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November MENU

梅 Bai


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


Abura mono

-3 Colored Shrimp Tempura
(shiso/rice cracker/aonori seaweed)
-Vegetables tempura



Marinated kanburi with vegetables


3  pieces of 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.

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