Sushi is the clearest food identity here, and the details are unusually specific: omakase, Japanese fish, seasoned rice, and named courses rather than generic freshness claims. Diners choosing this room are choosing sushi craft as the main event.

Miku's centre of gravity is Aburi sushi: pressed, lightly seared pieces built around salmon, prawn, mackerel and signature sauces. The raw bar and sushi bar are part of the room's identity, so sushi is not a side lane here; it is the reason the restaurant exists.

Oroshi earns this card because the menu is built around sushi and fish quality rather than a broad Japanese restaurant spread. Chirashi Don, Chutoro Bluefin Nigiri, Akami Bluefin Nigiri, Hotate Nigiri, Kanpachi Nigiri, and Ikura Nigiri give the counter a clear raw-fish centre of gravity.

This is a sushi-first restaurant where sashimi, pressed sushi, raw-fish bowls, specialty rolls, and trays carry the meal instead of sitting as side items.

The raw bar is not a side note. Seafood Tower, Deluxe Seafood Tower, Black & Blue Bento Box, and B+B Surf & Turf Roll give the party a full seafood-and-sushi lane before the steaks arrive, which makes Black+Blue more flexible than a grill-only room.

Lyla's strongest identity comes through the raw bar: rotating oysters, scallop crudo, bluefin tuna carpaccio, madai ceviche, hamachi crudo, caviar service, and a seafood plateau built for a group order.

The clearest reason to book Minami is the Aburi oshi lane: flame-seared salmon, scallop, yellowtail, tuna, and ebi pressed sushi backed by composed rolls and a tasting-menu sushi course.

The raw-fish lane is one of the clearest reasons to order here. Goma Saba, Hamachi Crudo, Sashimi Trio, and the Fisherman's Sashimi Lunch give the menu a fish-focused spine without turning the restaurant into a standard sushi shop.

Sushi and sashimi are not side decoration here; Torched Salmon and the all-you-can-eat sushi lane give the grill-focused meal a second Japanese dining path.

The chilled-seafood lane is one of the clearest reasons to order: oysters, shrimp cocktail, Scallop Crudo and the Seafood Platter make the first round feel raw-bar led.

Use this as a raw-bar and seafood-strength card rather than a sushi promise. Oysters, hamachi, seafood platter, shrimp, cured salmon, scallop crudo, and seafood-friendly sauces make the brine side real.