The menu.

Hirame 平目

local halibut from the west coast

Hon Hamachi 本魬

yellowtail farmed sustainable in Japan

Iwana 岩魚

Arctic char from Iceland

Kanpachi 間八

amberjack from Japan

Local Saba 鯖

mackerel from the east coast

Ma Saba 真鯖

Japanese mackerel

Madai 真鯛

wild red sea bream from Japan

Medai 目鯛

Japanese butterfish

Nama Hotate 生帆立

fresh Hokkaido scallop

Bincho Toro 鬢長とろ

white tuna belly from the west coast

Hamachi Toro 本魬 とろ

yellowtail belly from Japan

Uni

sea urchin from Santa Barbara

Inari

sweet bean curd

Ebi

shrimp from Thailand

Tobiko

flying fish roe from Japan

Anago

conger eel from Japan

Hotate

scallop from Japan

Shoyu Ikura

house cured salmon roe from the US

Bachi Maguro

big eye tuna from Hawaii

Butterfish

escolar from Hawaii

Saba

mackerel from Norway

Sake

salmon from Cypress Island

Shiro Maguro

white tuna from the west coast

Tako 蛸

octopus from Japan

Nigiri Sampler

9 pieces, one of each special

Tonight: Hirame, Hon Hamachi, Iwana, Kanpachi, Local Saba, Ma Saba, Madai, Medai, and Nama Hotate