Our Menu

Traditional tempura is about letting the natural flavors shine. The tempura process involves maintaining an exceptionally thin batter to maintain a delicate crunch as well as leaving all tempura ingredients unseasoned, as done in the traditional, Japanese method. Tempura pieces are served accompanied by seasonings and a light tempura sauce so as to not mask the natural flavors of the fresh ingredients. • To provide the best possible dining experience, all members of each party must participate in the same tasting menu • Entrees A la Carte available Tuesday-Thursday only • Kaiseki Menu must be requested 24 hours in advance. No Exceptions Available

Sakizuke (amuse bouche)

Seabass Sando, Shiso, Yuzu Kosho, Aji Aioli

Otsukuri (sashimi/raw dish)

Yellowfin, Inari, Chili Oil, Fresh Ginger, Scallion, Sesame

Nimono (steamed dish)

Chawanmushi, Steamed Egg Custard, Crab, Maitake Ponzu, Smoked Trout Roe, Walnut Oil

Atsumono

Scallop from Hokkaido Japan, Curried Cauliflower Puree, Golden Oscietra Caviar

Agemono

Pink Prawn, Lotus Root Mero Seabass Maitake

Suimono

Lobster Shabu, Broccolini, Dashi Butter, Chili Oil

Yakimono (grilled dish)

A5 Wagyu, Pickled Daikon, Local Greens

Shokuji (rice meal)

Donburi -- Seared Salmon, Ikura, Quail Yolk, Tobiko Aioli, Rice, Miso Soup

Pre-Dessert

Brie Cheese Tempura, Nori, Honey, Truffle

Dessert

Chef's Choice Dessert

*Raw or Undercooked

All menu items with *are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Written information is available upon request about the safety of consuming these items. Please inform your server if you have food allergies or special dietary requirements, and we will do our best to accommodate.

Restrictions

We are unable to offer gluten-free or vegan options at this time. All of our Tempura is fried in the same oil which may affect certain dietary restrictions such as shellfish allergies.