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WITH YUBA TOFU AND WAKAME
SERVED WARM WITH CRACKED SEA SALT
STEAMED IN SAKE AND YUZU
FOUR VEGETABLE HASSUN
SALAD OF HIJIKI SEAWEED, QUAIL EGG, DAIKON AND KISHU PLUM
SASHIMI OF LIVE FLUKE WITH PONZU AND SHISO FLOWERS
HAMACHI, KANPACHI, HIRAMASA, AND SHIMA AJI
BLUE FIN TUNA, SALMON AND YELLOWTAIL, SERVED WITH LOTUS ROOT CHIPS
WITH BABY ASPARAGUS, SHITAKE MUSHROOMS AND SEA SALT
WITH SHRIMP, GOLDEN TOBIKO, AVOCADO AND KAIWARE
WITH SHISO FURIKAKE, BONITO FLAKES AND WHITE MISO
WITH YUZU ZEST, AVOCADO, SCALLIONS AND CHIVE OIL
WITH SCALLIONS AND CUCUMBER
WITH JAPANESE PICKLES
WITH AVOCADO AND KANI MISO
WITH SHISO, UME, AND CUCUMBER
WITH KAIWARE, CUCUMBER AND JAPANESE PICKLES
A SELECTION INCLUDING BLUE FIN TUNA, YELLOWTAIL, SCOTTISH SALMON, SAWARA, FLUKE, BOTAN EBI, EEL AND LIVE SCALLOP, SERVED WITH CHEF'S SPECIAL ROLL
A SELECTION INCLUDING BLUE FIN TUNA, YELLOWTAIL, SCOTTISH SALMON, SAWARA, FLUKE, AND JUMBO SWEET SHRIMP
A TASTING OF ALL NINE LARGE MAKIMONO - ROLLS
WITH SOY RADISH AND GINKO REDUCTION, SERVED WITH RICE
CHEF'S SELECTION OF SUSHI OR SASHIMI
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