Signature
$18
Shio Signature
Aburi Salmon · Cream Cheese · Ikura
Torched Hokkaido salmon over cream cheese and cucumber inside, finished with salmon roe and a drizzle of yuzu ponzu. Eight pieces.
Our Story
Started at a
Started at a
fish market
in Osaka.
In 2012, chef Kenji Watanabe left his station at a Michelin-starred kappo in Shinsaibashi and boarded a flight west — not to build a fusion concept, but to bring the disciplined honesty of Osaka's casual sushi culture to a new city.
Shio — the Japanese word for salt — takes its name from the restraint at the core of good sushi. The right amount of sea salt, the right rice temperature, the right cut angle. Everything speaks through proportion, not decoration.
We source tuna through Toyosu market connections, Hokkaido scallop arrives twice weekly, and our shari is seasoned with red vinegar from a 170-year-old Kyushu komezu producer. The umami builds itself. Our job is not to interfere.
Daily Fresh Fish
Three deliveries, zero freezing
Seasonal Craft
Menu shifts with the market
Shari Precision
Kyushu komezu, 38°C
No Shortcuts
Made to order, every time
