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This stylish, intentionally high-decibel place is all about the sushi, the sake, and the swish. You’ll need to visit multiple times to try the full range of soups, salads, nigiri and sahimi, chef’s specialties, entrées, robata grill, and makimono (rolled sushi) on executive chef Sean Park’s menu. A few can’t miss items? Yellowtail carpaccio, Tuna Three Ways, and Tasmanian salmon sashimi.