Specialty Sashimi and Nigiri

Itchy Salmon

Specialty Nigiri baked salmon, spicy crab, serrano, cilantro, ponzu Baked Salmon atop spicy crab mix with serrano, cilantro and ponzu.

Itchy Seabass

Specialty Nigiri baked seabass, spicy crab, serrano, cilantro, ponzu Baked seabass atop spicy crab mix with serrano, cilantro and ponzu.

"Everything" Smoked Salmon

Specialty Nigiri smoked salmon, cream cheese, tempura rice, everything furikake, ponzu, scallions Smoked salmon atop cream cheese stuffed tempura rice with everything furikake, scallions and ponzu. Furikake - dried japanese seasoning sprinkled on top of dishes. Usually consists of dried fish, seaweed, sesame, sugar, salt, etc.

Ama Ebi and Uni Gunkan

Specialty Nigiri spot prawn, red sea urchin, brown butter, chives, truffle salt. Spot prawn and red sea urchin finished with brown butter, chives and truffle salt.

Blue Kani

Specialty Nigiri tempura fried, spicy crab, inari, eel sauce. Inari stuffed with spicy crab-lightly fried- and served with eel sauce.

Cherry Bomb

Specialty Nigiri tuna, serrano, rice tempura, sriracha, togarashi, ponzu Big eye Tuna served atop tempura rice with serrano, sriracha, togarashi and ponzu.

Madai Chimichurri

Specialty Sashimi Madai (red sea bream), Japanese cucumber, cherry tomato, rocoto (peruvian chili paste-spicy), olive oil, marcona almonds, chimichurri sauce Madai with marcona almonds, rocoto, olive oil, tomato and chimichurri sauce. Chimichurri sauce = consists of parsley, onion, garlic and oil

Tuna Tataki

Specialty Sashimi seared Big Eye Tuna, scallion, tataki sauce, daikon momiji Thin slices of "tataki style" big eye tuna with a tataki sauce. Tataki sauce: soy and mirin based sauce Daikon momiji: grated daikon and chili paste Tataki = fish was seasoned and lightly seared

Yellowtail Serrano

Specialty Sashimi yellowtail, cilantro, serrano, ponzu Thinly sliced yellowtail served with ponzu, cilantro and serrano peppers.

Ringo Sake

Specialty Shashimi Salmon, white shoyu, red curry-coconut ponzu sauce, pink lady apple, marcona almonds, charred lemon, micro cilantro. Atlantic salmon topped with white shoyu and finished with red-curry coconut ponzu, pink lady apple, marcona almonds.

Ceviche Style Hirame

Specialty Shashimi White fish, Japanese cucumber, shallot, cilantro, black pepper, aji limo, ceviche sauce (citrus based) Thinly sliced whitefish with cucumber, shallot, cilantro, lime juice, black pepper and aji limo. Aji limo = spicy Peruvian pepper

Truffle Salmon

Specialty Shashimi salmon, ikura, truffle yuzu ponzu sauce, micro wasabi greens, ginger, garlic paste Thinly sliced salmon drizzled with hot sesame oil and finished with ikura and truffle yuzu ponzu sauce.

Hokkaido Scallop

Specialty Shashimi scallop, lemon miso curd, rosemary bonito brown butter, crispy sunchoke, maldon sea salt, black tobiko, micro wasabi greens Thinly slice scallop with lemon miso curd, rosemary brown butter, crispy sunchokes and black tobiko.