Green tea (regular or decaf).

Roasted green tea.

Can be made vegetarian upon request. Add an additional Oreo for an additional charge.

Ginger whip.

Black sesame ice cream, toasted almond, marshmallow, white chocolate chips, kuromitsu. Can be made vegetarian upon request.

Japanese souffle style cheesecake baked in the cup yuzu curd, roasted grape. Can be made vegetarian upon request.

Bruleed pluots, cacao nib pink peppercorn cornflake crunch.

Habanero infused umeshu.

Thai basil miso sauce, kabocha, Fuji apple.

Cured salmon egg skin*, spicy soy koji. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Matsutake mushroom, kujo negi, key lime *available as seiro or nanban. Can be made vegetarian upon request.

Ikura*, daikon, shiso, radish, wasabi, cucumber, kizami nori. Double up on the ikura* for an additional charge! Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Housemade Japanese pickles; seasonal vegetables. Can be made vegetarian upon request.

Foie Gras, cream, dashi, wasabi, microgreens.

Blistered peppers, mentaiko cod roe aioli.

Savory egg custard with matsutake mushroom, Hokkaido scallops, kamaboko.

Contains nuts. Fresh Oregon albacore*, spicy korinki salad. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

House made duck meatballs with eggplant, sous vide egg*, shishito, shichimi. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Daikon oroshi, tempura sauce.

Tossed in happy turn powder.

Eggplant, mushroom medley, dashi, purple daikon, bonito flakes. Can be made vegetarian upon request.

Kabocha squash tempura with a duck demi glace sauce, sesame seeds. Can be made vegetarian upon request.

House fermented soybeans, house cured ikura*, sous vide egg*, takuon, nori, cucumber, green onion. Can be made vegetarian upon request. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Yuba tofu skin, soymilk, chili oil, sesame vinaigrette. Can be made vegetarian upon request. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Ikura*, daikon, shiso, radish, wasabi, cucumber, kizami nori. Double up on the ikura* for an additional charge! *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Chilled zaru broth, seasonal vegetable tempura, wasabi, scallion. Can be made vegetarian upon request. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Hot duck breast, duck tsukune meatball, Tokyo negi, yuzu zest. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Hot thinly sliced soy braised beef, chanterelle mushroom, leek, and a sous vide egg*. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Seasonal vegetable tempura, mitsuba, yuzu zest. Can be made vegetarian upon request. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

Duck breast, duck tsukune meatball, leek, yuzu zest. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of Foodborne illness.