Seared hamachi tops a roll filled with kanikama crab, avocado, and crunchy shrimp tempura, all enhanced by a punchy, original house chili that elevates the hamachi’s flavor.
Bluefin tuna, avocado, cucumber, tempura asparagus. On top yellowtail, avocado and jalapeno. Aoshiso and yuzu koshu sauce. It is later torched to finish.
Yellowtail, avocado, pickled radish, yamagobo, scallions, jalapeño, and masago, finished with a blend of plum wine sauce, spicy mayo, and sriracha. A perfect balance of sweetness and spiciness with diverse textures. More yellowtail dishes available!
Hamachi sashimi on sliced cucumber, topped with house-made ponzu sauce, extra virgin olive oil, avocado, jalapeño, yuzu kosho, chili garlic crunch, yuzu tobiko, and kaiware, finished with Maldon flaky salt (4 pcs).