Shiromi Sakana “usuzukuri" flounder, sea bass, red snapper, negi, dill, tomato concasse, tarragon, lemon zest, perilla seed vinaigrette

koshou tuna

blackened tuna, tongarashi, goat cheese, negi, honey wasabi

pork confit

slowly cooked belly, White kimchi, honey mustard sauce

miso gravlax

pan fried scottish salmon marinated in miso, sake and rock salt for 24 hours, panko mushroom risotto, peppercorn sauce

saba yaki

norwegian mackerel, poached spinach, gobo, garlic paste, honey mustard

snor crab & avocado

snow crab, avocado, honey sour cream, habanero masago

gyu roulade
grilled, filet mignon, feta cheese, asparagus, roasted chili sauce

shrimp fuego
grilled, jumbo shrimp, jalapeno, prosciutto ham, korean chili sauce