Special Niguiris

Orange pepper sauce, lime caviar and torched at the table.

$16

Ora-King Belly, brushed with soy glaze, topped with black masago, smoked with tropical essences and smoked salt.

$16

Bluefin belly, topped with unagi* sauce and then torched, finished with truffle zest.

$20

Jack fish, lemon soy, chili garlic sauce, lemon zest.

$18

White fish, lemon soy, aji amarillo sauce, crispy quinoa and micro cilantro.

$16

Scottish salmon, soy glaze, truffle oil and torched at the table.

$14

Bluefin tuna topped with tahini, curry sauce and micro red shiso.

$16

Seared and seasoned salmon topped with wasabi cilantro sauce and micro chives.

$14

Vegetarian niguiri brushed with yuzu ponzu and then torched.

$10