— 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

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

— drink —

Sake / Drinks / 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.