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September Special MENU


7 assorted items that highlight the season



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



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

shimeji mushrooms and eringi mushrooms, topped with truffles.



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

white miso sauce on the side



Grade A5 Kagoshima wagyu ribeye grilled over bincho-tan

vegetable and BBQ sauce on the side



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

-Shrimp wrapped around shishito pepper tempura



Deep fried snapper and spinach topped with mountain yam mentaiko vinegar



-Nodoguro nigiri

-A5 Hokkaido wagyu beef nigiri

-1 hand roll


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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