7 assorted items that highlight the season
3 kinds of seasonal fish handpicked by chef
Grilled black abalone with Hokkaido uni
wakame seaweed and okura on the side
Lotus root ball with king crab and shrimp, coated with Japanese rice cracker
and topped with silver sauce and ikura
A5 wagyu ribeye grilled over bincho-tan
topped with truffles, vegetables and mustard sauce on the side
Vegetable wrapped halibut tempura,
Eggplant with ground chicken tempura
Hokkaido scallop, shrimp and salmon
topped with tosa vinegar jelly and egg yolk vinegar
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.