Top Roe is a Paul Qui Japanese restaurant featuring two experiences under one roof; Yōshoku Izakaya and hand rolled sushi.

At Top Roe, geography, sustainability, seasonality, and producer methodology drive ingredient curation. We seek out American producers and farmers whenever possible; the closer the better. Additionally, we maintain a larder focusing on dry aging, curing, pickling and preserving.

Our 12-seat handroll counter operates on a first come, first served basis. Because no one likes a soggy handroll, Top Roe’s handrolls are exclusively offered at the handroll counter. The handroll counter also encourages a 30-to-45-minute dining experience to preserve the integrity of the freshly made handrolls.

Top Roe’s menu in the izakaya-style dining room offers a small plate menu featuring agemono(fried dishes), yakimono (grilled dishes) and cold plates dictated by what’s available from Qui’s favorite local farms and meat and seafood purveyors. Stay for a while if you’d like! The izakaya dining room is designed to welcome longer dining experiences than its in-and-out handroll bar counterpart.