7 dishes
Chiyonosono, Junmai sake. Delicate and floral with orange blossom, soft rice sweetness, and subtile citrus. Clean, dry finish
Junmai Ginjo. Silky and refreshing with honeydew, plum, pear, and subtle sweet rice notes with gentle umami
Junmai sake. Rich and smooth with subtle umami, silky texture, clean refreshing finish
Konteki, Junmai Daiginjo. White flower, asian pear, and steamed rice aromas with an elegant, mineral-rich finish
Steamed edamame, truffle oil, sea salt
Crisp cucumber seasoned with garlic, chili oil and sesame seed
Chef choice of vegetables and fruits
3 dishes
Oven baked eggplant with miso, topped with sesame seeds
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether it is made with ghee, cream or yoghurt.
Is the katsu sauce made with anchovy or fish?
31 dishes
Fried jidori chicken served with kimchi aioli
Organic soft tofu, lightly fried and served with tsuyu and bonito flakes
Choose your fish: yellowtail (6pc), cured salmon (6pc)
Dry-aged yellowtail, yuzu ponzu, kiwi, lemon zest, salt, shiso leaves
Japanese Kumamoto oysters – petite and creamy with a delicate sweetness and refreshing melon finish
Beef, onion, tofu, pan-fried gyoza
Chicken, onion, tofu, steamed gyoza with chili garlic sauce
Cabbage salad, rice, miso soup, chef's choice of items(ask server) and assorted pickles *limited to 20 orders daily
(Pork, chicken, shrimp, menchi); served with truffle fries and cabbage salad
Shochu, honey syrup, espresso concentrate, espresso beans
“Berkshire Pork Cutlet” dry-aged pork loin served with tonkatsu sauce
Premium Jidori chicken breast
"Berkshire pork" house-made croquette with mozzarella served with katsu sauce
Rice, curry, salad, protein of your choice: Berkshire pork / Jidori chicken
Dry-aged pork, house-made bread, katsu sauce, horseradish sauce
Jidori chicken, house-made bread, katsu sauce, horseradish sauce
Ribeye coated with panko, lightly fried, served with a hot stone at the table
A5 wagyu coated with panko, lightly fried, served with a hot stone at the table
“Berkshire Pork Cutlet” dry-aged pork loin served with katsu sauce
“Berkshire Pork Cutlet” dry-aged center cut loin served with katsu sauce
Prime beef, caramelized onion, roasted garlic puree served with katsu sauce
Three 8/12 shrimp and two U10 scallops served with horseradish sauce
Salmon served with tartar sauce
Seasonal rotating katsu selected by chef
2 dishes
Ask server for ingredients (seasonal)
3 dishes
Shochu, lime juice, mint leaves, cucumber juice
Roasted Japanese green tea with warm, nutty notes and a smooth finish
6 dishes
Smooth mild sake with soft rice sweetness
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Junmai Ginjo premium. A mooth and elegant sake with notes of ripe melon, pear, and delicate floral finish
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A curated tasting of three different sakes, served in smaller pours to explore different styles and flavor profiles
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Tozai, Junmai Nigori sake. Bright, fresh notes of honeydew melon, raw pumpkin and radish
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
2 dishes
Shochu, honey syrup, egg white, matcha powder