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DINNER MENU 33
FIRST COURSE
SECOND COURSE
THIRD COURSE
DINNER MENU 44
FIRST COURSE
SECOND COURSE
THIRD COURSE
FOURTH COURSE
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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