We use cookies on this site to enhance your user experience.
Katsuo (bonito) from Nagasaki @sushiamane
Young octopus from sajima, kanagawa @sushiamane
Taragai from aichi prefecture @sushiamane
Lightly grilled taragai from aichi wrapped in nori @sushiamane
Sawaya Matsumoto, shuhari omachi, Kyoto prefecture @sushiamane
Uni tasting round 1 @sushiamane
Murasaki from Kyushu (BL) / Murasaki from miyagi (TL) / Bafun from kuril islands (TR) / Bafun from British Columbia (BR) @sushiamane
Uni tasting round 2 @sushiamane
Murasaki from Fukuoka (BL) / Black murasaki from kumamoto (TL) / Bafun from Saroma Hokkaido (TM) / Bafun from Kuril islands (TR) / Murasaki from yoichi Hokkaido (BR) @sushiamane
Managatsuo (butterfish) & house made ponzu & chives @sushiamane
Spanish mackerel from Fukuoka & yuzu teriyaki
@sushiamane
Ryujin, kakushi nama genshu, gunma @sushiamane
Hairy crab from Hokkaido & aged rice vinegar @sushiamane
Grilled Nodoguro from Nagasaki & textured daikon ball @sushiamane
Cucumber & pickled ginger @sushiamane
Neta @sushiamane
Tai from kumamoto @sushiamane
Ishidai from Nagasaki @sushiamane
Kinme from Choshi, Chiba @sushiamane
Sawaya Matsumoto, ultra, junmai daiginjo from yamadanishiki rice, Kyoto prefecture @sushiamane
Kampachi from Nagasaki @sushiamane
Buri from Miyagi @sushiamane
Akami zuke from Florida @sushiamane
Chutoro from Florida aged 10 days @sushiamane
Sumi ika from kumamoto @sushiamane
Kohada from kumamoto aged 4 days @sushiamane
Ebodai from Chiba steamed in bamboo leaf @sushiamane
Kajiki (swordfish) from Miyazaki & spring onion @sushiamane
Shion Uino on anago @sushiamane
Anago from Nagasaki @sushiamane
White miso soup & chives @sushiamane
Otoro from Boston & chutoro from Florida & raw white onion roll @sushiamane
Tamagoyaki @sushiamane
