Dinner

— 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 uni, seared uni, and shrimp or squid.

20

Foie Gras

Daikon, balsamic sauce

15

King Crab

Caviar, miso sauce

15

Seared Uni

Kelp Seaweed

15

— Supplement —
Uni Platter

Seared & Fresh Hokkaido Uni and Fresh Santa Barbara Uni.

40

Toro with Caviar

Bluefin toro tartare with caviar Kristal.

40

Spring Sashimi

Kasugo  -Cherry Blossom Snapper

Katusoh – Striped Bonito

Ainame – Fat Greenling

40

Aburi Sushi

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

40

Truffle and Crab Chawanmushi

Egg Custard


15

Maguro Nuta

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


15


Hotaru Ika

Firefly Squid with Tosazu Jello and SuMiso

15

Ankimo

Monk Fish Liver

15

— drink —

Sake / Beer / Wine [pdf]

*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.