金鮓

Awaji Uni Nigiri

Delicate sea urchin from Awaji Island, known for its creamy texture and sweet, briny flavor, served atop perfectly seasoned sushi rice.

$35

Local Tai Sashimi

Thick-cut slices of fresh local sea bream (tai), celebrated for its firm texture and subtle, clean taste, presented simply to highlight its natural quality.

$28

Anago Hako Sushi

Pressed sushi featuring tender, simmered conger eel (anago) brushed with a sweet soy glaze, a regional specialty prepared with precision.

$22

Seasonal Omakase Course

A multi-course tasting menu curated by the chef, showcasing the freshest seasonal fish and ingredients available on the day.

$120