Fine Sushi | Hoseki
The Edomae tradition
Edomae — meaning "in front of Edo" — is the Tokyo-born style of sushi at the heart of everything we do.
Our rice is seasoned with Akasu, a vinegar from sake yeast that gives it an amber hue and a deeper, more savoury foundation.
Seafood sourced and aged with intention
Each day, the team curates 30 fresh seafood selections alongside rare seasonal specials, with premium ingredients imported from Japan and around the globe.
We treat our fish like fine wine — meticulous curing and aging deepen flavor and refine texture.
The labor behind each piece
Chef Tim Nguyen brings over 30 years of training to every cut and every hand-formed nigiri. His apprentice chefs carry that same discipline — precise knife work and unhurried craft in every piece served.
