Bondo

This is a pure rice sake that offers a clean, balanced flavor profile characteristic of the Junmai style.

This is a crisp, dry Japanese rice wine with a clean and refreshing finish.

This is a premium Japanese rice wine known for its clean, crisp flavor and smooth finish.

This is a traditional, pure rice-based Japanese sake with a clean and balanced flavor profile.

This is a traditional Japanese rice wine with a clean, balanced flavor profile and a smooth finish.

This is an unpasteurized, premium Japanese-style rice wine brewed locally in Brooklyn, featuring a crisp and refreshing flavor profile.

A refreshing cocktail featuring tequila and smoky mezcal, brightened with citrusy yuzu and a hint of jalapeño spice.

This refreshing cocktail features a blend of Japanese gin, tart cranberry, floral elderflower, and zesty lime.

This refreshing cocktail features Japanese Roku gin infused with citrusy sansho pepper, balanced with bright lemon and sweet lychee.

A refreshing tropical cocktail featuring a blend of rum, mango, and pineapple balanced with the bittersweet notes of Campari.

This refreshing cocktail features vodka infused with yuzu citrus, crisp cucumber, and tart finger lime pearls.

This cocktail features a blend of Japanese whisky, Aperol, sweet vermouth, and coconut oil.

A refreshing, citrus-forward cocktail featuring grapefruit soda, lime, and a hint of spicy jalapeño.

This non-alcoholic cocktail features a botanical spirit alternative mixed with lime and a sweet, citrus-infused strawberry syrup.

This refreshing cocktail features a blend of yuzu juice, cucumber, and cherry blossom tonic, garnished with citrus-filled finger lime pearls.

This non-alcoholic cocktail features tea-infused spirit alternative, lime, and mango.

This is a dry, sparkling wine from Mendocino County, California, crafted in the traditional style.

This is a dry, sparkling rosé wine from California, known for its elegant notes of red berries and crisp acidity.

This is a dry, elegant French sparkling wine known for its delicate floral aromas and crisp, balanced finish.

This is a crisp, dry white wine from the Piedmont region of Italy, known for its refreshing acidity and delicate floral notes.

This is a crisp and refreshing sparkling wine produced in Santa Barbara County, California.

This is a crisp, dry white wine from the Burgundy region of France, known for its elegant and refreshing character.

This crisp, dry white wine from France’s Loire Valley is known for its bright acidity and refreshing citrus notes.

This is a crisp, sparkling white wine from Sonoma County, California, produced in the 2023 vintage.

This is a dry, refreshing rosé wine produced in California's Russian River Valley.

This is a dry, elegant rosé wine from the Provence region of France, known for its crisp acidity and delicate fruit notes.

This is a dry, medium-bodied red wine from the Piedmont region of Italy, known for its bright acidity and notes of red berries and floral aromatics.

This is a medium-bodied French red wine from the Burgundy region, known for its elegant flavors of red berries and earthy undertones.

This is a full-bodied red wine from Paso Robles, California, known for its rich fruit flavors and smooth finish.

Steamed young soybeans in their pods, lightly seasoned with sea salt.

Blistered shishito peppers seasoned with savory furikake and a squeeze of fresh lime.

These vegetable-filled dumplings are lightly charred and served with a savory black vinegar and spicy sesame chili crisp sauce.

A refreshing cucumber salad tossed in rice wine vinegar and topped with sliced Fresno chiles.

Crispy fried rice cakes topped with spicy tuna, avocado, and tomato.

Thinly sliced yellowtail sashimi served in a citrus-based soy sauce, topped with fresh cilantro and jalapeño.

Thinly sliced raw yellowfin tuna served with a coconut-based dipping sauce, shredded green papaya, makrut lime, and crispy shallots.

This dish features heirloom tomatoes served with Korean melon and a tangy, vinegar-based ponzu sauce garnished with fresh shiso leaves.

Grilled chicken thigh skewers glazed in a savory, gluten-free soy-based sauce.

Grilled prime beef skewers glazed with sake.

Tender Iberico pork ribs glazed in a savory peanut and Chinese-style barbecue sauce, prepared gluten-free.

