— 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 seven kinds of fish and eight pieces of
— Savory Sushi —
Uni Sushi Cup
Fresh Hokkaido Uni and Seared Fresh Santa Barbara Uni
Daikon, balsamic sauce
Caviar, miso sauce
Seared fish, partially raw flamed with a blowtorch to enhance their depth.
Otoro, Sweet Jumbo Shrimp, Scallop, and Salmon.
— Supplement —
Seared & Fresh Hokkaido Uni and Fresh Santa Barbara Uni.
Toro with Caviar
Bluefin toro tartare with caviar Kristal.
Uni with Caviar
Fresh Santa Barbara Uni with caviar Kristal
Creamy Santa Barbara Uni Mousse with sea salt Bonito sauce
King Crab Salad
King Crab with seasonal dressing
Salmon Tartare with wasabi cream sauce
Bonito with Garlic ponzu sauce
Blue Fin Tuna and Broccoli Rabe with Sweet and Sour miso Dressing
Egg Custard – Seasonal Garnish
Assorted Japanese Pickles
— 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.