*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 wagyu ribeye grilled over bincho-tan

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

 

*Mushimono

Steamed Hokkaido scallop and crab ball
topped with scallop sauce, Hokkaido uni and caviar

 

*Daniomono

Grade A5 wagyu sukiyaki

Traditional Japanese hot pot featuring A5 Wagyu beef and vegetables,

gently simmered in a delicate, sweet soy broth.
served with a poached egg on the side

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Agemono

-Snapper wrapped around vegetables

 

*Sunomono

Thinly sliced daikon rolled with crab, shrimp, grilled fish, shiso leaf

topped with tosa vinegar and mustard miso vinegar

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*Sushi

-2 pieces of premium nigiri

-1 premium hand roll

 

Tomewan gawari

Miso soup

 

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.