Sushi tray by yours truly 😘. I’ll be making a few of these this holiday season. This one has several cooked pieces including grilled scallops, king salmon belly, black throat sea perch, A5 wagyu ribeye, lobster with guac, and anago. Also has a serious amount of shaved black truffle, Hokkaido uni, and caviar 😏 #sushi #sushichef #🍣 #philly
I wouldn’t be here without my parents who sacrificed everything for me and my sister growing up. They opened Fuji in 1979 in Cinnaminson, NJ, just a few years after moving to America. There, my father worked his magic in the kitchen and sushi bar for decades, and taught me so much of what I know. My mother, the nicest sweetest person, did everything she could to keep the business going through the most difficult times. They sold Fuji in 2015 to come with me to open Royal Izakaya.
Family has always been the #1 driving force for me to show up and execute. It’s one thing to fail yourself… that’s not impossible to recover from. It’s another thing to fail people relying on you. That may sound like a heavy burden, but it’s also very empowering and will push you to move mountains 🏔❤️
Newish piece that might stick around the menu because I love it and want everyone to appreciate squid. Aori ika cut paper thin 👌 #sushi
Photo by @danmallteaches
Hotaru ika. We always look forward to getting these bioluminescent squid from Toyama, Japan, as it’s a sign of Spring. These are lightly cooked and cleaned. All the eyes, beaks, and gladius need to be removed for optimal texture. Next week will be the last for serving these at omakase and in the Izakaya. Until next year ✌️ 🦑
Photo by @danmallteaches
Ribeye steak :) 🥩
16 oz Koji Aged Prime Ribeye. Bread and butter soubise, red wine, ume, stewed and pickled plums.
This special will be available this weekend and the beginning of the next week. If you don’t see any reservations available on RESY try walking in for our 18 seat bar! 4-11 on the weekends #philly #steak
