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with black and white, the restaurant has a modern
layout with high ceiling and a spacious floor.
After passing the entrance, the sushi bar with
rows of fresh ingredients can be seen. On the
right, the bar counter with rows of alcohol can
be seen. As you enjoy the alcohol and the atmosphere,
you can enjoy the food as well. Based on your
mood, you can also choose your own way of enjoyment
such as filling up on popular combinations, with
plenty of volume. |
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Salmon
Chip $7.95
A new hope, chef Nagai’s proud new menu is the salmon
chip. On top of crisp fried wonton skin, salmon, vegetables,
and their special sauce is placed. Crispy texture of
the wonton, tender texture of salmon and avocado, and
the crunchiness of the long green onion…you just can’t
resist the various textures. It was a dish thought up
when eating the Mexican food “nachos” but the arrangement
that stimulates the five senses can only be done by
a Japanese chef. It is an appetizing starter. There
is high expectation for the new menus created by chef
Nagai, who studies well. |
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Seafood Salad $6.95
It is a dish like a bloomed flower of
shell. On the large abalone shell, the
sashimi are beautifully arranged. This
is dish is actually a salad. It is served
with the specialty Japanese dressing on
side. It is a dish with plenty of vegetables
and fresh sashimi served with special
dressing. It is a dish that breaks loose
from the Japanese custom of “having sashimi
with soy sauce and wasabi.” The perfect
amount of oil in the dressing covers up
the sashimi well. It is a seafood salad
with plenty of volume. It is surprising
to hear that the picture is showing the
small size.
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