Smoked Beet Nigiri: Nitsume sauce, wasabi, shiso, sesame snow.
Carrot Gunkanmaki: ‘Battleship sushi’ topped with roasted carrot yuzu kosho foam.
Asparagus Inside Out Roll: Salt/sugar cured asparagus, avocado, daikon, sprouts, kelp caviar, and spicy aioli.
Abalone Mushroom Sunomono
Shredded and marinated abalone mushroom, accordion-cut cucumbers, wakame, daikon sprouts, and a tosa vinaigrette.
Marinated cauliflower fried in a light yuzu kosho tempura batter, and served with yuzu aioli and dusted nori.
Soba Noodle Mazemen
Ramen made with buckwheat noodles, nuka-pickled veggies, charred Tokyo negi, soy-pickled shiitakes, koji-cured carrot, tofu misozuke, and tempura wakame.
Hot dashi, seasoned with a caramelized aromatic tare, poured table side.
Strawberry Matcha Cheesecake
With macerated strawberries and matcha meringue.