• Lunch 11:30-2:00, Dinner 5:30-10:00
  • 4600 Roswell Rd, E110, Sandy Springs GA 30342


Flying fish, Tobi Uo

Flying fish. Have you had before? The season is spring to summer. You might have tobiko, flying fish roe. I get fresh one every week from Japan. You can see why they can fly about 100 yard.

Is this wings or fins. They have 2 large and 2 small. How about taste? It is a family of Sayori, halfbeak. No fat, clean taste and good with ginger, scallion.

Easy to catch and not in danger means price is low.

Sea Bream, Madai

This is sea bream. Japanese name is Madai. We used to use Red Snapper but changed. I read an article in Chicago. One of restaurant in Chicago got a fine from government or somewhere because of using a wrong name. After that, we changed the name. Our supplier also changed the name as same reason. You can go to myfoxatlanta.com, i team report. They took red snapper from 7 sushi restaurants here in Atlanta and sent to NJ for DNA test. Only 2 restaurants were right. Other 5 restaurants sold tilapia as red snapper. I need to explain this. The problem is with suppliers. They sell Izumi dai. This isumi dai is tilapia. It looks like tai, red snapper family. So restaurants sell it as red snapper.
By the way, all sea bream is farm raised. You see the fat in the picture. They are in a small net and cannot swim much. So they can get fat easily. They also get sun burn. Normally, sea bream stay at bottom of sea. But farm raising net cannot set the bottom of sea. The sun shine go through the sea and fish get sun burn. madai color is close to red but some are a little bit dark. That is sun burn. It is good to know.

Chilean Seabass

I’ve been selling Chilean seabass. This fish is in danger, I know. But Tuna is also in danger. Most of fish will be gone near future. But we have to eat. This fish is almost 3o LB. I cut in 100 pieces and be marinated with Saikyo miso plus more. I normally use white miso, sake, mirin, honey, sugar and yuzu juice and leave 2-3 days. I think Seabass saikiyo yaki is one of the best grilled fish. I will sell this until the end of supply.

Stamp price is going up again?

USPS says stamp price will go up from May 12th. Monday. 41 cents stamp will be 42 cents.
I think they just raised the price in January.
This is because of oil price.
Our supplier told me that they were charged fuel cost with invoice.
It is just like air plane ticket. Tokyo- Atlanta ticket is $480~. But need to add fuel charge, tax and more and eventually $800 and higher.

We just got rice price raising last week. It was $34 for 50LB of premium short grain rice.
Last week price was $40.
And we don’t know the future price. That’s why we need to buy the rice when it is low price.
New rice (new crop) is coming around September and the price is going to be around $60-$70.
I’am saving my rice at home and don’t think of rasing menu price for next 2 months.


I got a fresh salmon. I normally buy 2-3 a week. It comes with head and need to cut.
Picture 1 : After cut
Picture 2: Curing with salt for 2-3 hours
Picture 3: Marinating with vinegar for 10 minutes
Do you know salmon color is carrot color? Farm raising salmon’s color is really pale and bad. So, they give foods with carrot and change the meat color.
Normally, sushi chefs freeze salmon after cut because of worms. Fresh water fish contain worms.
They die if freeze. But after defrost, fish juice come out and quality go down.
I got my way from Soto, I used to work with. Salt and vinegar is very strong and kill worms.
You can eat fresh salmon with high quality at TAKA.