$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

 
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