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March Shou MENU

松 Shou


7 assorted items that highlight the season



Otoro from Japan, 2 kinds of seasonal fish handpicked by chef


*Kawari Yakimono

 Wrapped lettuce in seared king mackerel

topped with caviar and Hokkaido uni sauce



Grade A5 wagyu ribeye grilled over bincho-tan

topped with winter truffles and foie gras and vegetables on the side  



Seafood grilled shabu

Hokkaido scallop, sweet shrimp and vegetables


*Age mono

-14days aged beef tempura

-vegetables tempura



Hokki clam, halibut and shiso leaf wrapped with lotus root



3 pieces of deluxe nigiri


Tomewan gawari

Clear 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.

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