Omakase Tasting Menus

8-Course Omakase Menu: Purity

Seasonal Pickled Vegetables (Sakizuke - Trio of lightly pickled daikon, cucumber, and ginger)

Sashimi Selection of the day (Otsukuri - Tuna, Yellowtail, or Salmon, served with fresh grated wasabi)

Clear Dashi Soup (Suimono - Served with Shiitake mushrooms and tofu)

Shioyaki Sake (Yakimono - Salt-Grilled Salmon)

Prawn Tempura (Agemono - Two large prawns with dipping sauce)

Nigiri (Nigiri/Sushi - Toro, Uni, Sea Eel (Anago), Scallop, or Red Snapper)

Akadashi Miso Soup (Tomewan - Rich red miso with small clams)

Seasonal Fruit (Mizumono - Sliced Yubari melon or Japanese musk melon)

12-Course Omakase Menu: Craftsmanship

Ika Sansai (Squid and Mountain Vegetables): Lightly blanched squid combined with seasoned bamboo shoots and ferns, dressed with light soy and mirin.

Sashimi Selection of they day ( Bluefin Tuna, Kinmedai, Octopus, and Kanpachi)

Chawanmushi (Suimono - Savory steamed egg custard with chicken, gingko nut, and mitsuba)

Kagoshima Wagyu Steak (Yakimono - Lightly seared, served with sea salt and garlic chips)

Karei no Nitsuke (Simmered Flounder): Flounder fillets slowly simmered in a savory-sweet soy sauce and ginger broth, served with simmered burdock root.

Botan Ebi (Spotted Prawn) (Shiizakana - Served raw with head fried separately)

Nigiri (Nigiri/Sushi - O-Toro, Chu-Toro, Shima-Aji, Ikura, Amaebi, Kobashira, or Tamago)

Negi Toro Maki (Sushi - Finely chopped fatty tuna with scallions roll)

Awase Miso Soup (Tomewan - Blended white and red miso with seasonal root vegetables)

Matcha Green Tea Ice Cream with red bean paste (Anko)

Warabi Mochi (Chilled bracken starch jelly dusted with kinako powder)

Seasonal Japanese Confectionary (Wagashi) (Petits Fours)

15-Course Omakase Menu: Exquisiteness

Uni (Sea Urchin) Spoon (Sakizuke - With a touch of fresh wasabi and microgreens)

Sashimi Selection of the day (Otsukuri - Tai, Aoyagi, Saba, Hirame,)

Dobin Mushi (Suimono - Steamed broth in a teapot with Matsutake mushrooms and premium seafood)

Abalone with Liver Sauce (Mushimono - Steamed abalone served with its rich, savory liver sauce)

Nodoguro (Blackthroat Seaperch) Grill (Yakimono - Grilled over binchōtan charcoal)

Wagyu Katsu (Agemono - Lightly breaded and fried A5 Wagyu)

Ika Somen (Shiizakana - Squid sliced into fine noodles, served chilled with dashi)

Hokkaido Scallop Handroll with yuzu zest (Sushi)

Premium Nigiri (Nigiri - Kohada, Sayori, Binnaga, Awabi, Toro Tartare, Katsuo, Engawa, and Ikura)

Tekka Maki (Tuna Roll) (Sushi - Simple roll to cleanse the palate)

Tamago Yaki (Thick Egg Omelet) (Shiizakana - Served warm and slightly sweet)

Nameko Miso Soup (Tomewan - Miso soup with tiny, wild nameko mushrooms)

Homemade Black Sesame Panna Cotta with seasonal berries (Mizumono)

Sweet Potato Manjū (Steamed bun filled with sweet potato paste)

Hojicha Chocolate Truffles and Sweet Ume (Plum) (Petits Fours)