| Kyoto Mismo |
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Organic white mismo, tofu, wakame. |
| Kani Mismo |
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King crab, nigori tofu, nameko & shitake, mushrooms. |
| Mushroom Mismo |
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Shimeji, enoki, nameko, & shitake mushrooms. |
| Edamame |
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Boiled soy bean, maldon salt flakes. |
| Shishto Peppers |
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Japanese mild finger peppers, black sesame seeds, sweet mismo. |
| Maine Lobster Salad |
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Half maine lobster, grilled shiitake, mixed greens, lemon garlic vinaigrette. |
| Kani Salad |
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King crab and snow crab, mustard seeds, fresh wakame, sweet mustard vinaigrette. |
| Sashimi Salad |
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Tuna, salmon & white fish tataki, mixed greens, orange sesame soy dressing. |
| Salmon Skin Salad |
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Crispy smoked salmon skin, salmon eggs, asian mixed greens, yamagobo, tosazu. |
| Sunomono |
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Pickled japanese cucumber, black sesame, tosazu sauce. |
| Sunomono with Shrimp |
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| Sunomono with Octopus |
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| Seaweed Tasting |
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Seasoned chuka, fresh wakame, sweet hijiki, citrus red shibazuke. |
| Organic Tofu |
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Organic soy milk, traditional condiments, sweet tamari, chilled eggplant. |
| Hamachi Jalapeno |
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Yellowtail sashimi, jalapeno, cilantro, yuzu kosho soy. |
| Tuna Sashimi |
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Wild baby arugula, parmesan, black truffle soy vinaigrette, rice cracker. |
| Oyster Tasting |
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Yuzu truffle, miso ceviche, pineapple and shiso, tamatillo wasabi. |
| Shibaki Tuna Crispy Rice |
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Chopped akami, spicy aioli, soy shallots, garlic chips, crispy sushi rice. |
| Kanpachi Sashimi |
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Grated garlic, black truffle oil, fresh yuzu, black lava salt, micro greens. |
| Scallops and Nasu |
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Hokkaido scallops, nasu and okra, chili ponzu. |
| Shibuya Style Salmon Poke |
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Flash cured salmon, avocado wasabi, smoked ikura, sesame ginger soy, crispy taro. |
| Iberico Pork Tataki |
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Pluma iberica de bellota, served carpaccio style, candied mustard seeds, apple cider ponzu. |
| Wagyu and Foie Gras Gyoza |
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Pan fried gyozas, garlic gomma ponzu |
| Mushroom Salad |
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Sauteed japanese mushrooms, red pepper, sake, soy, butter. |
| Soft Shell Crab Karaage |
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Fried to crisp karaage style, pineapple tataki, shiso dressing. |
| Lobster and Scallop |
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Sauteed rock lobster, hokkaido scallops, spring vegetable, uni soy butter sauce. |
| Rock Shrimp Tempura |
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Crispy rock shrimp, spicy aioli. |
| Berkshire Pork Belly |
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Slow cooked pork belly, jicama ceviche, mustard miso. |
| Hamachi Kama |
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Broiled yellowtail collar, bamboo shoot, truffle ponzu. |
| Wagyu Short Rib With Foie Gras |
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White asparagus, spicy sweet soy |
| Black Cod Miso |
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Broiled alaskan black cod, spinach, pickled ginger root. |
| Sping Chicken Moromi Miso |
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Oven roasted whole young chicken, moromi marinade, braised daikon. |
| Black Angus Tenderloin |
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Grilled center cut filet, kizami wasabi, asparagus. |
| Wagyu Skirt Steak |
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Grilled skirt steak, shiitake, nira, black pepper teriyaki sauce. |
| Shibuya Fish & Chips |
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Black asahi beer battered alaskan cod, sweet potato chips, wasabi tartar sauce, sherry ponzu. |
| A5 Japanese Wagyu |
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| Australian Wagyu MS8 |
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| Asparagus |
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| Sweet potato |
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| Carrot |
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| Broccoli |
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| Tofu |
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| Shiitake |
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| Prawns |
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| Japanese Eggplant |
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| Japanese Pumpkin |
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| Zucchini |
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| Shallot |
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| 12oz. Black Angus Tenderloin |
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| 8oz. Black Angus Tenderloin |
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| 12 oz. Black Angus Ribeye |
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| 6oz. MS8 Australian Wagyu |
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| 6oz. A5 Japanese Wagyu |
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| 8oz. Alaskan King Crab Legs |
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| 8oz. Tiger Prawns |
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| 8oz. Hokkaido Scallops |
