OMAKASE

120 / 165 / 260
"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

13Grilled Mushrooms
Trumpet royale mushrooms, spicy potato, pickled honshimeji mushrooms, shiso tempura

15Shishito Peppers
Blistered shishito peppers, garlic-wasabi, Iberico ham

15Softshell Shrimp Tempura
Sweet chili dashi

15Pig's Head Korokke
Pickled radish, cucumber salad, mustard seed

16Daikon Salad
Snow Crab, crispy shirasu, buckwheat honey-ponzu sauce

16Wagyu Sugiyaki
A5 grade Japanese Wagyu strip loin, fresh Japanese wasabi

17Sasso Chicken Karage
Citrus gochujang sauce

18Chawan Mushi
Uni, Hudson Valley foie gras, mitsuba

18Miso Glazed Market Fish
Roasted green zucchini, shishito pepper gastrique, sumiso-turnip cream *Please ask your server for today's selection

21Duck Rice
Crispy rice, cucumber and scallion salad, pineapple-hoisin sauce

21Szechuan Spiced Salmon
Crispy rice, bonito flakes, daikon pickles

21Grilled Collar
House-made pickles *Please ask your server for today's selections

21Grilled Diver Scallop
Uni, garlic-soy butter, wild mushrooms, lime

22Kobe Katsu
Snake River Farms Kobe beef strip loin, Hokkaido uni, squid ink rice puff, ginger-kurozu glaze

22Grilled Snow Crab Legs
Ssamjang sumiso tofu, saffron pickled enoki mushrooms

23Duck & Foie
Pekin duck, Hudson Valley foie gras, cucumber cup

23Kanpachi Sashimi Salad
Daikon, black garlic powder, red shiso, spicy garlic gochujang

26Bluefin Akami Tataki
Bonito-yuzu gelée, wasabi mayonnaise, scallion

Uni Porridge
30 Mochi rice, uni, mitsuba
65 -with fresh Périgord black truffles

32Spicy Lobster
Wok fried, onions, dried chilies

37Grilled Branzino
Soy pickles, daikon oroshi, yuzu kosho

39Miso Seafood Nabe
Clam and mussel miso soup, abalone, lobster, soft shell shrimp, shiitake mushrooms, zucchini, Thai chili

Toro Tartar & Osetra Caviar
55 Grilled toast
64 -with uni

90Grilled Wagyu Steak
A5 grade Japanese Wagyu strip loin, wild mushrooms, shio kombu butter


SUSHI or SASHIMI A LA CARTE

5Shiitake Mushroom

5King Mushroom

6Wild Maitake Mushroom

6Hirame
Fluke

6Engawa
Fluke Fin

6Sawara
Spanish Mackerel

7Tai
Sea Bream

7Hotate
Scallop

7Unagi
Eel

7Binnaga
Albacore


sushi or SASHIMI A LA CARTE

8Tamago
Japanese Omelet


SUSHI or SASHIMI A LA CARTE

8Kanpachi
Yellowtail

8Orata
Mediterranean Sea Bream

8Sake
King Salmon

8Botan Ebi
Spot Prawn

8Soft Shell Shrimp Karage

16A5 Wagyu

20Blue Fin Toro/Uni

20A5 Wagyu/Uni

30Blue Fin Toro/Uni/Osetra Caviar


ROLLS A LA CARTE

13Kanpachi & Scallion

14King Salmon Avocado

14Spicy King Salmon

15Blue Fin Tuna Roll

15Unagi Cucumber

16Spicy Blue Fin Tuna

16Blue Fin Tuna Avocado

16Unagi Avocado

17Kanpachi & Spicy Potato

17Shrimp Tempura

18Spicy Salmon Canapé

20Crab Avocado

21Shrimp Tempura & Szechuan Salmon

32Neta Roll
Blue Fin Toro & Scallion

29Add Osetra Caviar


VEGETABLE ROLLS

8Sweet Potato Tempura & Shiso

8Miso Lotus Root

8Cucumber & Avocado

8Yamaimo Ume Shiso

10Miso Tofu Avocado

12Soy Braised Shiitake Mushroom

12Shiitake Mushroom Tempura

13Grilled Maitake Mushroom

13Maitake Mushroom Tempura

40Wild Mushroom Tempura & Truffle


Prices are inclusive of service





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.