Zagat

blowfish and vegetables with clear soup

salmon and mushrooms cooked on a ceramic plate

thinly sliced yellowtail, vegetable and dashi broth in a hot pot

two pieces of tuna, salmon, white fish and one-piece fluke

live scallop, 2 iced oysters, broiled king crab and shrimp cocktail

2 jumbo shrimps and vegetables

marinated in saikyo miso sauce

steamed egg custard with shrimp, white fish, mitsuba leaf and sea urchin

5 kinds of mushrooms (enoki, shiitake, shimeji, maitake and oyster)

sweet vegetable sauce, pine nuts and potato salad

fatty tuna, scallion and quail egg, celery stick on the side

dark or light miso

dark or light miso

snapper neck and seaweed

4 kinds of seaweeds with “tosazu” vinegar

mix green, mozzallera cheese, pine nuts and olive oil

scallion, radish and ponzu sauce

yellowtail and daikon radish

crab, cucumber, mitsuba and somen noodles

boiled spinach soaked in japanese dashi stock. sliced shiitake mushroom and sesame seeds

cauliflower sauce

“ankimo” steamed monkfish liver

9 pieces of sushi and half size roll

toro, akami, kanpachi, king crab, aji, sockeye salmon, anago, white fish, egg custard

sashimi (tuna, white fish and egg custard) 6 pieces of sushi (tuna, fluke, salmon, shrimp and 2 white fish)

3 salmon, 3 yellowtail and 3 tuna

2 otoro, 2 medium fatty toro and 4 akami sushi

bento box style, assorted sashimi and seasoned rice with sesame seeds

hearty luxurious bowl filled with prime sashimi, bluefin very fatty tuna, vegetables and egg custard. served with a choice of nameko mushroom soup or asari clam soup

scabbard fish

premium winter yellowtail

blackthroat seaperch

blowfish

herring

spicy mayonnaise and scallion

flying fish roe, scallion, cucumber and kaiware sprouts

salmon roe, avocado and kaiware sprouts

shrimp tempura, fish roe, scallion, cucumber and kaiware sprouts