Saikai Dining Bar Menu and Prices

Price may varies

sea urchin, botan ebi on toast

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japanese style steamed egg custard with uni(sea urchin) or ikura (salmon roe), kani (crab meat) with truffle sauce

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foie gras mousse with garlic chips and chive served with toasts.

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miyazaki japanese beef, wasabi sauce serve with white onion, chives, miso egg yolk with rice crackers.

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japanese shishito pepper with smoked salt.

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asari clams, mizuba clear soup

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persimmon, fuji apple, radish, daikon with yuzu vinaigrette

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japanese cucumber, miyoga, tosazu sauce

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mizuna green,pine nuts, pear, parmigiano cheese

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scallop, kiwi, dragon fruits, w/ white ponzu

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poached asaparagus with white truffle sauce

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soymilk miso soup with salmon and indian lettuce

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cauliflower puree with chive oil

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grilled yuba (tofu skin), edamame puree, uni, shoyu dashi

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trigger fish, wasabina green, mushroom chips, truffle oil, koji vinaigrette with truffle

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japanese octopus with ponzu, chili oil

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spanish mackerel, nasu, miyoga w/tosazu sauce

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marinated tuna with white asparagus with apple koji

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chef selection of fresh daily sashimi

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baby yellowtail with spicy chili yuzu kosho

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o-toro tuna, julienned negi, tsuke nikiri

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fluke, micro greens, chili, tomato water

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chef selected vegetable from local market.

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seasonal fish karaage with sancho pepper

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chicken karaage served with truffle sour cream.

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ice fish with lotus root chips

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shrimp karaage with garlic panko, chili

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grilled organic chicken tenders wrapped with shiso leaf

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grilled organic chicken oyster.

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grilled duck breast with foie gras and sweet soy.

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simply grilled maitake mushroom with truffle oil, truffle salt

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miyazaki japanese beef, julienned negi, garlic crunch, chives served with wasabi sweet sauce

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grilled and marinated japanese eggplant served with onion dressing.

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half lobster with saffron sauce and yuzu sour cream

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miso marinated black cod

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grilled mackerel on sizzling himalayan salt block

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seasonal mushroom risotto with truffle

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miso marinated grilled half baby chicken

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grilled uni, uni salt, uni butter with inaniwa udon

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baked lobster crowns, saffron sauce, mushroom

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crab meat, lobster mushroom, ikura, uni salt.

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light, balanced with light fruit flavors and mild acidity.

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deep, aromatic flavor with refined fragrance and fruit aroma

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elegant aroma and gentle texture, slightly creamy aroma of cheese, clean, dry finish.

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traditional niigata style sake. exquisitely smooth with a resonant depth of flavor.

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yamahai style, mild fragrance and full-bodied flavor with well balanced acidity and clean finish

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fruity aoma and elegant and refined flavor with clean finsish.

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limited premiuim sake. takanenishiki rice is mileld to astouding 28%. well balanced flavor with very clean, sophisticated finish.

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delicate, complex sake with fragrance reminiscent of melons and pears and fresh scent of bamboo

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clean, crisp, well balanced with lightly dry finish.

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dry with a hint of tropical fruits and a rich but refreshing finish.

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floral nose and mellow fruity flavor. greenapple tartness with sharp finish.

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complex with notes of ripe stone fruit and vanilla on palate and brisk acidity.

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smooth and well balanced with complexity of multiple layers of flavor. clean ans crisp lasting finish.

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deep flavours, crisp pea on palate with fresh and elegant super premium nama.

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fragrant and elegant sake, full of aroma of peaches, pears and melon with sharp crisp finish

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deep sustaining flavor, rich and exquisite balance.

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extra dry and clear with hint of juniper reminiscent of tanquerary.

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bold overripe pineapple and apple candy aroma with silky, creamy, tangy medium full body sake.

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tropical citrus on the nose. dry with rich, high acidity and hint of chocolate and cococa flavor.

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unique sake produced using 100% koji-mai. elegant sour edge with original sweetness of all koji-mai

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slighttly sweet with full bodied. finishes super dry.

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dry and sharp, smooth traditional brewing yamahai method

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smooth and gentlle, with sweetness and acidity in finely balance.

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full flavor with no carbon filtration, lively freshness on the nose and clean flavor.

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woodsy, forest-floor aroma of fall leaves and mushrooms. served warm