*Zensai

5 assorted items that highlight the season

 

*Otsukuri

O-toro and 2 kinds of seasonal fish from Japan handpicked by chef

 

Yakimono

Salt crusted baked sudachi buri

 

*Kawarizara

Grade A5 wagyu ribeye grilled over bincho-tan

topped with foie gras, truffle and vegetables and BBQ sauce on the side

 

Dainomono

Anko-nabe

Hot pot with monkfish, shrimp, Hokkaido scallop and vegetables

 

Agemono

-Soy paper wrapped snapper, sweet shrimp, grilled eringi mushroom and shiso tempura

-Vegetables tempura

 

Sunomono

King salmon nanbanzuke

 

*Sushi

-2 pieces of deluxe nigiri

-1 hand roll

 

Tomewan gawari

Toshikoshi-soba

Backwheat noodle topped with shrimp tempura

 

Dessert

Dessert of the month

​

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed.

  *All menu items are subject to change according to seasonality and availability.