A curated journey of the finest seasonal sushi, selected daily by our head chef for peak flavor and artistry.
Pairs with Pairs with premium sake selection
An extended tasting featuring rare cuts, specialty preparations, and exclusive ingredients from our trusted suppliers.
Pairs with Pairs with vintage sake or wine pairing
A refined plant-based sushi experience featuring seasonal vegetables, specialty preparations, and creative presentations.
Tempura shrimp, avocado, cucumber topped with seared wagyu beef and truffle oil, finished with gold leaf.
Pairs with Try with cold sake
Premium fatty tuna, jalapeño, sriracha mayo, spicy ponzu, topped with crispy tempura flakes and scallion.
Cucumber, avocado, green onion, pickled radish, microgreens with sesame and wasabi mayo on inside-out rice.
Sea urchin roe and salmon roe wrapped delicately with nori, topped with edible flowers and yuzu kosho.
Pairs with Pairs with premium white wine
Sweet king crab, butter-seared with white miso, avocado, and crispy tempura, finished with tobiko and yuzu.
California roll base with assorted fresh sashimi on top, drizzled with spicy sriracha and chili oil.
Buttery, melt-in-mouth Japanese A5 beef nigiri over perfectly seasoned warm sushi rice, garnished with sea salt.
Pairs with Pairs with full-bodied red wine
Sweet, tender diver scallops from Hokkaido, served chilled with ponzu, jalapeño, and fresh citrus.
Premium fatty tuna in three cuts: akami, chu-toro, and o-toro, showcasing the full spectrum of tuna excellence.
Creamy, delicate sea urchin roe over warm rice, wrapped with thin nori, with a hint of wasabi.
Vibrant ikura salmon roe bursting with briny flavor, served with fresh spring onion and soy-infused rice.
Baked king crab leg with spicy mayo, tobiko, and crispy panko, topped with melted Gruyère cheese.
Steamed soybeans finished with fleur de sel and bright yuzu zest, aromatic and refreshingly simple.
Seared diver scallop topped with flash-seared foie gras, finished with aged balsamic and crispy sea salt.
Buttery black cod marinated in white miso and sake, broiled until golden, with ginger and green onion.
Pairs with Pairs with dry sake
Seasonal vegetables in delicate crispy tempura batter, served with dashi dipping sauce and sea salt.
Sushi-grade tuna mixed with spicy mayo, avocado, and crispy wonton cone, topped with microgreens and yuzu.
Curated tasting of three exceptional sakes: fruity, floral, and full-bodied, expertly paired with course selections.
Japanese whisky, fresh yuzu juice, soda water, and a touch of honey, served over ice with yuzu wheel.
Aromatic and refreshing premium junmai daiginjo with notes of white peach and green apple, silky finish.
Crisp, clean pilsner-style lager with delicate malt sweetness, the perfect complement to rich sushi.
Fresh yuzu juice blended with premium sparkling water, light honey, and a hint of ginger for brightness.
Authentic matcha prepared by hand, whisked to silky perfection, earthly and subtly sweet.
Sommelier-curated wine pairings featuring premium whites and light reds, perfectly matched to omakase.