Forgot your password?
cancel
Create Account
Please enter your email address and copy the text below:
My Account
510 Embarcadero W Oakland, CA 94607
(A link to this page will be included in your email)
four varieties of house made seasonal Japanese pickles
blanched organic spinach done three ways: black sesame, vinegar miso, tofu walnut puree
seasoned brown rice with hijiki seaweed and pine nuts
aji, snow crab, hirame, tako, and salmon wrapped in daikon with a rice wine vinaigrette
with hachyo yuzu miso and shoyu dashi broth
garlic sesame soy and Chile lime
lightly marinated tuna with avocado, shiso and moro miso vinaigrette
smoked thinly sliced with a honey apple ginger dressing and pickled wasabi flower
crusted with shichimi pepper and a yuzu miso vinaigrette
thinly sliced with ikura caviar, truffle oil, and spicy citron
with organic baby romaine, shaved parmesan, and wasabi oil
tosaka and wakame seaweed, julienne endive with orange ponzu
with butter lettuce and lemon daikon soy
with a sesame champagne vinaigrette
done three ways: ume champagne, moro miso and yuzu jalapeno
three sauces: spicy ponzu, fresh wasabi cocktail and Chile yuzu aioli
with garlic, sake and spicy miso
with saikyo miso and warm ginger ponzu
tempura fritter with scallops and shrimp drizzled with teriyaki
with yuzu kosho oil and shichimi tartar sauce
with grated daikon ginger and warm tentsuyu dipping sauce
with warm Chile aioli
fried silken tofu, tempura avocado and a warm tentsuyu broth
kinoko mushroom confit
add grade with shiso ratatouille, yuzu ponzu and wasabi oil
grilled on cedar plank with saikyo miso and teriyaki glaze
seasonal vegetables with fleur de sel and tamari balsamic oil
marinated in ginger, sake, sendai miso and a lemon thyme jus
with lemon caper rosemary oil and house made teriyaki glaze
garlic mousse, fresh herb tamari oil, and caramelized balsamic veal jus
