jū-ni

07/03/2026

Tonight’s counter isn’t full yet — which almost never happens. 👀

A couple of seats are open for this evening’s omakase. First come, first served (literally).

Link in bio to grab yours. 🍣

06/09/2026

The season’s first Copper River Kings have arrived — and they are destined for sushi.

Each spring, a small number of these salmon ascend Alaska’s Copper River: glacial, swift, and unforgiving. The journey demands extraordinary reserves of oil-rich, deeply marbled flesh — the same lush, melt-on-the-tongue quality that makes Copper River King extraordinary raw. Sliced thin as nigiri or sashimi, it needs nothing more than a whisper of soy and a touch of wasabi. Clean, buttery, with a finish that lingers.

The first run is fleeting. The window is narrow, the harvest limited, and true first-run fish reach only a fortunate few. Of the ten our supplier received, three are now ours.

Experience it at its peak — pristine, raw, unforgettable — while the moment

05/15/2026

Straight from Japan.

Beautiful kinmedai — vivid red skin, rich clean fat, and that signature sweetness that makes this fish so special.

Handled with intention from the first cut to the last slice.

05/12/2026

05/11/2026

05/09/2026

Ever since I developed this skill, I’ve always enjoyed filleting small seasonal fish.
No room for wasted movement. No room for heavy hands.

Precision and intention is the name of the game.

Every cut matters. Every gram matters. Every fish deserves respect.

Seasonality keeps chefs humble. Technique keeps us sharp.

02/28/2026

The more things change the more they stay the same.

Happy 10 years

02/07/2026

First Sakura Masu of the season 🙌