COLD PLATES

WARM PLATES

*Smoked Uni Spoon

Warm Edamame

Banana Blossom Salad

Japanese Milk Bread

Chilled Chinese Celery and Mushrooms

Miso Soup

Wicked Spicy Ground Lamb Laap

Warm Oysters

Vietnamese Bologna Banh Mi Tartine

Spicy Pork Ma Po Tofu Lettuce Wrap

osetra caviar, yuzu, quail egg yolk | 16

sea salt, togarashi | 5

fermented chile, pig head, peanuts | 12

yellow chive and Chinese sausage butter | 3

black beans, pickled allium, crispy garlic | 8

toasted rice, pickled red onion, charred lime | 12

maggi sauce, jalapeo, cilantro emulsion | 7

green onion, hijiki seaweed | 6

kosho hollandaise, chinese sausage, shallot | 12

peanut sauce, cucumber, mung beans | 10

*Smoked Hamachi Tartar

nori cup, uni rice, osetra caviar | 16

HOT PLATES
Crispy Riceball

Crispy Brussels Sprouts

Seared Korean Ricecake

Thai Pork Neck Yakitori

bone marrow, uni crema

sun dried tomato | 5 ea

kalbi oxtail, kimchee butter

gremolata | 13

Berkshire Pork Belly Steam Buns

pickled vegetables, chile aioli,
Japanese BBQ sauce | 6 ea

Karaage

Chinese mustart, kimchee,

sancho pepper | 10

Salt and Pepper Squid

charred shishito emulsion | 10

Yunnan Eggplant Salad

cumin, black vinegar,
almond romesco | 7

Crispy Potatoes

nuoc cham, Thai herbs,

puffed rice | 10

sweet and sour bok choy | 8

King Crab Yakitori

miso soy broth, long beans, choy | 11

Steamed Fluke

Takoyaki

Brown Butter Seared Abalone

okonomi, kewpie mayo,

bonito flake | 10

Shishito Peppers

kabayaki, sesame seed,

bonito flake | 8

pepperoni XO, beluga lentils

migas | 28

Countneck Clams Steamer Style

yuzu kosho-garlic butter | 14

Chang Mai Duck Carnitas

green papaya salsa,

scallion pancake, cucumber | 15

Wagyu Beef Dumplings

Rock Shrimp Tempura

Green Curry Crab Fried Rice

hot sauce vin, cotija cheese, sudachi

lime | 9

XO Squid Ramen

black lime butter | 17

karashi mustard, cheddar dashi,

braised lettuce | 15

Asian Cheesy Corn

Mentaiko Spaghetti

nori, shiso, farm egg yolk | 9

braised yuba, broccolini

yellow chive vinaigrette | 20

curry banana ketchup | 7

chile aioli, korean chile threads | 15

*Buffalo

burdock root, egg, sesame | 16

Mozzarella en Carozza

unagi, pomegranate kabayaki,

braised sesame seed | 8

LARGE PLATES
Smoked Beef Shortrib
Bulgolgi Tostadas
9 pickles, Ssam sauce,
different salts | 38

Mushroom and Tofu Donabe

potato, hijiki seaweed, pickles | 25

Whole Roasted Lobster

Singapore black pepper glaze, aka miso

sauce, yuzu drawn butter | 55

NIGIRI (2 pcs)
*Tai - Snapper

mango, myoga | 8

*Hirame - Fluke

radish, lemon oil | 7

TSUKIJI MARKET
Traditionally prepared
*Aji
*Kinmedai
*Mizutako

*Sawara
*Awabi
*Iwashi

*Ebi - Local Shrimp

yuzu, ginger | 10

*Lubina - Spanish Bass

green chermoula, sultana | 8

*Kohada - Shad
umeboshi | 12

*Mirugai - Geoduck
sudachi lime | 10

*Hamachi - Yellowtail

tosa bonito powder, chipotle | 8

*Sake - Salmon

keema curry, raita | 6

*Maguro - Bluefin Tuna

nuta, apple | 10

*Chutoro - Med. Fatty Tuna

garlic soy | 12

UNI CLASSICS
*Kaki - Shigoku Oyster

cranberry, gin, yamamomo | 6 ea

*Madai Ceviche - Sea Bream

ras el hanout, myoga, mango | 16

*Lubina - Spanish Sea Bass

MAKIMONO

green chermoula, sultanas,

preserved lemon gremolata | 16

*Spicy Tuna Roll

*Shima Aji - Striped Jack

aji amarillo, charred pineapple,

jicama | 15

black sesame, goji berries, citrus | 22

Shrimp Tempura Roll

maguro shirodashi, lemongrass,

garlic | 20

miso tartar sauce,

pickled aspargus | 16

Sweet Potato Roll

pickled sweet potato,

potato strings | 10

Crunchy Unagi Roll

cucumber, kabayaki, gobo | 16

*Spicy Salmon

rayu, pickled beets, sour cream | 12

Mushroom Katsu Roll

*Suzuki - Bass

*Hamachi Duet - Yellowtail

banana, black truffle, pork belly

croutons | 27

*Mirugai - Geoduck

huancaina, huckleberry, potato | 28

*Sake - Salmon

black bean, ginger, cilantro | 17

*Ankimo - Monkfish Liver

habanero ketchup, hajikami | 10

green curry, apple,

wakame croquant | 18

Jonah Crab Roll

*Tuna Poke

*O Toro - Super Fatty Tuna

fresh wasabi | MP

avocado mousse, puffed rice,

Thai chile | 18

*Hotate - Scallop

*Hamachi Negima Roll

*Hotate - Scallop

*Toro - Fatty Tuna

black perigord truffle | 15

foie gras, lily bulb | 16

tokyo leek, burnt allium vinaigrette | 16

*Smoked Ikura - Salmon Roe

vin cotto, pomegranate | 11

*Saba Oshizushi - Mackerel

battera kombu, kelp oil | 12

Roasted Carrot

vadouvan crme fraiche,

sudachi | 5

Tamago

aji amarillo, black walnut, pear | 22

OMAKASE 195

Tako - Octopus

SUSHI OMAKASE

Tamago

Chefs Choice

10 nigiri | 4 maki | Chefs Choice

CAVIAR 125
Chefs accompaniments

matcha, maple kabayaki | 4

Smoky Deviled Egg

soy egg, pork belly croutons,

black truffle vin | 6

*A5 Wagyu Sirloin

soy koji, karashi, garlic | 30

Freshly Grated Wasabi | 6

maitake mushroom, Chinese

chive vin, candied bacon jam | 20

*Spicy Tuna & Foie Gras Tataki

drawn butter | 5

*Uni - Sea Urchin

mung beans, maui onion,

seaweed | 17

Chef, Owner | Ken Oringer

Chef, Partner | Tony Messina
Sous Chef | Brendan Smith
Sushi Chef | Akira Sugimoto

Before placing your oder, please inform your server if a person in your party has a food allergy.
*These items are served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness.

warm sesame oil,

ginger, barrel aged tamari | 16

perigord truffle, ikura,

king oyster mushroom | 35