| Uni Toast |
|
sea urchin, botan ebi on toast |
| Truffle Chawanmushi |
|
japanese style steamed egg custard with uni(sea urchin) or ikura (salmon roe), kani (crab meat) with truffle sauce |
| Foie Gras Liver Mousse |
|
foie gras mousse with garlic chips and chive served with toasts. |
| Beef Tartare |
|
miyazaki japanese beef, wasabi sauce serve with white onion, chives, miso egg yolk with rice crackers. |
| Shishito Pepper |
|
japanese shishito pepper with smoked salt. |
| Asari Clear Soup |
|
asari clams, mizuba clear soup |
| Persimmon Salad |
|
persimmon, fuji apple, radish, daikon with yuzu vinaigrette |
| Cucumber Salad |
|
japanese cucumber, miyoga, tosazu sauce |
| Mizuna Pear Salad |
|
mizuna green,pine nuts, pear, parmigiano cheese |
| Hotate Kiwi |
|
scallop, kiwi, dragon fruits, w/ white ponzu |
| Asparagus |
|
poached asaparagus with white truffle sauce |
| Salmon Soymilk Miso Soup |
|
soymilk miso soup with salmon and indian lettuce |
| Cauliflower Soup |
|
cauliflower puree with chive oil |
| Uni Yuba |
|
grilled yuba (tofu skin), edamame puree, uni, shoyu dashi |
| Kawahagi Kinoko W/Truffle |
|
trigger fish, wasabina green, mushroom chips, truffle oil, koji vinaigrette with truffle |
| Octopus Carpacio |
|
japanese octopus with ponzu, chili oil |
| Spanish Mackerel Tosazu |
|
spanish mackerel, nasu, miyoga w/tosazu sauce |
| Tuna Asparagus |
|
marinated tuna with white asparagus with apple koji |
| Sashimi Tasting |
|
chef selection of fresh daily sashimi |
| Kanpachi |
|
baby yellowtail with spicy chili yuzu kosho |
| Toro Tataki |
|
o-toro tuna, julienned negi, tsuke nikiri |
| Fluke Sashimi |
|
fluke, micro greens, chili, tomato water |
| Seasonal Vegetable Tempura |
|
chef selected vegetable from local market. |
| Seasonal Fish Karaage |
|
seasonal fish karaage with sancho pepper |
| Chicken Karaage |
|
chicken karaage served with truffle sour cream. |
| Fish And Chips |
|
ice fish with lotus root chips |
| Spicy Shrimp |
|
shrimp karaage with garlic panko, chili |
| Shiso Tender |
|
grilled organic chicken tenders wrapped with shiso leaf |
| Chicken Oysters |
|
grilled organic chicken oyster. |
| Smoked Duck Breast W/ Foie Gras |
|
grilled duck breast with foie gras and sweet soy. |
| Maitake W/ Truffle |
|
simply grilled maitake mushroom with truffle oil, truffle salt |
| Binchotan Grilled Wagyu Beef |
|
miyazaki japanese beef, julienned negi, garlic crunch, chives served with wasabi sweet sauce |
| Nasu |
|
grilled and marinated japanese eggplant served with onion dressing. |
| Grilled Lobster |
|
half lobster with saffron sauce and yuzu sour cream |
| Miso Black Cod |
|
miso marinated black cod |
| Himalaya Salt Grilled Saba |
|
grilled mackerel on sizzling himalayan salt block |
| Mushroom Risotto W/Truffle |
|
seasonal mushroom risotto with truffle |
| Miso Baby Chicken |
|
miso marinated grilled half baby chicken |
| Uni Pasta |
|
grilled uni, uni salt, uni butter with inaniwa udon |
| Lobster Rice Gratin |
|
baked lobster crowns, saffron sauce, mushroom |
| Steam Crab Rice |
|
crab meat, lobster mushroom, ikura, uni salt. |
| Dassai 39, Yamaguchi |
|
light, balanced with light fruit flavors and mild acidity. |
| Hananomai, Shizuoka |
|
deep, aromatic flavor with refined fragrance and fruit aroma |
| Minowamon, Fukushima |
|
elegant aroma and gentle texture, slightly creamy aroma of cheese, clean, dry finish. |
| Kubota Manju, Niigata |
|
traditional niigata style sake. exquisitely smooth with a resonant depth of flavor. |
| Matsumi, Nanago |
|
yamahai style, mild fragrance and full-bodied flavor with well balanced acidity and clean finish |
| Dassai 23, Yamaguchi |
|
fruity aoma and elegant and refined flavor with clean finsish. |
| Senshin, Niigata |
|
limited premiuim sake. takanenishiki rice is mileld to astouding 28%. well balanced flavor with very clean, sophisticated finish. |
| Miyosakae Tenmi, Ehime |
|
delicate, complex sake with fragrance reminiscent of melons and pears and fresh scent of bamboo |
| Hakkaisan, Niigata |
|
clean, crisp, well balanced with lightly dry finish. |
| Shimeharitsuru Jun, Niigata |
|
dry with a hint of tropical fruits and a rich but refreshing finish. |
| Dewasansan, Yamagata |
|
floral nose and mellow fruity flavor. greenapple tartness with sharp finish. |
| Kokuryu "Black Dragon" , Fukui |
|
complex with notes of ripe stone fruit and vanilla on palate and brisk acidity. |
| Koshi No Kanbai"Muku" , Niigata |
|
smooth and well balanced with complexity of multiple layers of flavor. clean ans crisp lasting finish. |
| Tedorigawa "Kinka" , Ishikawa |
|
deep flavours, crisp pea on palate with fresh and elegant super premium nama. |
| Ken, Fukushima |
|
fragrant and elegant sake, full of aroma of peaches, pears and melon with sharp crisp finish |
| Kokuryo " Hachijuhachigo" , Fukui |
|
deep sustaining flavor, rich and exquisite balance. |
| Izumi Judan, Yamagata |
|
extra dry and clear with hint of juniper reminiscent of tanquerary. |
| Mizbasho, Gunma |
|
bold overripe pineapple and apple candy aroma with silky, creamy, tangy medium full body sake. |
| Naruto Tai "Genshu" , Tokushima |
|
tropical citrus on the nose. dry with rich, high acidity and hint of chocolate and cococa flavor. |
| Nanbu Bijin All Koji, Iwate |
|
unique sake produced using 100% koji-mai. elegant sour edge with original sweetness of all koji-mai |
| Oze No Yukidoke, Gunma |
|
slighttly sweet with full bodied. finishes super dry. |
| Tedorigawa "Yamahai" , Ishikawa |
|
dry and sharp, smooth traditional brewing yamahai method |
| Miyasakai, Nagano |
|
smooth and gentlle, with sweetness and acidity in finely balance. |
| Nanbu Bijin,"Sothern Beauty" Iwate |
|
full flavor with no carbon filtration, lively freshness on the nose and clean flavor. |
| Kamoizumi "Shusen" , Hiroshima |
|
woodsy, forest-floor aroma of fall leaves and mushrooms. served warm |
