Restaurant Menu

Steamed soybeans tossed in a savory Japanese chili pepper seasoning.

Blistered shishito peppers served with a lime, sesame, and ginger soy glaze.

Crispy fried Brussels sprouts tossed in a sweet and savory honey-ponzu glaze, topped with pickled red onions and fresh scallions.

Crispy fried seabass served with a spicy chili bean aioli, fresh frisée greens, and a bright citrus vinaigrette.

A tender Japanese eggplant glazed with savory miso paste, topped with toasted almonds, fresh chives, and delicate chili threads.

Pan-seared scallops served with Japanese-style curried cauliflower, a savory dashi cream sauce, fresh pea tendrils, and a crisp squid ink wafer.

Tender braised beef short rib served with a creamy wasabi-infused celery root puree, crisp Fuji apple, mustard greens, and a savory red shiso sauce.

Crispy fried cauliflower florets marinated in sake and soy, served with a creamy Japanese mustard and chili miso sauce.

Tender grilled octopus served with a savory red miso glaze, roasted shishito pepper romanesco, and a zesty yuzu citrus yogurt.

Crispy fried shrimp served with a spicy chili soy sauce, fresh frisée greens, and a bright citrus vinaigrette.

Pan-seared dumplings filled with Japanese Wagyu beef and shiitake mushrooms, served with a toasted garlic ponzu sauce.

Thinly sliced premium A-5 Wagyu beef served on a sizzling hot stone, accompanied by a whiskey soy glaze, fresh wasabi, and pickled myoga ginger.

Crispy, soy-marinated fried chicken thigh served with a side of lemon and creamy tonkatsu sauce.

A fluffy steamed bun filled with crispy breaded chicken, topped with daikon sprouts, salted cucumber, and savory tonkatsu sauce.

This dish features seared foie gras and lean big-eye tuna served with Asian pear, a raspberry-yamamomo gastrique, spiced pumpkin seeds, and fresh shiso.

Lightly battered and fried fluke served in a steamed bun with Japanese mustard sauce, daikon sprouts, and chili-marinated cucumber.

Roasted bone marrow finished with a savory miso glaze, served with a fresh herb salad, pickled mustard seeds, and toasted Japanese milk bread.

A tender braised pork belly served in a soft steamed bun with pickled daikon, scallions, and a savory umami mayonnaise.

This dish features Chilean sea bass glazed in a sweet Saikyo miso, served with a side of rice cake and Chinese broccoli.

This grilled Mediterranean sea bass is served with charred Japanese eggplant, water spinach, pickled long peppers, and a bright citrus-herb topping.

A seared big eye tuna steak served with Chinese broccoli and a Japanese mustard peppercorn sauce seasoned with sansho pepper.

This dish features salmon served with a Japanese seven-grain blend, kabocha squash, and shiitake mushrooms in a lemongrass soy sauce.

This dish features Japanese mushrooms served over rice with a soft-cooked egg, bonito flakes, scallions, and a yuzu truffle soy sauce.

A 10-ounce dry-aged New York strip steak served with a truffle-infused teriyaki glaze and crispy Japanese sweet potato fritters.

A whole broiled lobster served with fingerling potatoes, finished with a yuzu miso butter and fresh shiso.

Tender lamb chops glazed in a savory red miso sauce, served with a creamy yuzu-infused potato gratin, fresh shiso, and a sweet Asian pear reduction.

This grilled Wagyu skirt steak is served with whiskey-caramelized cipollini onions, black garlic, crispy Brussels sprouts, and kimchi.