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Firefly squid from Toyama & bamboo shoot tempura from Kumamoto @sushinoznyc
One week aged pink snapper slightly grilled on binchotan @sushinoznyc
Poached Hokkaido octopus & hummus @sushinoznyc
Bonito from kagoshima & shiso flowers & sesame & garlic soy @sushinoznyc
Donnhoff, Roxheimer Hollenpfad, troken, nahe 2016 @sushinoznyc
Poached sea perch from ishikawa & Scotland languostine bouillabaisse @sushinoznyc
Mixing rice & mixture of akazu and rice vinegar with sugar and salt @sushinoznyc
Sumi ika from Chiba @sushinoznyc
Scallop from Boston @sushinoznyc
Smoked cherry blossom trout from Iwate @sushinoznyc
Zuke from Florida @sushinoznyc
One week aged chutoro from miyake island @sushinoznyc
One week aged otoro from Miyake island @sushinoznyc
Soy marinated wasabi stems @sushinoznyc
One week aged kohada from saga @sushinoznyc
Kubota, hekiju junmai daiginjo, Niigata @sushinoznyc
Same day aji from ehime @sushinoznyc
Steamed abalone from Chiba & sauce from it's liver @sushinoznyc
Binchotan touched aged otoro from Miyake island @sushinoznyc
Uni from hamanaka @sushinoznyc
Poached Nodoguro from nagasaki & Santa Barbara uni rice @sushinoznyc
Bamboo leaf smoked anago from Nagasaki @sushinoznyc
Bamboo leaf smoked anago from Nagasaki & solera sauce @sushinoznyc
Maitake suimono @sushinoznyc
Toro and shiso futomaki topped with uni from hamanaka @sushinoznyc
Tamagoyaki & hojicha @sushinoznyc
