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À La Carte


Rolls

  • Toro Taku

    fatty tuna, pickled radish

  • Salmon Avocado

    yuzu glaze

  • Crab Futomaki

    avocado, tobiko, cucumber

  • Unagi Hakozushi

    furikake rice, spicy mayo, ikura

  • Wagyu Futomaki

    crispy potato, pickled chilies

  • Sweet Potato Futomaki

    tamago, shiso, carrot

Nigiri

*chef’s seasonal selection
*à la carte sushi available

  • 5 Varieties

  • 7 Varieties

To Start

  • Chrysanthemum & Spring Pea Salad

    black garlic vinaigrette, shiitake mushroom

  • Edamame

    yuzu salt, togarashi

  • Tuna Tartare

    white ponzu, crispy nori

  • Deep-Fried Tiger Prawns

    tartar sauce, togarashi, lemon

  • Caviar Chirashi

    toro tartare, amaebi, tamago, oscietra caviar

  • Kegani Suimono

    hokkaido hairy crab, razor clam, yuzu dashi

  • Oscietra Caviar Supplement, 1 oz

    MP

Sashimi

  • Scallop

    yuzu vinaigrette, soba cha, pickled fresno

  • Fluke

    amasu, yamaimo, kaiware

  • Kanpachi

    spicy citrus emulsion, daikon salad, tenkasu

Entree

  • Halibut Meunière

    fiddlehead ferns, mustard greens, ponzu beurre blanc

  • Shiso-Crumbed Salmon

    morels, fava beans, trout roe, miso-almond ankake

  • Miso Duck

    nori-potato pavé, Tokyo turnips, thumbelina carrots

  • Miyazaki A5 Wagyu Sirloin

    shiso pistou, charred maitake, beef jus

Rice

  • Unagi Donabe

    honshimeji mushroom, pickled radish, tamago

  • Lobster Donburi

    ikura, ohitashi, daikon-chive aioli

  • Vegetable Donabe

    pickled myoga, edamame, lotus root, tamago

Dinner

Maki

  • Toro Taku

    fatty tuna, pickled radish

  • Salmon Avocado

    yuzu

  • Crab Futomaki

    avocado, tobiko, cucumber

  • Saba Hakozushi

    shiso, ginger

  • Wagyu Futomaki

    crispy potato, pickled chilis

  • Sweet Potato Futomaki

    tamago, shiso, carrot

Nigiri

  • 5 Varieties

    *chef's seasonal selection

  • 7 Varieties

    *chef's seasonal selection

To Start

+ 1 oz the only oscietra caviar

  • Chrysanthemum

    shiitake, lotus, miso wasabi

  • Tuna Tartare

    white ponzu, crispy nori

  • Deep-Fried Tiger Prawns

    tartar sauce, lemon

  • Miyazaki “Consomme”

    kyoto carrot, tokyo negi

Sashimi

  • Scallop

    merguez, soba cha, egg, pickled fresno

  • Fluke

    yuzu vinaigrette, green apple, daikon cress

  • Kanpachi

    aji amarillo, daikon salad, tempura

  • Bonito

    horseradish chive shoyu, myoga, shiso

Entree

  • Grilled Spanish Mackerel

    cauliflower, royal trumpet, mushroom gremolata

  • Halibut Meuniere

    ponzu beurre blanc

  • Squab

    mushroom “fricassée”, nagaimo, pine nut

  • Miyazaki A5 Wagyu Striploin

    shiso pistou, charred maitake

  • Venison

    foie gras, persimmon, brussels sprout

Rice

  • Unagi Donabe

    mushroom, ikura, tamago

  • Vegetable Donabe

    edamame, lotus root, tamago

Kaiseki

 $225 per person 

Supplemental wine and sake pairing + $95 per person

Download PDF

Okurimono

  • Uni Toast

    caviar, shokupan

Sunomono

  • Kegani

    cucumber, tosaszu

Sashimi Trio

  • Toro

    nikiri soy, fresh wasabi

  • Kanpachi

    spicy citrus emulsion, daikon salad, tenkasu

  • Scallop

    egg, pickled fresno, sobacha

Agemono

  • Mehikari Tempura

    shishito pepper, yuzu salt

Suimono

  • Herbal Yuzu Dashi

Yakimono

  • Miso Duck

    nori-potato pavé, tokyo turnips, thumbelina carrots

  • A5 Wagyu Striploin Supp

    shiso pistou, charred maitake, beef jus

    + $30

Gohan

  • Unagi

    honshimeji mushroom, pickled radish, tamago

Mizumono

  • Chef’s Signature Dessert

Beverage

Cocktails

  • Anna Puri

    Ohoro gin, dry Bermutto, shiso bitters, lemon essence

  • Sendai

    Nikka Coffey malt whisky, sweet Bermutto, yuzu bitters, Angostura bitters

  • Tonikku

    Roku gin, Giffard Crème De Framboise, Italicus, Fever-Tree tonic

  • Kirakira

    Komasa gin, lemon, champagne

  • Shoga

    Shiso-infused Haku vodka, sudachi juice, Fever-Tree ginger beer

  • Raichi

    Haiken lychee vodka, lime, yuzu liqueur, sparkling yuzu-lime

  • Haiboru

    Suntory whisky Toki, Fever-Tree club soda, orange peel

  • Bara

    El Tesoro Reposado tequila, tart cherry-plum cordial, rosé liqueur, Sakura bitters

