Signature
- Hokkaido Scallop — Caviar beurre blanc, shaved fennel, citrus oil
- Dry-Aged Ribeye — Bone marrow jus, charred shallot, sea salt
- Sake Miso Black Cod — Yuzu kosho glaze, spring onion, sesame
Seasonal menu
Menu
Rotating dishes shaped by coastal Japanese flavors and seasonal markets.
Tonight's notes
- Prix fixe available nightly.
- Sommelier pairings on request.
- Dietary swaps handled in-house.
Chef tasting
Five-course Japanese coastal tasting menu available nightly.
Five courses, guided by seasonal arrivals.
Wine pairings
- Old World coastal whites
- Champagne + grower sparklers
- Zero-proof pairing flight