• Hamachi

    Hamachi or Pacific Yellowtail jack tends to be more delicate and can be as rich as toro, smooth and buttery with a deep smoky taste, but not as overpoweringly fatty.

  • Udon

    Udon is a type of thick wheat flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavored broth called "kakejiru", which is made of dashi, soy sauce, and mirin.

  • Fresh Grated Wasabi

    Real wasabi paste is made by grating the wasabi rhizome (the subterranean stem of the plant). These are rare and precious culinary commodity prized by high level sushi and fine-dining chefs. 

  • Nori

    Our Nori is a dried laver seaweed pressed into thin sheets and used especially as a seasoning or as a wrapper for sushi

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