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Ju-Ni
$228 14-course omakase, ~90% fish from Toyosu Market
Zuke toro with caviar
Ikura with shaved monkfish liver
Sakura Masu
Hokkaido scallop nigiri
Cucumber salad and miso soup
Chef’s temaki
Soy‑marinated fatty tuna topped with briny caviar—rich and layered
House-cured salmon roe finished tableside with grated frozen monkfish liver — the chefs' signature
Cherry trout topped with a salt-cured cherry blossom leaf
Sakura masu with salt‑cured cherry leaf
Delicate cherry trout accented by a salt‑cured cherry blossom leaf—subtle floral notes and refined balance
Buttery raw Hokkaido scallop in the omakase progression
Light, palate‑cleansing cucumber salad and comforting miso soup that bookend the nigiri courses
Hand‑rolled sushi cone chosen by the chef—fresh, fun, and a personalized flourish
Mochi with adzuki bean paste
Tender mochi finished with sweet adzuki bean paste—a gentle, traditional dessert to close the meal
Nigiri
Aburi Nigiri
Oyster with Caviar
Clear Soup With Enoki Mushrooms
Ice Cream
Based on 506 reviews
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