Aburi & Nigiri

Aburi

The most common form of preparation, sushi is a combination of specifically prepared rice (it is often mixed with vinegar and seasoning) rolled around raw or cooked fish. Sushi often comes wrapped in dried seaweed skins or nori. 

1_salmon-min 1_salmonAburi-min

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

2_tuna-min r.tuna-min

Flash-grilled tuna served atop a small bed of hand-pressed sushi rice.

3_hamachi-min 3_hamachiAburi-min

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

4_kampachi-min 4_kampachiAburi-min

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

5_shimago-min 5_shimagoAburi-min

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

6_modus-min 6_modusAburi-min

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

otoro-min otoroAburi-min

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

hulu-min huluAburi-min

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

13_amaebi-min AmaebiAburi-min

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

10_hotate-min 10_hotate 1-min

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Nigiri

Nigiri is a specific style of sushi made with mounds of rice topped by raw or cooked fish. The word nigiri comes from nigirizushi, which means “hand-pressed sushi” in Japanese.

Unagi

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Tako

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Tamago

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Hokkigou

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Spoigras

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Anago

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Mir

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Inari

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Iku

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Ebi

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Uni

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Kami

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Massago

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Akura

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Tobiko

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Chop scalloop

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Torol

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

Chutoro

The fattiness of the salmon creates a richly grilled surface and a creamy center for every bite.

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Aburi & Nigiri
Aburi & Nigiri
Wagyu Beef
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