A decadent 8-piece toro-taku futo maki filled with 4 cuts of Japanese bluefin tuna (toro, chutoro, akami, and negi toro) and takuwan. It is then topped with Kaluga hybrid caviar and bafun uni. Finished with an ultra umami pairing of grated house-cured egg yolk and maguro bushi.

Pairs perfectly with our Jubako Celebration Box or two ekibens.

Some days just call for caviar. Enjoy our toro, uni and ikura don topped with Kaluga Hybrid caviar. Served with our house sasanishiki rice seasoned with Yohei aka-zu, a red vinegar made from matured sake lees by Japan’s famed vinegar brewery house, Yokoi.

An indulgent trio of Japanese bluefin tuna (otoro, chutoro, and akami zuke) with Kaluga hybrid caviar and Japanese onsen egg served over our house sasanishiki rice seasoned with Yohei aka-zu, a red vinegar a red vinegar made from matured sake lees.

We marinate our akami zuke using the classic shimofuri method developed during the Edomae period. Akami zuke is included in this don to offer diners a different style of enjoying tuna.

Chef Sky Tai’s selection of traditional sushi, as well as modern Edomae sushi. Changes daily depending on the season and ingredient availability.

Shin 78 (8 pieces + maki)

Sora 118 (12 pieces including uni + maki)