toro nigiri, 12
Toro Sashimi - Finely chopped sustainably ranched Bluefin Toro with cucumber and nori, 12
Ankimo Sashimi - Monkfish liver, served Nozawa Bar style, as sashimi with miso sauce and chives, 9
Hirame* Sashimi - Fluke from the East Coast, sashimi served with yuzu ponzu, 9.50
Shima Aji - Striped Jack from Japan, 7.50
Pink Lobster - Lobster from New Zealand, served as nigiri, 9.50
Albacore Belly - from Pacific Northwest, served with ponzu and chives, 6.50
Sea Bream* with shiso - from New Zealand Sea Bream (tai), served with shiso leaf, 6.50
Salmon Kombu - Salmon from Northern Europe, served with kombu – a type of seaweed, 6.25
Salmon Eggs - (Ikura) from Alaska, 7.75
Hiramasa - Yellowtail Kingfish from Japan, 6.50
Sweet Shrimp - Amaebi (or Botan-ebi) from Vancouver, served with lemon and yuzu kosho, 7.75
Anago - Sea Eel, from the sea between Korea and Japan, served with eel sauce, 8
Striped Sea Bass - From Mexico, served with ponzu and chives, 6.50
A 16% fee will be added to your bill—
This is not a gratuity or tip. We are a no-tipping establishment. The Fee is revenue that is not segmented or designated in any way; it is taxed per state law and is used to fund all of our operations.
Please let us know about any food allergies.
While we take allergies seriously and have allergy procedures in place, different forms of allergens are present in our kitchen and cross-contamination is always possible. We love serving all of our guests, but if you have a severe allergy, we recommend not eating in our restaurant.
Eating raw or undercooked foods may increase the risk of food-borne illness. Also, please note that while infrequent, there could be pieces of shell or bone-in our fish and shellfish.
With the exception of lobster, crab, anago, and unagi all food items on this menu are served raw or undercooked or contain or may contain raw or undercooked ingredients.
* Our Yellowtail is Seriola quinqueradiata, aka Japanese Yellowtail / Hamachi. Our NZ Sea Bream is Pagrus auratus, aka Snapper in New Zealand. Our Kampachi is Seriola rivoliana from Hawaii, aka Longfin Amberjack or Almaco Jack. Our Hirame is Paralichthys dentatus, aka Fluke from the US-North Atlantic coast, and is sometimes referred to as Halibut in LA.