September Shou (松)MENU
5 assorted items that highlight the season
3 kinds of seasonal fish handpicked by chef
Washu beef wrapped around foie gras, shrimp, Hokkaido scallop,
shimeji mushrooms and eringi mushrooms topped with truffle
Grilled sudachi buri yellowtail topped with Hokkaido uni
Grade A5 Kagoshima wagyu ribeye grilled over bincho-tan
vegetable and BBQ sauce on the side
-Kisu fish wrapped around shiso leaf tempura
-Shrimp wrapped around shishito pepper tempura
Deep fried snapper and spinach topped with mountain yam mentaiko vinegar
-2 pieces of deluxe nigiri
-1 hand roll
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.