The Sushi Line

Meet the Special Rolls

Himalayan

spicy scallop, shiso leaf & avocado
topped with tuna, white onion, poke
sauce & tempura crunch

Hanami

cucumber, avocado & tempura
asparagus topped withyellowtail,
ume, scallion, ponzu & truffle oil

tempura asparagus, cucumber
& avocado topped with yellowtail,
tuna, serrano, sweet mayo, black
sesame seeds & fresh lemon juice

Heart’s Delight

cucumber, avocado and tempura
asparagus + yellowtail, browned-butter
black truffle honey, lemon
& habanero masago

Gilded Bee

Kitsune’s Kiss

fresh salmon, tempura asparagus,
avocado, serrano & lemon topped
with torched hamachi, garlic,
sweet mayo, scallions & chives

spicy salmon, tempura asparagus,
avocado + salmon seared with sake
butter, microgreen & orange zest

Hiro-Leili

fresh salmon, cream cheese,
tempura asparagus, smelt roe
& onion topped with avocado,
honey & macadamia nuts

Aquaman

California crab, avocado & asparagus
topped with torched salmon, sweet
mayo, black pepper & nitsume

Denali

California crab, shrimp tempura
& cucumber topped with shrimp,
avocado, nitsume, sriracha, sweet
mayo & smelt roe

Sakai

spicy shrimp, tempura crunch, avocado
& smelt roe topped with seared beef,
white onion, scallions & ponzu sauce

Montana

spicy tuna & avocado topped
with seared tuna, scallions
& ponzu sauce

Diablo

tempura fried serrano stuffed with
spicy tuna & cream cheese topped with nitsume,
sweet mayo & sriracha

Cactus

spicy tuna, avocado, jalapeno,
smelt roe, scallion & nitsume
on top of a tempura rice cake

Corazon

fresh water eel, smoked salmon, spicy vegetable
mix, cream cheese & cucumber
all rolled, tempura battered & fried, served
with nitsume & spicy mayo

Naninay

avocado, cucumber, japanese pickles,
shiitake & enoki mushrooms topped
with spinach, sesame oil & togarashi

Lochness

 

A fish for every season

One year into Covid I asked Iwasan what the biggest adjustment had been for him (aside from the obvious) He was quick to reaffirm how important seasons are to Japanese cuisine, “we couldn’t get feature fish and that made me start forgetting about what seasons we are in right now. I used to feel seasons change by what kind of fish we’re getting from Japan” As the world starts to normalize, thankfully too, does our supply of unique fish swimming with the seasons!

 
 
 

Nigiri & Sashimi

very limited availability

  • Wagyu with fried garlic + spicy soy
    Otoro fatty bluefin tuna

  • Copper River Salmon
    Wild Sockeye Salmon
    Madai     Sea Bream

  • Ocean Trout

    Wagyu

 

 

the chefs

Consistency meets Creativity.

While we want to make sure your favorite roll is delivered exactly how you’ve been dreaming of it—the way your order is plated and garnished is a full expression of your chef. After you’ve finished meticulously marking up that sushi sheet, your chef is encouraged to let their creativity shine and put their own flair on whatever combination you create.