Japonais Restaurant - Lounge

pickled radish

Japanese mountain root

Japanese radish sprouts

seared mustard peppercorn encrusted lamb loin with ginger honey dressing

house made with caramelized granny smith apple, walnut salad and vanilla - tapioca sauce

thinly sliced yellowtail in a sesame soy yuzu vinaigrette

yuzu and white soy marinated ahi tuna with English peas and tempura shallots

with ginger horseradish mignonette, tomato sake and mango mojo sauces east coast or west coast oysters colossal shrimp

with ginger horseradish mignonette, tomato sake and mango mojo sauces east coast or west coast oysters colossal shrimp

2 pcs spicy baked king crab

toro tartare with quail egg and chef's special soy

otoro, whitefish, botan ebi, and zuke sake

lean

medium fatty

fatty

Japanese wild yellowtail

North Carolina fluke

Japanese red snapper

Japanese yellow jack

Japanese amber jack

fresh Scottish

smoked Atlantic

soy marinated

boiled shrimp

sweet raw shrimp

salmon roe

baked freshwater

poached with sweet sake

squid

octopus

sea urchin

poached with soy

spicy octopus roll topped with spicy tuna tartare and sweet eel sauce

panko shrimp roll topped with soy marinated salmon and wasabi tobiko sauce

salmon roll topped with sliced tuna and avocado wasabi tobiko sauce

clear madai broth with shrimp dumplings and aromatic vegetables

white miso with wakame, scallions and tofu

hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso vinaigrette

seasonal market heirloom tomatoes, micro mizuna and yuzu vinaigrette

snow crab claws wrapped with shrimp and crab mousse served in a spicy passion fruit sauce

ahi tuna, mochi cheese with olive anchovy sauce on fresh made ohba and wakame crust

spicy teriyaki drummettes with roasted scallion dipping sauce

lobster spring rolls with mango relish and blood orange vinaigrette

pan seared lump crab cakes with soy mustard sauce

homemade steamed buns with braised pork and scallions with hot mustard sauce

chef's selection of seasonal fish with maitake mushrooms, bamboo, and a tomato scallion compote in a soy butter sauce

sake poached madai, sansho seared diver scallop with Japanese eggplant stew and black bean vinaigrette

pan seared Australian bass with a miso glaze and fried cheeks

pan seared 8 oz ribeye served with stewed satsumaimo potatoes and wasabi ponzu

maple leaf smoked duck with hoisin sauce, mango chutney and mushu wraps

sirloin tip wagyu beef cut with shishito peppers, shimeji mushrooms and kirin light beer fondue

oysters, sweet shrimp, king crab, and diver scallops served with yuzu butter

green and white asparagus served with sansho and lemon sea salt

thinly sliced wagyu beef with yuzu and dark soy ginger sauce

thinly sliced marinated New York strip steak cooked on a hot rock presentation

skewered wagyu ribeye with asparagus and wasabi ponzu - 2 oz per piece

whole Japanese aji tartare - blueback mackerel - marinated in sweet miso garlic

8 oz, filet grilled with uni butter, white miso potato puree and grilled asparagus

ahi tuna grilled over roasted scallion potato puree, tempura maitake mushrooms and wasabi glaze

Hawaiian hamachi served with crispy shrimp and scallop dumplings in a light wild mushroom broth

nori skin encrusted Atlantic salmon with sweet shrimp, horseradish oyster leek stew and curry oil

roasted organic chicken with chestnuts and shiitake rice in a ginger lemon sauce

grilled double cut lamp rack with Japanese vegetables served with spiced pear and sour plum sauce