Do we have vegetarian or gluten free options?
Yes! We have labeled every item that is vegetarian (ⓥ), as well as every item that could be made gluten free (GF) upon request.
Do we have sushi that doesn't have raw fish?
We sure do! Any sushi rolls that do not have a star (*) next to them don't have any raw fish in them.
Do we take reservations?
We do not take reservations due to the smaller size of our dining room. We are first-come, first-serve.
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, due to the fact that we remain open.
Can we take To Gos?
Yes! You can call it in, or order pick-up online.
Do we deliver?
Technically, yes! You can order through Doordash Saturdays and Sundays.
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.
Bok Choy: A Chinese cabbage, typically found in Wonton soup and other Asian dishes.
Lychee: A small, rounded fruit with a red shell, a white, sweet flesh inside and a large seed in the middle.
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.
Masago: Capelin fish eggs.
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.
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.
Galangal: Also known as Thai or Siamese ginger, it is a type of root/spice found in Thai, Indonesian and Malaysian cooking.
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.