In Japanese cuisine, the seasons aren't just a backdrop — they're the foundation. The concept of shun (peak season) shapes every menu, every plate, every glass. As the desert begins to warm and the first hints of spring emerge, our kitchen begins its annual transformation.
Yuzu: Spring's Brightest Citrus
If you've never tasted yuzu, picture a fragrant cross between Meyer lemon, mandarin, and grapefruit, with floral notes that no Western citrus can match. We bring it in fresh from Kochi prefecture in Japan and use both the juice and the zest in dishes that punctuate the heavier flavors of winter.
This season, look for our yuzu-cured hamachi with shiso leaf and pink peppercorn — the citrus brightens the natural richness of the yellowtail without overwhelming it. We're also featuring a yuzu-koshō salmon tartare, where fermented chili-citrus paste adds gentle heat and complexity.
Sakura: A Quiet Tribute
Cherry blossoms bloom for less than two weeks each year. Across Japan, that brief window is celebrated with hanami — gatherings under the blossoms, sake in hand. Our spring menu pays small tributes to the season throughout: pink-pickled radish presented as falling petals, salt-cured sakura leaves wrapped around pieces of nigiri, and a sakura mochi dessert with sweet red bean and a single edible blossom.
New Sake Pairings
Spring is also when many of Japan's premier sake breweries release their shinshu — freshly pressed sake from the winter brewing season. We've expanded our list this season with limited-edition releases from Niigata prefecture, including a junmai ginjo from Hakkaisan and a sparkling sake from Tsuchida that pairs beautifully with our spring rolls.
Browse our full sake and beverage list, or talk to your server about a curated three-pour spring flight — it's the best way to experience the season.
When Spring Arrives
The full spring menu launches in mid-March and runs through May. Some items are limited — especially the sakura presentations, which depend on a short import window. If there's a dish you want to try, the best advice we can give is: don't wait. Reserve a table while spring is at its peak.