Crispy toast topped with shrimp, finished with a savory bonito-infused mayonnaise, fresh shiso herb, and a sprinkle of Japanese chili spice.

This chilled seafood platter features a selection of Maine lobster, tiger shrimp, salmon, scallops, and fresh oysters.

• Serves 1-2$135
• Serves 3-4$185

Pan-seared dumplings filled with premium Miyazaki Wagyu beef, seasoned with spicy tobanjan chili paste and served with a sesame ponzu dipping sauce.

Finely chopped raw Wagyu beef seasoned with Korean barbecue flavors, served with avocado, five-spice cashews, and crispy tempura shiso leaves.

This 16-ounce Australian Wagyu ribeye is seasoned with sea salt and served with a side of Jeow Som, a traditional spicy and tangy Lao dipping sauce.

This dish features two ounces of premium A5 Wagyu beef served on a hot stone, accompanied by a selection of chef-prepared sauces, aromatic mushrooms, and freshly grated wasabi.

This dish features grilled Ora King salmon served with spring vegetables, a green curry sauce, and a coconut sambal.

This dish features black cod marinated in sweet Saikyo miso, served with a refreshing cucumber salad and pickled Fresno chili peppers.

This lobster dish is prepared with a savory soy and truffle crust and finished with shavings of fresh black truffle.

A traditional Korean rice bowl topped with sautéed local mushrooms, braised kale, house-made kimchi, and a Jidori egg.

A 12-ounce New York strip steak seasoned with sea salt.

This 38-ounce bone-in ribeye steak is seasoned with sea salt and sesame, served with a side of black garlic ponzu sauce.

Tender duck glazed in a spicy hoisin sauce, served with kimchi pickles and steamed bao buns.

• Half$65
• Whole$120

Crispy Chinese long beans tossed in a savory black vinegar sauce with garlic and chive oil.

Chewy rice cakes tossed in a savory, fermented soybean paste sauce and finished with a sprinkle of Japanese chili spice.

Roasted Romanesco served with a spicy jalapeño emulsion and a savory smoked onion jam.

Crispy baby corn seasoned with curry salt and black truffle, served with a side of honey yuzu dipping sauce.

This dish features premium Koshihikari rice cooked in a traditional clay pot with charred maitake mushrooms and savory salted kelp.

Akami is a lean, deep red cut of tuna served as a slice of raw fish.

Fresh, thinly sliced raw salmon served over a small mound of vinegared rice.

Grilled freshwater eel glazed with a sweet and savory soy-based sauce.

Hamachi is a type of mild, buttery yellowtail fish served raw as a slice of sashimi or atop a small bed of vinegared rice.

Madai is a type of Japanese sea bream known for its delicate, mild flavor and firm, clean texture.

Chu Toro is a slice of medium-fatty tuna served as a piece of raw fish over vinegared rice or on its own.

O Toro is a premium cut of fatty tuna belly known for its rich, buttery texture and delicate flavor.

A selection of five pieces of fresh, raw fish served over small mounds of vinegared rice, hand-selected by the chef.

A selection of five different types of fresh, thinly sliced raw fish chosen by the chef.

A vegetarian sushi roll filled with fresh avocado and crisp cucumber.

A sushi roll featuring a savory mushroom filling enhanced with aromatic truffle.

A sushi roll featuring salmon and avocado, topped with scallions and sesame seeds.

A sushi roll featuring grilled, barbecued eel and crisp cucumber.

A sushi roll featuring tuna, scallions, and a spicy Japanese-style mayonnaise.

A sushi roll featuring crab and avocado wrapped in vinegared rice and seaweed.

A sushi roll featuring minced fatty tuna and fresh scallions.

A sushi roll featuring crispy battered shrimp, cucumber, and spicy mayonnaise.

This maki roll features spicy tuna and avocado topped with a truffle-infused aioli.

A slice of premium A5 Wagyu beef served over vinegared rice and topped with black truffle.

A slice of semi-fatty tuna topped with caviar, served over a small bed of vinegared rice.

Salmon belly topped with salmon roe and sea urchin.

Freshly grated wasabi root sourced from the Nagano Prefecture.

This chef-curated selection includes one maki roll, eight pieces of nigiri, and eight pieces of sashimi.