*Zensai

7 assorted items that highlight the season

and amazake (non-alcohol sweet fermented rice drink)

 

*Otsukuri

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

 

*Yakimono

Grilled cabbage wrapped around

Sakura snapper, crab and lobster

 

*Futamono

Hokkaido scallop and snapper, topped with caviar, Hokkaido uni and cauliflower sauce

 

*Yakimono

Grade A5 omi-wagyu wrapped around Hokkaido uni grilled over bincho-tan

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

 

Agemono

-White fish tempura

-Shrimp tempura

 

*Sunomono

Firefly squid, botan-shrimp and delicately steamed icefish with Japanese kombu

topped with miso vinegar and tosa vinegar

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*Sushi

-2 piece 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.