— 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 —

Sake / Wine / Drinks [pdf]

*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.