October fish: Boston bluefin and Hokkaido scallop
Twelve seats,
one counter.
Tue to Sun from 5 PM
1241 Frankford Ave
Est. 2019
Omakase from $95
Fall 2026 menu
By the piece
or by the course.
Sit at the counter for omakase, or order nigiri, sashimi and rolls a la carte in the dining room. Same fish either way, cut when you order.
$8
Nigiri
Two pieces per order, brushed with house soy
Bluefin, Boston
Akami
Lean tuna, cured in soy for an hour
$16
Bluefin, Boston
Chutoro
Medium-fat belly, aged five days
$22
Hokkaido, Japan
Hotate
Sweet scallop, sea salt, yuzu zest
$16
Freshwater eel
Unagi
Grilled over charcoal, sweet soy glaze
$14
or
$9
Rolls & hand rolls
Rolled to order in nori toasted over charcoal
Hand roll
Negitoro
Chopped bluefin belly, scallion
$12
Six pieces
Spicy Tuna
Akami, chili oil, cucumber, sesame
$14
Six pieces
Yellowtail Scallion
Hamachi, scallion, shiso
$13
Six pieces, vegan
Cucumber Shiso
Cucumber, shiso, toasted sesame
$9
Every order comes with fresh wasabi grated at the counter and ginger we pickle ourselves.
Gluten-free tamari on request at no charge. Sashimi plates from $24 and the full sake list are on the menu page.
About 400 pieces a night
Rice as warm
as your hand.
Shari is the half of sushi most people never notice. We cook small pots every 90 minutes, season them with aged red vinegar and keep the rice at body temperature in a wooden tub, so each piece is warm, loose and gone in one bite.
Signature pieces.
(06)
Six pieces we serve every night, from Boston bluefin to a vegetarian roll. Each one is on the a la carte menu and in at least one omakase.
Ten hours of prep,
ten seconds a piece.
Chef Ryo Asakawa starts at 7 AM with whole fish and an empty counter. By the first seating, every fish is broken down, aged where it needs to be and waiting to be cut in front of you.
7 AM
Arrive
Whole fish from Boston day boats and a twice-weekly flight from Tokyo come in through the back door.
9 AM
Break down
Ryo breaks down every fish by hand. Trim goes to negitoro and staff meal, bones to the stock pot.
11 AM
Age
Bluefin, snapper and kanpachi rest in the aging case at 34°F for three to ten days.
Now
3 PM
Rice
The first pot is washed, cooked and seasoned with red vinegar while the rice is still hot.
5 PM
Slice
Nothing is sliced ahead. Each piece is cut to order, a few minutes before it reaches you.
5:30 PM
Serve
First seating. Every piece is brushed with soy and set in front of you. Eat it right away.
The counter.
Twelve seats at a single slab of hinoki cypress and two seatings a night, at 5:30 and 8:15 PM. Ryo serves every piece by hand, 17 courses in about two hours.
Counter omakase $165
Tue to Sun, 5:30 and 8:15 PM
The private room.
A quiet room behind the counter with its own chef, for birthdays, client dinners and small celebrations. Choose an omakase or a set menu, with a sake pairing on request.
Minimum spend from $1,200
7 days notice
The takeout window.
Nigiri sets, rolls and chirashi boxes packed to order at the side window on Frankford Avenue. Order online or by phone and it is ready in about 25 minutes.
Sets from $28
Tue to Sun, 4:30 to 9 PM
Leave it
to the chef,
three ways.
Nigiri
12 pieces, a hand roll and miso soup
Dining room, about 60 minutes
$95
Counter
17 courses from the counter
Counter, two seatings nightly
$165
Chef’s
20 courses with otoro, uni and A5 wagyu
Six seats, Thursday to Saturday
$225
Every omakase starts with miso soup and ends with tamago and a seasonal dessert. Add a sake pairing for $85, or ask for a menu without shellfish with 48 hours notice.
Four nights
at the counter this fall.
“The fish decides the menu. My job is to get the rice right and then stay out of the way.”
Ryo Asakawa, sushi chef since 2009
The narrow door
on Frankford Avenue.
Fishtown
Tuesday to Sunday from 5 PM, closed Mondays
Address
1241 Frankford Ave, Philadelphia, PA 19125
Call