Menus
Dinner
Maki
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Toro Taku
Fatty tuna, pickled radish
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Salmon Avocado
Yuzu
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Crab Futomaki
Avocado, tobiko, cucumber
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Saba Hakozushi
Shiso, ginger
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Wagyu Futomaki
Crispy potato, pickled chilis
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Sweet Potato Futomaki
Tamago, shiso, carrot
Nigiri
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5 Varieties
*Chef's seasonal selection
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7 Varieties
*Chef's seasonal selection
To Start
+ 1 oz the only oscietra caviar-
Chrysanthemum
Shiitake, lotus, miso wasabi
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Tuna Tartare
White ponzu, crispy nori
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Deep-Fried Tiger Prawns
Tartar sauce, lemon
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Miyazaki “consomme”
Kyoto carrot, Tokyo negi
Sashimi
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Scallop
Merguez, soba cha, egg, pickled Fresno
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Fluke
Yuzu vinaigrette, green apple, daikon cress
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Kanpachi
Aji amarillo, daikon salad, tempura
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Bonito
Horseradish chive shoyu, myoga, shiso
Entree
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Grilled Spanish Mackerel
Cauliflower, royal trumpet, mushroom gremolata
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Halibut Meuniere
Ponzu beurre blanc
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Squab
Mushroom “fricassee”, nagaimo, pine nut
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Miyazaki A5 Wagyu Striploin
Shiso pistou, charred maitake
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Venison
Foie gras, persimmon, brussels sprout
Rice
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Unagi Donabe
Mushroom, ikura, tamago
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Vegetable Donabe
Edamame, lotus root, tamago
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illness. Please alert your server to any allergies.
An automatic 20% gratuity will be added to parties of 6 guests or more.
Kaiseki
Offerings evolve frequently and are guided by the season. Please inquire for our latest Kaiseki menu.
Okurimono
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Uni Toast
Caviar, shokupan, yuzu
Sashimi
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Chef’s Seasonal Selection
Sakizuke
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Grilled Madai
Corn, ginger, charred scallion relish
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Halibut Meunière
Ponzu beurre blanc
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Sawara
Misozuke
Osumashi
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Crab Kinuta Maki
Tomato dashi, pickled radish
Gohan
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Unagi Rice
Mushroom, ikura, tamago
*Supplement
Yakimoto
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Wagyu Striploin
Shiso pistou, charred maitake
Mizumono
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Chef’s Signature Dessert
Beverage
Download PDFCocktails
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Anna Puri
Ohoro gin, dry Bermutto, shiso bitters, lemon essence
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Sendai
Nikka Coffey malt whisky, sweet Bermutto, yuzu bitters, Angostura bitters
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Tonikku
Roku gin, Giffard Crème De Framboise, Italicus, Fever-Tree tonic
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Kirakira
Komasa gin, lemon, champagne
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Shoga
Shiso-infused Haku vodka, sudachi juice, Fever-Tree ginger beer
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Raichi
Haiken lychee vodka, lime, yuzu liqueur, sparkling yuzu-lime
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Haiboru
Suntory whisky Toki, Fever-Tree club soda, orange peel
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Bara
El Tesoro Reposado tequila, tart cherry-plum cordial, rosé liqueur, Sakura bitters
Non-Alcoholic
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Shikoku
Seedlip Grove, red shiso-yuzu cordial, Kimino sparkling yuzu
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Kumo
Giffard Aperitif, umeboshi, apple soda
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Ichigo
Figlia ‘Fiore 001,’ strawberry, rosé, egg white
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Habu
Matcha, lemon verbena, soda water
Beer
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Sapporo Light Pale
Lager
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Kirin Ichiban
Lager
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Asahi Super Dry
Lager
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Echigo Koshihikari
Rice lager
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Hitachino Nest
White ale
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Hakkai san Rydeen
IPA
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Brooklyn Lager
American amber lager
Sake by The Glass
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Tozai "Snow Maiden," Nigori
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Brooklyn Kura #14, Junmai Ginjo
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Konteki "Pearls of Simplicity," Junmai Daiginjo
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Eiko Fuji "10,000 Ways," Honjozo
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Toko Ultraluxe Fukurotsuri, Junmai Daiginjo
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Tozai "Blossom of Peace," Shochu, Plum Sake
Afternoon Tea
Savories
For The Table-
Egg Mimosa
Yuzu koshu mayo
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Shiso Miso Cucumber
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White Miso Butter
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Matcha Salt
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Citrus Smoked Trout
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Yuzu Cream
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Pickled Daikon
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Radish Sprout
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Tsukemono
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House Pickles
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Whipped Sudachi Cream Cheese
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Wagyu Pastrami
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Yuzu Pickle 1000 Island
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Shave Cabbage
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Havarti Cheese
Scones
For The TableServed with: Cultured Butter, Clotted Cream, Local Honey Comb, Bergamont Marmalade (Strawberry Preserve)
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Matcha White Chocolate Scone
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Classic Cream Scone with Sudachi Zest
Sweets
For The Table-
Matcha Yuzu Cake
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Soba Cha Maple Verrine
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Macadamia Dulcey Cookie
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Nashi and Kuri
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Houjicha Hazelnut Choux
Caviar Service
Served with: Potato Chawanmushi, Crispy Potato, Ginger-Scallion Oil, Warm Nori Taiyaki, Cultured Butter, Sake Kasu Shallot Puree, Yuzu Miso Tofu Cream, Ume Shoyu Gelee, Pickled Myoga-
Choice Of
Sustainable Oscietra Caviar 30g $133
Sustainable White Sturgeon 30g $163