Sushi Plate, Featuring Smoked Beet Nigiri: Nitsume sauce, wasabi, shiso, sesame snow.
Abalone Mushroom Sunomono: Shredded and marinated abalone mushroom, accordion-cut cucumbers, wakame, daikon sprouts, and a tosa vinaigrette.
Cauliflower Kara-age: Marinated cauliflower fried in a light yuzu-kosho tempura batter, and served with yuzu aioli and dusted nori.
Soba Noodle Mazemen: Buckwheat noodles, nuka-pickled veggies, charred Tokyo negi, soy-pickled shiitakes, koji-cured carrot, tofu misozuke, and tempura wakame.
Soba Noodle Mazemen: Caramelized tare dashi poured tableside.
Strawberry-Matcha Cheesecake: Cashew-based cheesecake with strawberries and matcha layers. With macerated strawberries and matcha meringue.
Five course plant-based omakase dinner by Chef Kevin Schuder.