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February  Shou (松)MENU


7 assorted items that highlight the season



3 kinds of seasonal fish handpicked by chef



Grilled halibut, sweet shrimp, Hokkaido scallop, Hokkaido zuwai crab

topped with Hokkaido uni, vegetables and wasabi



Grade A5 wagyu ribeye grilled over bincho-tan.

topped with foie gras, truffle and vegetables and BBQ  sauce on the side



Black pork tsumire nabe

Hot pot with black pork ball and vegetables in shoyu soup



- Shrimp wrapped with soy paper

-Squid wrapped with shiso tempura

-Sweet potato tempura



Hokkaido scallop, today’s grilled fish, daikon millefeuille



-2 pieces of deluxe nigiri

-1 hand roll


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.

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