Experience our signature tuna roll — crafted with Japanese-imported bluefin, hand-harvested nori, and Koshihikari rice. Click each ingredient to discover its story.
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Every piece at Sakura Omakase is a conversation between chef Takeshi Morimoto and the ocean. Our fish arrives daily from Tsukiji Market, our rice is aged 2 years, and our knife work follows 400 years of Edo-mae tradition.
We don't serve sushi. We deliver an experience that honors every fisherman, farmer, and artisan in the chain.
Limited to 24 guests per evening. Each seat is an invitation to witness mastery.