The sushi pit is the centerpiece of the restaurant. Our fish cannot get any fresher because we buy it from local fishermen in Gloucester — the oldest fishing port in America. The range of ingredients and plate presentation make sushi into an art form.

Winter Dining Room Hours: Open 7 days! 11:30 – 9:00 Sunday thru Thursday, 11:30 – 10:00 Friday and Saturday

SUSHI ROLLS

LATITUDE 43 ROLL Crispy tempura tuna and wasabi goat cheese center, avocado, enoki mushrooms, endive, cucumber, tobiko, and mango wrapped with daikon radish and served with sweet plum chili  18

SPICY YELLOWTAIL ROLL Spicy yellowtail, scallions, crispy tempura flakes  8

SPICY TUNA ROLL Spicy tuna & English cucumbers  8
Add rainbow sashimi on top  16

TITANIC ROLL Spicy tuna, salmon, yellow tail, topped with albacore tuna, escolar, shishito peppers, and tobiko  16

FIRE CRACKER

Tuna, scallion and tempura flakes with Vietnamese chili sauce 10

SANTA FE

Baked spicy California roll with fresh crab, avocado and cucumber topped with tobiko 13

BLT

Spicy tuna roll topped with escolar, basil and lime 16

TROPICAL

Unagi, avocado and cream cheese topped with salmon, mango and micro cilantro   16

CRISPY POTATO

Tempura asparagus, lettuce, avocado and cream cheese, topped with fried sweet potato and served with a spicy mustard sauce   14

 CALIFORNIA ROLL

Alaskan snow crab, yuzu teased garlic aioli, cucumber and avocado  8

RAINBOW ROLL

Alaskan snow crab, yuzu teased garlic aioli and avocado, topped with mixed sashimi  16

RED SPIDER

Soft shell crab and cucumber, topped with eel, avocado, tobiko spicy, eel sauce 15

NORI’S ROLL

Spicy king crab leg with crunchy tempura crumbs topped with seared mixed sashimi and tobiko garnished with spicy mayo-teriyaki sauce 17

DRAGON ROLL

Shrimp tempura and Alaskan crab topped with avocado and fresh water eel 15

TEMPURA ROLL

Shrimp tempura, cucumber, and tobiko 13

BAKED SCALLOP ROLL

Crab, cucumber and avocado roll topped with yuzu-miso baked scallops 14

 VOLCANO ROLL

Fresh water eel, avocado, cucumber, topped with baked scallops, crab, tobiko, scallion, spicy mayo, and teriyaki   18

LAT HARVEST ROLL

Asparagus, avocado, endive, mango, mixed greens, daikon, shishito peppers, goat cheese and wasabi aioli   13

SUSHI NIGIRI (2 Pieces of fish draped over rice) & SASHIMI (3 Pieces just fish)

BINCHO (albacore tuna) 6/9

ESCOLAR 6/9

HAMACHI (yellow tail)  7/10

HOTATE (scallop) 7/10

IKURA (salmon roe)  5/8

INARI (marinated tofu) 4/7

MAGURO (tuna)  7/10

SAKE (Salmon)  6/9

SUZUKI (striped bass)  6/9

TOBIKO (flying fish roe)  5/8

TUNA TORO (tuna belly)  MP

UNAGI (fresh water eel)   7/10

UNI (sea urchin)  6/9

TASTING PLATTERS

SUSHI TASTING PLATTER California roll, Samurai spicy tuna press box sushi, chef’s choice sushi roll, and four nigiri  28

LAT 43 SUSHI BOAT Lat 43 roll, California roll, spicy salmon press box sushi, six nigiri and six sashimi   58

NIGIRI TASTING PLATE Six Nigiri: Tuna, salmon, escolar, eel, yellow tail, & Chef’s selection  16

CHIRASHI (SASHIMI TASTING PLATE) Selection of the day’s finest sashimi over a bed of rice. Choose: Tuna, Salmon, Eel or Seafood mix  24

VEGETARIAN SAMPLER Vegetarian sushi roll and 5 pieces vegetarian nigiri  16

TOFU PRIME

fresh tofu, diced tuna, avocado and shiso with jalapeno ponzu and red pepper  12

AVOCADO SALAD

Baked spicy avocado, crab, tobiko and scallion with shredded carrot and artisan lettuce  12

CARPACCIO

Seared yellowtail, roasted garlic and lime with hot sesame sauce, tomato and micro cilantro  16

 

SPECIAL PRESENTATIONS

SPICY SALMON PRESS BOX Spicy salmon, micro greens, mango, and sesame seeds sever over rectangular pressed rice boxes   13

SAMURAI PRESS BOX Spicy tuna, tempura flakes, salsa and micro greens served over rectangular pressed rice boxes  15

TATAKI Seared fish scattered over mixed greens with ginger garlic ponzu sauce. Choose: Tuna, Salmon, or Escolar  16

SUSHI ACCOMPANIMENTS

EDAMAME Steamed soybean pods with yuzu milk salt  5

KAISO TOYBOX SEAWEED SALAD Hiyashi wakame seaweed, baby greens, white asparagus, artisan goat cheese & blueberry-walnut vinaigrette  12

 

 

 

 

Oysters are like Wine

Oysters, like wine, take on subtle taste variations based on where they are grown.  Oyster connoisseurs use some of the same terminology as wine lovers.  They use terms like "finish" and describe the taste as "crisp" and "clean," or perhaps as "fruity" or with "vegetable overtones." 

 

Oysters are affected by:

◊        water temperature -lower temperature creates firmer meat,

◊        salinity- higher salinity creates a cleaner, sharper flavor,

◊        the vegetation they eat, and

◊        the month of the harvest.

 

Note: Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

 

* Available as vegetarian

 

20% Gratuity added for tables of six or more