Miso Soup with Hirame, Wakame and Enoki 5
Kabocha Pumpkin with Pecorino and Caramelized Onion 8
Shrimp with Tiger Lily in Spicy Vegetable Broth 8
New Style Sashimi (Striped Bass, Fluke, Hamachi) 12
Oyster Fritter with Jalapeno and Roasted Garlic Aioli 12
Pepper Tuna Tataki with Ponzu Sauce 12
Salt and Pepper Calamar 12
Seared Diver Sea Scallop with Mango Salsa 22
Shrimp Shumai-Steamed 10
Spicy Creamy New Zealand Mussels 10
Crispy Shrimp with Thai Chili Mayonnaise 16
Agedashi Silk Tofu with Bonito Kabayaki 8
Beef Salad with Roasted Peanut and Raspberry Vinaigrette 16
Chicken Yakitori on Skewer 12
Confit of Duck “Moo Shu” with Hoisin Sauce 12
Spinach Gyoza Dumpling with Lemon Ginger Vinaigrette 8
Seared Foie Gras with Tobiko Caviar and Mustard Su-Miso Sauce 24
Vegetarian Miniature Spring Roll 8
Steamed Rice 2
Sushi Rice 4
Beef Tenderloin Au Shiitake Jus on Mashed Taro Aligot 26
Fricasee of Lobster in Lemon Caper Sauce 34
Chilean Sea Bass on Wild Mushroom with Truffle Sauce 34
Classic Sesame Chicken with Roasted Pineapple 20
Cod with Sancho Saikyo Miso on Grilled Eggplant 26
Shichimi-Togarashi /Kabayaki Marinated Lamb Chop with Roasted Pepper and Squash 26
Silk Tofu on Sauteed Seasonal Greens with Tamari Glaze 20
Beef Teriyaki 24
Chicken Teriyaki 20
Salmon Teriyaki 24
Shrimp Tempura 24
Vegetable Tempura 16
Unagi Donburi 24
Sashimi Dinner 28
Sushi Dinner 24
Sushi and Sashimi Dinner 34
Chef’s Kaiseki 85, 125
CHEF TIMOTHY CHANG