Bar Kumo

clarified spiced rum milk punch, apricot, coconut cream, saffron, lemon

blanco tequila, chocolate bitters, fig, peppermint, lime

rice-washed whisky, chartreuse, lacto-clove lemon honey, lemon

strawberry gin, nigori sake, lemon, thai basil, plum liquor, soda water

mezcal, amontillado sherry, carrot, lemon, agave, ginger beer

vodka, apple, cinnamon-raisin tincture, cardamom, hazelnut, egg white, lemon, croissant rim

vsop brandy, calamansi, allspice liquor, oolong tea

barley shochu, pear shochu, yuzu, green tea, dragonfruit

london dry gin, artichoke liquor, coffee liquor, maraschino liquor, chocolate bitters

lean tuna (mx)

saltwater eel (jp)

monkfish liver (jp)

semi fatty bluefin tuna (mx)

emperor fish

sea urchin

yellowtail (jp)

scallop (jp)

cuttlefish (jp)

marinated salmon roe (ak)

young yellowtail (jp)

barred knifejaw

barracuda (jp)

snow crab (can)

goldeneye snapper

seabream

orange yellowtail (jp)

fatty bluefin tuna (mx)

fatty bluefin tuna (mx)

chub mackerel (jp)

young spanish mackerel (jp)

white trevally (jp)

octopus (af)

freshwater eel

hon-wasabi, nama wasabi, kizami wasabi

hojicha ice cream, macaron, espresso

coconut rice cake, huckleberry preserve, kaffir lime butter, cocoa, creme fraiche, lychee ice cream

black sugar custard, caramelia couverture, puffed rice praline, whipped chantilly

corn amazake pudding, sweet creme, caramelized corn flake powder, sable

soy and coconut creme, black sesame tofu, coconut avocado emulsion, green apple/lemongrass granita, sea salt

yuzu, sea salt, togarashi

ocean trout 7 days

fatty tuna 34 days (mx)

steamed egg pickled cauliflower, preserved cherries, foie gras, osetra caviar, chives

rice bowl over tamanishiki rice with pickled cucumbers, takuan, fried garlic furikake, soy cured jidori egg, tokyo onions, bok choy

rice bowl over tamanishiki rice with pickled cucumbers, takuan, fried garlic furikake, soy cured jidori egg, tokyo onions, bok choy

shiromi & scallop cake milk bread bun, miso slaw

seremoni grade 48 hour miso marinade, seed & senbei brittle, pea shoot oil, potato foam

collar hamachi or salmon, tare, esoterra farm herbs, togarashi, chive, radish

fried chicken nuggies scallion emulsion, pickled shallot

mushroom king trumpet, hon shimeji, oyster mushrooms, pickled kabu, charred greens, rosemary tamari reduction

skewered chicken thigh, scallion, kyoho grape tare, yuzu kosho

simmered silken tofu portobello & shiitake mushrooms, tobanjan, negi, ginger, garlic

red miso soup tofu, scallion, wakame seaweed, hon shimeji mushroom

broiled eggplant su-miso, bubu arare

tan tan men soy cream, chicken broth, spicy ground pork, sesame tobanjan, corn shoots, bok choy

milk bread sandwich berkshire pork, napa cabbage, tonkatsu sauce, asian pear, curry aioli

house salad little gem lettuce, japanese caesar dressing, yuzu gremolata bread crumbs, pickled red pearl onions, parmesan

minced bluefin belly miso mustard, chive, shallot, caviar, kizami wasabi, nori chips

house pickles cucumber, beet, carrot

thick noodles hokkaido scallop, uni butter, cured egg yolk

zabuton steak misoyaki pickled wasabi flowers, hash pave, charred spring onion, spicy aioli

sliced wagyu steak, napa cabbage, galbi sauce

diced Japanese beef miso mustard, chive, shallot, soy cured jidori egg, toasted shokupan, smoked shoyu, foie gras torchon

green tea, yuzu soda, seedlip, kalamansi, foam

eighteen piece chef's daily sashimi

six piece composed seasonal sashimi

six piece composed seasonal sashimi

six piece composed seasonal sashimi

six piece composed seasonal sashimi

Vinegared Rice Set served with miso soup

Vinegared Rice Set served with miso soup

zensai (appetizer trio), mukozuke (seasonal sashimi), nigiri (four pieces), temaki (handroll), chawanmushi (steamed egg), mizumono (dessert)

cabernet franc

syrah & grenache

pinot noir

fresh cut pineapple, melon ripe banana, fresh steamed rice

rich in texture, melon and plum, pear and almond finish

layers of silkiness, hints of powdered sugar and minerality

pear, honey, kiwi, apple, anise, rose water aromas

light and refreshing, honey on the nose, with pear and anise

slightly dry and earthy, light herbal notes on the finish

light bananas, dried fruit and cloves, acidity and sweetness

pinot noir

cava blend

avocado

cucumber

yellowtail & scallion

marinated mushroom

tuna

kinpira gobo, inari, shiso, avocado, sea saparagus, ponzu

yellowtail, shiso, takuan, cucumber, negi, masago, and fried shallots, topped with tosa sauce & lemon zest

soft shell crab, dashimaki, cucumber, shiso, yamagobo, daikon, and shiitake topped with masago & amadare

snow crab, kewpie mayo, cucumber, avocado, topped with masago

spicy tuna & cucumber topped with tuna, yuzu tobiko, fried shallots, kizami wasabi

salmon tartare & avocado topped with seared salmon, apple-serrano vin, cilantro, masago

salmon tartare, osetra caviar

bluefin belly, pickled daikon

sea urchin, shiso

sauvignon blanc

pinot gris rose

chardonnay