[ California Roll ] The base for most of our Maki, a sheet of nori that has been pressed with our seasoned sushi rice. It is then flipped over and filled with Alligator Pear, julienne cucumbers, and a mixture of cooked megalob crab meat and doman style mayo.

[ Spicy Tuna ] A simple roll filled with Ash Tuna Akami that has been diced and worked with dragon pepper oil, flakes, and doman mayo to create a spicy but creamy mixture.

[ Shrimp Tempura Roll ] Crispy crunchy pieces of shrimp tempura rolled with julienne cucumbers and alligator pear.

A Ebi Crunch roll topped with our mixture of cooked megalob crab meat and doman style mayo then dusted with toasted panko in away that almost looks like snow over mountain peaks.

An Ebi Crunch roll topped with our mixture of Ash Tuna Akami that has been diced and worked with dragon pepper oil, flakes, and doman mayo then sprinkled with a bright red tobiko.

[ Lion King Roll ] A Golden Ship roll that is then topped with slices of Bluebell Salmon that’s covered in an unagi sauce and doman mayo mixture before being set under the broiler until the salmon has cooked thoroughly and sauce slightly charred.

[ Crunchy Roll ] A golden ship roll with crispy shrimp tempura and thinly shaved cabbage that’s then rolled and topped with crispy fried tempura batter sprinkles, tobiko and a drizzle of unagi sauce and doman mayo mixture.

[ Rainbow Roll ] A golden ship roll that has been topped with a slice of Akami, Hamachi, Ebi, Tai, unagi and sake in a specific fashion so to appear as a rainbow assortment of fish lay over the roll. Perfect for the fish lovers or someone who wants to try a bit of different things!

[ Volcano Roll ] A Dragon’s Den roll topped with thin slices of creamy alligator pears, spiced popping tobiko, and then a dusting of crunchy fried tempura batter before being finished with a drizzle of spicy doman mayo and sweet unagi sauce. Spicy, creamy, popping, crunchy, and sweet--can you handle this flavorful and textured roll?

A slice of Ash Tuna taken from the leaner parts of the fish, if not specified when ordering Ash Tuna you will be getting. Least valued, very low in fat and dark red color.

A fatty slice of Ash Tuna taken from the belly area of the tuna along the side of the fish between the Akami and the Otoro. It is a bit fatty, giving it a slightly melt in your mouth feel while still being firm as a slice of Akami. Very full and rich flavor.

A fatty slice of Ash Tuna taken from very underside of the fish, where the meat is at it’s fattiest making it point of falling apart and may literally melt in your mouth. Light pink flesh marbled with fat.

Cuts of Bluebell Salmon with it's bright orange flesh and firm meat with no gaps it is easily distinguished from other cuts of fish. Though it is almost never eaten raw in Doma and is usually grilled or salted.

Rich in beneficial oils and recognized as very healthy, they are typically highly valued for roe(kazunoko). They can be rare to see as sushi due to high spoilage rates on capture.

Often found on Doman tables during Heavensturn, it served slices as nigiri and has a remarkable crunchy texture.

A common fish that is staple for many of the realm's smallfolk. It is highly regarded for it's pale white almost transparent flesh with typical pink undertone, it's firm flesh meat has a delicate flavor.

Considered the best and most noble fish. It has firm pink and white flesh that is broadly flaked with delicate flavor. Grilled whole with tail pointed up on Heavensturn is equivalent to having a whole roast dodo during Starlight Festival. Though true Tai are only found in the Far East and called "the Greatest Bream in the World."

It's white flesh is considered to have most exquisite, meaty, and succulent texture. Excellent when eaten raw, the outer edges of the fillets are considered a delicacy with it's slight crunch and fact that each fish only yields small strips.

Often overshadowed by halibut, it has a succulent white flesh with a delicate almost sweet flavor.

Apart of the Karei family, it's powerful jaw is known to put up a fight with fishers. It has a dense meaty pale flesh, with excellent flavor. Younger smaller fish are used due to bigger ones tending to be drier and blander.

Finger Shrimp that has been skewered with a bamboo stick so it keeps straight then cooked in gently seasoned water. It has a delicate flavor and popular among those unsure about raw fish.

Raw Finger Shrimp, considered great delicacy among sushi connoisseurs. It's jewel-like glossy and almost transparent appearance is coupled by it's sweet flavor and tender texture. Served as Sashimi or Nigiri.

One of the tastiest oily fish, it is iced as soon as caught or flavor lost. High in protein and rich in beneficial oils it is intensely flavored. Slices are served with a small garnish of grated ginger to balance its said flavor.

With light golden flesh and very little fat, these fish are best served young. It has a rich, smooth, buttery texture with a slightly smoky flavor. The meat just behind gills is considered best, often saved for special customers or served when asked and in supply.

Black Eel that has been cleaned and cut before slowly roasted over open flames at high heat while being fanned to ensure it does not burn, it is then steamed before roasting over open flames again while occasionally being dipped and brushed with a sweet savory master sauce.

An oriental style layered omelette made with a mixture of beaten eggs, Doman style Mayo, soy sauce, sugar, and mirin. Cooked thin on a pan before rolled over itself and repeated until all the mixture is used and an omelette roll is formed.

Slices of Sea Pickle that have had its spines and ink removed during the cleaning process. Slightly slimy and chewy even after the cleaning and tenderizing it is considered a delicacy by Sea Wolves.

Raw Rothlyt Oyster that has a light salty flavor seasoned very gently with a paper thin slice of sun lemon laid over it while it is cradled within the vessel of the gunkanmaki.

Never frozen and only kept chilled due to freezing causing it to become less palatable. It has a subtle nutty flavor and sadly, is not always kept in stock.

Pearl sized roe of a Bluebell Salmon, it has an orange with lighter yellowish exterior and has a silky texture.

With a slightly crunchy texture, these small orange roe burst in one's mouth when bitten into and have a subtle, clean, and slightly salty flavor.