OMAKASE

110 / 150 / 230
"Chef's Tasting” This full menu is highly recommended for guests to experience the chef’s inspirations. Omakase is seasonal and reflects the best available neta (ingredients) currently available. Each course is designed to harmonize with the next. Please let your server know if you have any food allergies or dietary restrictions. Omakase is available for the entire party only.


SMALL PLATES

7Edamame
Sea salt, ichimi pepper

9Agedashi Tofu
Shio kombu dashi, sumiso, scallion

Daikon Salad
12 Mitsuba, crispy shirasu, buckwheat honey-ponzu sauce
18 -with kani

12Grilled Mushrooms
Trumpet royale mushrooms, spicy potato, pickled honshimeji mushrooms, shiso tempura

13Shishito Peppers
Blistered shishito peppers, garlic-wasabi, Iberico ham

14Softshell Shrimp Tempura
Sweet chili dashi

14Sasso Chicken Karage
Citrus gochujang sauce

14Pig's Head Korokke
Pickled radish, mustard seed, cucumber salad

17Nama Yuba Seafood Salad
House-made fresh tofu skin, scallop, crab, king salmon, ikura, ume-yuzu kosho sauce

17Chawan Mushi
Uni, Hudson Valley foie gras, mitsuba

17Miso Glazed Market Fish
Shishito pepper gastrique, sumiso-turnip cream *Please ask your server for today's selection

18Szechuan Spiced Salmon
Crispy rice, bonito flakes, daikon pickles

18Duck Rice
Crispy rice, cucumber and scallion salad, pineapple-hoisin sauce

18Grilled Snow Crab Legs
Chli sumiso tofu glaze, pickled enoki mushrooms

19Grilled Collar
House-made pickles *Please ask your server for today's selections

19Grilled Diver Scallop
Uni, garlic-soy butter, wild mushrooms, lime

21Kanpachi Sashimi Salad
Daikon, red shiso, black garlic powder, roasted garlic chili sauce

21Duck & Foie
Pekin duck, Hudson Valley foie gras, cucumber cup

22Soft Shell Crab Karage
Preserved ramps, Napa cabbage, serrano pepper, spicy mayonnaise

22Kobe Katsu
Snake River Farms Kobe beef strip loin, uni, ginger-kurozu glaze

24Bluefin Akami Tataki
Bonito-yuzu gelée, wasabi crème fraiche, scallion

24Kobe Beef Tataki
Pickled wild mushrooms, shio kombu

27Uni Porridge
Mochi rice, uni, mitsuba

29Spicy Lobster
Wok fried, onions, dried chilies

31Miso Lobster Nabe
Mussel miso soup, soft shell shrimp, shiitake mushrooms, Thai chili

34A5 Wagyu Shabu Shabu
Enoki mushrooms, matsutake shoyu dashi

36Grilled Branzino
Soy pickles, daikon oroshi, yuzu kosho

Toro Tartar & Osetra Caviar
49 Grilled toast
59 -with uni

79Grilled Wagyu Steak
A5 grade Japanese Wagyu strip loin, abalone mushrooms, shio kombu butter


SUSHI or SASHIMI A LA CARTE

4Shiitake Mushroom

4King Mushroom

5Wild Maitake Mushroom

5Hirame
Fluke

5Engawa
Fluke Fin

5Sawara
Spanish Mackerel

5Unagi
Eel

5Binnaga
Albacore

6Tai
Sea Bream


sushi or SASHIMI A LA CARTE

6Tamago
Japanese Omelet


SUSHI or SASHIMI A LA CARTE

6Kanpachi
Yellowtail

6Orata
Mediterranean Sea Bream

6Sake
King Salmon

6Soft Shell Shrimp Karage

7Hotate
Scallop

7Botan Ebi
Spot Prawn

15A5 Wagyu

21Blue Fin Toro/Uni

21A5 Wagyu/Uni

29Blue Fin Toro/Uni/Osetra Caviar


ROLLS A LA CARTE

12Kanpachi & Scallion

13King Salmon Avocado

13Spicy King Salmon

14Blue Fin Tuna

14Unagi Cucumber

15Unagi Avocado

15Spicy Blue Fin Tuna

15Blue Fin Tuna Avocado

15Shrimp Tempura

16Kanpachi & Spicy Potato

17Spicy Salmon Canapé

17Spicy Scallop

18Crab Avocado

19Shrimp Tempura & Szechuan Salmon

19Spicy Soft Shell Crab & Cucumber

29Neta Roll
Blue Fin Toro & Scallion

38Add Osetra Caviar


VEGETABLE ROLLS

7Sweet Potato Tempura & Shiso

7Miso Lotus Root

7Cucumber & Avocado

7Yamaimo Ume Shiso

9Miso Tofu Avocado

10Soy Braised Shiitake Mushroom

10Shiitake Mushroom Tempura

12Grilled Maitake Mushroom

12Maitake Mushroom Tempura



All menu selections are subject to change.


Take-out is available for most menu items. Please allow 20-30 minutes for your order.




Tasting Table 10-Course Omakase Lunch
Friday, Saturday and Sunday 1pm lunch service. Reservations are required.
Call or email to make a reservation, or view the menu.