Nigiri and sashimi by the piece, rolls and hand rolls, a few cooked plates and a list of 30 sakes. Everything a la carte is served in the dining room and at the takeout window.
Fish cut to order
Gluten-free tamari
Takeout in 25 minutes
Nigiri
Bluefin, Boston
Otoro Nigiri
The fattiest cut of the bluefin belly, aged seven days, brushed with nikiri soy and set on warm red-vinegar rice.
$28
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Gunkan
Sea urchin, Hokkaido
Hokkaido Uni
Sweet, creamy sea urchin from northern Japan on warm rice, wrapped in nori toasted to order.
$30
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Nigiri
King salmon, New Zealand
King Salmon Nigiri
Rich, buttery king salmon, lightly torched and finished with a dot of yuzu kosho.
$14
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Sashimi
Yellowtail, Kagoshima
Hamachi Sashimi
Five thick slices of yellowtail with ponzu, scallion and a little fresh wasabi.
$24
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Hand roll
Bluefin, Boston
Negitoro Hand Roll
Chopped bluefin belly and scallion in a crisp nori cone, handed over the counter and eaten in a few bites.
$12
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Roll
Vegetarian
Avocado Shiitake Roll
Ripe avocado and soy-braised shiitake with cucumber and toasted sesame, rolled in nori.
$11
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Cooked dishes and drinks from the same kitchen. Bridget Delaney keeps 30 sakes on the list and will pour a taste before you commit to a bottle.
Soup
Miso Soup
Red and white miso with tofu, wakame and scallion. $6
Small plate
Black Cod Saikyo
Black cod marinated three days in sweet miso, grilled over charcoal. $26
Vegetables
Edamame & Seaweed Salad
Sea salt edamame, or wakame and cucumber with sesame dressing. $7 to $10
Sake
Sake by the Glass & Bottle
Junmai, ginjo, daiginjo and nigori. Glasses from $12, carafes from $30, bottles from $60
Dessert
Matcha Panna Cotta & Mochi
Matcha panna cotta with black sugar syrup, or three house mochi. $9
Three things we never rush.
Real rice
Koshihikari from the Sacramento Valley, washed until the water runs clear and seasoned with aged red vinegar.
Order online for pickup in about 25 minutes, or call and your order will be packed when you arrive.