$235 Omakase
20 Course
**Omakase changes daily based on season and various peak quality factors. This will not be your actual omakase, but an example of seasonal offerings.**
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Fall 2022
Ankimo & Tara Shirako
Monkfish liver from Boston Cured in salt and sous vide 4 hours
Snow Cod Milt lightly seared with charcoal
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Sashimi
Hotate / Hokkaido Scallop
Sawara / Japanese Spanish Mackerel
Cho-toro / Medium Faty-tuna
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Hokkaido Uni Tasting
Tokujo / Highest grade
Nama / Premium grade
Ensui / Saltwater
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Kinmedai & Ikura Chawanmusi
Steam egg custard with splendid alfonsino and salmon eggs
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Tachiuo Ume
Binchotan grilled Scabbardfish with pickled plum
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Kegani & Awabi
Horsehair crab with Okinawa mozuku seaweed
Abalone from New Zealand with liver sauce
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Akamutsu Uni-gohan
Sea urchin rice with grilled black-throat sea perch
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Nigiri
Kawahagi / Thread-sail filefish
Shima Aji / Stripe Jack
Kinmedai / Golden Eye Red Snapper
Kanpachi / Great Amberjack
Samakawa Karei / Rough skin Sole
Kanpachi / Great Amberjack
Madai / Red seabream
Toro-ShimoFuri / Marbled Fatty Tuna
Akami / Lean Tuna
Saba / Chub Mackerel
Seko-gani / Queen Snowcrab
Tamago / Eggs
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Negi Toro Hand roll
Fatty Tuna Chopped with Scallion
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Dessert
Vanilla ice cream with Yamaroku shoyu
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