6 dishes
Sesame seeds, salt, and pepper
Kale, brussel sprouts, carrots, oranges, and pumpkin seeds dressed in a miso mustard vinaigrette, topped with micro cilantro
Lime shoyu reduction
Grilled lion’s mane mushroom marinated in sakura cask whiskey, port, sake, garlic, and onion. Finished with compound vegan butter
Caramelized onion vinaigrette
15 dishes
Ask whether the sorbet is made with cream or egg, most are just fruit, sugar and water.
Ask whether there is dashi in it, dashi is a stock made from bonito.
Ask whether it is finished with butter.
Crispy eggplant sauteed in sweet miso sauce. Finished with lemon zest, sesame seeds, and micro greens
Ask whether it is cooked in butter or a meat stock rather than oil.
Sauteed garlic, onion, bean sprouts, cabbage, sweet potatoes, tofu, green beans, carrots with soy sauce and wrapped with spring roll sheet
Ask whether it is made with egg.
Nigiri, and avocado
Ask whether it contains dairy, egg, or an animal-based stock.
Cucumber, Avocado, Kimchi, and Kaiware. Topped with purple dragon fruit, passionfruit mint preserves, chili oil, clear kelp, and gold flakes
Ask whether there is dashi in it, dashi is a stock made from bonito.
Mango, avocado, negi, gobo, cucumber, jalapeño topped with lightly fried potato threads, spicy aioli, teriyaki sauce, micro-greens, green onions, and black truffle zest
Can I get it without the spicy aioli?
Shredded oyster mushrooms in sweet and spicy "bulgogi sauce" and topped with pickled vegetables, mayo, cucumber and kimchi
Does the mayo or kimchi have egg or fish sauce?
Ask whether it is cooked in butter or a meat stock rather than oil.
Verde crema, pistachios, fresno chilies, broccolini, and agave zuke
Ask for it without the verde crema.
Sesame seeds, pickles, mayo, cucumbers, cauliflower, and bao bun
Ask for it without the mayo.
Seaweed, dressing, cucumber, and bubu arare
Ask whether the green goddess dressing is vegan, the menu says it may not be.
Green onion, enoki, asparagus, carrot, pickled avocado, sweet potato served with black sesame sauce
Ask whether it can be made without butter – ask to cook plain or in olive/canola oil.
White rice and traditional Japanese curry with carrots and potatoes
Ask whether the sauce uses fish sauce, oyster sauce, shrimp paste or chicken stock.
Red wine shoyu reduction
Ask whether the vegetables are finished with butter.
108 dishes
Sweet Chili Honey Sauce
Tofu and green onion
Beef or chicken
Agave zuke butter
Spicy tuna topped with green onion, cotija cheese, eel sauce, spicy aioli, micro cilantro and sesame seeds
Crispy pea flower rice topped with shredded blue crab, agave zuke butter, Thai basil oil, fresno chiles, chives, and fresh lemon juice
Togarashi seared tuna served on bluecorn shell, with citrus jicama slaw, micro cilantro and garlic crunch aioli
Faroese salmon with yuzu kosho aioli, chive, and lemon zest
Pan seared topped with ponzu, crunchy garlic and negi
Roasted shallot vinaigrette, charred orange, lemon oil and micro dill
A shallot and sherry vinegar mignonette
Spicy tuna, kanikama, and avocado topped with lightly fried potato threads, spicy aioli, teriyaki sauce, micro greens, green onions, and black truffle zest
Spicy tuna, cucumber, and gobo topped with seared salmon, spicy aioli, teriyaki sauce, micro greens and tobiko
Soy cured salmon, mango, cucumber, and avocado. Topped with tuna, salmon, citrus marinated orchid petals, ponzu, chili oil, and micro greens
Cucumber, pickled jalapeno, avocado, kaiware topped with A5 wagyu, garlic crunch aioli, and micro cilantro
Snow crab, mango, avocado and cucumber topped with tuna, cilantro, thin slices of jalapeño, yuzu aioli, and micro cilantro
Tuna, shrimp tempura, avocado, cucumber, mango, ginger ceviche sauce, and micro cilantro
Spicy bluefin tuna tartare, cucumber, avocado, and mango wrapped in soy paper. Topped with yuzu honey sauce, eel sauce, micro greens, and sesame seeds
Salmon, yellowtail, tuna, shrimp, kanikama and avocado wrapped in cucumber. Finished with fresh yuzu, ponzu, green onion, and sesame seeds
Spicy tuna, kaiware, gobo, jalapeno spear, & avocado. Topped with yellowtail, poke sauce, micro cilantro
Negi, mango, avocado, cucumber, cilantro, gobo topped with ebi and aguachile snow
Shrimp tempura, cucumber, mango, jalapeño, avocado topped with tuna & ginger ceviche sauce
Crab mix, avocado topped with salmon, ponzu sauce and bonito flakes
Pickled avocado, jalapeño, mango, and kanikama topped with lobster tempura, shiso-lemon aioli, smoked eel sauce, micro-greens
Cucumber, avocado, caramelized onions, and shrimp tempura topped with A5 wagyu and chimichurri
Negi, mango, avocado, cucumber, gobo topped with cooked ebi and aguachile Snow and micro cilantro
Shrimp tempura, cucumber, mango, jalapeno, avocado topped with tuna and ginger ceviche sauce
Filet mignon marinated in ginger lime soy. Pan fried with A5 wagyu tallow and flambe with hinotori 5 yr whiskey, then finished with citrus herb butter on a bed of watercress, cherry tomatoes and cucumbers
Marinated A5 wagyu with truffle butter, and Ssamjang
Gojuchang mole, grilled broccolini, and micro greens
