Murasaki (purple) uni, soy-marinated salmon roe, seaweed and red vinegar rice<br>
Kohada (gizzard shad) with house pickled ginger<br>
Mako Garei (marble flounder) sashimi with grated spicy radish<br>
Miyazaki Beef with seaweed salt, cucumber and barley in soy<br>
Saba (mackerel) with cucumber, Japanese seasonal ginger, bean sprouts and sweet miso mustard<br>
Steamed Hamo (Conger Pike) with matsutake mushroom, bonito broth and sudachi citrus<br>
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