Our Menu

8 pieces: bluefin tuna, salmon, yellowtail, tiger prawn, scallop, eel, sea urchin, and flying fish roe.

Tempura prawn inside, avocado top, eel sauce, sesame.

Bluefin tuna, spicy mayo, cucumber, tobiko inside-out roll.

Sea urchin atop vinegared rice, wrapped in nori. Ocean in a bite.

Atlantic salmon on hand-pressed vinegared rice, wasabi.

Real snow crab, avocado, cucumber, masago, sesame.

5 thick-cut premium bluefin tuna slices, wasabi, pickled ginger.

6 slices of premium salmon, rich in Omega-3, served with yuzu ponzu.

Sweet Hokkaido scallops, citrus kosho, micro shiso.

Thinly-sliced ika with sesame oil, wasabi soy, and lemon.

18-hour pork bone broth, chashu belly, soft-boiled egg, black garlic oil, bamboo shoots, nori.

Fermented red miso broth, ground pork, corn, butter, chilli oil, scallions.

Creamy chicken broth, chicken chashu, leeks, yuzu zest.

Thick wheat udon, thinly-sliced wagyu, dashi broth, spring onion, yuzu.

Bincho charcoal-grilled: chicken thigh, liver, cartilage, skin, wings, and tsukune.

Freshwater eel grilled with sweet soy-mirin tare, sansho pepper.

A5 Wagyu thinly-sliced, ponzu truffle salt, radish daikon.

Grilled eel over steamed rice with tare sauce, pickled radish.

Diced marinated bluefin tuna, avocado, soy truffle, sesame.

Assorted sashimi over rice: tuna, salmon, shrimp, scallop, ikura.

Junmai Daiginjo from Yamaguchi prefecture. Fruity, silky, sublime.

Iichiko Silhouette barley shochu, clean and smooth, served over ice.

Japanese plum wine, sparkling soda, shiso leaf, lemon. Refreshing.

Ceremonial grade matcha, steamed milk, light sweetness. Iced or hot.