— Omakase —
175 (Bar) / 155 (Table)
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
— Uni Specialty —
Premium Hokkaido Uni Platter
Rishiri Island Akaumi, Yoichi-cho Ensui
Fresh and Seared Uni
Uni with Caviar
Fresh Santa Barbara Uni with Osetra Caviar
Uni Sushi Cup
Fresh uni, seared uni, and shrimp or squid
— Supplement —
Toro with Caviar
Bluefin tuna tartare with Osetra Caviar.
Seared fish, partially raw flamed with a blowtorch to enhance their depth.
Otoro, Sweet Jumbo Shrimp, Scallop, and Salmon.
Sayori, Kinmedai, Kanburi
King Crab Sushi
Caviar, miso sauce
Foie Gras Sushi
Daikon, balsamic glaze
Salmon Tartare with Ikura
Bluefin Tuna with sweet and sour miso dressing
Assorted Japanese Pickles
Monk Fish Liver
Snow Crab Egg Custard
— 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.