Butterfish

Classic, cool, crisp lemon-lime flavored taste that's caffeine free

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

Take a Diet Coke break with this refreshing, no-calorie soft drink

Classic, cool, crisp lemon-lime flavored taste that's caffeine free

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

Take a Diet Coke break with this refreshing, no-calorie soft drink

Crisp cucumber wrapped in sushi rice and nori, tossed with a zesty spicy sauce for a refreshing yet fiery bite. Light, crunchy, and perfectly balanced.

Melt-in-your-mouth Japanese A5 wagyu paired with ultra-creamy Hokkaido uni, rolled with seasoned sushi rice and nori. A luxurious surf-and-turf expression offering deep umami, rich sweetness, and an exquisitely silky finish.

The chutoro is the more fatty cut of the blue fin tuna belly. Chef takes the Chutoro and breaks that down very finely and likes to finish roll off with a little house made ponzu, scallions and fresh grated wasabi root done on a shark skin pad by chef. A super awesome bite and four pieces to an order. Try with Caviar on top as well! We serve American Sturgeon every evening.

Taking the salmon cut roll to the next level! This roll utilizes the salmon belly and it gets a beautiful sear from Chef's torch. After, it gets topped with fresh pieces of white truffles for the ultimate bite. Super aromatic with tons of umami. Nori on the outside and four pieces per order. Our salmon is flown in 6 days a week from Norway.

Creamy, ocean-sweet Hokkaido uni paired with buttery, melt-in-your-mouth chūtoro, rolled with seasoned sushi rice and nori. A decadent, umami-rich bite that balances the silky richness of the sea with delicate tuna flavor.

Luxuriously seared Japanese A5 wagyu paired with buttery foie gras, wrapped with seasoned sushi rice and nori. An indulgent harmony of melt-in-your-mouth textures and deep, savory richness in every bite.

A simple Four Piece Salmon Cut Roll with nori on the outside. Our salmon is flown in 6 days a week from Norway.

A delicious Four Piece Kampyo Cut Roll with nori on the outside. Kampyo is like a Japanese pumpkin. Four pieces per order.

Rich, caramelized freshwater eel paired with seared foie gras, rolled with seasoned sushi rice and nori. A luxurious blend of smoky sweetness and buttery decadence in every bite.

Silky, melt-in-your-mouth chūtoro paired with delicate American sturgeon caviar, rolled with seasoned sushi rice and nori. A refined bite that highlights pure, balanced ocean richness.

A decadent trio featuring sweet, succulent botan ebi, melt-in-your-mouth Japanese A5 wagyu, and a crown of premium American sturgeon caviar. Rolled with seasoned sushi rice and nori, each piece delivers an exquisite balance of ocean sweetness, rich umami, and elegant brininess.

Sweet, marinated tofu pockets filled with seasoned sushi rice and gently rolled for a delicate, bite-sized treat. Soft, savory, and subtly sweet—perfect as a light starter or vegetarian favorite.

Our Four Piece Spicy Tuna Cut Rolls are AWESOME! Chef uses super lean blue fin tuna we fly in from Japan 6 days a week to make his spicy tuna. topped with toasted sesame seeds.

A simple Four Piece Blue Claw Crab Cut Roll with nori on the outside and topped with house made furikake. Four pieces per order. Try it with adding avocado!

A simple Four Piece Avocado Cut Roll with nori on the outside. Four pieces per order.

Our scallops are flown in 6 days a week from Hokkaido, Japan. Chef pairs these massive and super sweet scallops with fresh yuzu and yuzu koshu for a perfectly balanced bite. Sweet from the scallop. Floral and citrus forward from the yuzu. This one's a total home run!

Sweet, tender botan ebi paired with crisp cucumber, wrapped in seasoned sushi rice and nori. Light, refreshing, and delicately sweet. An elegant, simple classic!

A simple Four Piece Yellowtail Cut Roll with nori on the outside. Four pieces per order.

A decadent trio of flavors featuring sweet, cooked blue claw crab, buttery Japanese A5 wagyu, and ultra-creamy Hokkaido uni. Rolled with seasoned sushi rice and nori, this special bite delivers an unforgettable balance of ocean richness and melt-in-your-mouth indulgence.

Sweet, tender Hokkaido scallops paired with ultra-creamy Hokkaido uni, wrapped in seasoned sushi rice and nori. A luxurious, ocean-inspired bite showcasing delicate sweetness and rich, silky textures.

