APPETIZERS COURSE
Edamame with Maldon salt
Miso Hummus Madai
(lightly seared and smoked with garlic ponzu, daikon chips, black lava salt, yuzu kosho)

Baked Green Mussels
(Topped with masago, eel sauce, red tobiko, sesame seeds and scallion)

Waygu
(Thinly sliced A5 tenderloin, lightly seared with truffle soy, garlic chip, Hackleback Caviar] and micro greens)

SASHIMI COURSE
Akami Blue Fin Tuna 2pc
(Lean tuna topped with truffle soy and hackleback caviar)

Otoro Blue Fin Tuna 2pc
(Fatty tuna topped with nikiri, garlic chip)

King Salmon 2pc
(Fatty tuna topped with nikiri, black lava salt and pickled wasabi Stem)

ROLLS
Spicy Tuna Osaka Box Style Roll
(Topped with tuna, salmon, masago, scallions, & sriracha)

Nigri course: *Raw (1pc Per)

Hamachi
(garlic ponzu, serrano, Dijion mustard)

Kampachi
(Yuzu, Maldon salt and liime zest)

Aburi (Seared)

Salmon Belly
(Nikiri, pickled wasabi stem)

Hokkaido Scallops With Uni
(Yuzu, maldon salt and pickled wasabi Stem)

A5 Waygu
(A5 tenderloin topped with truffle soy, serrano, caviar and dijon mustard)

Otoro Uni
(Nikrii and pickled wasabi Stem)

HOT DISH
Miso Black Cod

Yaki (1pc per)
Chicken Thigh Skewer
(Top with Tare onions and yuzu kosho)

DESSERT
Mochi