Braised burdock, shungiku, goma dare.

Mizuna, tea poached quail egg, seasonal vegetables, carrot-citrus dressing.

Ikura, scallion, crispy ginger.

Calvisius caviar, cucumber, tosazu jelly, wasabi.

Balfego tuna, garlic shoyu, turnip, puffed buckwheat.

Hokkaido octopus sashimi, wasabi, our shoyu.

Shiro shoyu-yuzu vinaigrette, avocado, shiso, aka kosho.

Chicken liver paté, soba toast, Asian pear.

Kaiware, pickled pear, miso-shoyu.

Japanese sea salt.

House tofu, wakame, honshimeji mushrooms.

Laced chicken wing stuffed with gyoza filling, lemon, chive, sesame sauce.

Chicken dumpling, mochi rice, soft-poached egg, karashi miso. (requires 15 minutes)

Japanese-style chili tofu, broad bean, roast pork. Choice of rice or noodles.

Lemon miso, daikon, scallion crust.

Spicy beef curry, scallion oroshi, black garlic oil.

Crispy red grouper, black garlic mayo, aka kosho.

Crispy pickled riverence steel head trout, wasabi leaf, smoked roe.

Tasting of A5 strip, mishima strip, and gyutan cooked tableside.

Grilled chicken thigh, chicken tare, soft-poached egg.

Stone bowl beef fried rice, wild maitake, soft-poached egg.

Miso-marinated tuna, fukamushi, house furikake, wasabi.

Green peppers, lemon, sea salt.

Japanese shiitake, Tokyo negi.

Lemon, sea salt.

Karashi, sea salt.

French quail, quail egg, quail tare.

Shiso marinade.

Tender back muscle, yuzu kosho.

Ground chicken meatball, soft-poached egg, tare.

Ground wagyu, miso mustard, bao bun.

2 piece bone-in chop, spicy miso.

Black pepper, lime.

Stone bass, daikon, oroshi, soy, lemon.

2 oz. Steak, wasabi ponzu.

5 oz. Steak, mushroom, black pepper kosh.

10 oz. Wagyu strip steak, grilled market vegetables, yuzu kosho.

Wild amber jack.

Yellowtail.

Striped jack.

Snapper.

Stripped beakfish.

Ikejime flounder.

Faroe islands salmon.

Bluefin tuna loin.

Medium fat bluefin belly.

Fatty bluefin belly.

Gizzard shad.

Mackerel.

Horse mackerel.

Spot prawn.

Japanese Hokkaido squid.

Purple sea urchin.

Bahun urchin.

Marinated salmon roe.

Barbecued freshwater eel.

Sweet omelet.

Scattered sashimi, tamago, ikura.

Avocado, Japanese omelette, marinated ikura.

Sugi smoked aji, wa yakumi. (2 pieces)

Salmon belly, karashi miso, battera konbu.

Daikon, yuzu, sudachi ponzu.

With daikon shoga ponzu.

With ebi miso.

Scallop, uni, ikura.

Garlic sauce, fried shiso.

Toro tartare, kizami wasabi.

Tokyo bay saltwater eel, nitsume sauce.

Spear squid, ikura, smoked salmon.

Karashi miso, wa yakumi.

Citrus soy, ginger, salmon skin, smoked ikura.

Bigeye tuna, sesame cucumbers, pickled radish.

Barbecued eel, cucumber, unagi sauce.

Traditional sweet braised gourd.

Big eye tuna, spicy tako, pickled daikon.

Snow crab, unagi, tamago, cucumber, shiso.

Bluefin tuna roll.

Fatty tuna belly, Tokyo scallions.

Chopped yellowtail hamachi, Tokyo scallion.

Baby Washington state shiitake tempura, togarashi.

Charred A5 Miyazaki beef, botan ebi, uni, bigeye tuna maki. (limit ten per evening)