May Menu

松 Shou


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


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.