Pork belly marinated in kashmiri and chipotle chile adobo sauce, with shishito poblano salsa verde, pineapple, pickled shallots, avocado, and micro cilantro
Kewpie mayo, hoisin, cucumbers, pickled vegetables, sesame seeds, micro cilantro
Udon noodles with grilled chicken in creamy parmesan sauce and maitake mushroom. Finished with sesame oil and black truffle zest
Inaniwa noodles in roasted duck broth. Finished with bok choy, enoki mushrooms, shredded duck, and green onion
Slow-cooked prime short ribs braised in a red wine sauce, served with house coleslaw and micro-greens
Topped with our roasted garlic ponzu sauce accompanied with fried shallots, capers, and caviar
Thin sliced hamachi, passion fruit vinaigrette, raspberries and dehydrated soy
Cucumber and a sweet and spicy Japanese BBQ sauce
Marinated in Japanese spices, served with Sandfish Salad and micro cilantro
Yellowtail collar cooked to perfection served with ponzu, scallions and micro-greens (Limited availability)
Sautéed fresno chilies, agave zuke topped with a crema verde and toasted pistachio crumble
Slow-cooked prime short ribs braised in a red wine sauce, served with house coleslaw and micro-greens
Thin sliced hamachi, passion fruit vinaigrette and dehydrated soy
Pork chashu, naruto fish cake, marinated soft boiled egg, bean sprouts, negi & wood ear mushroom
Clam sauteed on garlic and swiss chard, with negi and lime caviar
Butter made with chorizo, parsley, unsalted butter and lemon baked with panko on top making it nice and crusty finished with chives
Orange and lime marinade with shallots, pickled jalapeños, yuzu oil, and micro cilantro
Persimmon thai basil sauce, Watermelon radish, and black garlic oil
Chili garlic crunch, jalapeño, lime zest, and micro cilantro with tentsuyu
Seasonal selections and staples from Japan
Akami, chutoro, o-toro
Chef's Choice. 7 PCS
5 Pieces for Bluefin Akami, Bluefin Chutoro, Salmon, Yellowtail, and Market Sashimi; 6 pieces for Bluefin O-Toro; 18 pieces for the Sashimi Platter
Matcha and blueberry with an oreo crumble crust
Matcha and blueberry with an oreo crumble crust
Creamy dark chocolate with whiskey "old fashioned" caramel, and blood orange reduction
Caramel sauce and green tea ice cream
Ask for our seasonal selection
Coconut-matcha infused ladyfingers layered with vanilla matcha mascarpone filling
Crispy pea flower rice topped with shredded blue crab, agave zuke butter, Thai basil oil, fresno chiles, chives, and fresh lemon juice
Persimmon Thai basil sauce, watermelon radish, and black garlic oil
Yellowtail, chili garlic crunch, jalapeno, lime zest, and micro cilantro with tentsuyu
Spicy tuna, kanikama, and avocado. Topped with spicy mayo, chili garlic crunch, and micro cilantro
Shrimp tempura, kanikama, and avocado. Topped with tuna, coconut flakes, and honey sriracha sauce
Filled with lobster mousse served with basil aioli and topped with salmon roe
Eel sauce, miso tartar sauce and basil aioli
Citrus jicama slaw, garlic crunch aioli and roasted lemon
Marinated prime NY strip, with a side of steamed white rice, pickled cucumber and our house made Yakiniku Sauce
White rice and traditional Japanese curry with carrots and potatoes
Salmon* Yellowtail* Akami Tuna*
Salmon* Akami Tuna* Yellowtail* Salmon Roe* Scallop*
Salmon* Yellowtail* Akami Tuna*
Lean bluefin, medium fatty bluefin, and fatty bluefin with signature toppings
Mixed greens, with cherry tomatoes, cucumbers, strawberries, walnuts, feta, olive oil vinaigrette
Crema verde
1 dish
4 dishes
Tequila, Cointreau, Passionfruit, lime Juice
Blanco Tequila, Cointreau, yuzu liquor, lime, coconut ube and fresh thyme
Seedlip garden, lemon juice, simple syrup, muddled cucumber topped with soda water
Seedlip garden, hibiscus, lemon, jalapeño, ginger, simple syrup
13 dishes
Olive oil yuzu kosho emulsion, sea grass, capers, lemon zest, marinated sea kelp
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 whether they use cream or a cream liqueur.
Vodka or Gin, served traditional or dirty
Ask which vermouth and modifiers they use, and whether the vermouth producer marks it vegan.
Bourbon, lemon juice, simple syrup
Ask whether they make it with egg white or aquafaba.
Bourbon, Sweet Vermouth, Campari, bitters
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Vodka, St.Germain, orange, grapefruit, fresh basil topped with champagne
Ask if the sparkling wine is marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
White rum lime, lychee liquor homemade matcha syrup fresh mint
Ask for oat, almond or soy milk instead of dairy.
Liquor 43, mezcal, espresso, mexican chocolate bitters
Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.
Gin, lime, butterfly pea flower syrup and muddled cucumber top with champagne
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
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.
Soy chips, pickled vegetables, micro cilantro, mango, jalapeno, citrus herb dressing, and avocado. The green goddess dressing may be non-vegan
Ask what is in the green goddess dressing, the menu flags it as the part that may not be vegan.
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.
1 dish
Vodka, clamato, lime, ponzu, umami bitters and homemade shishito salt