Extremely fresh. We source our seafood straight from Japan. We believe in never compromising on quality, which is why we never freeze our premium, sashimi-grade fish.

While it's an unregulated term, for us it signifies the highest standard. It means the fish has been handled with extreme care from the moment it was caught, has been vetted by our expert suppliers, and is deemed safe and delicious to be eaten raw by our head chef.

We believe great sushi is a harmony of flavors. We use premium Japanese rice and prepare it with traditional techniques.

First, consider the harmony of the bite. Our course is a curated symphony. The slice of fish must be thin enough to act as a graceful topping, allowing the warm, vinegared rice—the soul of the sushi—to remain the co-star. It creates a perfect balance where the rice and fish fuse into a single, cohesive morsel. A slice that is too thick would overwhelm the rice, creating two distinct components rather than a unified whole. Second, and perhaps more importantly, it is about elevating the texture. For premium, impeccably fresh fish, a thinner slice allows the chef to perform specific knife cuts (like jikagiri or sogizuri) that break down the muscle fibers just enough to create a sensation of the fish melting on the tongue. The goal is to highlight the pristine quality and inherent flavor of the fish without requiring the guest to chew excessively. It transforms the experience from simply eating fish to appreciating its delicate, buttery essence as it dissolves into harmony with the rice.