松 Shou


8 assorted items that highlight the season



3 kinds of seasonal fish handpicked by chef



Foie gras, sweet shrimp, maitake mushrooms, eringi mushrooms wrapped with

grilled Grade A5 wagyu rib eye, topped with truffles and marinated quail egg

mustard sauce on the side.



Cold inaniwa udon noodles

topped with Hokkaido uni, Hokkaido zuwai crab, Hokkaido scallop, caviar, clam and ikura

with seafood sauce



Eel from Japan, burdock, onion simmered with jidori egg



- Hokkaido scallop wrapped with halibut

-Shrimp wrapped with shiso leaf



Black abalone, seared squid, shrimp, and vegetables

plum sauce on the side


3 pieces of premium nigiri


Tomewan gawari

Miso soup



Dessert of the month

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed.

 *All menu items are subject to change according to seasonality and availability.