Japanese yellowtail, yuzu tobiko, ponzu, kaffir lime oil, yuzu kosho, serrano peppers.

Tuna, bubu arare, shiitake crema, balsamic truffle soy, serrano peppers.

Torched salmon, truffle pate, kizami wasabi, aji amarillo, smoke trout roe, sunchoke chips.

Shiromi, coconut ceviche, cilantro oil, micro cilantro, yuzu, shallots, serrano peppers.

House made dumpling, shiitake mushrooms, mojo emulsion.

Butter roasted local mushrooms, potato truffle puree, cured yolk, togarashi panko.

Shrimp, seasonal vegetables, tempura sauce.

Hamachi collar.

Tobanjan aioli, chive, yuzu tartar.

Furikake rice, bonito flakes, shiitake, garlic chips, egg yolk, soy dashi with your choice of:

Spicy tuna, avocado puree, serrano peppers, sweet chili, togarashi, cilantro.

Braised then crispy tempura, tossed in smoked chili hoisin sauce.

Hiyashi seaweed, cucumber, togarashi.

Spring mix, carrots, tomatoes, cucumber, ginger dressing.

Peach balsamic, togarash.

Lion head's pepper, umami soy, bonito flakes.

Tofu, shiitake, seaweed, negi.

Salmon.

Japanese yellowtail.

Mackerel.

Eel.

Sweet shrimp.

Scallop.

Tuna loin.

With peach balsamic.

Pickled daikon radish.

Pickled gourd.

Marinated salmon roe.

Flying fish roe.

Flying fish roe.

Smelt roe.

Chef's assortment of daily catches, including individual toppings and condiments, served with house infused tamari and fresh grated wasabi.

Chef's assortment of daily catches, including individual toppings and condiments, served with house infused tamari and fresh grated wasabi.

Chef's assortment of daily catches, including individual toppings and condiments, served with house infused tamari and fresh grated wasabi.

Scattered sashimi, house made tamago, house cured ikura, ohba, cucumber.

Tuna, chives, masago, kobachi sauce.

Lump crab, tempura flakes, avocado, tobanjan aioli topped with scallops, black garlic, orange chili sauce.

Tempura shrimp, kewpie mayo, avocado, topped with spicy tuna, bubu arare.

Spicy tuna, takuwan, ohba, topped with tuna, house infused tamari, kizami wasabi.

Salmon, yellowtail, masago, chives, tobanjan aioli, avocado.

Yellowtail, avocado, tobanjan aioli, crispy shallots, topped with white fish, lemon confit, kaiware, pink salt.

Smoked salmon, avocado, tempura flakes topped with tuna, sambal salsa, micro cilantro.

Spicy tuna, tempura kampyo topped with eel, avocado, kabayaki, furikake, kaiware.

Lump crab, tempura flakes, asparagus, orange chili sauce topped with torched wagyu, shiitake crema.

Panko shrimp, avocado, topped with torched salmon, tom yum aioli, Thai chili flakes, micro cilantro, lemon wedge.

Tempura eel, tobanjan aioli, kaiware topped with torched salmon, sweet chili, toga rash.

Chocolate lava cake with dulce de leche, vanilla ice cream, chocolate ganache sauce.

Carrot puree, cinnamon glaze, walnut brittle, pickled raisins, cream cheese icing, orange ginger ice cream.

Graham cracker crust, ube jam, topped with torched meringue, toasted coconut.