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
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.