Beastie Boys (2PCS)
$6.00sea urchin, ankimo, quail egg & shiso
San Francisco, CA
sea urchin, ankimo, quail egg & shiso
black cod marinated in white miso and baked
garlic pita chips topped with spicy tuna, scallion, honey mustard sauce & sweet soy glaze
Blue Crab handrolls w/ crunchy garlic topping (2)
yellow Tail cheek baked with unagi sauce and served with rice and avocado
seared yellowtail topped with ponzu sauce, truffle oil, masago, black truffle, garlic chips & green onions
seared butter fish topped with fried garlic chips, truffle oil & ponzu sauce
yellow fin tuna cubes mixed with fresh wasabi, capers, olive oil, yuzu vinaigrette & truffle salt
spicy bay scallop & scallion stuffed with shaved fresh truffles & truffle salt with sweet tofu (2)
sake and lychee syrup
very elegant and lush full bodied
premium Takara sake
light and smooth, cantaloupe & rounder and more mellow character, elegant and full bodied
strawberries and sweet fruit, brewed with rare red yeast that gives pink color
Daiginjo sake, fruit and floral notes
sparkling sake, crisp lush fruit, naturally fermented
Rias Baixas
sparkling
Paso Robles coastal blend Falanghina and Pinot Grigio
Paso Robles Red Sangiovese, Aglianaico, Nebbiolo and Barbera grapes
brut sparkling wine
inhouse marinated monkfish liver
with ponzu
Japanese hon yellowtail
Halibut
Japanese scallop
2 pieces
sweet tofu & rice
ahi tuna
Canadian salmon
salmon and avocado
hamachi belly, blue crab, avocado, shiso, crunchy garlic ponzu, sesame oil
seared albacore tuna and spicy walu, masago, honey mustard sauce
sea bass baked with spicy tuna, masago aioli, Japanese mint leaf shiso, chili, green onion and sweet soy glaze
king salmon, heirloom tomato, spicy mayo and sweet soy glaze
inari, tomato, cucumber, mango
cucumber roll
spicy scallops, blue crab, avocado in soy wrapper
white tuna seared on Himalayan rock salt slab with heirloom tomato, jalapeño, scallion, sprinkled w/ sea salt
8 pieces
young yellowtail
king salmon cured on Himalayan rock salt plate with green onion, virgin olive oil & aged house ponzu sauce
sea salted ahi tuna sashimi with capers, olive oil, tangy vinaigrette, sesame oil & ripe mango
Yellow Tail cheek baked with unagi sauce and served with rice and avocado
Sashimi salmon, spicy scallop, avocado, walu butter fish
seared butter fish, albacore cubes tossed in fresh wasabi vinaigrette, truffle oil, capers & white pepper avocado
unfiltered sake
a bold, bright, w/ lush, medium body, lush fruity nose and long tail
California
Russian River Valley Sonoma
fatty tuna belly
fatty tuna belly topped w/ soy marinated sweet tofu & rice chopped Ankimo
Santa Barbara sea urchin
Butterfish
yellowtail with scallion
fatty tuna topped with Uni and fresh rhizome (wasabi)
10 pieces
cucumber roll topped with assorted fish
spicy scallop, cucumber topped with albacore, fresh mango & sweet soy glaze
shrimp tempura roll topped with spicy tuna
jalapeño, lime, cucumber, avocoda, scallion, masago & toasted shichimi pepper aioli
cubed King salmon, Japanese red pepper, sesame oil, masago & sesame seeds
red tuna mixed in spicy sauce with avocado
red tuna
hamachi, cucumber topped with seared salmon, butter fish, truffle oil & ponzu
king salmon, avocoda, scallion, fried red onion chips, truffle oil and ponzu sauce
ahi tuna, yellowtail Hamachi, avocado
14 pieces
5 pieces
thinly sliced seabass drizzled with virgin olive oil, tangy vinaigrette and jalapeño slices
spicy tuna, spicy scallop, spicy salmon & avocado
six sashimi slices of tuna belly with heirloom tomato, jalapeño, scallion, olive oil & ponzu
thinly sliced with fresh truffles & truffle salt