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Curated by Chef Yamamoto

Our Menu

A seasonal journey through the finest ingredients Japan has to offer. Each dish is a quiet composition of flavor, texture, and heritage.

The Signature Experience

Chef's Omakase

$280

A 15-course journey curated by Chef Yamamoto. Approximately 2.5 hours.

  • Amuse-bouche: Seasonal sakizuke
  • Five varieties of sashimi from Toyosu Market
  • Signature chawanmushi with truffle & uni
  • Eight pieces of seasonal nigiri
  • Wagyu sukiyaki course
  • Toro hand roll finale
  • Dessert: Matcha crème brûlée
Reserve Omakase

Nigiri & Sashimi

Chutoro nigiri

Chutoro

$18
Akami-zuke marinated lean tuna belly, brushed with nikiri soy. Melts on the tongue.
Hotate nigiri

Hotate

$16
Live scallop from Hokkaido, served with a touch of yuzu kosho and sudachi.
Uni nigiri

Uni

$22
Murasaki uni from Hokkaido, wrapped in crisp nori. Creamy, briny, sublime.
Sake sashimi

Salmon Sashimi

$15
Premium Scotch salmon, sliced thin with shiso, daikon, and ginger-soy gel.

Appetizers

Wagyu gyoza

Wagyu Gyoza

$24
Pan-seared A5 wagyu gyoza with black garlic ponzu and chili crisp.
Tuna tartare

Tuna Tartare

$28
Chopped akami with avocado, crispy shallots, and quail egg on nori tuile.
Miso soup

Dobin Mushi

$18
Clear seafood broth with matsutake mushroom, shrimp, and mitsuba in a traditional teapot.
Hamachi kama

Hamachi Kama

$22
Grilled yellowtail collar with daikon oroshi, ponzu, and shichimi pepper.

Hot Kitchen

Wagyu steak

A5 Wagyu Steak

$85
Miyazaki A5 sirloin, seared on hot stone, served with wasabi, garlic chips, and truffle salt.
Miso black cod

Miso Black Cod

$42
Saikyo-miso marinated black cod, broiled to caramelized perfection with bamboo shoot salad.
Tempura moriawase

Tempura Moriawase

$34
Seasonal vegetable and shrimp tempura with matcha salt and tentsuyu dipping sauce.
Soba noodles

Kamo Seiro Soba

$28
Hand-made buckwheat soba with duck breast, negi, and warm tsuyu broth.

Sake Selection

Curated by our sake sommelier. Over 150 bottles from small-batch breweries across Japan.

Dassai 23

Yamaguchi Prefecture — Junmai Daiginjo
Crisp, clean, with notes of lychee and melon. The benchmark for premium sake.
$28 / glass · $120 / bottle

Juyondai Ryusei

Yamagata Prefecture — Junmai Ginjo
Elegant and complex with hints of white peach and cherry blossom. Legendary and rare.
$45 / glass · $210 / bottle

Kubota Manju

Niigata Prefecture — Daiginjo
Silky smooth with a clean finish. Rice-forward with subtle floral undertones.
$22 / glass · $95 / bottle

Kuro Obi Umeshu

Wakayama Prefecture — Plum Wine
Aged for three years, rich and complex. Served on the rocks as a digestif.
$14 / glass · $58 / bottle