We left Indianapolis to find the best sushi in the world. Then we brought it home.
Born in Indy · Sharpened in Tokyo · Served on Mass Ave
An Indianapolis kid who left home, learned to cut fish in Tokyo, and came back with a dream.
He spent years in kitchens across the Pacific — prep stations in Tsukiji-adjacent kitchens, late-night izakayas in Osaka, a fish market in Seoul at 4 a.m., street stalls in Bangkok where a grandmother taught him that fire and simplicity are the same thing.
He came back to Indianapolis by choice. Not because he ran out of places to go, but because he saw what this city was becoming — the energy on Mass Ave, the creative scene, the gap between what Indy had and what Indy deserved.
“I didn’t open a sushi restaurant. I opened the place I wished existed when I was 22 and bored in Indianapolis.”Read the full story
Every Dish Has a Story
The simplest test of a sushi bar. Everything we learned in five years across the Pacific comes down to this.
SignatureThe Crossroads Roll
Where our chef's Midwest roots meet Pacific obsession. Tempura shrimp, mango, sriracha aioli, and a crunch that'll make you close your eyes.
CrudoHamachi Crudo
Yellowtail from Tsukiji-trained sourcing, yuzu kosho, jalapeño oil made in-house. This started as a 3am mistake in Tokyo. Now you can't take it off the menu.
OmakaseChef's Table Omakase
Seven courses. No menu. The chef picks what's best today and builds your meal around it. Sit at the bar. Watch it happen. Trust the process.
Every Drink Has a Backstory. Most of Them Start at 2am Somewhere Far From Here.
Curated sake. Cocktails with origin stories. And a “Souvenir in Progress” that isn’t finished yet — but you get to taste the process for $10.
Smoke Signal
Mezcal · Yuzu · Ginger · Activated Charcoal
“Tastes like a campfire you'd actually want to sit next to. Named for the way news travels in the Indy food scene.”
Last Train to Osaka
Roku Gin · Plum Wine Reduction · Shiso · Lime
“Based on a drink our chef had at a standing bar near Shin-Osaka station at 11pm. He missed the last train. Worth it.”
Untitled No. 7
Bourbon · Black Sesame Orgeat · Orange Bitters · ???
“It's not done. But it's close. And it's $10 while we figure it out.”
Your Table Is Waiting
If you’re the kind of person who likes watching their food being made, ask for a kitchen-side seat. It’s worth it.
Reserve a TableTue–Sun · 5pm–11pm · Mass Ave, Indianapolis