All of our fish is flown in 4 times a week from Japan and our handrolls are made tableside to ensure freshness.
Japanese savory egg custard topped with Hokkaido uni and Royal Ossetra Caviar
Bluefin tuna with pickled wasabi stem topped with micro shiso
Honey soy cured scallop with sunchoke citrus consommé and galangal oil
Sticky rice stuffed wings with Baika caviar and candied lemon skin
Japanese A5 Wagyu with soy sauce cured egg , topped with micro mizuna
Served with an onsen egg
Japanese A5 Wagyu tenderloin served on milk bread with black truffle mayonnaise
Japanese-style creme caramel, rhubarb, sorrel meringue and sakura blossom jelly
Cocoa nib mousse and soba-sesame crunch, malted barley cream and black vinegar caramel
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.