— 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 uni, seared uni, and shrimp or squid.
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.
Kasugo -Cherry Blossom Snapper
Katusoh – Striped Bonito
Ainame – Fat Greenling
Seared fish, partially raw flamed with a blowtorch to enhance their depth.
Otoro, Sweet Jumbo Shrimp, Scallop, and Salmon.
Truffle and Crab Chawanmushi
Blue Fin Tuna and Broccoli Rabe with Sweet and Sour miso Dressing
Firefly Squid with Tosazu Jello and SuMiso
Monk Fish Liver
— drink —
*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.