Our Menu

Half dozen Kumamoto oysters with champagne mignonette, yuzu kosho, and house cocktail sauce

Thinly sliced dry-packed scallops with yuzu vinaigrette, cucumber water, ikura, and micro shiso

Hand-cut bigeye tuna with avocado, sesame oil, tobiko, crispy wontons

Warm oysters baked with spinach, pastis, and Gruyère, served on rock salt

Lobster, jumbo shrimp, oysters, clams, crab claws, seasonal crudités with three house sauces

White and red miso with hand-harvested kombu dashi, silken tofu, wakame, and scallion

Pan-fried dumplings filled with A5 Wagyu and Dungeness crab, ponzu dipping sauce

Velvety bisque finished with brandy cream, chive oil, and a poached lobster claw

Sashimi-grade yellowtail with jalapeño, citrus soy, crispy shallot, and sesame

Slow-braised then char-roasted octopus with black garlic purée, smoked paprika oil, and pickled fennel

Nobu-inspired black cod marinade on Chilean sea bass, bok choy, shiitake dashi, crispy rice cake

A5 Wagyu striploin with Santa Barbara sea urchin butter, truffle jus, seasonal vegetables

Mediterranean sea bass roasted in a wood-fired oven, lemon-caper beurre blanc, grilled broccolini

Half Maine lobster with hand-pulled noodles, house XO sauce, Sichuan chili oil, crispy shallots

One pound of steamed king crab with drawn butter, citrus aioli, old bay seasoning

Soy-lacquered duck breast with plum gastrique, crispy forbidden rice, pickled cucumber

Hand-cut fries with white truffle oil, aged Parmesan, fresh herbs

Wok-charred jasmine rice with edamame, ginger scallion, egg, and sesame soy

Wood-fired broccolini with chili crisp, garlic, lemon zest, and Calabrian chili

Grilled Japanese eggplant with white miso glaze, sesame, and shiso chiffonade

Ceremonial matcha ladyfingers with mascarpone cream, dark chocolate, and kinako dusting

Silky black sesame with coconut cream, lychee granita, and compressed dragon fruit

Brûléed yuzu curd in a butter tart shell with toasted meringue and citrus zest

Three mochi with seasonal ice cream flavors: ube, black sesame, and hojicha

Curated selection of three premium sakes: junmai daiginjo, nigori, and aged koshu

Fiji still or San Pellegrino sparkling — large format

Freshly squeezed lemon with yuzu syrup, shiso, and sparkling water

Seasonal selection: jasmine pearl, genmaicha, aged pu-erh, or hojicha