— omakase —

Omakase Sushi

Chef Kousaka’s selection of 15 pieces, featuring
the seasonal best, skillfully presented and delectable to taste.

145

Omakase Sashimi & Sushi

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

sushi.

145

— Savory Sushi —

Uni Sushi Cup

Fresh Hokkaido Uni and Seared Fresh Santa Barbara Uni

20

Foie Gras

Daikon, balsamic sauce

18

King Crab

Caviar, miso sauce

15

Aburi Sushi

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

40

—  Supplement —

Uni Platter

Seared & Fresh Hokkaido Uni and Fresh Santa Barbara Uni.

45

Toro with Caviar

Bluefin toro tartare with caviar Kristal.

40

Autumn Sashimi

Sayori

Ginsei Salmon

Barracuda

40

Uni with Caviar

Fresh Santa Barbara Uni with caviar Kristal

25

Uni Mousse

Creamy Santa Barbara Uni Mousse with sea salt Bonito sauce

20

King Crab Salad

King Crab with seasonal dressing

20

Salmon Tartare

Salmon Tartare with wasabi cream sauce

20

Katsuoh Tataki

Bonito with Garlic ponzu sauce

15

Maguro Nuta

Blue Fin Tuna and Broccoli Rabe with Sweet and Sour miso Dressing

15

Chawanmushi

Egg Custard – Seasonal Garnish

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, especially if you have a medical condition.