main courses

Question 1

sea bass

Answer 1

Roasted seabass marinated in miso & sake and served over tempura fried avocado, Japanese eggplant and tomato petals all in a wasabi dashi.

Allergies: gluten, soy, onion, egg

Question 2

line caught halibut

Answer 2

black bean sauce, shaved ginger, hot oil

Steamed line-caught Halibut w/ fermented black bean sauce w/ Julienne ginger and scallion in a fish soy and sake w bell pepper, hot peanut and sesame oil topped w/ micro cilantro.

Allergies: gluten, nut, soy, onion, alcohol, shellfish, garlic and sesame.

Question 3

slow cooked king salmon

Answer 3

green romesco, grilled scallion, charred water chestnut, miso powder

6 oz king salmon slow cooked in olive oil, served over a green romesco sauce, grilled ramps, green almonds, and shiso w some bread crutons crisped in butter and evoo. The dish is accompanied w miso powder w a crispy salmon skin garnish

Allergies: gluten, nut, soy, onion, garlic, alcohol and dairy.
Spoon and fork

Question 4

ishi yaki buri bop

Answer 4

yellowtail on rice cooked at your table in a hot stone bowl.
• Can be vegan

Yellowtail wagyu or etc. seared table side on its own bowl. Rice, egg yolk, and mixed veggies w pickled carrot and daikon, zenmai (br. Royal fern), sesame marinated spinach and yuzu pepper.

Allergies: gluten, nut, soy, onion, garlic, egg, alcohol
Spoon

Question 5

seafood ‘toban yaki’

Answer 5

lobster, king crab, mussel, clam, diver scallop, chinese broccoli, king oyster mushrooms w/ yuzu zest freshly grated all in a spicy red miso sake broth

Allergies: gluten, soy, onion, alcohol, dairy.

Question 6

angry chicken

Answer 6

summer beans, shiso-cucumber pickles, citrus yogurt, roasted chili-miso sauce

1/2 a chicken fried but brined and served w a citrus yogurt, red pepper relish, peas, favas, chick peas, & sugar snaps.

Allergies: dairy, capsicum, citrus, garlic, vinegar, soy, gluten. (Can be dairy/garlic free

Fork & knife

Question 7

surf and turf

Answer 7

wagyu skirt steak and hamachi planks/ribbons, herbed potatoes, crushed avocado, yuzu soy

5oz of skirt steak, hamachi and avocado sashimi served w/ roasted potatoes.

Allergies: gluten, nut, soy, onion, garlic, alcohol, dairy, and eggs

wagyu scent mix • yuzu cream • citrus-crushed avocado

Question 8

beef sukiyaki

Answer 8

australian wagyu, napa cabbage, tofu, shungiku (daisy fern), honshimeji mushrooms, jidori egg on the side for dipping

Allergies: soy, onion, egg
Fork and steak knife

Question 9

braised black cod

Answer 9

ginger soy reduction

8oz. Of Black Cod braised in soy and ginger w pickled bell peppers and sweet black beans on the side. The black cod is garnished w jullienne ginger and radish daikon and cucumber.

Allergies: gluten, soy, onion, alcohol
Spoon the bitch

Question 10

Duck Duck Duck

Answer 10

1/2 a crispy peking duck roasted. 3 parts. A foie gras buttered crossant w duck on it, a soft duck egg yolk for dipping, a duck leg, and 2 extra sauces, a red miso sauce and port wine duck jus

Allergies: gluten, pumpkin seeds, soy, onion, chillies, dairy.
Fork and knife

Question 11

Wagyu Steak

Filet • Strip • Ribeye

Answer 11

Australian Wagyu bred from Tajima cattle and Angus pan roasted and served w a sweet onion garlic jus soy sauce poured tableside.

Allergies: gluten, soy, onion, garlic, dairy
Fork and knife

Size/Cut options:
• 12 oz Filet for
• 16 oz Strip for
• 20 oz Ribeye for

Upgrade: min. 4 oz per order and goes up.