Seasonally, we directly import fresh fish from Japan to ensure premium quality. In the hotter summer months, our emphasis shifts towards procuring the finest shellfish, encompassing clam, crab, lobster, kanpanchi, shima aji, and madai. Conversely, during the colder winter season, our fish selection broadens significantly due to the abundance of fatty fish. Expect notable imports like saba, kohada, kawahagi, kinmedai, and bonito among our offerings.

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Beyond our diverse fish assortment, Chef Kevin Li showcases his culinary ingenuity through specialty items. One such example is our meticulously prepared foie gras sushi, employing the edomae-style technique to enhance flavors and engage your senses.