— 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

 

— Supplement —

Uni Platter

Seared & Fresh Hokkaido Uni and Fresh Santa Barbara Uni.

45

Uni with Caviar

Fresh Santa Barbara Uni with caviar Kristal

25

Uni Sushi Cup

Fresh Hokkaido Uni and Seared Fresh Santa Barbara Uni

20

Uni Mousse

Creamy Santa Barbara Uni Mousse with sea salt Bonito sauce

20

—  Supplement —

Toro with Caviar

Bluefin toro tartare with caviar Kristal.

40

Aburi Sushi

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

40

Winter Sashimi

Kinmedai, Sayori, and Kanburi

40

King Crab Salad

King Crab with seasonal dressing

25

King Crab Sushi

Caviar, miso sauce

15

Foie Gras Sushi

Daikon, balsamic sauce

18

Salmon Tartare

Salmon Tartare with wasabi cream sauce

20

Ankimo

Monk Fish Liver

15

Katsuoh Tataki

Bonito with Garlic ponzu sauce

15

Maguro Nuta

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

15

Chawanmushi

Truffle and Crab Egg Custard

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.