Steamed to perfection with a touch of sea salt.

A decadent quarter-pound of black cod, meticulously marinated in premium sake for two full days to infuse deep umami and subtle sweetness. Broiled to perfection, it is served in a stunning white miso reduction, creating a silky, caramelized glaze that highlights the fish’s buttery texture and delicate flavor.

Fresh salmon topped with burrata in a yuzu vinaigrette made in house by chef drizzled with aromatic olive oil & truffle honey, finished with flakey sea salt.

Four beautiful Blue Point Oysters sourced locally from Maine (Cold Water). Served on the half shell in a delicious little pool of Leche Amarilla Del Tigre. Several layers of flavor in the leche amarilla, primarily citrus forward with unique aromatics, slightly sweet from the raw oyster. A super awesome bite!

Akami and Hamachi layered with pieces of white truffle in a yuzu ponzu base & garnished with microgreens.

Our Cucumber Chili Crunch Salad is a favorite amongst everyone! Crisp, Bright & Refreshing, Our Chili Crunch is made In House by Chef, NOT out of a jar!

Velvety slices of salmon belly, exquisitely marinated and served in a luminous yuzu miso reduction. Crowned with delicate tempura pearls and a bespoke house-made togarashi, this dish delivers a symphony of rich umami, vibrant citrus aromatics, and contrasting textures. An indulgent, unforgettable bite of refined decadence.

Hokkaido scallops flown in six days a week from Japan are shucked to order and drizzled with yuzu, yuzu kosho, olive oil and topped with white truffles & finished with a sprinkle of sea salt.

Lean bluefin tuna sashimi (Akami) is topped with fresh grated wasabi root done on a shark skin pad by Chef. He folds in a little yuzu and scallion then pipes that on top for a super awesome bite! Our bluefin tunas are flown in six days a week from Japan and broken down daily in house by Chef.

Otoro sashimi topped with fresh grated wasabi root done on a shark skin pad by Chef. He folds in a little yuzu and scallion then pipes that on top for a super awesome bite! Our bluefin tunas are flown in six days a week from Japan and broken down daily in house by Chef.

The best ceviche known to man. Melt in your mouth young yellowtail that's been marinated in a Leche Del Tigre made from scratch by chef. Super citrus forward and aromatic. a Butterfish Favorite for sure!

Two pieces of Otoro, the more premium cut of the bluefin tuna belly that's been hit with Chef's torch to pull forward some of that fatty goodness. This also adds a delicate crust to the exterior of the toro.

Our unagi is the BEST! Fresh water eel seared with Chef's torch and served on two beautifully seasoned pillows of rice for a super awesome bite!

Silky, buttery salmon sourced daily from Norway, served atop perfectly seasoned sushi rice. Fresh, vibrant, and melt-in-your-mouth, highlighting the pristine quality of the ocean’s finest catch.

Our unagi is the BEST! Fresh water eel seared with Chef's torch and topped with Foie Gras from a very elevated bite. A Butterfish favorite for sure! Two pieces to an order.

Our Scallops are flown in from Hokkaido, Japan six days a week! Topped with a dot of Yuzu Koshu, these scallops are sweet, delicate, massive and meaty, our scallops are some of the best you will ever have. Two pieces to an order.

Two pieces of our Yellowtail Snapper nigiri. A light, delicate protein filled with wonderful flavor.

Juvenile Japanese mackerel served atop seasoned sushi rice, offering a clean, buttery texture with a delicate, savory flavor. A refined, ocean-fresh bite with subtle richness.

This albacore is NOT what mom used to put on your sandwich. Our Albacore is FRESH and flown in daily. It melts in your mouth like butter, simple yet such an awesome bite.

Buttery, melt-in-your-mouth yellowtail served atop seasoned sushi rice with a dot of yuzu koshu on top. Silky, rich, and elegantly balanced, showcasing the delicate flavor of the ocean.

Our super lean bluefin is flown in six days a week from Japan. Chef breaks down his whole tuna and serves this bluefin nigiri topped with some of his house made chili crunch. A Butterfish favorite!

Our Japanese A5 Wagyu is flown in from Japan multiple times each week. Beautifully marbled and totally melt in your mouth. Our A5 Wagyu Nigiri comes with two pieces to an order and seared with chef's torched.

Delicate, subtly sweet golden eye snapper atop seasoned sushi rice. Silky and tender, offering a refined, clean ocean flavor with a melt-in-your-mouth texture. Lite sear from chef's torch.

