Sushi-san

fresh tuna patty smashed on the flat top until lacy and crisp, then topped with melty american cheese and caramelized onion jam. served on a potato bun with a side of pickles and a guaranteed double-take.

candied pumpkin seeds, kalamansi vinegar

seasoned shrimp, sweet chili sauce

miso sambal dressing. flank steak sliced thin and marinated in korean kalbi spices. grilled over binchotan coals and served with lettuce cups, daikon, fresno chili, green onion and miso sambal

chili garlic vinaigrette, green onion. chilled japanese buckwheat noodles tossed in gomae dressing and finished with garlic chili vinaigrette and negi.

black tiger shrimp, gochujang + wasabi tobiko mayo. 4 black tiger shrimp are breaded seasoned with togarashi ichimi. sides of gochujang mayo and wasabi tobiko mayo put you in control of the heat

tofu, wakame, green onion

wasabi soy. 6 pan-fried gyoza, drizzled with wasabi soy and garnished with fried garlic and negi.

spicy octopus, crushed avocado, crispy nori shell. spicy octopus tacos in crispy nori shells garnished with wasabi tobiko mayo, avocado puree, green onion, and togarashi ichimi

sansho pepper, ichimi, lime kosho aioli. juicy, marinated chicken thighs tossed in a breading seasoned by signature S+P. homemade lime kosho aioli served on the side

lean bluefin

medium fatty

all the hits from balfego: akami, chutoro, and otoro. preparations from sashimi to maki show a progression through the different cuts of balfego bluefin tuna: akami (lean loin), chu-toro (medium-fatty), and otoro (fatty belly). 6 pieces sashimi, 4 pieces nigiri, and 1 maki roll

fatty

Doi shuzo, tokubetsu junmai

lime soy glaze, ichimi. succulent merus-cut alaskan king crab, topped with lime-soy glaze and torched, sits atop crispy, caramelized sushi rice.

truffled pearl onion. crispy pressed rice, griddled and topped with spicy tuna, sesame, and green onion.

shiso, chive. crispy pressed rice topped with chopped ohba leaf, chopped wagyu, chive, salt, and toasted sesame seeds.

From the Barrel

akami loin, otoro, cucumber. lean akami tuna and fatty tuna belly are rolled with cucumber, avocado, and sesame seeds. served with side of wasabi soy.

sweet soy, yuzu mayo, tempura crunch. creamy michoacan avocado rolled with sweet soy, yuzu mayo, and tempura crunch. topped with crunch and served with side of wasabi soy.

unagi sauce, kizami wasabi, avocado. bbq eel gets the crispy tempura treatment and is rolled with avocado, sweet soy and kizami wasabi. served with side of wasabi soy.

lobster, herbed mayo. lobster tossed with yuzu mayo and rolled with avocado and cucumber. served with side of wasabi soy.

asparagus, meyer lemon. faroe island salmon is rolled with asparagus, mild meyer lemon, and avocado. served with side of wasabi soy.

zuke salmon, avocado, sesame dressing. zuke marinated salmon is dressed with gomae dressing and rolled with avocado, chives and a thin slice of meyer lemon.

tempura shrimp, lean tuna, avocado. lean cut tuna is rolled with tempura battered shrimp, avocado, and wasabi kizame.

faroe island salmon, chili yuzu mayo, cucumber, jalapeno. faroe island salmon mixed with yuzu and spicy korean gochujang is rolled with cucumber, jalapeño, chives, and a bit of tempura crunch. served with side of wasabi soy.

avocado, jalapeño, rayu mayo. chopped hudson canyon scallop mixed with spicy mayo, wasabi tobiko, and garlic is served atop hosomaki-style sushi filled with avocado and jalapeño. torched and finished with togarashi ichimi.

chu-toro, otoro tartare, sansho. Akami and chutoro cuts of Spanish Bluefin are rolled and topped with an otoro tartare that includes a bit of sansho pepper and pickled daikon.

spicy korean mayo, black sesame seeds. black tiger shrimp are tempura battered, fried crisp, and rolled with korean gochujang mayo, black sesame seeds, green onion and kaiware sprouts. served with side of wasabi soy.

truffle mayo, mushroom, pickled daikon. layers of flavor and texture. roasted mushrooms and sweet onion are dressed with truffle mayo and rolled with pickled daikon, tempura crunch, daikon sprouts, ohba, and sesame seeds.

japanese yellowtail, avocado, yuzu kosho. japanese yellowtail is rolled with avocado, cucumber, and yuzu kosho vinaigrette. served with side of wasabi soy.

lime soy glaze

sake, mirin, sesame. faroe island salmon is marinated with sake, miso and mirin, skewered and grilled over binchotan charcoal. finished with sesame seeds and lime.

sweet soy, spicy mustard. grilled to medium rare over binchotan coals seasoned with house tare. sliced chopstick-friendly and drizzled with sweet soy and served with a smear of spicy chinese mustard

lime kosho aioli. tender and juicy chicken thighs grilled skin-on over binchotan charcoal and seasoned with signature S+P mix. sliced and served with lime kosho aioli.

