THE FULL MENU

Chef's daily premium selection: bluefin otoro, king salmon, red prawn, and sea bream.

Flame-seared Argentine red prawns with garlic butter and sea salt.

Sweet Japanese hotate scallops seared with clarified butter and fresh yuzu.

Flame-seared Scottish salmon glazed with house teriyaki sauce and Japanese Kewpie.

Slow-glazed sweet freshwater eel topped with toasted white sesame seeds.

Prime fatty tuna belly lightly torched with white truffle oil and micro-greens.

Diced sashimi tuna, spicy rayu chili oil, crisp cucumber, and scallions.

Fresh yellowtail amberjack cut with crispy nori and house nikiri glaze.

Fresh King salmon and creamy Haas avocado wrapped in toasted nori.

Thinly shaved hamachi cuts in citrus ponzu with fresh serrano slices.

Organic steamed green soybeans tossed in white truffle oil and sea salt.

Traditional fermented dashi broth with silken tofu and ocean wakame.

Crisp aromatic premium Japanese craft sake with melon floral notes.

Cold-brewed Japanese roasted green tea with nutty, caramel aroma.

Japanese whisky, freshly squeezed Shikoku yuzu juice, and sparkling soda.