— 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 six kinds of fish and eight pieces of
sushi.
145
— Savory Sushi —
Uni Sushi Cup
Fresh Hokkaido Uni and Seared Fresh Santa Barbara Uni
20
Seared Uni
Kelp Seaweed
18
Foie Gras
Daikon, balsamic sauce
18
King Crab
Caviar, miso sauce
15
— Supplement —
Uni Platter
Seared & Fresh Hokkaido Uni and Fresh Santa Barbara Uni.
45
Toro with Caviar
Bluefin toro tartare with caviar Kristal.
40
Summer Sashimi
Suzuki – Japanese Wild Sea Bass
Katusoh – Golden Striped Amberjack
Aori Ika – Big Fin Leaf Squid
40
Aburi Sushi
Seared fish, partially raw flamed with a blowtorch to enhance their depth.
Otoro, Sweet Jumbo Shrimp, Scallop, and Salmon.
40
Uni with Caviar
Fresh Santa Barbara Uni with caviar Kristal
25
Usu-Zukuri
Stone Flounder with ponzu sauce
20
Botan Ebi Salad
Three pieces of shrimp 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
Osinko Moriawase
Assorted Japanese Pickles
12
— drinks —
*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.