8 Pieces Chef’s Selection Nigiri & Toro Roll, served with a seasonal appetizer and dashi soup. Curated daily to highlight the best of the season; selections may vary with market availability. Online exclusive.

10 Pieces Chef’s Premium Selection Nigiri & Toro Roll, served with three seasonal appetizers and dashi soup. A daily chef-curated selection showcasing the best seasonal offerings, changing with market availability. Online exclusive.

Thinly sliced Japanese amberjack layered with jalapeño and finished with our signature Ponzu Kosho Dressing.

Japanese Yellowtail topped with wakamomo and spicy red kosho, finished with our signature yuzu kosho dressing.

Fatty bluefin tuna with caviar and fresh wasabi sauce

A5 wagyu beef with yuzu wasabi sauce

Toro Tartlet topped with Hokkaido Uni and Caviar on top.

Botan Ebi, Hokkaido Scallop, Uni, Ikura, Yuzu Citrus Dressing.

Served with truffle ponzu sauce

With truffle and Ikura

A Trio of Seasonal Fish — 9 Pieces Kanpachi (3 pcs) — Yuzu Kosho Sauce, Katsuo Tataki (3 pcs) — Tosa-zu Sauce, Ocean Trout (3 pcs) — Asian Peach & Aji Amarillo Sauce

Yellowtail, jalapeño, crispy garlic, chili soy

Baked Salmon Crunch, Tuna Avocado, Truffle Sauce.

Soft shell crab with toro crunch and mint sauce

Shrimp tempura, avocado, baked crab, and crunchy rice

Eel, blue crab, and spicy scallop

Snow Crab, Avocado , Cucumber, topped with Salmon and caviar.

Otoro, jalapeño, and shiso, topped with A5 Wagyu and foie gras, finished with sesame mayo and our chef’s signature glaze.

Toro tartare, Takuan, Shiso, Bluefin Tuna, Caviar. yuzu kosho sauce.

Hokkaido Scallop, Shiso, Cucumber, Ocean Trout

Botan ebi, Cucumber, Seared Hokkaido Scallop,

Shrimp Tempura, pear, shiso, Seared Madai, Finger lime.

Snow Crab, Avocado, Asian Peach, topped with Shima Aji, Sweet Onion & Aji Amarillo Sauce.

Thin-sliced cucumber, rice vinegar, sea salt, and a touch of sugar Light, refreshing, and perfect between richer dishes

Seared Scallop & Tiger Shrimp with Kombu Butter Sauce

Spicy tuna, salmon, and yellowtail on crispy toast with kani, avocado, and potato crisps.

Bluefin toro tartare, scallion, and caviar on milk toast with kani, avocado, and potato crisps.

Salmon, tuna, and yellowtail over seasoned sushi rice, served with tamago, kani, seaweed salad, and oshinko.

Grilled freshwater eel over steamed rice, served with kani, seaweed salad, and oshinko.

Panko-crusted pork cutlet simmered with onion and egg in a savory-sweet sauce, served over steamed rice.

Charcoal-grilled chicken glazed with house yakitori sauce and yuzu kosho over steamed rice, served with kani, seaweed salad, and oshinko.