The Menu

Steamed soy beans, sea salt, lemon zest.

Wok-seared with garlic, chili, and soy glaze.

Dashi broth, silken tofu, wakame, scallion.

Hamachi, cilantro, yuzu soy, serrano pepper.

Spicy tuna, serrano, sweet soy, chives.

Pan-seared pork dumplings, ponzu dipping sauce.

Bluefin tuna belly, the most prized cut.

King salmon, exceptionally rich and fatty.

Yellowtail, clean and slightly sweet.

Freshwater eel, grilled with kabayaki sauce.

Sea urchin from Hokkaido, creamy and oceanic.

Japanese Red Sea Bream with sea salt and lime.

Scallop, cucumber, topped with shaved black truffle.

Lump blue crab, coriander, lime, house chili oil.

A5 Wagyu beef, garlic chips, ponzu, truffle salt.

Shrimp tempura, cucumber, topped with avocado and eel.

California roll topped with tuna, salmon, and yellowtail.

Baked scallop, spicy mayo over a California roll.

Junmai Daiginjo, elegant and complex with honey notes.

Junmai Daiginjo, clean and crisp with a dry finish.

Japanese Whisky, luminous and delicate.

Toki whisky, soda, lemon zest, hand-cut ice.

Traditional ceremonial grade matcha whisked to order.

Crisp, clean Japanese lager on draught.