— Omakase —

175 (Bar) / 155 (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

— Uni Specialty —

Premium Hokkaido Uni Platter

Rishiri Island Akaumi,  Yoichi-cho Ensui

70

Uni Platter

Fresh and Seared Uni

50

Uni with Caviar

Fresh Santa Barbara Uni with Osetra Caviar

30

Uni Sushi Cup

Fresh uni, seared uni, and shrimp or squid

25

—  Supplement —

Toro with Caviar

Bluefin tuna tartare with Osetra Caviar.

50

Aburi Sushi

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

50

Winter Sashimi

Sayori, Kinmedai, Kanburi

50

King Crab Sushi

Caviar, miso sauce

25

Foie Gras Sushi

Daikon, balsamic glaze

20

Salmon Tartare

Salmon Tartare with Ikura

20

Maguro Nuta

Bluefin Tuna with sweet and sour miso dressing

15

Osinko Moriawase

Assorted Japanese Pickles

12

Ankimo

Monk Fish Liver

15

Kani Chawanmushi

Snow Crab Egg Custard

15

— 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.