Hamono Sushi

Polished to 45%, silky and aromatic. Yamaguchi prefecture.

Whisked to order

3 cups, premium selection

Included with your omakase

3 cups, curated selection

New Zealand

Japan

Alaska

Daily selection of the finest cuts

Clean, buttery, from Japanese waters

Jewel-bright roe in a gunkan wrap

Toyosu-sourced bluefin, the most prized cut

Hokkaido uni, creamy and briny

sweet shrimp. Raw, sweet, delicate. A palate cleanser disguised as a course.

lean tuna, Spain & Japan. Iron-rich, deeply flavored. The tuna progression begins here.

fatty tuna belly. The peak of the progression. Silky, melting, unmistakable.

snow crab, white miso, dashi. A warm beginning. Delicate crab in silky miso — the kitchen's welcome.

hotate, Hokkaido. Sweet, tender, almost custard-like. A change of texture before the tuna.

sea urchin, Hokkaido. Creamy, briny, sweet. The ocean in concentrate. The finale before the coda.

Miyazaki / Kagoshima. Seared. Dissolves before you finish chewing. A different register of richness entirely.

amberjack, Japan. Clean, bright, firm. The lightest of the nigiri — a gentle opening.

rice-fed yellowtail, Japan. Fed on rice bran for extra richness. The first hint of fat in the progression.

saba, Japan. Silver-skinned, lightly cured. Bold flavor that bridges light and rich.

white fish selection, seasonal. Chef's choice of white fish. Sea bream, bass, or striped jack — whichever arrived best.

Scottish & New Zealand. Two salmons, side by side. One lean and bright, one marbled and buttery.

sea urchin egg custard. Warm, silky, savory. The traditional close.

Miyazaki / Kagoshima

Japan, Tai Ichiro

Hokkaido

Spain / Japan bluefin

Shrimp tempura, avocado, eel, tobiko — our signature

Unagi

Scottish

Tiger Shrimp

Izumidai

Spain / Japan bluefin

Japan