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(v). lightly fried lotus root, smoked sea salt
(v). flash fried, smoked maldon salt, lime
bacon, non, wasabi, shoyu
pan tossed eihire, yuzu kosho yogurt
torched uni, parmesan reggiano flakes
white anchovy, miso-infused cream cheese, miyabi non
shrimp, water chestnuts, shiso, shiitake, yuzu kosho, ponzu
nagaimo-yam, mentaiko, shiso, nori
harissa aioli, sansho pepper
grilled black angus skirt, butterhead lettuce
chicken meat ball, foie gras, crushed poached egg
braised mugi fuji pork belly, gua bao bun
ribeye, parmesan reggiano, butterhead lettuce, caramelized onion, sesame mayo
karasumi, dashi shoyu
(v). kinpira gobo, pine nuts, sesame dressing, onsen tamago
(v). fava & string beans, snap peas, yellow squash, radicchio, endives, truffle soy vinaigrette
lobster, lardo iberico de bellota, saikyo miso, lobster bisque foam
sea urchin, sturgeon caviar, bed of scrambled eggs
farro salad, kogashi shoyu
miyazaki namban style, smoked papnka tartar sauce
classic filet mignon tartare served with toast
summer truffles, sauteed mushrooms
steamed, bed of sauteed bok choy, chicken umami glaze
roasted breast and confit of leg, scallion shoyu reduction
(v). uonuma koshihikari rice, wild mushrooms, kombu dashi. prep time 50 minutes
uonuma koshihikari rice, served with ikura, mitsuba, and tokyo scallions. prep time 50 minutes
35-day dry aged, cab bone-in ribeye, bed of grilled vegetables
pickled celery, zucchini, shio kombu
yuzu kosho, lemon olive oil, red onion, shiso, mitsuba
wasabi creme fraiche & caviar, yuzu foam, shio kombu & tokyo scallions
shiso, myoga, yuzu, fresh wasabi, shoyu glaze.
as an aperitif or to accompany a meal, this refreshing gin & tonic will surely leave you longing for another. made with shiso-infused dry gin, q tonic and kabosu juice.
an original umeboshi-plum cocktail. the perfect balance of junmai sake, sake based plum wine, peach liqueur, and ume vinegar makes this drink fruity with subtle sweetness
the sakamai take on a lychee martini, slightly sweet and light. this cocktail starts with a base of lemon, grapefruit, and herb soaked vodka and is topped off with lychee liqueur made with nigori sak
made with kahushu 12 year, this premium whisky sour is polished with yuzu, a japanese citrus, and the finest japanese sugar, wasanbon, shaken to a perfect meringue and finished with a brulee
a modern japanese style pina colada using sweet potato shochu and roasted caramelized pineapple puree. finished with coconut cream espuma and cinnamon
this is a dark spirited cocktail for the experienced drinker, combining bulleit bourbon, hanahato aged sake, benedictine, and bitters. the snifter is smoked with clove and cinnamon embers and present
our bloody mary is light and refreshing. it is served with pepper and garlic infused cucumber vodka, homemade pickling vinegar, clamato, and garlic infused cucumber vodka, homemade pickling vinegar,
moringa is another name for wasabi. the sakamai take on the moscow mule is served with grey goose la poire, lime juice, wasabi, and topped with q ginger
a new take on speak low, shingo gokan's winning cocktail at the bacardi global legacy cocktail competition 2012. matcha green tea, white rum, dark rum, and pedro ximenez sherry in a kuromitsu and kin
the sakamai saketini. served in a masu, a traditional cedar sake box, this cocktail combines hendrick's gin, junmai sake, mirin, and orange bitters
based off of the well-known aperitif cocktail, combining dry gin, a traditional czech herbal liqueur, and a famous japanese liqueur - 7 year aged umeshu-to create a complex, golden negroni
a beautiful presentation of a nyc classic, the matenrou (japanese term for the manhattan skyline) consists of fuji apple and cinnamon infused rye whiskey, sweet vermouth, and angostura bitters. serve
apa
ipa
white weizen
amber lager
hefe weizen
marzen lager
pilzner lager
rice lager
stout
hefe weizen
red rice ale
belgian white
lager
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roasted green tea
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