$225 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.**

Fall 2022

Otsumami / Small Bite

Ankimo & Tara Shirako

Monkfish liver from Boston Cured in salt and sous vide 4 hours

Snow Cod Milt lightly seared with charcoal

Sashimi

Hotate / Hokkaido Scallop

Sawara / Japanese Spanish Mackerel

Cho-toro / Medium Faty-tuna

Hokkaido Uni Tasting

Tokujo / Highest grade

Nama / Premium grade

Ensui / Saltwater

Kinmedai & Ikura Chawanmusi

Steam egg custard with splendid alfonsino and salmon eggs

Tachiuo Ume

Binchotan grilled Scabbardfish with pickled plum

Kegani & Awabi

Horsehair crab with Okinawa mozuku seaweed

Abalone from New Zealand with liver sauce

Akamutsu Uni-gohan

Sea urchin rice with grilled black-throat sea perch

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

Negi Toro Hand roll

Fatty Tuna Chopped with Scallion

Dessert

Vanilla ice cream with Yamaroku shoyu