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| Akami - lean | Chutoro - medium fatty | Toro - fatty
| Hamachi - japanese yellowtail | Hirame - north carolina fluke | Madai - japanese red snapper | Shima Aji - japanese yellow jack
| Black Tobiko | Spicy Tobiko | Wasabi Tobiko | Ikura - salmon roe
| Sake - fresh scottish | Sake - smoked atlantic | Zuke - soy marinated
| Ebi - boiled shrimp | Botan Ebi - sweet raw shrimp
| Unagi - baked freshwater | Aka Anago - poached with soy | Shiro Anago - poached with sweet sake
- squid
- octopus
- giant clam
- sea urchin
2pcs spicy baked king crab
toro tartare with quail egg and chef's special soy
otoro, whitefish, botan ebi, and zuke sake
| Crispy Shrimp and Salmon | Spicy Mono | Tuna Tuna Salmon
| Avocado | Asparagus | Cucumber | Shiitake Mushroom | Plum Paste with Mint Leaf | Oshinko (pickled radish) | Yamagobo (japanese mountain root) | Kaiware (japanese radish sprouts)
white miso with wakame, scallions and tofu
clear madai broth with shrimp dumplings and aromatic vegetables
hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso vinaigrette
grilled romaine, radicchio and unagi in a lemon mustard vinaigrette
seared mustard peppercorn encrusted lamb loin with ginger honey dressing
house made with caramelized granny smith apple, walnut salad and vanilla-tapioca sauce
thinly sliced yellowtail in a sesame soy yuzu vinaigrette
ginger yuzu marinated raw sweet shrimp with avocado mousse and fried taro chips
with ginger horseradish mignonette, tomato sake and mango mojo sauces | East Coast or West Coast Oysters | Colossal Shrimp
snow crab claws wrapped with shrimp and crab mousse served in a spicy passion fruit sauce
ahi tuna, mochi cheese with olive anchovy sauce on fresh made ohba and wakame crust
spicy teriyaki drummettes with roasted scallion dipping sauce
lobster spring rolls with mango relish and blood orange vinaigrette
two pan seared lump crab cakes with soy mustard sauce
homemade steamed buns with braised pork and scallions with hot mustard sauce
Japanese snapper with maitake mushrooms and bamboo in a soy butter sauce
8 oz. filet grilled with uni butter, white miso truffled potato puree and grilled asparagus
ahi tuna grilled over roasted scallion potato puree, tempura maitake mushrooms and wasabi glaze
hawaiian hamachi served with crispy shrimp and scallop dumplings in a light wild mushroom broth
nori skin encrusted atlantic salmon with horseradish oyster leek stew and curry oil
roasted organic chicken with chestnuts and shiitake rice in a ginger lemon sauce
grilled double cut lamb rack with Japanese vegetables served with spiced pear and sour plum sauce
| Wagyu Carpaccio | "The Rock" | Eight Samurai Tartare
| Wagyu | Seafood | Jumbo Asparagus
| Madai Mushi | Miso Zuke Barramundi | House Smoked Wagyu Rib Eye | "Le Quack Japonais"
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