Tori- nigiri and sashimi

Sashimi

• thinly sliced pickled ginger, often served with sushi

• a Japanese plant with a thick green root which tastes like strong horseradish and is used in cooking, especially in powder or paste form as an accompaniment to raw fish

• Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce

• a type of sushi-grade yellowtail fish that often appears in Japanese cuisine

wasabi

• thinly sliced pickled ginger, often served with sushi

• a Japanese plant with a thick green root which tastes like strong horseradish and is used in cooking, especially in powder or paste form as an accompaniment to raw fish

• Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce

• a type of sushi-grade yellowtail fish that often appears in Japanese cuisine

gari

• thinly sliced pickled ginger, often served with sushi

• a Japanese plant with a thick green root which tastes like strong horseradish and is used in cooking, especially in powder or paste form as an accompaniment to raw fish

• Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce

• a type of sushi-grade yellowtail fish that often appears in Japanese cuisine

Hamachi

• thinly sliced pickled ginger, often served with sushi

• a Japanese plant with a thick green root which tastes like strong horseradish and is used in cooking, especially in powder or paste form as an accompaniment to raw fish

• Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce

• a type of sushi-grade yellowtail fish that often appears in Japanese cuisine

Salmon

• ​a large fish that has silver skin and is pink inside and is used for food

• a fish with a rounded body that tapers to a slender tail base and a forked or crescent-shaped tail

• a fish that has sharp teeth and lives in warm seas.

• a type of sushi-grade yellowtail fish that often appears in Japanese cuisine

Snapper

• ​a large fish that has silver skin and is pink inside and is used for food

• a fish with a rounded body that tapers to a slender tail base and a forked or crescent-shaped tail

• a fish that has sharp teeth and lives in warm seas.

• a type of sushi-grade yellowtail fish that often appears in Japanese cuisine

Tuna

• ​a large fish that has silver skin and is pink inside and is used for food

• a fish with a rounded body that tapers to a slender tail base and a forked or crescent-shaped tail

• a fish that has sharp teeth and lives in warm seas.

• a type of sushi-grade yellowtail fish that often appears in Japanese cuisine

Akami

• ​a large fish that has silver skin and is pink inside and is used for food

• a fish with a rounded body that tapers to a slender tail base and a forked or crescent-shaped tail

• a fish that has sharp teeth and lives in warm seas.

• red meat

Salmon Nigiri

• ​Thin slice of salmon and torched end with yuzu koss sauce and chives.

• Thin slice of salmon served wasabi and gari 

• slice of salmon served with gari and wasabi (3 slice)

•  salmon with the fresh tangy green salsa

Akami Tuna Nigiri

• ​Thin slice of akami tuna and torched end with yuzu koss sauce and chives.

• sliced akami tuna with sweetness of slice mango bounded with coconut tiger's milk garnish with habanero chilli oil

• slice of akami tuna served with gari and wasabi

• Thin slice of akami tuna with unagi sauce