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June  Shou (松)MENU


5 assorted items that highlight the season



O-toro and 2 kinds of seasonal fish from Japan handpicked by chef



Grilled Hokkaido scallop, marinated amberjack with soy sauce,

saikyo miso marinated sweet shrimp, vegetables

topped with Hokkaido uni



Zuwai crab, octopus and clam jelly

topped with edamame sauce and Hokkaido uni



Grade A5 wagyu ribeye grilled over bincho-tan charcoal.

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



-Kisu fish tempura

-Seasonal vegetables



Shrimp, snapper, cucumber and shiso

topped with tosa vinegar and egg yolk vinegar



-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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