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Toro Sashimi - Finely chopped sustainably ranched Bluefin Toro with cucumber and nori, 14.50
Salmon Kombu - Salmon from Northern Europe, served with kombu – a type of seaweed, 7.50
Sweet Shrimp - Amaebi (or Botan-ebi) from Vancouver, served with lemon and yuzu kosho, 9.50
Bluefin Chutoro - Sustainably ranched Bluefin medium fat Toro nigiri, 14.50
Salmon Eggs - (Ikura) from Alaska, 9.50
Sea Bream* with shiso - New Zealand Sea Bream (tai), served over shiso leaf, 8
Ankimo Sashimi - Monkfish liver, served Nozawa Bar style, as sashimi with miso sauce and chives, 11
We are a NO TIPPING restaurant
Hospitality is included in our menu prices.
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.
Warning: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.
Corkage Fee $25
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.