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The menu, courtesy of chef-partner Tanehide "Hide" Sekimoto, offers starters like tuna rangoon (fried crab meat with cream cheese and lemon wrapped with oba and tuna) and the tuna martini salad (bright-red raw tuna cubes and seasoned seaweed served in a martini glass). Specialty maki rolls include Snow White (super-white tuna, daikon radish and snow crab) and Jingle (spicy tuna, green peppers and cilantro garnished with colorful yellow, black, red and green tobiko). Sushi-phobes have plenty of entrees to choose from here, including the spicy Beef Tataki (seared strip steak in a citrus soy marinade with oyster mushrooms) and the savory King Salmon, stuffed with tofu and spinach. The contemporary 5,000-square-foot space features a dimly lit dining room -- where booths are draped with red fabric or crowned with giant sticks of bamboo -- plus a 30-foot sushi bar and a sake lounge.