Sugarfish

Ponzu and chives

Ponzu and chives

Ponzu and chives, 2-pc

Sea Eel, from the sea between Korea and Japan, served with eel sauce

Yuzu miso and chives

Masago, gunkan maki style

Masago

Masago

Sustainably ranched Bluefin Otoro nigiri specially sourced from Baja Mexico

Toasted sesame

Chives

The menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa. Typically includes a sashimi course, seven orders of nigiri and two hand rolls.

Fluke fin from the East Coast, served with lemon

Masago

Toasted sesame

With toasted sesame

Yuzu ponzu

Yuzu ponzu

Yuzu ponzu, 1-pc

Yuzu ponzu

Lemon

Chives

Lemon, 1-pc

An unusual high fat cut of toro from the collar, from sustainably ranched, specially sourced Tuna from Baja Mexico

Citrus salt

Citrus salt

Citrus salt

Yubiki style, shiso

Citrus salt

Toasted sesame

With toasted sesame

Toasted sesame

Toasted sesame

Gunkan maki style

Toasted sesame

Sanbaizu and toasted sesame

Toasted sesame, 2-pc

Mild-flavored mackerel specially sourced from Japan, served with ponzu, garlic, ginger and chives

Lemon and yuzu kosho

Finely chopped sustainably ranched Bluefin Toro with cucumber and nori

Two pieces each of Otoro nigiri, Chutoro nigiri and Toro gunkan

Finely chopped Toro served over sushi rice with ginger, kampyo, nori strips, wakame and is then topped with salmon eggs, masago and cucumber.

Ponzu and chives

Ponzu and chives

Eel sauce with toasted sesame

Sea Urchin from the Southern California coast