The Sushi Line

 
 
 

Newest Roll

Monobe in Bloom

Salmon, Cucumber, Avocado & Shiso + Wasabi Tobiko, Yuzu-Yuzu Kosho Aioli, Edible Flora & Yuzu Soy

Setsubun

Avocado, Cucumber, Japanese Pumpkin Tempura, & Spicy Mayo topped with Seared Duck, Cranberry Persimmon Sauce and Crispy Potato

Mount Yari

Pickled Eggplant, Sweet Potato Tempura & Cucumber are topped with Cinnamon Spiced Avocado, Pumpkin Puree, and a Balsamic Reduction

 
 

A fish for every season

One year into Covid I asked Iwasan what the biggest adjustment had been for him (aside from the obvious) He was quick to reaffirm how important seasons are to Japanese cuisine, “we couldn’t get feature fish and that made me start forgetting about what seasons we are in right now. I used to feel seasons change by what kind of fish we’re getting from Japan” As the world starts to normalize, thankfully too, does our supply of unique fish swimming with the seasons!

 
 
 

Nigiri & Sashimi

very limited availability

  • Hamachi Dai Dai
    6pc sashimi | Yellowtail, Cara Cara Orange, Thai Chili, Ponzu + Black Pepper

  • Salmon Season is Upon us!

    Copper River Salmon
    Wild Sockeye Salmon
    Madai     Sea Bream

  • Wagyu with fried garlic + spicy soy
    Otoro fatty bluefin tuna

 

 

the chefs

Consistency meets Creativity.

While we want to make sure we deliver your favorite roll exactly how you’ve been dreaming of it—the way your order is plated and garnished is a full expression of your chef. After you’ve finished meticulously marking up that sushi sheet, your chef is encouraged to let their creativity shine and put their own flair on whatever combination you create.