Naoki Sushi Dining

まだまだ暑さは続きますが、朝晩はだいぶ過ごしやすくなりました。
日々忙しくしていますと季節が変わっていることに気付かないことがありますから、なるべく季節のものを飾るようにしています。
まだ青いですが、栗は実りの準備万端ですね！
夏を楽しみつつ美味しいものがたくさん出てくる秋を楽しみに、栗を活けて皆様のお越しお待ちしております。

#寿司屋 #はしり #茶花 #栗

Hey Friends! Catch a sneak peek at our Wild Caught Bluefin Tuna from Boston before cut and beautiful crafted into sushi. The best season for Bluefin Tuna in Boston has just began with water temperatures on the rise! Come check out the process that takes place in crafting our Sushi right in front of you with our Master Chef Naoki at our intimate Sushi Bar 🎣

Our Wasabi is hand-grated using a specialized Japanese Shark Skin grater by our Executive Chef & Owner Chef Naoki!! The process creates a rich textured Wasabi that has the perfect combination of flavor and kick to compliment all sushi and sashimi 🍣
With the first week underway since our 2-week break, come join us for dinner seatings Tuesday - Thursday at 6:30PM, Friday - Saturday 2 seatings at 6PM & 8PM, as well as 2 Lunch seatings available Friday - Saturday at 12PM & 1PM!!

Another seasonal addition to our sushi selection is “SUMA” also known as Wavyback Skipjack! A lean fish with thick skin, Suma is a popular fish for many dishes most notably suiting sushi in Western Japan. Ring in the month of July with a taste of the finest sushi at our restaurant reopening starting July 9th.

“SHOKKO” also known as Young Amberjack is the perfect introduction to fish in our 6 and 7 course Omakase. Available for dinner Tuesday through Saturday with two seatings nightly. Our restaurant will be open again starting July 9th and reservations are available online through tock and our website.

Kick off your summer cravings with our wonderful fresh fish selection imported from Japan and handpicked by our head chef and owner Naoki!! Our wall decor features lovely flowers handpicked from local trees that fit the season just right 💐

“RENKODAI” also known as Sea Bream commonly found in Western Japanese Sushi, is cured by our Konbu Seaweed “Kobujime” before it’s carefully sliced and crafted into the beautiful piece served in our 10 piece nigiri. Enjoy its fatty texture and sweet aftertaste. Available during dinner Omakase 6 & 7 courses Tuesday - Saturday

“ISAKI” or Japanese Grunt Fish is a white fish found in the warmer waters of southern Japan and is at peak flavor during the summer months. Making this the perfect addition to our 10 piece Nigiri course apart of our dinner Omakase to bring in the summer season ☀️

“Shiro Ika” also known as Sword Squid 🦑, our chefs craft this masterpiece with sea salt and droplets of lime on top after searing the top with a hand torch to flare the scales. This beautiful piece is apart of our Dinner Omakase as well as our A La Carte menu available during lunch and after Omakase!

Take a step into summer with our beautifully crafted Maeda Japanese vanilla ice cream accompanied with fresh strawberries and topped with green tea matcha that is prepared right at our sushi bar!! Our special dessert finishes off the Omakase experience wonderfully!
Omakase available Tuesday - Saturday with two separate seatings every night
Give us a call at 609-483-3232
Or reserve online at https://www.exploretock.com/naoki-sushi-dining/search

Hey friends!! We at Naoki Sushi invite you to join us and indulge in a culinary journey where every dish is a masterpiece. Experience the finest assortment of fish and the art of Omakase dining itself at its finest right here on Main St. in Lawrence, NJ. Dinner Seatings and Reservations are available: Tuesday-Thursday at 5:30pm and our next seating at 7:30pm Friday-Saturday at 6pm and our second seating at 8pm

Lunch preparations underway!! Our lunch menu is highlighted by our Nigiri set that’s handpicked by our chef Naoki. Accompanied by miso soup and salad and a vast a La carte menu. Join us for Friday and Saturday’s seatings at 12pm & 1pm.

Make reservations now!

https://www.exploretock.com/naoki-sushi-dining/?fbclid=PAAaZE7dNP8IerAARzlR8Y7v7mPQAGO9yOo796Qgb9CaBNxXyugixFBqbUiYs_aem_AckwEja0Vx5ORAybK_vpwPJG7srQKSPdF-m2mkPaYH78wx0tRxrg7WOE7cReHV9Mwss