Spring traditionally brings beginnings, newness, and high hopes, it also delivers layers of snow in our area! Whether you’re bound for the snowcapped mountains or waiting for the sun to sprout new signs of spring in your garden, we continue to source the best fish possible to enhance your season. You’ll find it all on our omakase, our Spring Sushi Platter, or from our online takeout menu.
Spring Sushi Platter
Spring is on our doorstep, and with it comes the arrival of our seasonal sushi platter. We are happy to offer our Spring Sushi Platter 2023. Spring delivers a wide variety of fish that grace our platter in delicious and beautiful ways! As our chefs bring in the best of these fish, our platters’ selection will vary, offering the best, freshest, and most delicious nigiri, sashimi, rolls and more!
Price: $170 plus tax
Available now; order 24-hours ahead
Available for takeout only
(Fish may vary due to availability)
Fish in March
Sakuradai (Cherry Sea Bream)
Sakuradai exists in two forms: One is called Madai (Sea Bream) in the spring, and the other is a type of sea bass (Cherry Sea Bass), also red in color and found only in the sea around Japan. In Japanese, they are distinguished by using different characters – Cherry Sea Bream uses Kanji and reads 桜鯛, and Cherry Sea Bass uses Katakana and reads サクラダイ.
Because of its size, color and appearance, a whole Madai is considered an auspicious fish. The March season for Sakura coincides with celebrations across Japan as the end of the school, fiscal and business year, as well as the season for cherry blossoms, which has a long, treasured history in Japanese culture. With all of these Sakura festivities it’s no wonder that Madai is distinguishably called Sakuradai, and it is a favorite to serve at parties and ceremonies during this time of year.
Sake in March
Kuheiji “KYODEN” Omachi 40
Banjyo Jozo Company, Aichi, Japan
Our featured sake comes from Kuheiji Brewery founded in 1647. The 375 year old brewery works with local farmers in Toku To (特等; Premium) category in Akaiwa, Okayama Prefecture, to source its rice. Its premium sakes are produced with French wine making principals, creating unforgettable sakes.
This sake name, “KUHEIJI KYODEN OMACHI,” is derived from the process of growing the rice, in this case, how the rice farmers and Kuheiji staff work together to cultivate the rice fields. Kyo(協) means “cooperate,” and Den(田) means “rice paddy field” in Japanese.
Omachi rice is typically known for its rich and earthy characteristics. The sake’s nose is elegant with tropical fruit nuances with a smooth texture, a moderate sweetness, and a crisp acidity that makes it easy to drink. This acidity also complements food well, making it a good match with our omakase.
Japan in March
White Day
White Day is the day that someone who received gifts on Valentine’s Day gives a gift in return exactly one month later, on March 14.
There are various theories on how this custom came to be. Valentine’s Day itself was brought to Japan by a big chocolate maker, Morozoff, marketing women giving chocolate to men. Following that, other sweet makers started promoting the practice of giving sweets in return for a gift given on Valentine’s Day, this time from a man to a woman.
Initially, White Day didn’t have an exact day, but was rather just an idea from a 120-year-old confectionery, Ishimura-Manseido (石村萬盛堂). In the late 1970s, the sweets company began selling sweets made of chocolate wrapped in marshmallow under the concept of “I will return the chocolate you gave to me on Valentine’s Day by wrapping it in my kindness (marshmallow)”. At first, it was called “Marshmallow Day,” but the name was changed to “White Day” in reference to the “white” color associated with marshmallows. While the “white” theme has expanded to other white items such white chocolate and more lavish gifts of white jewelry, skis trips and more, it remains a fun and friendly custom in Japan.