Two pieces of our seared salmon belly. Our salmon is flown in from Norway six days a week.

Tender, buttery Kanpachi atop seasoned sushi rice, finished with thinly shaved fresh jalapeño for a bright, subtle kick. A harmonious balance of clean ocean flavor and gentle heat.

Delicate, buttery fluke layered over seasoned sushi rice and accented with fragrant Oba leaf. A light, herbaceous bite that highlights subtle ocean flavors with a refreshing finish.

Elegant, mild-flavored sea bream served atop seasoned sushi rice. Light, tender, and subtly sweet, showcasing the delicate nuances of pristine ocean freshness.

Luxuriously marbled fatty tuna atop hand-formed sushi rice, crowned with freshly grated wasabi root for a vivid, aromatic kick that enhances the delicate richness of the fish.

Sweet, tender botan ebi atop perfectly seasoned sushi rice, crowned with a delicate touch of yuzu caviar. A harmonious bite of ocean sweetness and bright, citrusy elegance.

Our uni is flown in from Hokkaido, Japan six days a week! Super rich, tons of umami, incredibly delicate and fat forward, our uni is some of the best you will ever have. Two pieces to an order.

Delicately sliced sea bass draped over perfectly seasoned sushi rice, finished with a bright sprinkle of fresh lemon zest for a subtle citrus lift.

Shima Aji, also known as Stripped Jack, is a fish prized for its delicate, buttery flavor and firm, crisp texture. It's often described as having a subtle sweetness and a refined, clean taste. Two pieces to an order.

An extraordinary sushi journey crafted for the discerning palate. Begin with three exquisite appetizers: warm, lightly salted edamame, sashimi of the day—Yellowtail with shaved jalapeño and yuzu tokkibi—and our signature Salmon Burrata. Savor twelve pieces of sublime nigiri: Akami, Albacore, Otoro, Kanpachi, Suzuki, Blue Point Oyster on the half shell, Hamachi, Seared Salmon Belly with white truffle, Hokkaido Uni, Hokkaido Scallop, Unagi & Foie Gras, and Japanese A5 Wagyu. Conclude with eight pieces of elegant maki: 4-piece Chūtoro Maki and 4-piece Blue Claw Crab Maki. Each bite delivers unparalleled umami, texture, and artistry—a truly unforgettable omakase experience.

A curated journey celebrating the finest seasonal sushi. Start with warm, lightly salted edamame and sashimi of the day—Yellowtail with fresh shaved jalapeño and yuzu tokkibi. Follow with eight pieces of expertly crafted nigiri: Yellowtail, Salmon, Akami, Fluke, Suzuki, Albacore, Otoro, and Hokkaido Scallop. Conclude with eight pieces of maki: 4-piece Chūtoro Maki and 4-piece Blue Claw Crab Maki. A harmonious balance of flavors, textures, and artistry, offering an unforgettable sushi experience.

A refined culinary journey showcasing the pinnacle of sushi artistry. Begin with warm, lightly salted edamame and sashimi of the day—velvety Yellowtail accented with shaved jalapeño and yuzu tobiko. Delight in ten pieces of exquisitely crafted nigiri: Yellowtail, Salmon, Akami, Fluke, Suzuki, Albacore, Otoro, Hokkaido Scallop, Unagi, and Sagoshi. Conclude with eight pieces of delicate maki: 4-piece Chūtoro Maki and 4-piece Blue Claw Crab Maki. Every bite balances sublime flavors, textures, and umami, offering a truly unforgettable omakase experience.

Experience the pinnacle of elevated dining curated by Two Michelin Star Chef Jeffry Undiarto, the visionary behind n/naka in Los Angeles. Begin by choosing one of four exquisite starters: Salmon Burrata, White Truffle Scallop Carpaccio, Yellowtail Ceviche, or Truffle Sashimi. The journey continues with Cucumber Chili Crunch Salad, Bluefin Tuna Tataki, and the Sashimi of The Day. Savor 12 masterfully crafted nigiri, including Madai, Akami, Botan Ebi, Hokkaido Scallop, Hokkaido Uni, Unagi & Foie Gras, Kinmedai, Otoro, and Japanese A5 Wagyu—followed by eight pieces of exquisite maki: 4-piece Chūtoro Maki and 4-piece Blue Claw Crab Maki. Every ingredient is flown in from Japan six days a week, delivering unmatched freshness, artistry, and an unforgettable tasting experience.