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DINNER MENU  33

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FIRST COURSE

 

SECOND COURSE

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THIRD COURSE

 

 

 

 

 

 

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DINNER MENU  44

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FIRST COURSE

 

SECOND COURSE

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THIRD COURSE

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FOURTH COURSE

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lobster kabocha bisque lobster broth, japanese pumpkin puree 

sawa gani & shaved asparagus salad crispy mini crabs, wasabi & honey vinegarette

hon maguro - blue fine tuna, shiitake mushrooms, black pepper sauce

sake - salmon, enoki mushrooms, truffle oil, chives

suzuki - striped bass, foie gras, ohba, pickled onions

madai - sea bream, ginger-scallion sauce

ika - baby squid, spicy tobiko sauce, basi

1st course - lobster kabocha bisque lobster broth, japanese pumpkin puree

sawa gani & shaved asparagus salad crispy mini crabs, wasabi & honey vinegarette

signature nigiri

hon maguro - blue fin tuna, shittake mushrooms, black pepper sauce

sake - salmon, enoki mushrooms, truffle oil, chives

suzuki - striped bass, foie gras, ohba, pickled onions

madai - sea bream, ginger-scallion sauce

ika - baby squid, spicy tobiko sauce, basi

spicy hokkigai & whitefish makimomo, japanese sweet potato tempura, spicy surf clam & whitefish roll

*The Restaurant Week menu is designed for each guest to enjoy individually; regular restaurant menu items may be ordered in addition.

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