THE FULL MENU

Melt-in-your-mouth bluefin tuna belly with scallions wrapped in ultra-crisp nori.

Line-caught Pacific bluefin tuna tossed in house soy marinade and toasted sesame.

Fresh Japanese hamachi cut with crisp scallions and light nikiri glaze.

King salmon lightly seared with white truffle oil, sea salt, and micro greens.

Sweet tender Japanese hotate scallops with spicy Kewpie aioli and masago.

Poached Maine lobster meat tossed in clarified butter, yuzu juice, and chives.

Golden pan-fried sushi rice cakes topped with spicy bluefin tartare, avocado, and eel sauce.

Thinly sliced hamachi sashimi in citrus ponzu with fresh serrano slices.

Pristine King salmon carpaccio with shaved black truffles and micro cilantro.

Warm steamed organic young soybeans tossed in white truffle oil and coarse sea salt.

Traditional dashi broth with silken tofu cubes, scallions, and Japanese seaweed.

Marinated Japanese ocean seaweeds tossed in toasted sesame oil dressing.

Aromatic, silky Japanese craft sake with melon and honeysuckle notes.

Cold-brewed Japanese first-harvest green tea served unsweetened over ice.

Refreshing fizzy Japanese citrus cooler made with real Shikoku yuzu juice.