Half dozen fresh-shucked oysters, served with housemade cocktail sauce

Thinly sliced cucumber in bright yuzu and sweet amazu dressing (GF)

Freshly cut assorted Japanese seaweeds tossed in sesame oil vinaigrette and sprinkled with sesame seeds.

Flash-fried Brussels sprout petals tossed with shiso salt

Sautéed Edamame with crispy garlic and a splash of house soy sauce.

Mild Japanese peppers blistered and finished with savory yuzu soy sauce.

House-blended miso with silky tofu and wakame

Seasonal mushrooms, garlic butter, fried shallots, soy cured egg yolk

Hand-cut Wagyu beef mixed with pear, honey, sesame seeds, and micro greens for delicate balance.

Thin-sliced whitefish drizzled with yuzu vinaigrette and topped with seasonal microgreens.

2 pcs, topped with foie gras and umami glaze

Two pieces of house made toasted bread topped with creamy uni, wasabi crème fraîche, and fresh chives.

Japanese imported yellowtail sashimi topped with serrano, micro cilantro, garlic chips, and yuzu soy 5 pcs

Sweet shrimp and scallop layered with truffle oil, ossetra caviar, and quail egg

Four pieces of A-5 Wagyu beef dumplings served with white truffle ponzu sauce.

2 pcs of tender seabass in yuzu soy, wrapped in butter lettuce with crispy noodles.

6 pc topped with slices avocado, spicy aioli, garlic chips, and sweet soy glaze.

6 pc topped with fresh king alpine salmon, spicy aioli, garlic chips, and sweet soy glaze.

Bluefin Japanese tuna 6 pc topped with garlic chips, spicy mayo, and sweet soy glaze.

Lobster and asparagus tempura served with rich browned butter aioli for indulgent flavor.

Chef’s selection of eight premium nigiri, one piece kasutera, and an eight-piece specialty roll.

Chef’s choice of 18 assorted premium sashimi selections, expertly sliced and artfully presented.

A luxurious chirashi bowl with seasonal premium fish, including bluefin toro, caviar, uni, gold flakes, over premium Japanese sushi rice.

Japanese imported most Fatty collar cut of bluefin tuna, prized for its rich, buttery texture. Limited item

Japanese imported marbled portion of bluefin tuna belly, meltingly tender and sweet.

Japanese imported Medium-fatty tuna belly, balancing lean flavor with delicate richness.

Japanese imported Lean cut of bluefin tuna, clean taste with a meaty, firm texture.

Luxurious A5 Japanese beef, melt-in-your-mouth marbling and deep umami.

New Zealand imported alpine king salmon, buttery and mild with a silky mouthfeel.

Japanese imported Yellowtail, smooth and subtly sweet, with a crisp finish.

Live halibut, Fluke, delicate and clean, offering a subtle sweetness and firm bite.

seared fluke fin, lightly chewy with a rich, sweet umami flavor.

Japanese imported snapper, mild and slightly sweet with a crisp texture.

Japanese imported Sweet Hokkaido scallop, creamy and delicate in texture and flavor.

Japanese imported Striped jack, bright and clean flavor with a light buttery finish.

Sweet shrimp, tender and luscious with natural sweetness.

Japanese imported Octopus, lightly blanched for a tender yet firm bite, subtly sweet.

Japanese imported Squid, smooth and tender with a mild, oceanic sweetness.

Freshwater eel, grilled and glazed with sweet soy sauce.

Cooked tiger prawn, slightly sweet with a firm, juicy texture.

House marinated salmon roe

Domestic sea urchin roe, creamy and rich with sweet ocean notes.

Premium Japanese sea urchin roe, ultra-creamy and decadently sweet.

Seared duck liver, rich and buttery with delicate sweetness.

Made with Jidori organic free range eggs, house made Japanese sweet omelette, soft and custardy with hints of mirin.

Made with Jidori, organic, free range eggs, house made Japanese sponge cake, light and airy with gentle vanilla sweetness.

Shrimp and asparagus tempura, crowned with delicate slices of bluefin tuna.

A refreshing roll with Japanese yellowtail topped with cherry tomatoes and garlic cilantro yuzu soy

Freshwater eel paired with cucumber and avocado. On top of a shrimp tempura roll

Soft shell crab with masago, crunchy gobo, cucumber, and creamy avocado.

Using premium Blue Crab, avocado, and cucumber wrapped beneath chef’s daily selection of premium fish finished with sesame ponzu

King trumpet (mushroom) tempura and asparagus topped with savory vegan unagi (eggplant) and fresh avocado.

Caviar on top of Japanese A-5 wagyu with foie gras and cucumber topped with black pepper glaze

Lobster tempura paired with succulent Wagyu beef, finished with Japanese chimichurri aioli.

House-grated fresh wasabi root

Chopped pickled fresh wasabi stems, adding bold heat and texture.

Japanese mountain bayberry, a sweet-tart palate cleanser.

Japanese young green peach, delicately sweet and refreshing.

Fresh shaved truffles to elevate any dish with rich aroma and earthy flavor.

Steamed Japanese rice, fluffy and fragrant.

Fluffy sponge cake layered with sweet strawberries and whipped cream. Using Jidori, organic, free range eggs, made with Japanese flour and Japanese sugar.