Chef Kae cuts fish in the morning as we prepare to open.

Chef Kae cuts fish in the morning as we prepare to open.

 
AYI_8592.jpg
 
 

– INGREDIENTS –

premium grade

“Having some of the finest ingredients adds more depth in flavors or umami.”

 
 

We use a strain of rice called Koshikari. The rice is a premium grade. Most of the fish we buy from our vendors are triple A grade. We use real mayo in our sauces which makes it fluffy, light and creamy with a subtle sweet finish.

When we are making sushi we build from the rice up, but the overall ingredients compliment the rice. When serving our guests food that I feel contains the best ingredients, it brings great satisfaction because now they can enjoy new flavors they haven’t enjoyed before.

 
 
 
We have a plethora of options for our vegan friends.

We have a plethora of options for our vegan friends.

 
 
AYI_8717.jpg
 

– EXPERIENCE –

FLAVORS THAT COMPLIMENT

 

“Most people tell me how much they love a piece of nigiri, but I’ve only used a small amount of yuzu pepper paste to garnish it.”

I personally am a big fan of yuzu pepper paste because I love spicy food. Japanese spicy food is comfortable heat unlike the heat levels I’m used to. The yuzu fruit has this aroma and savory quality that compliments any fish.