We promise you won't be disappointed!

DESSERTS
Coconut Panna Cotta with a Pineapple mousse (Creamy, vanilla bean, coconut panna cotta layered with a light pineapple mousse)
Brown sugar ice cream (Homemade, dark molasses, brown sugar ice cream)
Sakura Mochi (Sweetened red bean paste surrounded by a chewy layer of pink, glutinous rice wrapped in a cherry blossom leaf)
Warabi Mochi (Sweetened bracken jelly dusted with matcha powder)

             

SUSHI /SASHIMI:

Iwana (Arctic Char, from Iceland)
Sayori (Half Beak, from Japan)
Hotaru Ika (Firefly Squid, from Japan)
Tsuri Aji (Horse Mackerel, from Japan)
Orata (Mediterranean Sea Bream)
Kona Kanpachi (Amberjack, from Hawaii)
Fukko (Sea bass, from Japan)
Aka Mebaru (Pacific Ocean Perch, from Japan)
Chyu Toro (Fatty Tuna, Bigeye)


Appetizers

VEGETABLES
Hijiki (Black seaweed simmered in a light, dashi, soy stock with carrots, abura age, and konnyaku)
Shiitake Foil Yaki (Grilled shiitake mushrooms enclosed in foil and steamed with butter and pinch of salt, vegetarian friendly)
Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy, vegetarian and vegan friendly)
Renkon Kinpira (Thinly sliced Lotus root sautéed with sweet soy sauce and sesame)
Aburana Karashijoyu (Blanched Rapini lightly dressed with a mustard soy sauce, vegetarian
and vegan friendly)


MEAT

Tori Shio Koji (Chicken fillet marinated in a sea salt sake starter)
Butabara Nikomi (Tender braised pork belly in a ginger soy sauce served au jus)
Butabara Shio Koji Kushi Yaki (Pork belly marinated in a sake starter and skewered with green onions and grilled)
Korokke (Homemade potato and onion croquette panko breaded and deep fried)
Gyu Maki (Daikon radish and carrot wrapped in beef and braised in a rich tangy sauce)
Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)


FISH/SEAFOOD

Kanpachi Daikon (Amberjack head and collar simmered with large daikon rounds in a rich soy stock)
Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish)
Maguro Chiae Sanshyo Yaki (Select parts of tuna marinated in a Japanese peppercorn-soy sauce and grilled, chopped and tossed with olive oil)
Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
Sake Yuan (A fillet of salmon marinated in a Japanese citrus, soy sauce and grilled)
Ika Ichiyaboshi (Dried, whole squid from Amakusa, Japan grilled over charcoal)
Gindara Saikyo ((Buttery Black Cod fillet marinated in a sweet, white miso and grilled)
Anago Tenpura (Sea Eel tenpura battered and deep fried)