Summer Temaki

Chef Billy Kong, a maestro of Japanese handrolls, delighted guests with a perfect blend of flavors as savory fillings met perfectly seasoned rice, all wrapped in delicate seaweed.

Among the creations were scallops with spicy mayo and roe, rich bluefin tuna with scallions, and luxurious sea urchin topped with lavish caviar. These were just a few of the standout dishes that made Summer Temaki a delicious debut.