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

grilled salmon skin roll, green onion, gobo, ikura, dill mayo

pan seared jumbo scallop, mushroom medley, wasabi tobiko

tuna & roasted beet

tuna, roasted golden beet & red beet, cilantro ponzu, goat cheese, pine nut

renkodai

pan fried sea bream, brussel leaves, wood ear mushroom, miso-basil vinaigrette

sang gal bi

korean style beef short rib, grilled onion, baby sweet chili

escolar, baby tomato, yuzu tobiko, coconut chips, cucumber emulsion

grilled asparagus, ikura, fuji apple, sour vinaigrette