COLD A PPeTiZERS

A LL iTEm S
EASTERN OYSTERS 24
ARE i NTen DED TO
Be SHArED aND TUNA & CHILIES 23
ArE s ERVED
W hEN REaDY ! SEABASS & CRISPY SPROUTS 17

CHERRY TROUT & POTATO 18

YELLOW TAIL & MATSUTAKE 24

WASABI LOBSTER 34

WAGYU & UNI 37

CR AB & CUCUMBER 36

sALADS
SPICY CUCUMBER 12

SEARED SASHIMI 23

TIGER CAL AMARI 16

LOBSTER AVOCADO 34

HOT aPPeTiZErS
14 CRISPY SQUID

17 COCONUT ROCK SHRIMP

15 TEMPUR A MUSHROOMS

12 CHICKEN TSUKUNE

15 BARBECUE PORK JOWL

17 LEMONGR ASS SHORT RIB

24 SANSHO OCTOPUS

29 WOK LOBSTER

16 CURRY CHICKEN WINGS

12 PORK GYOZ A

19 LOBSTER DUMPLINGS

MP WHOLE CRISPY EEL

 TEPPANYaKi
s
t
WAGYU SKIRT

FILET MIGNON
DIVER SCALLOPS

MADAGASCAR SHRIMP
ALL SERVED
HIBACHI STYLE
WITH KIN G
M US H ROO M S

e
S H IS H ITO
NEW YORK STRIP WHOLE LOBSTER PE P PE R S

a
AN D A
PORTERHOUSE WHOLE BR ANZINO COLLECTION
OF SAUCES

k
TOMAHAWK R iBEYE HALF CHICKEN
C U M I N & S Z EC H UA N R U B B E D
L AMB CHOPS

JA PAN ES E BE E F
IS AVAIL ABLE
UPON REQUEST

GARLIC

SPICY SHRIMP

YUZU BL ACK BASS

UME SHISO

SALMON TERIYAKI

CRISPY VIETNAMESE SNAPPER

roLls suShi & sashiM i

HOuse rO LlS K ANPACHI 7 7 TUNA

17 SCALLOP DR AGON SHIMA AJI 8 12 CHU TORO

27 SPICY TORO HAMACHI 6 MP O TORO

31 TUNA ROSSINI IKUR A 6 12 PEN SHELL

24 SURF & TURF KING SALMON 7 6 SCALLOP

FLUKE 7 7 KOHADA
Hand RO lLs
SUZUKI 7 12 SANTA BARBAR A UNI
12 SALMON IKUR A
KINMEDAI 8 MP HOKK AIDO UNI
19 TEMPUR A LOBSTER
AJI MACKEREL 6 6 SWEET SHRIMP
28 TORO UNI
SABA MACKEREL 7 7 UNAGI
MP CAVIAR
chef’s Selection sUshi 68 12 SEARED WAGYU
ALL CLASSIC ROLLS
ARE AVAILABLE chef’s Selection sashimi 84
UPON REQUEST OUR TUNA IS SUSTAINABLY RAISED IN AN
OCEAN FISHERY IN MISHIMA, SELECTED
BY MR. OTA AND FLOWN IN FROM JAPAN
 BeNTO BOX
CHOOSE A SAUCE
TERIYAKI
GINGER-SCALLION
YUZU-CHIMICHURRI
YO UR E N
SE T
SERVED WITH OO RE
E
WHITE RICE H
C
& MISO SOUP

SALMON
SCALLOPS
CRISPY SHRIMP
CHICKEN
WAGYU SKIRT

OS E A ROL
HO L
C

SALMON AVOCADO
CUCUMBER AVOCADO
S WI T
ME
SPICY TUNA O
H
C

SAUTÉED
PEA SHOOTS

SPICY
CUCUMBER
SALAD