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February Special MENU


7 assorted items that highlight the season



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



Grilled black abalone, halibut, sweet shrimp, Hokkaido scallop

topped with Hokkaido uni, vegetables and wasabi



Grade A5 wagyu ribeye grilled over bincho-tan.

topped with foie gras, winter truffle and vegetables and BBQ  sauce on the side



Black pork tsumire nabe

Hot pot with black pork ball and vegetables in shoyu soup



-Black abalone tempura

-Squid wrapped with shiso tempura

-Sweet potato tempura



Hokkaido scallop, today’s grilled fish, Hokkaido zuwai crab, daikon millefeuille

topped with caviar



-2 piece of premium nigiri

-1 Premium 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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