Daily Changing Sample Dinner Menu
Sunday - Thursday 5:30pm - 9:00pm -Friday - Saturday 5:30pm - 10:00pm
FROM THE KITCHEN
*CAVIAR | 150+
chef’s accompaniments
*Pink Stripe Oysters
kimchi granita,
whipped tofu | 5 ea
Miso Soup
green onion, shiitake, hijiki | 7
Shishito Peppers
sapporo caramel, garlic, lapsang souchong | 12
Grilled Escarole Caesar
pepitas miso, parmigiano,
smoked cipollini | 14
Stir Fry Eggplant
cashew miso, okra, basil | 15
Carabinero Tempura
mandarinquat, shichimi,
ink aioli | 26
Lamb Rib
yuzu furikake, peanut | 17
Fried Chicken Bao Bun
sambal aioli, carrot,
cilantro | 12
Squash Miso Black Cod
butternut, hon shimeji,
pepita granola | 26
Smoked Pork Sausage
cara cara nuoc cham, sesame,
wasabi green | 23
Chestnut Miso Agnolotti
black truffle, caulini,
sherry | 24
Chow Fun Noodles
broccolini, maitake,
hoisin | 23
Wagyu Beef Dumplings
mala oil, pecorino,
yellow chive condiment | 26
Crab Fried Rice
pineapple, garlic chives,
nuoc cham | 32
Lobster Ramen
tomyum, shiitake,
green garlic | 32
Fried Salmon Kama
lettuce wraps, sambal,
lime, pickles | 25
*Roasted Venison
sunchoke, chestnut,
lingonberry | 30
*A5 Wagyu Sirloin
yakiniku sauce | 35/oz
SASHIMI
*Hokkaido Uni Spoon
osetra caviar, quail egg yolk,
yuzu | 22
*Royal Ruby Shrimp
rhubarb, celery, grapefruit | 20
*Branzino - Sea Bass
oro blanco, okinawa yam,
creme fraiche | 22
*Hamachi - Yellowtail
pine nut muhammara,
beldi olive, pomegranate | 26
*Shima Aji - Trevally
green tahini, date, sudachi | 25
MAKIMONO
*Spicy Negihama
hamachi, gochujang leek miso, pickled longhorn pepper | 20
*Spicy Tuna
thai bird chili mayo, cucumber, tempura chip | 22
*Salmon & Avocado
ginger mayo,
habanero masago | 18
Eel & Avocado
foie kabayaki, fried leek,
rice cracker | 20
California
snow crab, coconut,
cucumber, avocado,
pickled longhorn pepper | 25
NIGIRI (2pc)
*Black Sea Bass
sakura tea salt | 20
*Renko Dai - Yellow Back Sea Bream
plum vinegar | 20
*Madai - Sea Bream
soy miso cream, serrano pepper | 20
*Ishidai - Barred Knifejaw
strawberry, sansho | 24
*Yagara - Cornetfish
whisky raisin | 22
*Sayori - Halfbeak
tamarind jam, mustard seed | 22
*Kinmedai - Alfonsino
whisky miso | 22
*Hamachi - Yellowtail
chocolate kabayaki, cranberry,
chipotle | 20
*Sake - Scottish Salmon
onion koji | 18
*Akami - Tuna
oregano, maitake | 18
*Toro - Fatty Tuna
shiso, tomato, caviar | 34
*Mehikari - Greeneye
negi, shiso | 18
*Aji - Horse Mackerel
soy garlic | 18
*Kohada - Gizzard Shad
black garlic miso | 18
*Hokkaido Bafun Uni - Sea Urchin
chrysanthemum furikake,
maine black salt | 26
*Hotaru Ika - Firefly Squid
miso vinaigrette, kinome | 18
*Ikura - Salmon Roe
daikon kimchi | 20
Unagi - Freshwater Eel
fig kabayaki, almond | 20
Tamago - Egg
chili, sunflower, caramel miso | 12
Foie Gras
kabocha miso, pumpkin spice | 25
*Mehikari - Greeneye
yuzu, kanzuri | 18
*Kurodai - Black Sea Bream
spicy pepper miso | 18
*Aka Mutsu - Rosy Sea Bass
bamboo charcoal, uni koji | 30
*Kinmedai - Alfonsino
whisky miso | 22
*Madai - Sea Bream
soy miso cream, serrano pepper | 24
*Kamasu - Barracuda
papaya, yuzu | 18
*Hamachi - Yellowtail
chocolate kabayaki, sake cranberry,
chipotle | 20
*Hamachi Belly - Yellowtail
tomato, chli | 22
*Buri - Mature Yellowtail
cranberry, cashew | 22
*Sake - Scottish Salmon
onion koji, mizuna | 18
*Akami - Tuna
oregano, maitake | 18
*Toro - Fatty Tuna
shiso, tomato, caviar | 34
*Kohada - Gizzard Shad
sake raisin | 18
*Maine Uni - Sea Urchin
cheese, sakura | 20
*Hokkaido Bafun Uni - Sea Urchin
chrysanthemum furikake,
maine black salt | 26
*Ikura - Salmon Roe
daikon kimchi | 20
Unagi - Freshwater Eel
fig kabayaki, almond | 20
Tamago - Egg
chili, sunflower, caramel miso | 12
Foie Gras
kabocha miso, pumpkin spice | 25
DESSERTS
Caramelized Honey Semifredo
yogurt, chamomile,
finger lime | 15
Coconut Rice Pudding
mango, makrut, cashew | 15
Chocolate Chiffon Cake
miso butterscotch, macadamia
banana | 16
*These items are served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness.