Appetizers & Crudo
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Chef’s Selection
SASHIMI
(sliced) 5 kinds
NIGIRI
(with rice) 6 pieces
OMAKASE
10 pieces, 1 handroll, soup
MORE OMAKASE
14 pieces, 1 handroll, soup
Aburi
(torched) 3 pieces
Temaki
(handroll) 3 set
Per Piece
Akami
(lean tuna) with mustard seed.
King Salmon
truffle cream & miso sauce
Shimaji
(stripe jack) scallion puree, matcha salt
HOTATE
(scallop) spicy tobanjan aioli
Hamachi
(yellowtail) soy ginger garlic relish
Colossal Shrimp
cajun mayo & lime
Japanese Uni
(sea urchin) from Hokkaido
Madai
(seabream) umeboshi
Unagi
(bbq eel) eel sauce
Isaki
(three line grunt) kimchi yuzu, crispy onion
Kinmadai
(goldeneye) yuzu kosho
Japanese Uni
(sea urchin) from Hokkaido
Ikura
(salmon roe) sake soy marinade
A5 Wagyu Beef
from Japan
Blue Crab
yuzu mayo & crispy rice
Toro
(fatty tuna)
Hotate
(scallop) spicy tobanjan aioli