Dinner Menu

Bluefin fatty tuna, caviar, toasted buttery brioche.

Tuna, Fluke, Salmon, Shima Aji, Hotate w/ Uni.

Toro Tuna, Madai, Hamachi, Shima Aji, Salmon, Hotate & Ikura.

Crispy seaweed cracker topped with Bluefin tuna, salmon, yellowtail, and spicy mayo.

Akazu reduction, horseradish sauce, garlic chips, baby gem & radish, Maldon salt.

Hamachi, avocado, house-made yuzu-lime emulsion, crispy leeks & herb-ponzu.

Avocado, seasonal greens, and maple pecans with creamy ginger-coconut dressing.

Smashed cucumber with black sesame paste, smoked pepper, and katsuo furikake.

Golden-fried sushi rice topped with spicy tuna, jalapeño, unagi sauce, and katsuo furikake.

Finely chopped tuna, avocado mousse, and crispy taro chips.

Seared salmon sashimi, flash-fried spinach, and yuzu-truffle ponzu.

Pan-seared beef dumplings with perilla pesto and house dipping sauce.

Crispy bite-sized shrimp tossed in spicy creamy aioli.

Wagyu and Prime beef patty on toasted buns, sweet soy glaze, yuzu-karashi mayo & pickled onion.

Double-fried wings with savory soy glaze and yuzu-daikon pickles.

Miso-glazed eggplant with a hint of spicy yuzu-kosho and crispy leeks.

Blistered peppers with black sesame paste sauce and bonito flakes.

Lightly battered tiger prawns and seasonal vegetables with tentsuyu.

Crispy tofu with savory soy-garlic glaze and garlic chips.

Steamed soybeans with sea salt (spicy garlic-chili option available).

Flame-seared Wagyu over seasoned rice with egg yolk, chives, and crispy seaweed. Served with yuzu-shiso cucumber, ponzu daikon oroshi, and kimchi.

Garlic chips, shishito, shiitake, cipollini onion, gyu-teriyaki, and jalapeño ponzu.

Yuzu-ginger miso aioli and akasu-pickled lotus root.

Fresh panko-breaded chicken breast with creamy sesame lettuce salad.

Pan-seared tofu and seasonal vegetables with mushroom & ginger-soy reduction.

Pan-seared over roasted kabocha and bok choy with balsamic glaze and shredded red pepper.

Charred broccoli and mushrooms with jalapeño ponzu and warm signature gyu-teriyaki.

Spicy sansho marinade, yuzu-kosho oil, wasabi mayo, and spicy pickled radish.

Double-seared pork belly, crispy rice cake, smashed cucumber, and spicy tangy sauce.

7pcs of premium nigiri and your choice of one classic maki (spicy tuna, salmon avocado, or hamachi scallion). Nigiri: Toro, Akami, Salmon, Hamachi, Madai, Hotate.

6pcs of seasonal sashimi and 6pcs of premium nigiri. Includes Toro, Akami, Salmon, Hamachi, Shima Aji, Madai, Hotate, Ikura, and Eel.

Chef's daily selection of premium sliced raw fish: Toro, Akami, Salmon, Hamachi, Madai, Shima Aji, Fluke, Hotate, and Botan Ebi.

Hand-pressed nigiri: Toro, Akami, Salmon, Madai, Hamachi, Fluke, Shima Aji, Hotate, Botan Ebi, Eel, Ikura, and Uni.

A grand selection of 9pcs premium sashimi and 9pcs Chef-selected nigiri: Toro, Akami, Salmon, Madai, Hamachi, Fluke, Shima Aji, Hotate, Botan Ebi, Eel, and Uni.

Torched A5 Wagyu topped with sea urchin, caviar, and sweet soy reduction.

Seared Wagyu finished with shaved black truffle, truffle oil, and truffle black pepper salt.

Seared bluefin fatty tuna belly topped with premium caviar and gold flakes.

Spicy tuna, spicy crab, avocado, sweet & spicy mayo, crunch, scallions.

Salmon, shrimp tempura, ikura, avocado, shiitake, cucumber, sweet & spicy mayo.

Eel, avocado, cucumber, unagi sauce, scallions.

Premium fish, crab, cucumber, avocado, house yuzu dressing.

Avocado, cucumber, carrots, shiitake, soybean paper, mango sauce, togarashi.

Fried soft-shell crab, masago, cucumber, avocado, sweet soy glaze.

A5 aburi wagyu, avocado, asparagus, cucumber, sweet sauce, truffle black pepper salt.

Salmon, tuna, avocado, jalapeño, soybean paper, sweet & spicy mayo, furikake.

Spicy scallops, asparagus, avocado, cucumber, yuzu sauce, lime zest.

Chutoro, akami, salmon, yellowtail, ikura, caviar, jalapeño, sweet & spicy mayo.

Yellowtail, fresh truffle, avocado, jalapeño, yuzu dressing, sriracha.

Chutoro, akami tuna, caviar, avocado, jalapeño, herb-ponzu.

Seared salmon, spicy crab, avocado, sweet & spicy mayo, black pepper, furikake.

Premium tuna and avocado.

Minced tuna, spicy mayo, and crunch.

Snow crab, avocado, and cucumber.

Hamachi, jalapeño, and yuzu-ponzu.

Chopped fatty tuna and scallions.

Shrimp tempura, cucumber, and unagi sauce.

Broiled eel, avocado, and unagi sauce.

Creamy sea urchin pasta with Chef's secret umami sauce.

Sea urchin and salmon roe with umami-glaze over seasoned rice.

Snow crab, scallops, and shrimp in premium XO sauce with ikura.

Diced pork and kimchi in savory vegetable XO sauce with garlic chips.

Mushrooms and seasonal vegetables in savory vegetable XO sauce with seaweed crunch.

Charred noodles, wild mushrooms, poached egg, black truffle, crispy shallots.

Shrimp tempura in dashi broth with spinach, charred leeks, and aburaage.

Spicy cod roe cream sauce, Onsen Tamago, and seaweed crunch.

Dashi stock, miso paste, wakame seaweed, and soft tofu.

Silky chilled milk pudding infused with fresh ginger, topped with sweet mango.

Espresso-soaked ladyfingers and mascarpone cream, finished with green tea powder.

Rich dark cocoa cake paired with a savory-sweet white miso caramel and sea salt.

Creamy cheesecake topped with a bright and refreshing yuzu citrus glaze.

Delicate and floral lychee ice cream wrapped in soft, chewy rice dough.

Zesty and aromatic Japanese citrus sorbet, the perfect palate cleanser.