Akami

Lean - Bluefin Tuan (Mexico) Akami apart solely by its darker-reddish colour. In terms of texture and taste, Akami is the leanest part of tuna and is described to be meatier and has a bolder taste profile.

Chutoro

Medium Fatty - Bluefin Tuan (Mexico) This part is a perfect because of its fatty level that lies between the lean and fattiest part of a tuna. Also, Chutoro provides both a meaty and a fatty texture in one bite.

Kama Toro

Jaw - Bluefin Tuan (Mexico) Due to its limited nature, this is the most desirable part of a tuna. This is also mainly because of its melt-in-the-mouth texture.

O Toro

Fatty - Bluefin Tuan (Mexico)

Zuke Chu Toro

Soy marinade medium fatty tuna

Torotaku (Nigiri)

Kurodai

Sea bream - Europe

Suzuki

European Bass The meat is quite high in fat content and has a very soft mouthfeel. Cuts of meat from other parts of the fish are somewhat firm and a little chewy but still retain a wonderful, sweet flavor.

Kanpachi

Amberjack - Hawaii (Yuzu with daikon(Radish))

Ishigaki Dai

Spotted knifejaw - Japan (Sometime japanese chili paste on top)

Hirame

Halibut Korea

Shima Aji

Striped jack - Japan Shima aji tastes like a cross between saba and kanpachi. It's light and buttery with very tender meat and just a bit of fat.

Aji

Horse mackerel - Japan The meat of aji is pink and firm. It is also juicy, rich in fat and sweet.

Kamasu

barracuda - Japan (Japanese pepper)

Sawara

Spanish mackerel - Japan It has a texture that melts in the mouth, and It does not have a strong taste but it is rich.

Tachiuo

Beltfish - Japan Tachiuo taste is very mild and clean. Its texture is very soft.

Takabe

Yellow strip - Japan The meat is soft and fatty.

Isaki

Grunt -Japan Topping: Spicy Daikon Isaki has a firm texture, and a mild, sweet flavor.

Umimasu

Ocean trout - Australia Orange in colour similar to salmon, has a tender and buttery taste.

Zuke Sake Toro

Soy marinade Salmon Belly

Nama Hotate

Fresh scallop - Japan Scallops are very mild and slightly sweet. The texture is also interesting, they are somewhat firm but tender.

Aoebi

Blue shrimp - New Caledonia, Pacific Ocean They present a distinct sweet and succulent flavor paired with a crisp and snappy texture.

Uni

Sea urchin - Japan It has a strong ocean smell and is creamy and rich while being buttery in texture.

Ikura

Soy marinde Salmon Roe Ikura is soft-textured. It has a satisfying and audible pop when you bite into it. Inside it’s a bit oily. The flavor is briny, slightly fishy, and subtly sweet.

Tamago Atsuyaki

Seafood castella cake style (No rice)

Wagyu

Hokkaido A5 wagyu - Japan The beef is tender and juicy. Its delicious marbling, beautiful color, and mouthwatering texture are the reasons that Hokkaido's Wagyu has high quality.

Torotaku Handroll

Omakase

Sashimi: 6PC / Nigiri: 8PC (Chef choice from special menu)

Engawa

Halibut fin muscle (Korea)

Ji-Kinmedai

Golden eye snapper - Japan

Kuromutsu

Bluefish - Japan (Yuzu Kosho, Yuzu Pepper)

Goma Saba

Blue mackerel - Japan

Nodoguro

Seaperch - Japan

Sanma

Ebodai

Butter Fish

Fresh Hamachi

Yellowtail - Japan

King Salmon

Pacific

Madai

Sea bream - Japan Topping: Finger Lime

Masaba

Chu Mackerel (Japan)

Kani

Deep sea crab - Canada

Ankimo Nitsuke

House make monkfish liver cook with sweet toy

Nigiri 10pc + Handroll

Kani Handroll

Tako Nitsuke

Slow cook with octopus and soy sauce

Itoyori

Threadfin Bream - Japan

Matsukawa karei 

Flounder - Japan

Sayori

Needle fish - Japan

Shirako

Cod Milt (Japan)

Kinki

Channel rockfish - Japan

KAWAHAGI

Filefish - Japan

Ika Geso Karaage

Deep fried squid

Ishidai

Striped Beakfish - Japan

Iwashi

Sardine - Japan

Kasugodai

Young sea bream

Hotaru Ika

Firefly Squid (Toyama, Japan)

Hotaru Ika Appertizer

Firefly Squid (Toyama, Japan)

Hirasuzuki

Japanese Suzuki - Japan

Shirauo

Icefish - Japan

Samegarei

Roughscale Flounder - Japan

FueFukidai

Emperor bream - Japan

Ainame

Greening - Japan

Kisu

Japanese whiting - Japan

Katsuo

Bonito (Kochi, Japan ) カツオ

Mako Garei

Marbled Sole (Oita, Japan) 真子鰈

Tennen Madai

Wild Sea bream - Japan

sashimi (6pc)

NIGIRI (8pc)

TENNEN HIRAME

HOKKIGAI

unagi sashimi (3pc)

Nouten(nigiri)

kegani 

chawanmushi

claim soup

Akagai

Grilled Aji

mushroom team ice

Tuna avocado I’ll

Tuna avocado 

Tuna cucumber 

Salmon cucumber handroll 

Fresh Oyster(Sumo)

Fresh Oyster(Shigoku)

Sake Clam

Grill Kurodai

Whole Hakaku (Sashimi)

Kinmedai

Kasago

Blue Fin Fam

Saba

Anago

Mejina

Chidai

Amadai

Sagoshi

Firm, Flaky, Sweet and delicate

Kintoki Dai

Hemedai

Muro Aji

Delicate Flavor, Firm texture

Aka Yagara

Meichidai

Magochi

Himeji

Itohikiaji

Umazura

Umeiro

Aka Amadai

Ainan Tai

Chibiki

Hobo

HiraSuzuki

Renkodai

Sennendai

Kinmedai

NegiToro (Nigiri)

Sumagatsuo

Hagatsuo