patrickevanshylton:
Cocktail: Haiku - Bombay gin, Kuramatsu Hakushika Sake and a splash of dry vermouth
patrickevanshylton:
Panko-encrusted and fried soft shell (whale size) crab
patrickevanshylton:
Panko-encrusted and fried soft shell (whale size) crab
patrickevanshylton:
Panko-encrusted and fried soft shell (whale size) crab
patrickevanshylton:
Panko-encrusted and fried soft shell (whale size) crab
patrickevanshylton:
Panko-encrusted and fried soft shell (whale size) crab
patrickevanshylton:
Miso Soup
patrickevanshylton:
Yellowtail Nigiri
patrickevanshylton:
Flying Fish Roe Nigiri with quail eggs
patrickevanshylton:
Uni (sea urchin) Nigiri
patrickevanshylton:
Salmon rolls
patrickevanshylton:
Salmon rolls
patrickevanshylton:
Una Ju - broiled eel and vegetables over a bed of seasoned rice
patrickevanshylton:
Una Ju - broiled eel and vegetables over a bed of seasoned rice
patrickevanshylton:
Una Ju - broiled eel and vegetables over a bed of seasoned rice
patrickevanshylton:
Kirin Ichiban beer
patrickevanshylton:
Zushi Japanese Bistro Executive Chef/Owner Kevin Chang