5 dishes
Finely crafted dishes made in Japan (kindly offered by chef Taneda’s friend from Kyoto) will complement our course meals
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
4 dishes
For our sushi rice, we blend 3 kinds of vinegar to create our original taste. with red vinegar as the base. It has a milder and mellower scent than the sushi rice made with regular rice vinegar. It especially goes very well with Blue Fin Tuna
This is the original blend of chef Taneda – which is made of dealcoholized Sake and Mirin and large amount of Kombu (kelp) and bonito flakes from Indonesia. It ensures plenty of Umami flavor!
By meticulously controlling temperatures of sushi rice depending on the kinds of fish being served, we make sure the sushi is at the best temperature when you eat. For instance, Toro and fatty fish, the temperature is set slightly higher in order to melt the fish fat nicely, bringing a fine and smooth taste. *Fish is kept under 41, according to the regulation of Washington State