Sushi Hon

Kelp Cured Red Sea Bream, Ehime

Soy Cured Bluefin Lean Tuna, Baja

Soy Cured Bluefin Medium Fatty Tuna, Baja

Ocean Trout, Tasmania

Dashi-Simmered Japanese Eggplant

Kelp Cured Fluke, Jeju Island

Yellow Jack, Kyushu

Soy Cured King Salmon, NZ

Sea Urchin, Fatty Tuna with Pickled Radish

(Crafted by Sushi Hon)

"Elegant and Crisp Signature of Niigata" (Junmai Ginjo)

"Ohkarakuchi" (Junmai)

Kanchiku "Winter's Bamboo" (Junmai Daiginjo)

Seasonal fish, Tosazu Shiso Oil

Kelp Cured Red Sea Bream, Ehime

Soy Cured Bluefin Lean Tuna, Baja

Soy Cured Bluefin Medium Fatty Tuna, Baja

Japanese Amberjack, Kyushu

Ocean Trout, Tasmania

Dashi-Simmered Japanese Eggplant

Smoke Seared Albacore With Truffle

Kelp Cured Fluke, Jeju Island

Yellow Jack, Kyushu

Soy Cured King Salmon, NZ

Fresh Scallop, Hokkaido

Fatty Tuna, Baja

Fatty Tuna with Pickled Radish

(Brut, Sonoma County)

"Elegant and Crisp Signature of Niigata" (Junmai Ginjo)

"Ohkarakuchi" (Junmai)

"Winter's Bamboo" (Junmai Daiginjo)

Seasonal fish, Tosazu Shiso Oil

Kelp Cured Red Sea Bream, Ehime

Soy Cured Bluefin Lean Tuna, Baja

Soy Cured Bluefin Medium Fatty Tuna, Baja

Japanese Amberjack, Kyushu

Ocean Trout, Tasmania

Dashi-Simmered Japanese Eggplant

Smoke Seared Albacore With Truffle

Kelp Cured Fluke, Jeju Island

Yellow Jack, Kyushu

Soy Cured King Salmon, NZ

Fresh Scallop, Hokkaido

Fatty Tuna, Baja

Sea Urchin, Fatty Tuna with Pickled Radish

Brut, Sonoma County

Elegant and Crisp Signature of Niigata (Junmai Ginjo)

Ohkarakuchi (Junmai)

Winter's Bamboo (Junmai Daiginjo)

Wakame salad

Japanese style ceviche

Lightly fried eggplant in savory dashi

Seared yellowtail with citrus soy

Seared Albacore tuna with citrus soy

Plain

Garlic

Pork with veggie

Mixed Veggie Tempura

House Seasoned Salmon Tempura

Spicy salmon wrapped in avocado, served with chips.

Japanese Sea Bream

Fluke Fin

Fresh Scallop (Hokkaido)

Soy Cured Bluefin Lean Tuna

Soy Cured Bluefin Medium Fatty Tuna

Bluefin Fatty Tuna Belly

Ocean Trout / Ocean Trout Belly

Ocean Trout Belly

Soy Cured King Salmon / King Salmon Belly

Soy Cured King Salmon Belly

Yellow Jack

Wild Bigger Yellowtail

Japanese Amberjack

Sea Urchin

Sea Urchin

A5 Japanese Wagyu Beef

Seasonal nigiri, selected by the chef

Grilled chicken glazed with savory teriyaki sauce, served with sautéed onions, carrots, and cabbage.

Thinly sliced beef simmered in a savory sweet sauce, served over rice with sautéed onions.

Crispy breaded and deep-fried pork cutlet, served with savory sauce.

Chef’s selection of seasonal fish on sushi rice

Soy Cured Tuna on sushi rice

Kelp-Cured Salmon on sushi rice

Chef’s selection of seasonal fish

Crispy, tender salmon tempura with rich umami and perfect texture balance

Stir-fried soba noodles, yakiniku beef veggie

Udon noodles in savory broth topped with yakiniku beef veggie

Udon noodles in savory broth topped with veggie tempura

Extremely rare and limited edition, this sake hard to find even in Japan is crafted with prized Aiyama rice and expertly aged, delivering rich honeyed melon and pear aromas with a silky smooth finish.

Extremely smooth from aging at 140°F for a year before blending. Rich and sweet, with notes of apple, peach, and a hint of vanilla.

Very smooth and clean, with subtle notes of flowers and tea. The rice's natural umami is well balanced by gentle acidity.

Elegant and expressive, with hints of white flowers and melon. Velvety texture and refined umami pair beautifully with delicate dishes.

Unfiltered and creamy, with gentle sweetness and fresh fruit notes like pear and melon. Smooth, silky finish pairs beautifully with sashimi and lightly seasoned dishes.

Bracingly dry and clean, with a sharp, crisp finish. Designed to pair effortlessly with delicate dishes and seafood.

Bold and dry with a clean finish and subtle umami, Suijin “Water God” is crisp, smooth, and pairs beautifully with sushi.

I Vignaioli di S. Stefano, Santo Stefano Belbo, Piedmont, Italy

Sonoma Napa

Sonoma County

Sonoma Valley, California

Hazy, juicy, and tropical with mango, pineapple, and peach. Smooth, refreshing, and easy to drink.

