Gallery

Some of our past creations!

Bluefin Tuna Nigiri

Made with a Kewpie truffle aioli that's been torched over a Serrano pepper before being topped with micro cilantro.

Fijian Albacore Nigiri

Wrapped with Organic Nori soaked in unfiltered Sake before getting seared. It's then topped with lightly fried Cipollini onion.

Hamachi Nigiri

Topped with a cilantro/garlic sake glaze before getting brushed with our house shoyu.

Braided Sake Nigiri

King Salmon brushed with a ginger, garlic, & Miso glaze before getting a light sear. It's finally topped with some baby arugula.

King Salmon Nigiri

Made with a bit of real wasabi procured from the Kagoshima prefecture of Japan.

Sashimi Course

8 piece sashimi course made with Fijian Albacore, Striped Seabass, Bluefin tuna, & King salmon.

Uni Croque Madame

Made using a Kewpie based white sauce that's torched on brioche before adding a layer of Organic Nori, Heritage Breed Brushetta, Santa Barbara Uni, Rosemary Blossom, & ground black pepper.

Red King Crab Nigiri

Brushed with a truffle, fish sauce, & garlic butter glaze before being slightly torched.