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Refined, delicate, and packed with umami.

Salad: Seaweed & Cucumber Sunomono – Lightly marinated seaweed and cucumber in a refreshing rice vinegar dressing.

Entrée Options:

Hamachi Crudo with Yuzu Ponzu – Fresh yellowtail drizzled with citrusy yuzu ponzu and topped with tobiko.

Miso-Glazed Black Cod – 48-hour marinated black cod, roasted and served with steamed rice and pickled daikon.

Sous-Vide Fresh Catch with White Miso Sauce – The freshest local fish, cooked sous-vide and finished with white miso sauce.

Robata Chicken & Beef Sampler – Charcoal-grilled skewers of juicy chicken and beef, served with Japanese rice and seasonal vegetables.


Dessert: Matcha Roll Cake with Coconut Chantilly & Pistachios – Light green tea sponge cake with coconut cream and pistachios.