fresno chili, cilantro. berkshire pork seasoned by a heritage marinade recipe passed down from chef kaze chan's grandmother and caramelized over binchotan charcoal. finished with fresno chili, cilantro, and green onion.

spicy mayo, lime zest. Tempura battered cauliflowers, fried, then tossed in a bang bang sauce. Garnished with ichimi, negi, lime zest, and a lime wedge.

roasted sesame dressing, lemon. broccolini is blanched before getting a quick char in coal-fired oven. served chilled and tossed in a savory goma-ae dressing made of roasted sesame seeds, sesame oil, garlic, and other spices.

baby bok choy, cashew vinaigrette. croutons made from crispy rice are the finishing touch on a salad made from baby bok choy, edamame, daikon sprouts, chopped roasted cashews, and finished with a sweet and savory cashew vinaigrette

szechuan chili crunch, ponzu. Sliced English cucumber, Szechuan chili crunch, ponzu, sesame seeds, negi curls.

carrot ginger vinaigrette, bonito flake. flash fried brussel sprouts tossed with carrot ginger vinaigrette and topped with sesame seed and bonito flake

mint, cilantro, yuzu mayo. eggplant batons are delicately battered and fried. tossed with sweet and tangy Vietnamese dressing and finished with mint, fried shallot, togarashi ichimi, and dried shrimp. served with a side of yuzu mayo.

garlic oil, s & p mix. whole edamame pods are tossed in garlic oil and roasted in coal-burning oven before being finished with a squeeze of lemon and a dusting of signature S+P seasoning

mesclun greens, cherry tomato, carrot ginger vinaigrette. carrot-ginger vinaigrette sets apart house salad featuring mesclun greens, cucumber, mighty vine cherry tomatoes, spiralized daikon and fresh cracked black pepper.

lotus, wakame, cucumber. refreshing and flavorful wakame seaweed salad dressed in jalapeno soy and topped with cucumber, lotus root, sesame seed, and green onion

garlic chili vinaigrette, sesame. spicy-savory and packed with flavor, garlic chili vinaigrette is served atop haricots verts and finished with sesame seeds and lemon.

spanish bluefin and the best of toyosu. 12 pieces nigiri across 6 varieties of fish. selections rotate daily, though some staples like scallop and otoro are almost guaranteed to make an appearance.

our nigiri 8pc, leveled-up by the day's best sashimi and maki. eight-piece nigiri set is joined by maki rolls and sashimi cuts that rotate daily based on chef kaze's selections, for a total of 8 pieces nigiri, 12 pieces sashimi, and 2 maki rolls

our d-luxe nigiri 12pc, leveled-up by the day's best sashimi and maki. a great sharing option, this set is akin to a tableside omakase experience featuring a more varied and luxurious selection than any other set for a total of 12 pieces nigiri, 12 pieces sashimi, and 2 maki rolls

the essentials: bluefin tuna, yellowtail, faroe islands salmon, zuke salmon. features 2 pieces each: akami (lean tuna loin), hamachi (yellowtail), faroe island salmon, and a zuke preparation of the same faroe island salmon where the whole salmon side is torched and allowed to marinate in savory soy for over 24 hours

6 pc. tuna, salmon, hamachi. Features 2 pieces each: akami (lean tuna loin), hamachi (yellowtail), faroe island salmon

slow-roasted, raw, and simply dressed. mighty vine tomatoes, carrots, asparagus, and other fresh and preserved vegetables are slow-roasted, simmered, or simply dressed to bring out key aspects of their flavor and texture

Edamame is blended with avocado, garlic, and lemon juice. Served with sesame crisps

Mesclun greens, cherry tomato, carrot ginger vinaigrette. Carrot-ginger dressing sets apart our house salad featuring mesclun greens, cucumber, mighty vine cherry tomatoes, spiralized daikon and fresh cracked pepper

Firm tofu is marinated with a spicy, umami rich combination of chili, soy sauce, sesame, and green onions

watermelon, chili crunch, white soy ponzu, negi. 7 slices of akami paired with watermelon, served over white soy ponzu and chive oil

meyer lemon, jalapeño, aji amarillo. thinly slice hamachi dressed in meyer lemon ponzu, chive oil, aji amarillo, jalapeno and micro cilantro

leche de tigre, lime. 8 slices of faroe island salmon, served with leche de tigre sauce, and micro cilantro

poblano, chili thread

miso caramel, avocado, cilantro

shio koji, truffle oil, shallot

premium winterfrost american wagyu seared over glowing binchotan coals. finished with an umami-rich 'au poivre' sauce infused with savory hondashi, classic black peppercorn, and a tingling kick of szechuan peppercorn.

Mexican gulf shrimp, ichimi, black sesame. Gulf shrimp, avocado, chili oil, kewpie mayo, fried garlic

white soy ponzu, crispy ginger

nori-infused french butter, lime zest

torched banana pepper

clarified butter, upethi salt

otoro, royal osetra caviar, house-cured duck egg

fried shallot, olive oil