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white miso with wakame, scallions and tofu
with brie toast
hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso dressing
grilled american style kobe skirt with romaine & radicchio salad with cilantro citrus dressing
herb marinated grilled chicken with mesclun greens in a mustard seed-honey dressing
cured ahi tuna, baby mizuna greens and asian vegetables with a shogun dressing
american style kobe beef thinly sliced with yuzu and dark soy ginger sauce
yuzu and white soy marinated ahi tuna with english peas and tempura shallots
thinly sliced yellowtail in a sesame soy yuzu vinaigrette
fried calamari in a sweet and sour sauce with wasabi vinaigrette
lobster spring rolls with mango relish and blood orange vinaigrette
two pan seared lump crab cakes with soy mustard sauce
ahi tuna, mochi cheese, shimeji mushrooms on fresh made ohba and wakame crust
american style kobe beef with ginger wasabi ponzu
american style kobe beef burgers pickled vegetables and Japanese sweet potato fries
with yuzu salt
with shiso buds
togarashi spiced burger with truffle mayo and maytag blue cheese
hard boiled egg, mizuna, red onion and anchovy spread on grilled tuscan bread
crispy fried softshell crab served with avocado and wasabi mayo
½ maple leaf smoked duck with hoisin sauce, mango chutney and mushu wraps
cold japanese egg noodles with ahi tuna, yellowtail, octopus, ikura and avocado in a spicy sesame dressing
Squid
Octopus
Sea Urchin
panko shrimp roll topped with soy marinated salmon and wasabi tobiko sauce
spicy octopus roll topped with spicy tuna and sweet unagi sauce
panko shrimp topped with shrimp and wasabi tobiko sauce
eel
sake poached eel
squid
octopus
giant clam
sea urchin
2pcs spicy baked king crab
marinated baby tuna sliced sashimi style with arugula and shaved daikon in a citrus vinaigrette
Otoro, whitefish, botan ebi, and zuke sake
thinly sliced tuna, whitefish and salmon with individual sauces
spicy octopus roll topped with spicy tuna tartare and sweet eel sauce
salmon roll topped with sliced tuna and avocado wasabi tobiko sauce
(pickled radish)
(japanese mountain root)
(japanese radish sprouts)
clear red snapper broth with shrimp dumplings and aromatic vegetables
hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso vinaigrette
marinated sweet vinegar seaweed salad with fresh cucumbers and toasted sesame
American style kobe beef thinly sliced with yuzu and dark soy ginger sauce
choice of 6pc east or west coast oysters and 3pcs colossal shrimp with ginger horseradish mignonette, tomato sake and mango mojo sauces
thinly sliced marinated new york strip steak cooked on a hot rock presentation
steamed buns with braised pork and sweet and sour sauce
snow crab claws wrapped with shrimp and crab mousse served in a sweet 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
shrimp and vegetables with tempura dipping sauce
American style kobe beef with ginger wasabi ponzu sauce
American style kobe beef burger with pickled vegetables and japanese sweet potato fries
shoulder cut American style kobe beef with shishito peppers, shimeji mushrooms and kirin light beer fondue
oysters, sweet shrimp, king crab, and clams served with yuzu butter
green and white asparagus served with sansho and lemon sea salt
with truffled miso potato puree, grilled asparagus and kirin beer fondue
8 oz. filet grilled with uni butter, white miso truffled potato puree and grilled asparagus
half maple leaf smoked duck with hoisin sauce, mango chutney and mushu wraps
pineapple marinated grilled pork chop with manila clams and sweet potato croquettes in a garlic clam sauce
half roasted organic chicken with chestnuts and shiitake rice in a ginger lemon sauce
ahi tuna grilled over roasted scallion potato puree, tempura maitake mushrooms and wasabi glaze
nori skin encrusted atlantic salmon with horseradish oyster leek stew, shrimp and curry oil
poached in sake with seared diver scallop and Japanese eggplant stew in a black bean vinaigrette
Hawaiian hamachi served with shrimp dumplings in a light wild mushroom broth
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