Ltd Edition Sushi

Monkfish Liver

Dungeness Crab Roll

Santa Barbara Uni

Black Cod

Otoro

Ankimo

Mackerel

Hokkaido Uni

Red Sea Urchin

Tamago

Chutoro

Monk Fish Liver Baby Sea Eel

Sea Snails

Octopus

Skipjack

Prawn

Kinmedai

Negitoro Hand Roll

Noresore (Young Sea Eel) with housemade Ponzu

Monkfish Liver

Red Sea Urchin from Kyushu.

Toro. Obviously good.

This item ends the meal and really hits the spot after numerous glasses of sake

Kasugodai (Baby Seabream) with Kimizu (Egg Vinegar sauce, but powdered).

Strawberry Conch from Koji.

Santa Barbara green uni. This and the monk fish liver were my #1.

Ankimo (Monkfish Liver).

Salmon with onions

Squid Legs Cured with Koji, Squid Fin Marinated in Soy Sauce, and Local Manila Clams.

Tuna handroll

The very best uni I have ever had. This one called Aka uni is special and from Amakusa, Japan.

First course. I don't recall the name but it is made with crab, served cold, and has a very distinct seafood flavor umami.

This is "dessert" black cod, but served like unagi, flamed with a torch.

Japanese Sencha Hot Tea ($4). Sake Pairing ($48).

Our first round of sake pairings

Aji (Japanese Horse Mackerel).

Champagne to kick off the new year

Second round of sake pairing

King salmon with onion