Do we have vegetarian or gluten free options?

Yes! We have labeled every item that is vegetarian (VG), as well as every item that could be made gluten free (wheat symbol) upon request.

Do we have any vegan options?

Our vegan options are very limited, however we do have something for everyone! Most of our vegetarian sushi is vegan (excluding the creamy sweet potato), and we can make the Thai Red Curry vegan as well.

Do we have sushi that doesn't have raw fish?

We sure do! All of our sushi labeled with a star (*) on them means they contain raw fish. Some rolls with this star (*) are fully cooked, BUT are topped with tobiko or masago (fish eggs), which are raw. Just ask for no fish eggs!

Do we take reservations?

We do not take reservations over the phone due to the smaller size of our dining room. We are first-come, first-serve. If you walk in and we are full, our host can take your name and phone number down so that we can contact you when there is a table available.

Are we open on holidays?

Yep! The only holiday we are not open is Thanksgiving. Otherwise, we're open on Christmas Eve, Christmas, New Years Eve, New Years Day and all other holidays.

Do we offer specials on holidays?

We do not. We only sell the dinner menu and regularly-priced drinks on the holidays.

Can we take To Gos?

Yes! You can call it in, or order pick-up online.

Do we deliver?

Unfortunately, we do not have a delivery service. We have no affiliation with other delivery services, such as Doordash or GrubHub.


Nigiri: Another term for sushi.

Sushi: A ball of vinegar-flavored rice (also known as sushi rice) with a piece of raw fish to garnish the top.

Sashimi: Small cuts of raw fish, sometimes served with a side of sushi rice.

Nori: Dried seaweed used to roll sushi rolls.

Tamago: Also known as dashimaki, a Japanese treat where eggs are cooked many times in a series of thin layers, creating its spongy, airy texture. Flavored with rice vinegar and sugar.

Tobiko: Flying fish eggs.

Masago: Capelin fish eggs.


Bok Choy: A Chinese cabbage, typically found in Wonton soup and other Asian dishes.

Napa: An elongated head of stalked leaves that resemble celery; also referred to as Chinese cabbage or celery cabbage. Typically used in east Asian cooking.

Inari: Deep-fried tofu pockets, stuffed with sushi rice. Inari is actually the name for the Shinto god (also known as "kami"), the protector of food, especially rice, and bringer of prosperity.



Bok Choy: A Chinese cabbage, typically found in Wonton soup and other Asian dishes.

Tempura: A Japanese way of cooking; lightly breading and deep frying seafood or vegetables.

Kani: Translates to "crab" in Japanese; a type of seafood consisting of starch and finely pulverized white fish, shaped and cured to resemble crab meat.

Jicima: A Central American raddish, usually found in Mexican cooking.

Ponzu: A Japanese dipping sauce made from soy sauce, lime juice, vinegar and fish flakes.

Sake: A Japanese rice wine created by fermenting rice. Some sake can be filtered or unfiltered. Unfiltered sake has the rice sediment at the bottom of the glass, which is stirred up before drinking.

Lychee: A small, rounded fruit with a red shell, a white, sweet flesh inside and a large seed in the middle.