Fried Kumamoto Oyster Nigiri: Yep, that’s a fried kumamoto oyster topped with yuzu kosho (a citrusy chili paste) aioli and squid ink bubbles. Read more.
Red Snapper W/ Crispy Lotus Root: It’s crunchy, it’s salty, and it looks like it belongs in a damn MoMA exhibit. Read more.
The House Special Roll: This is the “everything bagel” of sushi rolls. Smoked salmon, tuna, whitefish, hamachi, crabmeat, crab, flying-fish roe, avocado…this edible work of art has it all. Read more.
Sushi Bombs: These adorable little guys are technically called “temari.” We’re partial to the Spicy Mc Bomb, with tuna, cucumber, spicy mayo and katafi. Read more.
Kohada: How do they make a hunk of spotted sardine look so gorgeous? The world may never know. Read more.
Yari Ika: One bite of spear squid with dry red mullet roe and you’ll swear off California rolls forever. Read more.
The Crunch N' Munch Roll: This beauty is made with black rice, alfalfa sprouts, English cucumber, tofu and kiwi with white miso sauce. (And yep, that also means it’s vegan.) Read more.
Shima Aji: Most of the fish at this Midtown sushi oasis is imported from Japan. Kon’nichiwa, perfectly sliced sliver of jack fish. Read more.
Firefly Squid: Can we just leave this on the table as a centerpiece for the next two weeks? No, that would be gross? Fine, we’ll eat it. Read more.
