SUSHI + SEAFOOD

Very fatty belly of Tuna.

Amaebi is has a sweet note to its finish

Salmon seared, topped with green onion, yuzu, and salts

Always Uni, together with fresh wasabi to enhance its sweetness

Salmon Lightly peppered and seared, topped with yuzu and wasabi

Seared, salted, with a hint of Yuzu

Amberjack, very similar to Hamachi (Yellowtail). Almost a cross between Hamachi and Aji (Spanish Mackerel)

Amberjack

Ankimo (Monkfish Liver) is super rich in iron, but has a soft and smooth texture when made correctly.

Onsen egg is a soft boiled egg with the yolk semi cooked and together with other types of eggs creates a silky rich marriage.

O-toro lightly seared to draw out the fats, topped with sriracha salt

Playing around with Ankimo (Monkfish Liver) O-toro, and Uni

More earthy and less spicy, fresh wasabi will make a drastic difference in bringing out the full flavor of the fish.

The Menu

Pre-made Rolls before the event started so as people came in, they could eat something while I make more

My infamous Peppered Salmon Tataki Nigiri, light drizzle of homemade Ponzu and Green Onion

Silky and Sweet, this was local from Half Moon Bay

Part of the Yellowtail family, Kanpachi has a delicate taste. Less oily, softer texture, very meaty. Finish with a drizzle of ponzu and a hint of japaleno

Amaebi (Sweet Shrimp)

Aji (Horse Mackrel)

regular Chu-toro accompanied with green onion and soy

The salt level from the Salmon Roe is mellowed out by the silkiness of the quail egg.

Kanpachi Toro, Kanpachi, Peppered Salmon, Maguro Akami

Dinner for 3:

Chu-toro Maguro Nigiri two ways:

ponzu with yuzu and green onion (top left)

regular cut with soy

Hamachi (Yellowtail), Kanpachi (Amberjack), Hotate (Scallop)

Ikura (Salmon Eggs), Hotate (Scallop) two ways, and more Salmon

Chu-Toro is a medium grade fatty tuna, in the middle of the flesh and belly.

Masamoto Yanagiba + O-Toro. Perfection.

Mirugai (Geoduck) is a long neck clam. It has a very crunchy texture and sweet flavor

When Mirugai is all cleaned up

Negihama, minced yellowtail with scallions and peppers

Giant Clam on a bed of Cucumber Salad, homemade ponzu and green onion oil

Quail Egg Yolk with Sake, Ponzu, Ginger, Scallions, and Tobiko

Seared Tuna on Cucumber and Avocados