Non-Alcoholic

  • Shikoku

    Seedlip Grove, red shiso-yuzu cordial, Kimino sparkling yuzu

  • Kumo

    Giffard Aperitif, umeboshi, apple soda

  • Ichigo

    Figlia ‘Fiore 001,’ strawberry, rosé, egg white

  • Habu

    Matcha, lemon verbena, soda water

Beer

  • Sapporo Light Pale

    Lager

  • Kirin Ichiban

    Lager

  • Asahi Super Dry

    Lager

  • Echigo Koshihikari

    Rice lager

  • Hitachino Nest

    White ale

  • Hakkai san Rydeen

    IPA

  • Brooklyn Lager

    American amber lager

Sake by The Glass

  • Tozai "Snow Maiden" Nigori

  • Brooklyn Kura #14, Junmai Ginjo

  • Konteki "Pearls of Simplicity" Junmai Daiginjo

  • Iwa 5 “As Semblage 5" Junmai Daiginjo

  • Eiko Fuji "10,000 Ways" Honjozo

  • Toko “Ultraluxe” Junmai Daiginjo

  • Tozai "Blossom Of Peace" Umeshu, Plum Sake

Afternoon Tea

Savories

for the table

  • Egg Mimosa

    yuzu mayo, shiso

  • Cucumber

    pickled vegetables, avocado

  • Smoked Trout

    lime gel, japanese snow cabbage, sesame

  • Chicken Salad

    ginger, edamame, cilantro

  • Wagyu Pastrami

    havarti cheese, yoshoku 1000 island

Scones

for the table

  • Yuzu Scone

  • Houjicha Azuki Scone

Sweets

for the table

  • Cherry Blossom Entremet

  • Jasmine Peach

  • Pistachio Raspberry Cookies

  • Blueberry Sudachi Verrine

  • Miso Dulcey Choux

Caviar Service

served with: potato chawanmushi, warm nori taiyaki
accompaniments: yuzu miso tofu cream, ume shoyu gelée, pickled myoga, sake kasu shallot purée

  • Choice Of

    Sustainable Oscietra Caviar 30g $133

    Sustainable White Sturgeon 30g $163

Tea

choice of loose leaf

  • Kumamoto Blended Wakoucha

    honey, citrus peel, crisp sweetness

  • Soba Cha

    toasted grain, caramelized buckwheat kernels

  • Uji Genmaimatcha

    nutty, toasty, baked brown rice

  • Miyabi Sencha

    toasted almond, wild grass

  • Jou Yanagi Houjicha

    kettle corn, chestnuts, roasted barley

  • Shizuku Gyokuro

    konbu, dashi stock, pine

    + $14

Matcha

  • Latte

    + $14

  • Satsuma Matcha

    raw hazelnuts, wheatgrass, oat blossom

  • Traditional

    choice of wakaba matcha, kohata matcha

    + $16

  • Wakaba Matcha

    pistachio, toasted cashew butter, cacao

  • Kohata Matcha

    brazil nuts, brassica, nori

Offerings evolve frequently and are guided by the season.

Download PDF

Dessert

  • Jasmine Peach

    jasmine tea sponge, white peach compote, blood peach jasmine mousse

    2011 Château Suduiraut, Sauternes, France

  • Sakura and Kinako

    roasted soybean sponge, white chocolate crisp, sakura strawberry cream

    Madeira Wine Co. ‘Maderista Reserva’, Dry Madeira, Portugal

  • Blueberry Sudachi Verrine

    sudachi curd, greek yogurt panna cotta, lime mint gelée

    2018 Royal Tokaji Wine Company, 5 Puttonyos Aszú, Hungary

Japanese Tea Selection

curated in partnership with kettl tea — brooklyn, new york

  • Kohata Matcha

    brazil nuts, brassica, nori

  • Kumamoto Blended Wakoucha

    honey, citrus peel, crisp sweetness

  • Uji Genmaimatcha

    nutty, toasty, puffed brown rice

  • Miyabi Sencha

    roasted almond, wild grass

  • Jou Yanagi Houjicha

    kettle corn, chestnuts, roasted barley

  • Soba Cha

    toasted grain, caramelized buckwheat

Coffee

  • Single Espresso

  • Latte

  • Cappuccino

  • Americano

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