each omakase experience differs based on what’s in season. our visit included
scallop (hotate), sea bass, seabream (madai), lean blue fin tuna (akami), soy marinaded medium fatty tuna, torched o-toro, soy marinaded salmon, snow crab with crab paste, smoked bonito (katsuo), salmon roe (ikura), sea water eel (anago), o-toro temaki (fatty tuna hand roll with green onion).
Read Morearugula, red pepper, mango, avocado, kohlrabi, balsamic Miso + yuzu-jalapeño sauce
Read Moreavocado, picked kohlrabi, arugula, crispy leeks + spicy karashi Miso
Read Moreon mini rice cakes
Read Morewith pineapples, tomato, chives, ginger, wasabi-relish + wrapped in cucumber
Read Morehokkaido uni (sea urchin), ikura (salmon roe), hotate (sea scallop), ora king salmon, kani (alaskan king crab), maguro (bigeye tuna), amaebi (sweet shrimp), saba (mackerel)
Read Moremutsu - beet miso + espresso-infused-brown-sugar, binnaga - seared albacore tuna, pickled chili + ginger-onion oiltai - sea bream, yukari salt, sorrel leaf + cranberry-ginger miso, sake - Atlantic salmon, arrange-yuzu karashi, hamachi - yellowtail, pink peppercorns, hojiso + yuzu soy, a5 wagyu - chopped Miyazaki A5 striploin, red pepper, mango, cucumber + kimchi miso, * real wasabi upon request
Read Morechilled rock lobster, soy paper, avocado, picked radish, Boston lettuce, momiji soy
Read Moreyellowtail, avocado, crispy rice, takuan + jalapeño-garlic-soy
Read Morebigeye tuna, mango, cucumber, spicy tomato salsa + karashi miso
Read Morewith fresh sliced ginger + yuzu shoyu
Read Moreomakase means “trust the chef”, it is a traditional fine dining experience where the chef selects your course menu depending on the seasonal ingredients available that day
Read Moretuna yuzu, nasu miso, fluke anticucho, salmon black garlic aioli
Read Moreomelette, nasu miso, avocado, zucchini, shiitake
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