Slice of raw tuna.

Medium-fatty tuna slice.

Fatty belly cut of tuna.

Slice of king salmon.

Fatty cut of king salmon.

Fresh king yellowtail.

Fatty belly section of king yellowtail.

Barbecued freshwater eel.

Prepared saltwater eel.

Fresh wahoo fish.

Golden bigeye snapper.

Slice of jackfish.

Fresh amberjack.

Raw sweet shrimp.

Fresh live scallop.

Slice of fluke.

Fresh salmon roe.

Marinated cured mackerel.

Slice of striped jack.

Cooked octopus.

Japanese layered egg omelet.

Slice of raw squid.

Single piece of tiger prawn.

Slices of Japanese beef.

Fresh king crab meat.

Fried soft-shell crab with fish roe, avocado, scallions, asparagus, and spicy chili sauce.

Sushi roll with carrots, cucumber, kanpyo, avocado, asparagus, and citrusy yuzu kosho aioli.

Tuna roll with scallions and fresh shiso leaves.

Fatty tuna wrapped with shiso and green onion.

Cucumber roll topped with sesame seeds.

Spicy tuna roll flavored with chili mayonnaise and scallions.

Yellowtail roll with wasabi, scallion, avocado, cucumber, and fresh serrano pepper.

Salmon and avocado roll sprinkled with sesame seeds.

Crispy shrimp tempura roll with asparagus and spicy chili aioli.

Sushi roll filled with snow crab, imitation crab, cucumber, and avocado.

Snow crab, tuna, salmon, yellowtail, shrimp, ono, cucumber, and avocado.

Tempura zucchini, avocado, kanpyo, red and yellow pepper, and asparagus.

Freshwater eel, cucumber, kanpyo, avocado, bonito, and eel sauce.

Japanese scallops with chili aioli and tobiko.

Boiled baby Japanese sardines.

Boiled firefly squid.

Japanese grunt.

Japanese sardine.

Sushi roll filled with salmon skin.

Japanese sea bream.

Young sea bream.

Bigeye tuna.

Ocean trout infused with sakura.

Japanese red barracuda.

Gizzard shad.

Maine river eel.

Fluke with kelp sheet and ume.

Mantis shrimp.

Snow crab.

King crab with dynamite sauce and shiso.

Grilled chicken seasoned with sea salt.

Spicy tuna and California rolls.

Salmon served with ponzu and crispy Brussels sprouts.

1 oz serving.

1 oz serving.

Tuna, white fish, octopus, squid, cucumber, and serrano lime ice.

Yellowtail with white ponzu and cilantro.

Salmon served with crystallized soy and citrus.

Tartare of tuna belly with cherry blossom salt and sesame miso.

Amberjack with yuzu vinaigrette and garlic chips.

Oysters with mikan shiso granita and serrano.

Raw scallop with aji amarillo, soy salt, and shiso.

Grilled tortilla topped with tuna, anchovy aioli, and micro cilantro.

Shishito peppers with Szechuan seasoning and bonito.

Baby corn served with chili miso aioli.

Rock shrimp served with endive and kochujang sauce.

Edamame pods seasoned with sea salt.

Miso broth containing silken tofu and wakame seaweed.

Baked crab wrapped in soy paper.

Fried brussels sprouts with kimchi and fresh lime.

Crispy rice cakes topped with yellowtail and yuzu kosho.

Crisp rice cakes topped with raw tuna and serrano chili.

Thin slices of raw Wagyu beef served with ginger, garlic, mitsuba, and sesame oil.

Pan-fried chicken dumplings served with miso mustard and togarashi.

House salad containing chikuwa fish cake with a wasabi miso dressing.

Sliced pickled cucumber and seaweed tossed in tosazu vinaigrette.

Crab meat combined with cucumber and yuzu kosho aioli.

Stir-fried vegetable rice accompanied by pickled ginger and wasabi.

Wagyu beef fried rice topped with Jidori egg and XO sauce.

Pan-fried noodles with braised beef, tamarind soy, and ginger aioli.

Chicken noodle soup flavored with yuzu oil and scallions.

Grilled chicken skewers cooked with Tokyo scallions.

Chicken wings seasoned with a yuzu kosho vinaigrette.

Wagyu short rib prepared with chili sesame ponzu.

Grilled tiger prawn served with nuoc mam sauce.

Corn served with shiso butter and togarashi seasoning.

Whole cauliflower served alongside whipped feta tofu.

Japanese eggplant cooked with minced chicken miso sauce.

Fresh avocado drizzled with sweet ponzu and chili oil.

King crab cooked with ponzu butter.

Eight-ounce Australian Wagyu filet steak from Margaret River Farm.

Japanese A5 Wagyu strip steak from Miyazaki, sold per ounce with a four-ounce minimum.

Ten-ounce Australian Oishi Wagyu New York strip aged for 30 days in koji.

Thirty-four-ounce Snake River Farms bone-in ribeye steak aged for 30 days.

Whole roasted branzino served with shiso and wasabi chimichurri.

Miso-glazed seabass paired with crispy kale and ume plum miso.

Ten-ounce prime skirt steak served with avocado ginger puree.

Wagyu beef for hot stone cooking, served with sesame dipping sauce.

Ginger-marinated lamb chop served with whipped tofu feta.

Assorted fresh raw fish served over sushi rice.

Chicken seasoned with koji, served alongside shiitake XO sauce and sansho pepper salt.

Hot-plate dessert featuring white chocolate, passion fruit, crushed almond cookies, and mango sorbet.

Chocolate cake layered with ganache, yuzu citrus, blueberries, saketini foam, and vanilla ice cream.

Milk-soaked cake topped with baked pineapple, Japanese whisky meringue, and soy ice cream.

Selection of three sweet rice cakes featuring flavors that change daily.

Soaked lychees served in a shareable portion.

In-house prepared frozen treats featuring rotating seasonal flavors.