Wild-caught Pacific salmon glazed with reduced artisanal mirin and tamari, paired with steamed Japanese short-grain brown rice.

Artfully arranged wild bluefin tuna, king salmon, sweet Hokkaido scallops, and glistening salmon roe over akazu seasoned sushi rice.

Cubed sashimi-grade salmon, diced Hass avocado, shelled edamame, and cucumber ribbons tossed with wasabi ponzu sauce.