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Two-week low temperature aging bluefin fatty tuna belly.
Soy sauce cured bluefin medium fatty tuna.
Fatty tuna with pickled Daikon and roasted Nori Temaki.
Center loin bluefin tuna.
Lightly cherry wood smoked bonito.
Black throat fish cured with Konbu.
Lightly cherry wood smoked golden eye snapper.
Live Ikejime halibut with its own liver.
Bamboo leaf cured young red snapper.
Lightly seared Japanese Barracuda.
Wild winter yellowtail.
Stripe jack with daikon radish and Yuzu Kosho.
Liner caught horse mackerel cured with Yuzo Soy.
Gizzard shad with crystallized egg yolk.
Japanese winter mackerel cured with Konbu.
Japanese half beak.
Arctic char salmon.
Deep ocean packed Hokkaido sea urchin.
Hokkaido short spine sea urchin.
Santa Barbara sea urchin.
Hokkaido horse hair crab with ponzu gelee.
Fresh BBQ white eel with sansho pepper.
Sake braised young sea eel with Yuzu Kosho.
A5 grade Satsuma Wagyu strip loin BMS#12.
Slow cooked monk fish liver pate.
Fresh lobster omelet with organic egg.
Fresh baby Anchovy with slow cooled quail egg.
Sous vide Hakkaido cod milt with Uni and black truffle.
Deep steamed green tea with roasted rice tea.
Roasted green tea.
Uji Matcha iced tea from kyoto.
Kyoto style Cold-Brewed (1 oz/ shot).
Menu for Kusakabe provided by Allmenus.com
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