*Zensai

7 assorted items that highlight the season

 

*Otsukuri

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

 

*Yakimono

Grade A5 Omi wagyu ribeye grilled over bincho-tan

topped with foie gras, truffle and vegetables and house-made sauce on the side

 

*Kawarizara

Boiled seko-gani(Queen crab)

topped with caviar

 

*Dainomono

Harihari-tsumire nabe

Hot pot with washu beef and black pork meat ball and vegetables

 

Agemono

-Snow crab tempura

-Sweet shrimp wrapped around vegetables tempura

 

*Sunomono

Marinated winter yellowtail in a tangy nanbanzuke broth, delicately wrapped in thinly sliced daikon radish

 

*Sushi

-2 piece of premium nigiri

-1 Premium hand roll

 

Tomewan gawari

Toshikoshi-soba

Buckwheat noodles traditionally enjoyed at year’s end, symbolizing longevity and the passing into a new year.

 

Dessert

Dessert of the month

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* 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.