Our Story
We travelled to Tokyo, New York, London, Dubai and Seoul, learning from those who’ve spent generations perfecting the craft of temaki. Three things stood out: the crush of the nori, the freshness of the seafood, the warmth of the rice.
So we got to work. We tested over 35 types of nori to find the perfect crunch. We chose a single-origin rice, served at exactly the right temperature. Our seafood arrives fresh from the markets daily, kept simple because good seafood doesn’t need much help. And our soy sauce follows a 150-year-old recipe from Shoda Shoyu, made to enhance the fish, not mask it.
Every hand roll is made to order and served the moment it’s ready. Come taste two years of our journey, one hand roll at a time.
Our Story
We travelled to Tokyo, New York, London, Dubai and Seoul, learning from those who’ve spent generations perfecting the craft of temaki. Three things stood out: the crush of the nori, the freshness of the seafood, the warmth of the rice.
So we got to work. We tested over 35 types of nori to find the perfect crunch. We chose a single-origin rice, served at exactly the right temperature. Our seafood arrives fresh from the markets daily, kept simple because good seafood doesn’t need much help. And our soy sauce follows a 150-year-old recipe from Shoda Shoyu, made to enhance the fish, not mask it.
Every hand roll is made to order and served the moment it’s ready. Come taste two years of our journey, one hand roll at a time.