Fish store up fat as the cold deepens. Winter tuna sashimi hits the perfect balance between the umami of lean meat and the sweetness of fat.
The melting texture the moment it touches your tongue is a treat unique to this season.

A little craft behind each slice

Classic with wasabi and soy sauce, of course — and we adjust how we cut the fish to its condition that day.
A thicker slice releases more and more umami as you chew.

With winter sake

A crisp dry sake leaves a clean finish; a richer sake doubles the depth.
Tell us your preference and we will suggest the day's best match.