*Zensai

7 assorted items that highlight the season

 

*Otsukuri

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

 

Kawarizara

Washu beef wrapped around foie gras, shrimp, Hokkaido scallop,

shimeji mushrooms and eringi mushrooms, topped with truffles.

 

Yakimono

Grilled Saikyo miso marinated bluefin tuna cheek or bluefin tuna crown of the head topped with Hokkaido uni

white miso sauce on the side

 

Shiizakana

Grade A5 Kagoshima wagyu ribeye grilled over bincho-tan

vegetable and BBQ sauce on the side

 

Agemono

-Kisu fish wrapped around Hokkaido zuwai crab and shiso leaf tempura

-Shrimp wrapped around shishito pepper tempura

 

*Sunomono

Deep fried snapper and spinach topped with mountain yam mentaiko vinegar

 

*Sushi

-Nodoguro nigiri

-A5 Hokkaido wagyu beef nigiri

-1 hand roll

 

Tomewan gawari

Miso soup

 

Dessert

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.