Nigiri and Sashimi

Tuna

8/17

salmon

8/17

yellow tail

8/18

Halibut

8/18

madai (sea Bream)

9/19

albacore

8/17

saba (fresh japanese mackerel)

8/17

escolar (butterfish)

8/17

shrimp

7/16

octopus

8/17

squid

8/17

bay scallop

8 / N.A

hotate (Jumbo scallop)

8/18

tobiko (flying fish egg)

8/17

masago (Smelt Egg)

8/17

ikura (salmon egg)

8/18

inari (bean Curd)

7/16

tamago (egg)

8/17

unagi (fresh water eel)

8/17

kurodai (black sea bream)

9/19

kanpachi (amber jack)

8/18

fatty yellowtail

8/18

fatty salmon

8/18

aji (spanish mackerel)

8/18

Engawa(Halibut fin)

9/NA

blue fin tuna

otoro (Fatty tuna)

uni (sea urchin)

Thoroughly cooking foods of animal origin such as beef, eggs, pork, poultry or shellfish reduces the risk of food borne illness, Consult your physician or public health official for further information.

Nigiri and Sashimi

Tuna

salmon

yellow tail

Halibut

madai (sea Bream)

albacore

saba (fresh japanese mackerel)

escolar (butterfish)

shrimp

octopus

squid

bay scallop

hotate (Jumbo scallop)

tobiko (flying fish egg)

masago (Smelt Egg)

ikura (salmon egg)

inari (bean Curd)

tamago (egg)

unagi (fresh water eel)

kurodai (black sea bream)

kanpachi (amber jack)

fatty yellowtail

fatty salmon

aji (spanish mackerel)

Engawa(Halibut fin)

blue fin tuna

otoro (Fatty tuna)

uni (sea urchin)

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