— Omakase —

155 (Bar) / 145 (Table)

Omakase Sushi

Chef Kousaka’s selection of fifteen pieces, featuring
the seasonal best, skillfully presented and delectable to taste.

Omakase Sashimi & Sushi

Chef Kousaka’s selection of seven kinds of fish and eight pieces of

sushi.

— Supplement —

Uni Platter

Seared & Fresh Hokkaido Uni and Fresh Santa Barbara Uni.

45

Uni with Caviar

Fresh Santa Barbara Uni with Osetra Caviar

25

Uni Sushi Cup

Fresh uni, seared uni, and shrimp or squid

20

Uni Sunomono

Uni mousse with jyunsai salad

20

—  Supplement —

Toro with Caviar

Bluefin toro tartare with Osetra Caviar.

45

Aburi Sushi

Seared fish, partially raw flamed with a blowtorch to enhance their depth.
Otoro, Sweet Jumbo Shrimp, Scallop, and Salmon.

45

Summer Sashimi

Suzuki, Hiramasa, Aori Ika

40

Salmon Tartare

Salmon Tartare with Ikura

20

Usu-Zukuri

Stone Flounder with ponzu sauce

20

King Crab Sushi

Caviar, miso sauce

15

Foie Gras Sushi

Daikon, balsamic sauce

18

Ankimo

Monk Fish Liver

15

Maguro Nuta

Blue Fin Tuna with sweet and sour miso dressing

15

Osinko Moriawase

Assorted Japanese Pickles

12

 

— Drinks —

Sake / Wine / Drinks [pdf]

*Entire party must collectively order same kind of omakase.
*Consuming raw or undercooked fish, seafood, shellfish, meats, poultry or eggs may increase your risk of foodborne illness.