$150 Omakase
20 Course
7 PM - 9 PM Friday and Saturday
Sample menu
Otsumami / Small Bite
Ankimo
Monkfish liver from Boston Cured in salt for 4 hours
and sous vide 4 additional hours
Zuwai-gani with Tosaka
Snow Crab from northern Hokkaido mix with kani miso ( crab brain )
with Tosaka seaweed with Rice vinegar dressing
Sashimi with Umi Budo
Kanpachi / Great amberjack from Hawaii
Tako / Octopus
Se-toro / Dorsal fin fatty tuna
Umi Budo / Grape seaweed
Sagoshi with Okinawa Mozuku
Bichotan grilled young spanish mackerel with ponzu and grass seaweed
Hamo with Ume
Binchotan grill Daggertooth pike Eel with pickle plum
Katsuo Tataki
Hay smoke Skipjack Tuna, ginger and scallion in ponzu
Nigiri
Shima Aji / Stripe Jack
Kinmedai / Golden Eye Red Snapper
Samakawa Karei / Rough skin Sole
Akamutsu / Black Throat Sea Pearch
Kanpachi / Great Amberjack
Umi Masu / Ocean Trout
Toro-ShimoFuri / Marbled Fatty Tuna
Akami no Zuke / Lean Tuna cure in Shoyu
Hotate / Scallop
Iwashi / Sardine
Tokujo Uni / Hokkaido Sea Urchin
Tamago / Eggs
A5 Miyazaki Wagyu with Osetra Caviar add $20
Negi Toro Hand roll
Fatty Tuna Chopped with Scallion
Dessert
Vanila ice cream with Yamaroku shoyu