— Omakase —
175 (Bar) / 155 (Table)
Omakase Sushi
Chef Kousaka’s selection of fifteen pieces, featuring
the seasonal best, skillfully presented and delectable to taste
Omakase Sashimi & Sushi
Chef Kousaka’s selection of seven kinds of fish and eight pieces of
sushi
— Uni Specialty —
Premium Hokkaido Uni Platter
Rishiri Island Akaumi, Yoichi-cho Ensui
70
Uni Platter
Fresh and Seared Uni
50
Uni with Caviar
Fresh Santa Barbara Uni with Osetra Caviar
30
Uni Sushi Cup
Fresh uni, seared uni, and shrimp or squid
25
— Supplement —
Toro with Caviar
Bluefin tuna tartare with Osetra Caviar.
50
Aburi Sushi
Seared fish, partially raw flamed with a blowtorch to enhance their depth.
Otoro, Sweet Jumbo Shrimp, Scallop, and Salmon.
50
Winter Sashimi
Sayori, Kinmedai, Kanburi
50
King Crab Sushi
Caviar, miso sauce
25
Foie Gras Sushi
Daikon, balsamic glaze
20
Salmon Tartare
Salmon Tartare with Ikura
20
Maguro Nuta
Bluefin Tuna with sweet and sour miso dressing
15
Osinko Moriawase
Assorted Japanese Pickles
12
Ankimo
Monk Fish Liver
15
Kani Chawanmushi
Snow Crab Egg Custard
15
— Drinks —
*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.