A Note Before You Order
Fish is cut to order at the sushi counter; everything from the grill is finished over binchotan charcoal — no shortcuts either way. The menu shifts with the season and the day's catch, so a dish or two may change between your last visit and this one.
01 · Small Plates
Sea salt, togarashi.
Yellowtail, citrus ponzu, chili, shiso.
Dashi broth, bonito flake, scallion.
Japanese fried chicken, yuzu kosho mayo.
02 · Cut to Order
Tuna, salmon, shrimp, wasabi, ponzu.
Akami, soy, fresh wasabi.
Hamachi, ponzu, jalapeño, cilantro.
O-toro style salmon, shiso, yuzu salt.
03 · From the Counter
Chef's choice of the day's fish.
Tuna, scallion, sesame, spicy mayo.
Salmon, avocado, cucumber, sesame.
Eel, avocado, cucumber, unagi glaze.
04 · Over Binchotan
Charcoal-grilled, shichimi, charred scallion.
Tare glaze, charred negi.
A5 wagyu, sea salt, yuzu kosho.
Miso marinade, charred bok choy.
Flaked sea salt, bonito flake.
05 · Rice & Noodles
Chef's sashimi over seasoned rice.
Seared wagyu, soy-butter, scallion, rice.
Pork broth, chashu, soft egg, black garlic oil.
Stir-fried udon, shrimp, vegetables, soy.
06 · On the Side
Sesame dressing.
House tsukemono.
07 · To Finish
08 · From the Bar
Japanese whisky, soda, lemon.
Plum wine, soda, shiso.
Three pours, chef's selection.
Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness. Please advise your server of any allergies.