Crudo

and edamame dumpling

teardrop tomatoes, cucumber and micro greens with a light cheese amazu fresh thyme and olive oil

cucumber, wakame, chukka, yamagobo and daikon radish dressed with a yukari lime miso

hearts of palm, king crab, lime zest micro greens, shiso and ginger vinegar

tuna stuffed tempura mushrooms organic green salad and warm ponzu/tarragon vinaigrette

julienne cucumbers, organic greens and garlic ponzu dressing

with udon

with udon

with udon

served fried with bonito shavings and shredded daikon in tempura sauce

grilled freshwater eel, steamed jasmine rice shredded nori, sesame and housemade eel sauce

woked with red bell peppers and green onions on steamed rice with soy chili sauce

soy lime chili glaze and shredded nori

with spicy mirin/sesame aioli

granny smith apples, pancetta micro greens with sweet and sour yuzu

minced tuna with miso, olive oil, amazu, black pepper and wasabi tobiko

scallops, lime zest, red onion, red bell pepper, pickled ginger, black pepper, olive oil, and sea salt with a tomato casing

with dynamite sauce on bed of spinach topped with bonito shavings

woked seafood with mushrooms and onions topped with dynamite then baked

apricot miso glaze, basil chiffonade and hot chili oil

sweet and sour sauce

with ponzu and rooster sauces

5 pieces per order (oysters may vary each day)

(on availability)

with whole grain mustard ponzu

with garlic pesto aioli

with citrus red chili

with yuzu jalapeno

with blood orange miso

with roasted garlic ponzu

shiro maguro

kani

unagi

mirugai

hirame

tai

saba

aji

tako

hotate

nama sake

sake

ebi

amaebi

ika

masago

tobiko

uni

ikura

maguro

bamachi

toro

uzura

tuna roll

cucumber roll

crab, cucumber, tempura shrimp inside avocado and seared albacore on top finished with masago, green onions and garlic ponzu

king crab wrapped in buckwheat soba noodles nori and panko crust outside, with curry mayo and eel sauce

lobster, grilled asparagus, avocado inside crusted with wasabi peas finished with eel sauce and wasabi cream

spicy scallop, tempura shrimp, asparagus, avocado inside arare (puffed seasoned rice) crust on the outside covered in soy paper, with eel sauce and spicy mayo

crab, cream cheese, avocado and eel with a panko crust and topped with eel sauce

fig and whole grain mustard soy baby spinach, miso shavings and olive oil served with a grilled rice cake

sake black bean marinade buckwheat soba noodles, shiitake pesto and pickled cucumbers

pad Thai rice noodles and ginger soy tomato sauce

umeboshi plum wine broth udon noodles, olive oil and shiso chiffonade

woked asparagus, furikake steamed jasmine rice tarragon and blood orange teriyaki

crispy fried leeks, shimeji mushrooms satsuma potato mash and dark plum wine basil sauce

panko crusted chicken stuffed with prosciutto, spinach and mozzarella buckwheat soba noodles and a sun-dried tomato miso cream

with orange shortbread

with hazelnut creme brulee

with cherry sauce

with frangelico flambed bananas

with shiitake and poached rock shrimp