Edadame Steamed and dusted in kosher sea salt

*Provided COLD, must rewarm in microwave or stove* 西京味噌汁（さいきょうみそしる）｜Saikyō Miso Soup Kyoto-style white miso with a naturally sweet, mellow profile, gently blended into dashi and finished with wakame seaweed and firm tofu for a clean, comforting umami. 16oz Portion (THAT'S A LOT)

We promise this is not too much green onion on these yakitori skewers. Dark Meat Chicken prepped onto bamboo skewers grilled and fried to tender perfection. Glazed in our own sweet chili sriracha concoction, topped with beautifully chopped green onion.

Known as Age Gyoza in Japanese, these gyoza dumplings are fried to provide a crispy bite. We provide it with our house-made nikiri sauce that makes for the perfect, delicately sweet and savory bite.

BLUEFIN BELLY. Aburi Otoro Nigiri with caviar is great, but sometimes we just want to experience the pure joy of the fattiest bluefin tuna on the planet in its raw, unedited form.

Sawara, aka Spanish Mackerel, is a really unique (AND EXPENSIVE) species of mackerel, with an incredibly sweet and thorough taste profile. We've prepared our samara by lightly cold smoking and marinating in our house nikiri sauce, topped with negi dare and brushed with tamari.

SUZUKI IS BEAUTIFUL TO LOOK AT before you consume it. Its blueish hue matched with its unique capillaries reacting to oxygen are mesmerizing. What is Suzuki? English name: Japanese Sea Bass Japanese name: スズキ (Suzuki) Scientific name: Lateolabrax japonicus Common in: Coastal waters around Japan, Korea, and China

High Quality Kanpachi, from a ranch in Japan. Kanpachi is in season in the summer, so the fish is of EXCELLENT quality. Sometimes we cold smoke the fish, sometimes we don't. Highly recommend trying this sushi.

Ishigakidai (Spotted Knifejaw) is a special, expensive fish that we sell for a reasonable price. These two beautiful pieces of nigiri will be topped with some amazing yuzu kosho for an unforgettable experience.

These are not regular, but HAND-SELECTED, and so they are higher quality and more expensive. Fresh selected jikinme/kinmedai from Toyosu Market, and either prepared yubiki or silverskinned to the best of our ability. This fish has a distinct, unique, sweet, deepwater flavor that everyone should try at least once....per week.

Shima Aji, AKA Striped Jack, fresh from Japan's Toyosu Market.

This is Premium Japanese Wild Akajo Uni, limited run. Will be served as gunkan or nigiri, Chef's Choice! Add some Kaluga Caviar for a ridiculously umami filled and decadent experience.

Meichidai (メイチダイ / 目一鯛) is a lesser-known Japanese fish whose English name is usually given as Japanese parrotfish bream or sometimes red sea bream relative. It’s in the sea bream family, but not the same as madai (true Japanese red seabream). Meichidai has a slightly fattier, softer flesh compared to madai, with a clean, mild flavor and light pink flesh. It’s a seasonal fish, often caught in summer and early autumn in Japan, and is prized for sushi and sashimi.

Bluefin and Buri for the Distinguished Connoisseur. 4 pieces of Buri (Hamachi) Nigiri 2 pieces of Buri Sashimi 4 pieces of Bluefin Nigiri 2 pieces of Bluefin Sashimi

Beginner Friendly, Advanced-Level Price. Sayori, aka Halfbeak, is an incredibly delicate fish to handle that requires some of the most meticulous preparation due to its hundred of hair-like bones. After filleting, silver skinning, and quickly salt curing, this particular fish is unique in its texture, and makes for a wonderfully delicious bite of nigiri. It is frequently some of the most expensive fish in any chef’s inventory.

Elegantly sliced Hirame (Japanese Olive Flounder), colorful delicious thingies, picked beet cube thingies, lots of thingies coming together in one dish for a really refreshing bite.

Created By Chef Victor from Uchi! Lengthier description is on the way. For now, just know that this is delicious with the freshest Madai from Japan's Toyosu Market. Contains: coconut milk, cilantro, dashi broth, ginger, garlic, green onion, lemon, lime, salt

Every restaurant and their mother has a hamachili dish on the menu, because it tastes good. This is Kaisen's version. Made with beautiful Japanese hamachi, cold smoked in hickory, with mandarin supremes, Thai chilis, mandarin zu, crispy negi curls, and some infused oil.

Trust Us: Try It. Lean Bluefin Tuna with a house-made white ponzu sauce, house-made chili crisp, apple slices, and micro greens.

Fish selections are chef's choice, based on availability and freshness. Can differ from photo. Our second Bento Set! This bento set contains half a Kaisen Cali Roll (gigantic), some nigiri, a chef's choice hosomaki (traditional small sushi roll with chef's choice fish), and some inarizushi (vegan and vegetarian friendly but sweet, savory, and DELICIOUS).

LOTS of Unagi Nigiri. These pieces are fat, and perfect for the person who wants grilled freshwater eel goodness. 4 Piece Unagi Nigiri 1 Cali Temaki 1 Chef's Choice Hosomaki

We accumulate a lot of amazing pieces of fish that are too small or incorrectly shaped for both sashimi and nigiri. This chef's special hosomaki roll will have all of our fresh sushi trimmings to reduce waste! This roll will contain a little of everything, from made, shima aji, kanpachi, hirame, tuna, and more. Our average cost for this fish is $60-110 per pound! Will not contain any shellfish!

Same size as our tuna and salmon hosomaki rolls, but with delicious bluefin toro. This delicious roll is filled hints of kizami wasabi, green onion, shichimi, and lemon zest for a well-rounded bite of amazingness.

Just a traditional small roll with nothing but cucumber. Sorry for not having a photo up yet! We will soon, but this item is available.

This has a pretty large portion of bluefin tuna toro. Picture shows 6 pieces but its actually 8 (we ate a couple before taking the photo, so sorry we couldn't help ourselves) This delicious inside out roll is filled hints of kizami wasabi, green onion, shichimi, and lemon zest for a well-rounded bite of amazingness.

LOTS of cucumber, lots of avocado. Perfect for the picky eaters and the vegetarians and vegans

SHELLFISH ALERT! We don't want to spoil the surprise for you, just know that this handrail is going to be our most popular soon. Prepared with some amazing Hokkaido scallops.

SHELLFISH ALERT! We don't want to spoil the surprise for you, just know that this handrail is going to be our most popular soon. Prepared with some amazing Hokkaido scallops.

This is everything you need in the perfect temaki. Filled with Kaluga Caviar by Domus, avocado, fresh greens, shichimi powder, and maybeee some extra chef's choice vegetables. Rolled in a takeout-friendly plastic wrapped temaki film that keeps nori and ingredients separated until you're ready to unwrap, roll, and enjoy. Three to four of these will completely fill you up, if you order nothing else.

Filled with ripe avocados, and a lots of different micro greens from Zero Point Organics, you'll feel an incredibly satisfying crunch into each bite!

Normally served with some Serrano pepper slices, avocado, and fresh ooba leaf, this is a better version of a fish roe dish because it has the perfect amount of smokiness!

This is one of the two brands of fresh Atlantic Farmed Salmon we carry, Bakka and Cooke. There are really no other producers of salmon that come close in quality and consistency as these two brands. We prepare them skin-off in saku fillets, meaning they're ready to grill, smoke, poach, sous-vide, but most importantly, ready for slicing sashimi and nigiri neta.