Aka Mutsu* / Black Sore Throat with Liver Pate / 15.50
Akashi Tai* / Strong Current, Japanese Red Snapper with Kanzuri & Liver Pate / 13.50
Aki Sake* / Wild Hokkaido Salmon with Oil Cured Ikura / 8.50
Aki sake* / Wild Hokkaido Salmon with Oil Cured Roe and Daikon / 10.50
Ankimo / Monkfish Liver Pate / 6.50
Aodai* / Japanese Blue Snapper / 8.50
Aori Ika* / Big Fin Reef Squid / 8.50
Awabi / Live Abalone From Southern California / 15.50
Bafun Uni* / Winter Hokkaido Sweet Sea Urchin / 16.50
Buri Toro* / Belly of Wild Hokkaido Yellowtail / 15.50
Buri* / Wild Hokkaido Yellowtail / 10.50
Ebodai* / Japanese Butterfish Cured with Champagne Vinegar / 8.50
Engawa / Halibut Fin / 6.50
Geso* / Pouched young Cuttle Squid Leg with Sea Eel Sauce / 8.50
Hakkaku* / Eight Angle Dragon Fish with Jade Egg and Mitsuba / 12.50
Hata Hata* / Sail Fin Sandfish w/ salt cured Roe & Mustard Miso / 9.50
Hiramasa* / Golden Striped Amberjack / 8.50
Hobo* / Blue Fin Sea Robin / 6.50
Hon Maguro* / Nagasaki Blue Fin Tuna / 8.50
Iki Hotate / Live Scallop from Boston / 10.00
Iki Tako* / Live Octopus with Ume / 9.50
Inada* / Wild Young Japanese Yellowtail / 8.50
Kaisui Uni* / Deep Ocean Packed Hokkaido Sea Urchin / 16.50
Kamasu* / Seared Japanese Barracuda / 8.50
Kawahagi* / Japanese Trigger Fish / 8.50
Kegani* / Fresh Steamed Japanese Horse Hair Clam / 13.50
Kibinago* / Fresh baby Sardine with Battera Konbu / 8.50
Kinki* / Line Caught Big Hand Snapper w/Liver Pate / 16.50
Kinmedai* / Lightly Smoked Golden Eye Snapper / 8.50
Kohada* / Gizzard Shad / 8.50
Ma Dako* / Tea Braised Fresh Octopus with Sweet Soy Sauce / 8.50
Ma Gochi* / Japanese Flat Head with Kanzuri Chili Pepper / 15.50
Ma Saba* / Japanese Mackerel Cured w/ Konbu / 8.50
Matsukawa Karei* / Striped Fin Flounder with Shiso Berries & Seared Fin / 8.50
Medai* / Japanese King Butter Fish wit Jade Egg & Sudachi Citrus / 8.50
Mehikari* / Green Eye Fish Cured with Konbu and Bonito Flakes / 9.50
Meji Maguro* / Young Blue Fin Tuna / 8.50
Meji Toro* / Belly of Young Blue Fin Tuna / 12.50
Meso Anago* / White Wine Braised Young Sea Eel with Yuzu Kosho / 14.50
Miyagi Kaki / Fresh Japanese Oysters from Seattle with Osetra Caviar / 8.50
Sakura Ebi* / Fresh Baby cherry Shrimp with Mustard Miso / 9.50
Samekawa Karei* / Shark Skin Flounder with Seared Fin & Miso Powder / 9.50
Sanma* / Pacific Mackerel / 8.50
Sayori* / Japanese Half Beak / 8.50
Shima Aji / Japanese Striped Jack / 8.50
Shin Ika* / Young Japanese Cuttle Squid / 8.50
Shirako* / Japanese Cod Milt / 13.50
Shirayaki* / Grilled Fresh White Eel with Sansho / 13.50
Shiro Ebi* / Fresh Baby Sweet White Shrimp / 8.50
Sujiko* / Soy Sauce Cured Japanese Salmon Roe / 14.50
Sumi Ika* / Japanese Young Cuttle Squid / 8.50
Taira Gai* / Ear Shell Clam / 8.50
Toro* / Blue Fin Fatty Tuna From Nagasaki / 15.50
Zuke Chu Toro* / Soy Sauce Cured Blue Fin Medium Fatty Tuna / 14.50
Zuke Ikura / Fresh Salmon Roe Cured with Soy Sauce and Mirin / 10.50
*From Tokyo’s Tsukiji Fish Market