— omakase —
Chef Kousaka’s selection of 15 pieces, featuring
the seasonal best, skillfully presented and delectable to taste.
Omakase Sashimi & Sushi
Chef Kousaka’s selection of six kinds of fish and eight pieces of
— Savory Sushi —
Uni Sushi Cup
Fresh Hokkaido Uni and Seared Fresh Santa Barbara Uni
Daikon, balsamic sauce
Caviar, miso sauce
— Supplement —
Seared & Fresh Hokkaido Uni and Fresh Santa Barbara Uni.
Toro with Caviar
Bluefin toro tartare with caviar Kristal.
Suzuki – Japanese Wild Sea Bass
Katusoh – Golden Striped Amberjack
Aori Ika – Big Fin Leaf Squid
Seared fish, partially raw flamed with a blowtorch to enhance their depth.
Otoro, Sweet Jumbo Shrimp, Scallop, and Salmon.
Uni with Caviar
Fresh Santa Barbara Uni with caviar Kristal
Stone Flounder with ponzu sauce
Botan Ebi Salad
Three pieces of shrimp with seasonal dressing
Salmon Tartare with wasabi cream sauce
Bonito with Garlic ponzu sauce
Blue Fin Tuna and Broccoli Rabe with Sweet and Sour miso Dressing
Assorted Japanese Pickles
— 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.