Asian baby greens, cucumber, shaved carrots, and sprouts with house ginger dressing.
Ogonori, tosaka, and hiyashi wakame seaweeds, cucumber, and rice vinegar.
6 pieces. Grouper sashimi, poppy seeds, pineapple, evoo, shiso, yuzu, and serrano pepper.
6 pieces. Yellowtail, jalapeno and lime zest sauce, black pepper, and micro cilantro.
5-6 pieces. Seared bigeye tuna toro, wasabi vinaigrette, wasabi tobiko, shiso, avocado, and myoga ginger.
2 pieces. Shrimp and pork served with fish sauce.
6 pieces. Fish sauce caramel, topped with chili, toasted peanut, cilantro, and lime.
Jalapeno and lime zest sauce, cilantro sprout.
Ginger-shallot sauce, radish sprouts.
Yellowtail.
Ora king salmon.
Tuna.
Scallop.
Octopus.
Wasabi flying fish roe.
Yuzu flying fish roe.
Habanero flying fish roe.
8 pieces. Spicy tuna, takuwan, tempura shiso, topped with toki marinated seared tuna, togarashi, layu, and scallion.
8 pieces. Blue lump crab, tempura flake, sweet chili, topped with ora king salmon, ginger-shallot sauce, and radish.
8 pieces. Tempura asparagus, tuna and tobanjan aioli topped with Japanese scallops, daikon sprouts, fleur de sel, and orange chili sauce.
5 pieces. Smoked salmon, pineapple, purple potato, topped with blowtorched salmon, bourbon barrel-aged maple syrup, chives, and smoked salt.
8 pieces. Real crab meat, avocado, and cucumber.
8 pieces. Salmon tartare, fried shallots.
8 pieces. Tuna tartare, masago.
8 pieces. Tempura shrimp and kewpie, topped with eel, avocado, bacon jam, and kabayaki.
8 pieces. Hamachi, avocado, fried shallot, and chipotle lime sauce topped with grouper, mama's sauce, cilantro, Hawaiian pink salt, and a wedge of lime.
5 pieces. Salmon skin, scallions, kabayaki, volcano crab topped with salmon, soy ikura, lemon wedge, and chives.
8 pieces. Tuna, gochujang vinaigrette, garlic chips, topped with ora king salmon, blood orange slices, and blood orange agrodulce.
8 pieces. Temupa shrimp, avocado, kewpie rolled in coconut flakes topped with honey kabayaki.
4 wings. Fish sauce caramel, chili, toasted peanut, cilantro, and lime.
3-4 slices. Porcinni seared tuna, mushroom soy, shiitake bacon, black garlic, and mirin jalapeno.
3-4 slices. Seasonal whitefish, yuzu, pineapple, poppy seeds, fresh pepper, shiso, and evoo.
Cubed tuna, avocado, cucumber, scallions, spicy sesame oil, and masago.
Mild and tender fish.
Ray-finned fish.
Yellowtail.
Sweet, buttery and delicate.
White fish.