A LL iTEm S

WASABI OYSTERS 24
ARE i NTen DED TO
Be SHArED aND TUNA & CHILIES 23
ArE s ERVED
W hEN REaDY ! SEABASS & CRISPY SPROUTS 17

SCALLOP & PISTACHIO 18

YELLOW TAIL & MATSUTAKE 21

LOBSTER COCK TAIL 34

CHILLED CR AB 36

WAGYU & UNI MP

sALADS
SPICY CUCUMBER 12

SEARED SASHIMI 23

TIGER CAL AMARI 16

LOBSTER AVOCADO 34

14 CRISPY SQUID

17 COCONUT ROCK SHRIMP

15 TEMPUR A MUSHROOMS

12 CHICKEN TSUKUNE

15 BARBECUE PORK JOWL

17 LEMONGR ASS SHORT RIB

22 SANSHO OCTOPUS

24 CRISPY EEL

16 CURRY CHICKEN WINGS

28 WOK LOBSTER

12 PORK GYOZ A

19 LOBSTER DUMPLINGS

CHEF TASUKU MURAKAMI



TEPPANYaKi
s
t
WAGYU SKIRT

FILET MIGNON
DIVER SCALLOPS

MADAGASCAR SHRIMP
ALL SERVED
HIBACHI STYLE
WITH KIN G
M US H ROO M S

e
AN D A
NEW YORK STRIP WHOLE LOBSTER COLLECTION

a
OF SAUCES
PORTERHOUSE WHOLE BR ANZINO

k
TOMAHAWK R iBEYE HALF CHICKEN
C U M I N & S Z EC H UA N R U B B E D
L AMB CHOPS

JA PAN ES E BE E F
IS AVAIL ABLE
UPON REQUEST

GARLIC

SPICY SHRIMP

YUZU BL ACK BASS

UME SHISO

SALMON TERIYAKI

CRISPY VIETNAMESE FISH

roLls ALL CLASSIC ROLLS ARE

AVAILABLE UPON REQUEST m
HOuse ROlLs K ANPACHI 7 7 TUNA

14
TRIPLE SALMON SHIMA AJI 8 9 CHU TORO

31
TUNA ROSSINI YELLOW TAIL 6 12 O TORO

27 SPICY TORO IKUR A 6 12 PEN SHELL

24
SURF & TURF KING SALMON 7 6 SCALLOP

FLUKE 6 7 KOHADA

Hand ROlLs SEA BASS 7 9 SANTA BARBAR A UNI

12 KINMEDAI
SALMON -IKUR A 8 MP JAPANESE UNI

19
TEMPUR A LOBSTER AJI MACKEREL 6 6 SWEET SHRIMP

28 TORO -UNI SABA MACKEREL 6 5 UNAGI

7 ANAGO
MP CAVIAR
C h ef 's S u s h i SE lect i o n
C h ef 's S as h i m i SE lect i o n