Mains
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Hokkaido Scallop
Seared scallop sashimi grade, pickled fennel, and la potagere red beet sauce.
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Yellowtail Fusion Menu
Yellowtail belly, black truffle and wasabi creme frache.
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Tuna Tartare
Tuna tartare, Brooklyn cannoli, nori powder, cilantro, garlic chili, and kewpie mayo.
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Shi Ma Ebi
Kombu-time-aged drunken shrimp, tempura shrimp head, sea grapes, Okinawa mozuku, and ponzu.
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Snow Crab Chawanmushi
Steamed egg custard, snow crab, and chicken - mushrooms consomme.
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Japanese Mentaiko Udon
Mentaiko cod roe, udon, ikura salmon roe, bechamel sauce, Gruyere, seaweed and perilla.
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Steak Au Poivre
Hibachi cut filet Mignon, cognac, cream sauce, and assorted mushrooms, served with white rice, miso soup, and ginger salad.
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Foie Gras with Miso and Uni
Foie gras with miso, tempura sea urchin, blackberry jam and brioche French toast.
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Salmon Fusion Menu
Poach salmon, sake beurre blanc, dill oil, asparagus, and black caviar, served with white rice, miso soup, and ginger salad.
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Wagyu Beef with Red Bordeaux
4 oz. A5 Japanese wagyu sirloin, shallot, green peppercorn, red Bordeaux, cream, potato, served with white rice, miso soup, and ginger salad.