Sample Menus
Sushi Omakase
Otsumami
Two courses of opening bites
Seasonal Whitefish Crudo
Thin-sliced raw fish layered with local seasonal microgreens, finished with a vibrant yuzu oil and flaky sea salt
Sunomono
A refreshing salad of cucumber, seasonal vegetables and sweet vinegar
The Nigiri Progression
Hand-formed sushi featuring your choice of premium catches, served over seasoned, acidified sushi rice with real wasabi.
Shiromi (White Fish)
Elegant, clean and finished with a brush of shoyu
Sake (Salmon)
Rich texture accented with freshly sliced scallion
Maguro (Ahi Tuna)
Lean, deep red Yellowfin lightly marinated in shoyu
Uni (Sea Urchin)
Rich buttery sea urchin served with nori
Ebi (Shrimp)
Sweet, poached shrimp served with yuzu tobiko
Unagi (Eel)
Fresh barbecue eel seared by torch tableside with sweet tare
Chutoro (Bluefin Tuna)
Premium fatty bluefin tuna belly served with a brush of shoyu and real wasabi
Temaki & Soup
Signature Handroll
Chopped premium tuna or seasonal fish tossed in a subtle sesame oil, hand-rolled in nori
Dashi Clear Soup
An umami rich broth made from premium Hokkaido kombu and katsubushi served with scallions
Mizumono (Dessert)
Matcha Panna Cotta
Silky, elegant green tea custard topped with a sweet red bean compote and fresh local berries
Private Izakaya Experience
Otoshi
Welcome Bite
Smoked Sea Salt Edamame
An authentic izakaya tradition to welcome you to the table. Crisp steamed edamame pods tossed in smoked sea salt and toasted sesame oil, designed to perfectly pair with your opening drink
Sakana
Cold Small Plates
Chef's Seasonal Sashimi
A curated selection of premium, thinly sliced fish, served over a bed of shredded daikon radish
Japanese Potato Salad
Gently mashed potatoes with crunchy cucumber, carrots, onion and hard-boiled egg.
Hot Small Plates
Tori Karaage
Crispy, Japanese-style fried chicken marinated in garlic, ginger, shoyu and sake, served with a yuzu aioli and fresh lemon wedges
Traditional Oden Pot
A traditional Japanese Winter stew. Seasonal ingredients including daikon radish, soft-boiled egg and fish cakes simmered for hours in a complex dashi broth
Gyoza
Pan-seared then steamed Japanese dumplings packed with seasoned ground pork, fresh ginger and green onions. Served with chili-shoyu dipping sauce
Sake-Steamed Clams
Plump fresh clams steamed in a rich reduction of sake, dashi, garlic and ginger, finished with a touch of butter
Mizumono (Dessert)
Japanese Fruit Roll Cake (Kurimi Roulade)
A light sponge cake rolled around slightly sweetened fresh cream with a vibrant mix of seasonal fruits like strawberry, kiwi and mango