Fall 2025
kaiseki

Cauliflower Chawanmushi
mitsuba, ginger, hokkaido snow crab-an
 

Seasonal Hassun
Ehime bluefin tuna with miso vinegar sauce. Nagasaki barracuda nanban-zuke.
Hokkaido scallop, persimmon with peanuts.
Shiso leaves rolled angel shrimp, japanese yam with italian caviar. Lotus root dumpling with bottarga.

Yamaguchi Tilefish Owan
signature dashi broth, estate grown turnip, maitake mushroom, spinach and yuzu.
 

Nagasaki Grouper Sashimi 
napa cabbage, estate grown mizuna leaves and sesame ponzu sauce.
 

Simmered Mie Sawara Mackerel  
estate-grown chrysanthemum, burdock root.

Wagyu Tendon and Japanese Taro Croquette   

A5 Wagyu Tenderloin Jibuni
shiitake mushroom, estate-grown komatsuna spinach.
 

Hokkaido Sea Urchin, Ikura and Chopped Mediterranean Bluefin Tuna Sushi Bowl
served with red miso soup
 

Chef’s Featured Desserts

$295.00

Service charge included

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness