3 assorted items that highlight the season
1 kinds of seasonal fish handpicked by chef
Santa Barbara uni, squid and shrimp
Australian wagyu ribeye grilled over bincho-tan
topped with vegetables and wasabi sauce on the side
Hot pot with shrimp, oyster, white fish, scallop, black pork and vegetables
-3 Colored Shrimp Tempura
(shiso/rice cracker/aonori seaweed)
Marinated kanburi with vegetables
3 pieces of 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.