Seared salmon belly torched with yuzu salt and ponzu.
Albacore belly with kizame wasabe and ponzu.
Seared hamachi belly torched with yuzu salt and ponzu.
Salmon, avocado, sesame seeds, and onion.
Ebi torched with baked sauce, avocado, and creamy garlic.
Chopped tuna shooter. served with garlic miso, tabasco sauce, and green onion.
Escolar nigiri with crunchy garlic chips.
Ocean trout nigiri with dill, garlic chips, and lemon juice.