— 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 seven kinds of fish and eight pieces of
sushi.
145
— Supplement —
Uni Platter
Seared & Fresh Hokkaido Uni and Fresh Santa Barbara Uni.
45
Uni with Caviar
Fresh Santa Barbara Uni with Osetra Caviar
25
Uni Sushi Cup
Fresh uni, seared uni, and shrimp or squid
20
— Supplement —
Toro with Caviar
Bluefin toro tartare with Osetra Caviar.
40
Aburi Sushi
Seared fish, partially raw flamed with a blowtorch to enhance their depth.
Otoro, Sweet Jumbo Shrimp, Scallop, and Salmon.
40
Spring Sashimi
Kasuyo, Sayori, and Sakura Masu
(Cherry Blossom Snapper, Needle Fish, Cherry Blossom Trout)
40
Salmon Tartare
Salmon Tartare with Ikura
20
Hotaru Ika
Firefly Squid with su miso and tosazu jelly
18
King Crab Sushi
Caviar, miso sauce
15
Foie Gras Sushi
Daikon, balsamic sauce
18
Ankimo
Monk Fish Liver
15
Maguro Nuta
Blue Fin Tuna with sweet and sour miso dressing
15
Osinko Moriawase
Assorted Japanese Pickles
12
— 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, especially if you have a medical condition.