$150 Omakase

20 Course

7 PM - 9 PM Friday and Saturday

Sample menu

Otsumami / Small Bite

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Ankimo

Monkfish liver from Boston Cured in salt for 4 hours

and sous vide 4 additional hours

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Zuwai-gani with Tosaka

Snow Crab from northern Hokkaido mix with kani miso ( crab brain )

with Tosaka seaweed with Rice vinegar dressing

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Sashimi with Umi Budo

Kanpachi / Great amberjack from Hawaii

Tako / Octopus

Se-toro / Dorsal fin fatty tuna

Umi Budo / Grape seaweed

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Sagoshi with Okinawa Mozuku

Bichotan grilled young spanish mackerel with ponzu and grass seaweed

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Hamo with Ume

Binchotan grill Daggertooth pike Eel with pickle plum

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Katsuo Tataki

Hay smoke Skipjack Tuna, ginger and scallion in ponzu

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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

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A5 Miyazaki Wagyu with Osetra Caviar add $20

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Negi Toro Hand roll

Fatty Tuna Chopped with Scallion

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Dessert

Vanila ice cream with Yamaroku shoyu

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