Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Spring mix, english cucumber, enoki mushrooms, cherry tomatoes with house ginger, and fuji apple ginger dressing
Hiyashi seaweed, english cucumber
Tuna tartare, spring mix, fuji apple, layu togarahi pepper with house ponzu sauce
Thinly sliced english cucumber, spring mix, house seasoned rice vinegar, sesame choice of conch, octopus or lump crab
Seaweed, tofu, shitake mushrooms, scallions
Cobia, garlic oil, orange supreme, fleur de sel salt, micro basil,yuzu citrus vinaigrette, tukuwan
Seared japanese yellowtail with togarashi, guacamole, garlic chips, yuzu tobiko, pickle cherry tomatoes micro greens, kimchee vinaigrette
Smelt roe, chives, layu, cucumber, avocado, togarashi pepper, spicy hot sauce, kaiware
Cubed salmon, yuzu pon,orange oil, avocado,baby radish, tempura crispy kale, fleur de sel salt, candy quinoa, cilantro
Yellowtail, baby radish, olive oil, yuzu tobiko, habanero salt, thai chili, house ponzu sauce
5 pieces, sashimi of todays catch with 5 special sauces toppings, and micro greens
Seared escolar with togarashi spices, avocado puree, kimchee tukuwan, chinese sausage, sambal salsa, micro basil, oba oil
Seared tuna with togarashi pepper, layu, chives, myoga ginger, garlic chips, ponzu sauce
House cured scottish salmon wrapped with blue lump crab, garlic miso aioli, orange chili sauce, and fuji apples
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4oz AA3 wagyu strip loin, black lava salt, serve with house ponzu, layu, chives
U15 shrimp, kani, cream cheese, green onions, layu, paprika. Served with daikon radish and sweet thai chili dipping sauce, chives
Shisen-tobanjian aioli, smelt roe, chive, micro cilantro. Served on crispy shrimp cracker with celery and yuzu taratare dipping sauce
Masago, layu, chive, spicy tobiko, micro cilantro. Served with crispy tortilla
Grilled yellowtail collar, kosher salt and black pepper. Drizzled with kabayaki sauce and scallion ponzu dipping sauce
Shitake mushrooms, white mushrooms, enoki mushrooms, chives. Sauteed with garlic butter and drizzled with balsamic reduction
Chicken breast marinated with kori curry spices served with peanut sauce and pickle english cucumber
U15 shrimp, calamari, and mixed vegetables. Served with tempura dipping sauce, and minced daikon radish
Pan seared scallops with salt and black pepper, green pepper corn coconut sauce, micro basil, on top of indian roti flat bread
Grilled marinated baby octopus with cherry tomatoes, togarashi spices, lemon
Grilled angus new york strip beef with shishito pepper and drizzled with kabayaki sauce
Braised kurabuta pork belly, micro basil, tempura shallot
5 spices braised and lightly tempura duck breast with crispy skin, with thai basil sauce, bell pepper, and crispy basil leafs. Served with chives and ginger rice
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Fresh water
Salt water
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Krab, cucumber, avocado, smelt roe
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Choice cucumber, asparagus, avocado, sweet potato, tukuwan or kampyo
Salmon, yellowtail, avocado, smelt roe, chives tobanjian aioli
Chopped tuna, chives, smelt roe, spicy sauce
Tempura chicken, japanese mayo, avocado drizzled with honey mustard
Tempura shrimp, spicy mayo, avocado topped with sun dried tomato sauce, crispy red quinoa
Tempura soft-shell crab, avocado, yuzu tartare, smelt roe, avocado drizzled with kabayaki sauce
Tempura shrimp, japanese mayo, avocado, topped with spicy tuna tartare with bubu rice cracker and honey kabayaki sauce
Spicy tuna tartare, avocado, cilantro, topped with blow torched escolar, jalapenos, spicy mayo, srircha hot sauce
Tuna, salmon, avocado, cream cheese. Whole roll tempura fried then topped with baked spicy real blue lump crab salad and lotus root chips finish with honey kabayaki sauce
Escolar, chive, tobanjan aioli, avocado, tempura shallot topped with green, red and black caviar drizzled with garlic miso sauce
Yellowtail, avocado, tobanjian aioli, tempura shallots topped with white seasonal fish, lemon confit, kaiware, hawaiian pink salt
Coconut tempura shrimp, avocado, asparagus topped with tempura krab, chive, orange zest, spicy mayo and kabayaki sauce
Tempura sweet potato topped with salmon, tuna yellowtail, whitefish in red curry sauce with bell pepper and thai basil
Tuna, kimchee tukuwan, chives topped japanese yellowtail, kimchee sauce,furikake
Tempura lobster, avocado, smelt roe, yuzu tartare, topped with toasted coconut flake and honey kabayaki sauce
Tuna, spring mix, enoki mushroom, garlic miso aioli, smelt roe, tempura shallot, wrapped in rice paper served with kabooki fish sauce
King crab meat, tempura flake, asparagus, orange chili sauce topped with blow torched wagyu beef, Italian black truffle salt, creme fraiche, drizzled with faux nagi sauce
Tempura soft-shell crab, avocado, yuzu tartare topped with anago (salt water eel), kaiware and balsamic reduction
Smoked salmon, avocado, tempura flake topped tuna, sambal vinaigrette and micro cilantro
California roll topped with four kinds of sashimi, sauces toppings and micro greens
Avocado and cucumber topped with rendered bacon and baked krab salad
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Tempura eel, tobanjian aiolio, daikon sprouts topped torched salmon with garlic oil, sweet chili sauce
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Caramel ice cream topped with toasted almonds, green tea with flue de sel salt, red miso with toasted peanut
Flourless chocolate cake with madagascar bourbon vanilla ice cream, black lava salt
Sticky rice fresh mango sliced, coconut ice cream finished with toasted coconut flakes
Banana bread pudding, banana bread beer ice cream with bourbon sabayon sauce
Walnut streusel, saigon cinnamon meringue served dulce de leche and vanilla ice cream
Modern presentation with pairing of pastry chefs choice
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.