Menu
Starters
MISO SOUP tofu, wakame, scallion
SUNOMONO SALAD cucumber, seaweed
EDAMAME charred edamame, lemon, salt
CRISPY SHRIMP rice panko, sweet chili dipping sauce
MARKET SALAD seasonal greens, vinaigrette
BROCOLINI miso bagna cauda, almonds, red onion, pickled fresno chili
SWEET POTATO TEMPURA calabrian chili aioli, goma shio
KARAAGE Japanese-style fried chicken, fish caramel, white chili aioli
CRISPY RICE spicy tuna
Crudos
TUNA nikiri, red grapes, kosho powder, fried kale, olive oil
HAMACHI orange supreme, garlic, thai chili, ponzu, black tobiko
SCALLOP candied quinoa, lemon zest, daikon radish, san bai zu
Main Course
MARKET FISH Chef-selected fresh catch, seasonal arrangement
PAN SEARED THAI CHICKEN coconut-marinated airline chicken breast, cilantro, red onion
TENDERLOIN roasted red pepper puree, pickled pearl onion, roasted mushrooms
Signature Maki
HAMACHI YUZU KOSHO avocado, fried shallots, citrus miso
TUNA NINNIKU cucumber, avocado, candied garlic, jalapeno aioli
KOREAN SALMON spicy tuna, cucumber, korean chili vinaigrette
SHRIMP TEMPURA crab, avocado, takuan, massago arare, black garlic aioli
VEGETABLE ROLL kanpyo, cucumber, avocado, takuan, carrot, gochugaru sesame aioli
NEGI TORO ROLL bluefin tuna, charred green onion, jalapeno, fried shallots, goma shio
Nigiri / Sashimi
selection varies daily based on seasonal availability
EBI Shrimp
UNAGI Eel
SAKE Salmon
HIRAME Flounder
HAMACHI Yellowtail
MADAI Snapper
AKAMI Lean bluefin tuna
BOTAN EBI Spot prawn
HOTATE Scallop
KINMEDAI Golden Eye Snapper
SHIMA AJI Striped Jack
CHUTORO Medium Fatty Bluefin Tuna
O-TORO Bluefin Tuna Belly
AKAMUTSU Red Blackthroat
A5 WAGYU Wagyu striploin
Dessert
CHEESECAKE green tea, yuzu, sesame or mango
ASSORTED MOCHI strawberry, green tea, sesame, vanilla, ube or mango
TAIYAKI cake batter, Nutella, whipped cream
Omakase Reservation
10-Course Chef Tasting Menu $125 per guest
Reservation required at least four days in advance to allow time for sourcing. This tasting menu will feature curated, off-menu selections.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness, especially if you have certain medical conditions. If you have a food allergy, please notify us.
CLASSIC Maki
NEGI HAMACHI yellowtail, cucumber, scallion
SPICY TUNA spicy tuna, cucumber
SPICY SALMON spicy salmon, cucumber
SALMON AVOCADO salmon, avocado
CALIFORNIA crab, avocado, cucumber
SPIDER soft-shell crab, cucumber