Kelp Cured Red Sea Bream, Ehime

Soy Cured Bluefin Lean Tuna, Baja

Soy Cured Bluefin Medium Fatty Tuna, Baja

Ocean Trout, Tasmania

Dashi-Simmered Japanese Eggplant

Kelp Cured Fluke, Jeju Island

Yellow Jack, Kyushu

Soy Cured King Salmon, NZ

Fatty Tuna with Pickled Radish

Crafted by Sushi Hon

Elegant and Crisp Signature of Niigata (Junmai Ginjo)

Ohkarakuchi (Junmai)

Winter's Bamboo (Junmai Daiginjo)

Kelp Cured Red Sea Bream, Ehime

Soy Cured Bluefin Lean Tuna, Baja

Soy Cured Bluefin Medium Fatty Tuna, Baja

Ocean Trout, Tasmania

Dashi-Simmered Japanese Eggplant

Kelp Cured Fluke, Jeju Island

Yellow Jack, Kyushu

Soy Cured King Salmon, NZ

Sea Urchin, Fatty Tuna with Pickled Radish

(Crafted by Sushi Hon)

"Elegant and Crisp Signature of Niigata" (Junmai Ginjo)

"Ohkarakuchi" (Junmai)

Kanchiku "Winter's Bamboo" (Junmai Daiginjo)

Seasonal fish, Tosazu & Shiso Oil

Kelp Cured Red Sea Bream, Ehime

Soy Cured Bluefin Lean Tuna, Baja

Soy Cured Bluefin Medium Fatty Tuna, Baja

Japanese Amberjack, Kyushu

Ocean Trout, Tasmania

Dashi-Simmered Japanese Eggplant

Smoke Seared Albacore With Truffle

Kelp Cured Fluke, Jeju Island

Yellow Jack, Kyushu

Soy Cured King Salmon, NZ

Fresh Scallop, Hokkaido

Fatty Tuna, Baja

Fatty Tuna with Pickled Radish

(Brut, Sonoma County)

"Elegant and Crisp Signature of Niigata" (Junmai Ginjo)

"Ohkarakuchi" (Junmai)

"Winter's Bamboo" (Junmai Daiginjo)

Seasonal fish, Tosazu & Shiso Oil

Kelp Cured Red Sea Bream, Ehime

Soy Cured Bluefin Lean Tuna, Baja

Soy Cured Bluefin Medium Fatty Tuna, Baja

Japanese Amberjack, Kyushu

Ocean Trout, Tasmania

Dashi-Simmered Japanese Eggplant

Smoke Seared Albacore With Truffle

Kelp Cured Fluke, Jeju Island

Yellow Jack, Kyushu

Soy Cured King Salmon, NZ

Fresh Scallop, Hokkaido

Fatty Tuna, Baja

Sea Urchin, Fatty Tuna with Pickled Radish

Brut, Sonoma County

Elegant and Crisp Signature of Niigata (Junmai Ginjo)

Ohkarakuchi (Junmai)

Winter's Bamboo (Junmai Daiginjo)

Wakame salad

Japanese style ceviche

Lightly fried eggplant in savory dashi

Seared yellowtail with citrus soy

Seared Albacore tuna with citrus soy

Plain

Garlic

Pork with veggie

Mixed Veggie Tempura

House Seasoned Salmon Tempura

Spicy salmon wrapped in avocado, served with chips.

Japanese Sea Bream

Fluke Fin

Fresh Scallop (Hokkaido)

Soy Cured Bluefin Lean Tuna

Soy Cured Bluefin Medium Fatty Tuna

Bluefin Fatty Tuna Belly

Ocean Trout / Ocean Trout Belly

Ocean Trout Belly

Soy Cured King Salmon / King Salmon Belly

Soy Cured King Salmon Belly

Yellow Jack

Wild Bigger Yellowtail

Japanese Amberjack

Sea Urchin

Sea Urchin

A5 Japanese Wagyu Beef

Seasonal nigiri, selected by the chef

Grilled chicken glazed with savory teriyaki sauce, served with sautéed onions, carrots, and cabbage.

Thinly sliced beef simmered in a savory sweet sauce, served over rice with sautéed onions.

Crispy breaded and deep-fried pork cutlet, served with savory sauce.

Chef’s selection of seasonal fish on sushi rice

Soy Cured Tuna on sushi rice

Kelp-Cured Salmon on sushi rice

Chef’s selection of seasonal fish

Crispy, tender salmon tempura with rich umami and perfect texture balance

Stir-fried soba noodles, yakiniku beef & veggie

Udon noodles in savory broth topped with yakiniku beef & veggie

Udon noodles in savory broth topped with veggie tempura

Extremely rare and limited edition, this sake hard to find even in Japan is crafted with prized Aiyama rice and expertly aged, delivering rich honeyed melon and pear aromas with a silky smooth finish.

Extremely smooth from aging at 140°F for a year before blending. Rich and sweet, with notes of apple, peach, and a hint of vanilla.

Very smooth and clean, with subtle notes of flowers and tea. The rice's natural umami is well balanced by gentle acidity.

Elegant and expressive, with hints of white flowers and melon. Velvety texture and refined umami pair beautifully with delicate dishes.

Unfiltered and creamy, with gentle sweetness and fresh fruit notes like pear and melon. Smooth, silky finish pairs beautifully with sashimi and lightly seasoned dishes.

Bracingly dry and clean, with a sharp, crisp finish. Designed to pair effortlessly with delicate dishes and seafood.

Bold and dry with a clean finish and subtle umami, Suijin “Water God” is crisp, smooth, and pairs beautifully with sushi.

I Vignaioli di S. Stefano, Santo Stefano Belbo, Piedmont, Italy

Sonoma Napa

Sonoma County

Sonoma Valley, California

Hazy, juicy, and tropical with mango, pineapple, and peach. Smooth, refreshing, and easy to drink.