Izanami

furikake crumbs

strawberry-rhubard sunomono, arugula, olive oil, lemon zest, umeboshi-komesu reduction, shiso granita (gf)

spicy crab + avocado

soft shell crab tempura, snow crab, avo

yellowtail + scallions

pickled daikon

labneh, flor de jamaica + red onion, crushed pistachios, shiso oil (gf)

serrano pepper vinaigrette, marcona almonds

akami + shiso (tuna + shiso)

freshly grated wasabi root from japan, togarashi (gf) smoked shoyu. please ask your server for today's selection

baby romaine lettuce, parmigiano reggiano, spanish anchovies, fresh wasabi creamy dressing (vegetarian without anchovies)

burdock root, carrots, edamame, scallions, house made black sesame dressing

hodo's farm (CA) organic soy milk tofu skin sheets, fresh peas, asparagus, oyster mushrooms, miso-butter cream, daikon radish, pickled ginger, smoked shoyu, freshly chives, shaved parmesan (gf)

watermelon agridulce, pickled watermelon rind, scallions

crispy sushi rice cakes, avocado, jalapeño, unagi sauce

alaskan halibut, garlic-yuzu ponzu sauce, daikon oroshi, shaved onion-daikon salad

furikake-parmesan-panko crusted asparagus, wasabi ranch

holy guacamole! tamari, lemon, sea salt, wasabi (gf)

wild chilean sea bass, miso, bok choy, pickled ginger (gf)

mary's organic chicken, shiso, scallions, garlic, onions + daikon, dipping sauce (cooking time +/– 20 mins)

fried oysters! spicy sesame sriracha sauce, yuzu aioli, shiso-pickled red onions, lemon, togarashi (gf)

organic grilled japanese eggplant, miso, goma seeds (gf)

two rice "balls" filled with either spicy crab or a mix of shiso, goma + shio (v), nori (gf)

bean sprouts, tamari, butter, yuzu, shoyu-pickled garlic (gf)

sweet chile glaze, ginger cabbage slaw, parsley peanut mojo sauce

yuzu-basil aioli

miso chile sesame sauce, pine nuts, furikake

mary's organic fried chicken, spicy mayo, lemon (gf)

morgan ranch ancho chile-shoyu braised wagyu short ribs, parsnip-pear puree, yuzu-shoyu caramelized brussels sprouts, vanilla pickled fennel

A5 wagyu strip loin, morgan ranch (nebraska), capers, shallots, chives, egg yolk, spicy shoyu mustard emulsion, hot rice paper cracker, nori

green tea soaked sponge cake, matcha mascarpone cream, green tea dust (gf)

cherry blossom vanilla custard, strawberry + rhubarb compote, vanilla cookie (gf)

strawberries & cream, viennese biscuit, strawberry and shiso jellified, yuzu-white milk mousse, strawberry & sake sorbet (gf)

8 oz wagyu strip loin, kagoshima (japan), soy sea salt, romero farm's miso roasted sweet onions, arugula coulis, yuzu kosho jus

sansho pepper crusted lamb chops, sweet pea + shiso croquettes, pickled fennel, yuzu-basil aioli

grilled octopus, fingerling potatoes, gochujang aioli, evoo, onion escabeche

premium beef to cook at your table on a 500 degree hot stone. smoked shoyu, sesame miso sauce, jacobsen salt

wakame + ahi tuna, ceviche-inspired marinade: kizami wasabi, ginger shoyu sudachi sauce, micro cilantro

honjozo. akita, +2, aroma of distinct floral notes combined with tropical fruit. rich, chewy texture, dry & light.

ginjo umeshu. nigata. ginjo sake infused with regional plum, sweetened with rock sugar, delicate plum flavor.

junmai. mie. infused with high quality coffee beans and a touch of sugar to balance, strong, full-bodied coffee flavor.

yuzu fruit liqueur. akita. made from yuzu sourced from farmer's cooperative in kochi. juicy, refreshing, beautifully aromatic.

labneh, flor de jamaica + red onion

crushed pistachios, shiso oil (gf)