Summer only
Sushi on the Harbor.
Sashimi, nigiri, and chef's rolls. The view is the view. The fish is flown in or pulled that morning.
Eating sushi twenty yards from the ocean is a different kind of dinner.
Our summer sushi program runs Memorial Day weekend through early September. A tight menu of nigiri, sashimi, and a handful of chef's specials — not the 80-roll encyclopedia you get at a strip-mall spot. Fewer choices, better fish.
Served in the dining room or on the patio. Pairs unreasonably well with a cold sake on a hot July night, or with our cucumber cooler if you're keeping it light.
The menu rotates based on what's fresh that week. Ask your server what just came in.
What's on the board.
By the piece.
Ahi tuna, yellowtail, salmon, hamachi, snapper, fluke, scallop. Whatever came in that morning. Two-piece pours of nigiri, cut clean, on sushi rice with a touch of wasabi.
Just the fish.
No rice, no adornment. Three-, five-, or seven-piece plates. The chef picks what's at peak. Served with ginger, wasabi, and soy.
A short list.
Spicy tuna, salmon avocado, a weekly chef's special roll that's often better than whatever's on the printed menu. Ask what's new.
Seasonal
Sushi is on when the season is on.
Opens Memorial Day weekend, runs through early September. Call ahead to confirm it's running on a given day — we close the sushi bar when the fresh fish isn't right.