At Nakahara, we believe that great sushi begins long bes the fish.efore the knife touches the fish.

It starts with a deep respect for the ocean and a master’s eye for quality.

Our owner chef personally oversees all sourcing, bringing in premium seasonal seafood from Japan’s renowned Tsukiji and Kyushu Markets, But the dedication doesn’t stop there.
On many mornings, you’ll find our chef on the water, hand-catching the freshest local fish to serve at your table that very evening.

Experience that authentic taste of Japan,

curated by chef who lives for the catch.