| Baku Salad |
|
Cabbage, leaf lettuce, candied pecans, chives and umebosi dressing |
| Roasted Beet |
|
Totsoi, green apple, honey and ground sesame |
| Seared Blue Fin Tuna |
|
Daikon, spring onion and apple mustard dressing |
| Tomato and Roasted Eggplant |
|
Cucumber, daikon and nishi dressing |
| Gokujo Tuna |
|
Blue fin tuna, shichimi pepper, cucumber, yuzu |
| Forbidden |
|
Black rice, white asparagus, shiso, yuzu mayo and micro celery |
| Mushroom |
|
Black rice, shiitake and enoki duo |
| Yellowtail |
|
Cucumber, serrano pepper and avocado |
| Soft Shell Crab |
|
Chili sauce and tobiko |
| Avocado |
|
Shishito mayo, yamagobo and wasabi pea dust |
| Steamed Rice |
|
|
| Sweet Potato |
|
Honey and cinnamon |
| Baby Artichokes |
|
White truffle wafu dressing |
| Asparagus |
|
Sweet soy and sesame seeds |
| Baby Bella Mushrooms |
|
Garlic soy |
| Local Sweet Corn |
|
Shiso butter |
| Wild Mushroom Kamamashi Pot |
|
|
| Spicy Filet of Beef |
|
Black pepper sesame sauce |
| Jiodori Chicken Breast |
|
Mugi miso and soy glaze |
| Wagyu Ribeye Tomahawk |
|
Mustard shiso miso, wagyu sauce with fresh truffles and chanterelles and fresh wasabi |
| Baby Back Ribs |
|
Star anise, cinnamon, sweet chili glaze and cashews |
| Tea Brined Duck Breast |
|
|
| Lamb Chops |
|
Korean chili and garlic |
| Alaskan King Crab |
|
Lemon shiso butter |
| Giant Madagascar Prawn |
|
Sweet chili, garlic and yuzu |
| Wild King Salmon |
|
Sweet teriyaki glaze |
| Black Cod |
|
Miso glaze and onion cress salad |
| Tofu |
|
Mugi miso, honey and ginger |
| Chicken Liver with Shishito Pepper |
|
|
| Diver Scallop |
|
Black plum vin cotto and yuzu mayo |
| Chicken and Baby Leek Yakatori |
|
|
| Beef Tenderloin & Asparagus |
|
|
| Sake Glazed Chicke Wings |
|
Lime and sancho salt flake |
| Kurobuta Pork Belly |
|
Gochujang-miso glaze and kimchi |
| Omakese Platter |
|
Chefs selection of nigiri and sashimi |
| Sashimi |
|
Chefs selection of three or five |
| Blue Fin Toro Nigiri |
|
Foie gras ponzu |
| Yellowtail Sashimi |
|
Pickled smoky onion, garlic chips and truffle oil ponzu |
| Butterfish |
|
Shiso pesto, yuzu and white asparagus |
| Chirashi |
|
Assorted fresh sashimi, white asparagus, avocado and sweet chili soy |
| Salmon Belly |
|
Applewood smoke, maple glaze and yuzu tobiko |
| Wagyu Beef Tataki |
|
Pickled daikon and white truffle essence |
| Crispy Calamari |
|
Ginger, garlic, green chili and lime |
| Coal Roasted Shishito Peppers |
|
Shaved bonito, sesame chili soy |
| Local Quail |
|
Plum wine and black rice |
| Red Miso Soup |
|
Smoked tofu and wild mushroom |
| White Miso Soup |
|
Spicy scallop and baby leek |
| Kurobuta Pork |
|
Sweet onion dumplings |
| Rock Shrimp Tempura |
|
Sambal mayo and wasabi pea dust |
| Steamed Soy Beans |
|
Served with sea salt |
| Assorted Fresh Vegetables |
|
Tentsuyu dipping sauce |
| Day Boat Grouper Bites |
|
Pickled onion, micro cress and green tea salt |
| Tiger Prawns |
|
Yuzu shichimi dressing, tentsuyu |