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| 8oz. Sustainable Seasonal Catch |
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| 8oz. Lobster Tail |
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| 3lb. Whole Maine Lobster |
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| 2lb. Whole Maine Lobster |
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| 2 Jidori Chicken Breast |
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| Tofu |
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| Seasonal Vegetables |
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| Japanese |
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| Mushrooms |
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| Vegetable Fried Rice |
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| Surf & Turf |
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Whole lobster tail, 4 oz. angus tenderloin, 4 oz. tiger prawns. |
| Seafood Combination |
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Whole lobster tail, 2 oz. hokkaido scallops, 2oz tiger prawns, 2 oz. sustainable seasonal catch. |
| 6oz. Black Angus Tenderloin |
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| 4oz. MS8 Australian Wagyu |
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| 4oz. A5 Japanese Wagy |
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| 4oz. Jidori Chicken Breast |
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| 4oz. Tiger Prawns |
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| 4oz. Hokkaido Scallops |
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| 8oz. Lobster Tail |
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| 3lb. Whole Maine Lobster |
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| 2lb. Whole Maine Lobster |
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| 4oz. Alaskan King Crab |
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| 4oz. Sustainable Seasonal Catch |
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| Vegetable |
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| Jidori Chicken |
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| Wagyu Beef |
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| Tiger Prawns |
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| Maguro |
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Big eye tuna |
| Shiro Maguro |
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White tuna albacore |
| Oh Toro |
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Fatty tuna |
| Ama Ebi |
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Sweet shrimp with crispy head. |
| Hamach |
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Yellowtail. |
| Kanpach |
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Young yellowtail. |
| Hirame |
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Fluke. |
| Madai |
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Snapper. |
| Mirugai |
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Giant clam |
| Saba |
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Mackerel. |
| Hotate |
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Scallop. |
| Ebi |
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Shrimp |
| Kani |
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Snow crab |
| Tako |
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Octopus. |
| Ika |
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Squid. |
| UNI |
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Sea Urchin |
| Ikura |
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Salmon roe |
| Tobiko |
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Flying fish roe. |
| Tamago |
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Home made sweet omelet. |
| Unagi |
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Freshwater eel. |
| Anago |
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Sea eel |
| Sake |
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Salmon. |
| Smoked Salmon |
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| Salmon Avocado |
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| Shrimp Tempura |
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| Tuna |
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| Spicy Tuna |
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| Salmon Skin |
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| Oshinko: Japanese Pickled Vegetable |
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| Cucumber |
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| Eel Cucumber |
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| Spicy Scallop |
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| California |
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| Yellow Tail Jalapeno |
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| Toro Scallion |
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| Sashimi Dinner |
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Chefs choice of sashimi and steamed rice. |
| Sushi Dinner |
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Chefs choice of nigiri sushi and cut roll including miso soup. |
| Tiger Roll |
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Shrimp tempura topped with spicy tuna. |
| Kenko (Vegetable) |
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Kanpyo, asparagus, napa cabbage, avocado, cucumber, oshinko. |
| Ryu (Dragon) |
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Freshwater eel, cucumber, mango, avocado. |
| Kabuto |
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Australian lobster tail tempura, soy paper, cucumber, kaiware. |
| Shibuya |
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Soft shell crab, jalapeno, topped with spicy albacore, ponzu, scallions. |
| Niji (Rainbow) |
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Snow crab legs, avocado, topped with tuna, yellowtail, salmon, fluke, shrimp, kanpachi. |
| Poke Roll |
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Diced tuna and seaweed salad with sesame soy dressing, daikon sprouts, cucumber, topped with avocado. |
| Barachirashi |
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Pressed sushi rice topped with chefs choice seafood mix, tobiko & wasabi aioli. |
