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Ankimo sushi features our homemade steamed monkfish liver—often called "foie gras of the sea"—celebrated for its rich, creamy, and velvety texture. It offers a savory, nutty, and slightly sweet flavor. This winter delicacy is often served with momiji oroshi (spicy grated daikon) and green onions. ***Limited order.
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Tobiuo is the Japanese name for flying fish, a lean, white fish popular in Japanese cuisine for its light, delicate flavor and refreshing, firm texture. The flesh is low in fat, offers a subtle umami taste, and has a clean finish. Its texture is notably firm and crisp..
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Ishidai, or striped beakfish/striped knifejaw, is a rare and highly prized white-fleshed fish used in sushi and sashimi, particularly during summer and fall. Known as a summer delicacy in Japan, it features a clean, sweet flavor and surprisingly high fat content, offering a firm, chewy texture..
