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Tamagoyaki @sushinoz
Aonori no misoshiru @sushinoznyc
Bamboo leaf smoked anago from Nagasaki @sushinoznyc
Smoked eel from Nagasaki @sushinoznyc
Aburi toro from Spain @sushinoznyc
Binchotan on otoro @sushinoznyc
Binchotan grilled Nodoguro from South Korea & uni risotto @sushinoznyc
Hadate uni from Hokkaido @sushinoznyc
Hadate uni from Hokkaido @sushinoznyc
Hokkaido king salmon @sushinoznyc
Aji from ehime @sushinoznyc
Tokugetsu junmai daiginjo, Niigata @sushinoznyc
Otoro from Spain @sushinoznyc
Okinawa chutoro aged 12 days @sushinoznyc
Okinawa akami aged 7 days @sushinoznyc
Shima aji from hachijo island aged 5 days @sushinoznyc
Boston scallop @sushinoznyc
Aori ika from aichi @sushinoznyc
rainbow of neta @sushinoznyc
Shari mixing @sushinoznyc
Florida softshell crab tempura & crab bouillabaisse & sansho leaf @sushinoznyc
Florida softshell crab @sushinoznyc
Egly - Ouriet, Les vignes de Vrigny, Pinot meunier @sushinoznyc
Poached Hokkaido octopus & chickpea @sushinoznyc
Washington oyster & mozuku seaweed & vinegar jello & shiso flowers @sushinoznyc
Hokkaido sardines & shiso & ginger & chives @sushinoznyc
Hakkaisan, 3 years snow aged junmai ginjo genshu, Niigata @sushinoznyc
Sake steamed Chiba abalone & sauce from it's liver @sushinoznyc
Chiba wild abalone @sushinoznyc
Kinme from chiba aged one week @sushinoznyc
