Cooked salmon in a teriyaki sauce and served with carrots, beni shoga and rice. Served with a sprinkle of spring onion and sesame
Chicken katsu and seaweed salad mixed with sushi rice, edamame, avocado, cucumber and carrot. Served with a signature poke bowl sauce. Topped with chives and sesame.
Avocado and salmon wrapped in nori seaweed, rolled in rice and topped with gently seared eel and chives. Served with ginger, wasabi and a sweet and salty unagi sauce
