Japanese

Basic- 4 Course Meal

Appetizer

Charred edamame with smoked maldon salt

Miso soup with mushrooms, seaweed and scallions

Shishito peppers with spicy aioli and lemon 

Grilled miso carrots with edamame hummus 

Vegetable Gyoza with chili crisp and ponzu

Spicy Fried Tofu, Avocado Relish, Fresno Chili 

Cauliflower Tempura, Smoked Chili Aioli, crispy onions 

Fried vegetable egg rolls with oyster sauce aioli 

Cauliflower ceviche served with tostadas and salsa Macha

Salad

Salt massaged raw eggplant salad with miso dressing topped with pomegranate

Seaweed and ginger salad 

Wood ear mushrooms salad and shaved carrots 

Japanese cucumber salad with cilantro and mint

Entree

Curried udon noodles with Grilled chicken 

Stone Bowl beef rice with assorted vegetables 

Chicken ramen bowl with chili oil

Miso Skirt steak with grilled asparagus and sweet potatoes topped with Asian chimichurri 

Tuna sushi maki roll with oyster sauce, citrus aioli, cucumber, jalapenos 

Pan fried Fish of the day with sticky rice and grilled zucchini topped with ponzu sauce 

Dessert 

Green tea creme brulee with strawberries

Gelato with sesame brittle 

Cheesecake with grilled peaches 

Sorbet of the day with togarashi and honey 

Soy milk ice cream with poached pears and black sesame 

Mochi of chefs choice with a soy glaze reduction and berries 

Indulge- 5 course Meal

Appetizer 

Ground chicken meatball with teriyaki glaze and sesame seeds

Ahi tuna crudo with scallion oil and avocado mousse

Crispy Fried Eggplant, Jalapeño Honey and pickled red onions topped with sesame oil

Chicken Yakitori Skewers

Pork Japanese BBQ gyoza 

Grilled Pork Belly, Miso Mustard, Pickled Vegetables 

Crispy tempura shrimp with ponzu aioli and pickled vegetables 

Stir fry Broccoli with tofu and garlic 

Japanese buns with grilled chicken and pickled vegetables 

Salad 

Shisho and greens salad with edamame with ginger soy dressing

Cabbage and kelp salad with toasted sesame dressing 

Green bean and pepper salad with red onions and ponzu dressing

Katsuobushi Caesar and Romaine Salad, Crispy Baguette, Spiced Almond

Root vegetable salad with sesame honey dressing topped with sunflower seeds

Entree

Japanese BBQ seared ahi tuna served with sticky rice and grilled vegetable assortment 

Crispy Chicken Katsu with asian slaw and mashed potatoes

Pork Miso Ramen bowl with assorted toppings 

Shrimp Tempura sushi maki roll with spicy aioli, pineapple, teriyaki, scallions 

Ribeye steak With furikake butter and roasted taro root and bok choy

Chefs special

Dessert

Steamed buns stuffed with azuki (bean) paste 

Ginger custard with candied pecans 

Sorbet of the day with tobiko 

Soy milk ice cream with poached pears and black sesame 

Matcha flan with dehydrated oishii strawberries

Fruit tart of the day with sake glaze 

Exclusive- 7 Course Meal

Appetizer 

Shrimp gyoza with shisho aioli 

Sea Scallops, citrus Aioli, Crushed Wasabi Peas and tomatoes

Steak tartare with bonito flakes (Surf and Turf)

Japanese potato creamy lobster soup served with sourdough and furikake butter

seafood croquette with tobiko and yuzu aioli 

Pineapple tuna ceviche with avocado and tostada with salsa macha

Eel taco with pico de gallo and pickled onions 

Grilled octopus with squid ink aioli topped with a ginger garlic chimichurri

Beef dumplings with truffle aioli and a ponzu chili sauce

Salad 

Mixed greens, cucumber, cherry tomato, beets, honey lemon dressing and asian pear 

Persimmons, orange supreme, plum topped with a shisho honey dressing

Snow peas, carrots, pickled beets, peaches with sesame miso dressing

Tomato and daikon radish salad topped with nori and soy vinaigrette

Arugula and endive Salad with radishes and blood orange drizzled with a rice syrup spicy dressing

Entree

Creamy truffled udon with seared scallops

Grilled NY strip steak with Miso butter served with green beans and japanese sweet potato

Salmon Poke bowl topped with assortment of toppings and salmon roe

Chefs special 

Eel Maki sushi roll with avocado, scallions, oyster sauce and cucumber

Grilled teriyaki octopus with roasted potatoes and broccolini 

Dessert

Matcha tres leches with whipped cream and berries

Lychee sorbet with togarashi and rice syrup

Bananas foster with japanese whiskey topped with gelato and tobiko 

Plantain fritters with miso caramel and smoked berries

Brown butter blondie, soy caramel,  ice cream, sesame brittle 

Chocolate lava cake with lemon whipped cream