Q Sushi

Our omakase menus showcase Chef Hiro's interpretation of artisan Edo-style sushi. Offerings vary seasonally and feature that day's highest quality selections. Chef Hiro begins with tsumami (small appetizers), before serving multiple sashimi and nigiri sushi courses. Chef Hiro considers his rice as important as the fish, and it reflects decades of cultivating a precise balance of red vinegar (brewed from aged sake cakes) and sea salt.

Chef Hiro employs varied techniques to coax optimal flavor profiles from the fish, including aging (a process called nekaseru), curing, and adjusting temperatures just before serving. This exacting attention extends to the sauces, salts and garnishes applied to evince the essence of each particular fish.