Wheat flour and mung bean based pancakes with vegetables.

Wheat flour and mung bean based pancakes with vegetables.

Wheat flour and mung bean based pancakes with vegetables.

Wheat flour and mung bean based pancakes with vegetables.

Wheat flour and mung bean based pancakes with vegetables.

Wheat flour and mung bean based pancakes with vegetables.

Seared yellowfin tuna served with ponzu.

Chef's choice of thinly sliced fish.

tuna, salmon, and white fish served nilgiri style.

Minced fish accompanied with mango, avocado, and caviar. Bluefin toro tartar mp.

Octopus, cucumber, crab meat, and caviar in a light ponzu

Soybean base with tofu, scallions, and mushrooms.

Vegetable dumplings with beef, scallions, egg, and cellophane noodles.

Lemongrass and fresh squeezed lime base with baby shrimp.

Coconut milk reduced with lemon grass and lime juice.

Coconut milk reduced with lemon grass and lime juice.

Crisp spring mix with avocado, carrots, and our freshly prepared ginger dressing.

Broiled and seasoned eggplant on lettuce with yuzu dressing.

Lightly fried squid on top of fresh lettuce topped with a pepper and garlic dressing.

Alaskan king crab mixed with microgreens and Asian pears in a light balsamic.

Yellow tuna.

Salmon.

Yellow tail.

Salmon roe.

Shrimp, scallops, and squid.

Shitake, Japanese trumpet, and king oyster.

Array of raw tuna, salmon and white fish.

Broiled eel with caviar, crabmeat, and eel sauce on a bed of rice.

Thai coconut curry with vegetable and rice.

Thai coconut curry with vegetable and rice.

Japanese brown curry with vegetable and rice.

Japanese brown curry with vegetable and rice.