Our ceviche follows the seasons, from the fish chosen at Toyosu Market to the citrus and peppers in the clarified leche de tigre. This year, the menu has featured buri, ji-kinmedai, and madai, each finished with seasonal citrus from @jjslonedaughterranch , including mandarinquats, meiwa kumquats, Meyer lemons, pomelos, Cara Cara oranges, and more.
