East Japanese Restaurant

Guests can sit at the handroll counter or in the dining area, where the menu revolves around customizable sets. These pairings match an entree with open sushi handrolls like toro, avocado truffle, or ikura scallop, wrapped in seaweed that is heated first to keep it crisp. The meal is served alongside seasonal dishes on beautiful plates, ending with juwari 100% buckwheat soba or udon.