Dinner Menu

mentaiko caviar relish, ponzu

mentaiko, ikura, cucumber, mala oil add california uni +14

katsu shari risotto, Japanese curry, parmesan, ginger creme fraiche

served with mentaiko toast

farm raised bluefin tuna, aonori, smoked trout roe, sweet chili aioli

carrara Farms Australian Wagyu, gochujang, asian pear, soy cured egg yolk, ciabatta

fresh big eye tuna, choice of spicy kobachi or hawaiian poke sauce

Sesame-Ginger Tuna Tataki | Yuzu-Red Miso Salmon | Hamachi Aguachile - upgrade to Crudo Tasting +6

salted | bbq rub | truffle | garlic lime

crispy brussel sprouts, bonito flakes, okonomiyaki style

ginger-scallion pork | szechuan beef

miso creme fraîche & katsu sauce

choice of ginger dressing or Korean vinaigrette

Gluten free

garlic crab , egg, onion, chives, aonori, sesame seeds

Bell & Evans semi-boneless half chicken, garlic butter rice, grilled vegetables, mac salad

shari risotto, sautéed sugar snap peas, butter ponzu, lime oil

8 oz pepper crust, gai lan, shari risotto, aka sumiso

beef short rib, poached egg, assorted vegetables over rice, gochujang served in a hot stone bowl

bigeye tuna, asian pear, shiso, gochujang

torched, pepper aioli, chives

hokkaido scallop, truffle salt

torched A5 Miyazaki Wagyu, shiso pesto, gold leaf

japanese madai snapper, shiso, tosa

eight pieces of chef-curated nigiri

eight pieces of freshly selected fish

variety of twelve different cuts

otoro, chutoro, tartare with accoutrements

scattered fish over rice served with nori

assorted fish over fresh greens, gochujang, nori sheets

California 14 | Japanese 19

bluefin chutoro, ikura, avocado, shiso, gochujang

hamachi, lump crab, jalapeños, basil, cilantro lime sauce, wasabi tobiko

snow crab, topped with smoked salmon, eel sauce, chives

salmon, scallions, takuan, topped with tuna, yuzu tobiko

salmon, avocado, asparagus, topped with torched bbq salmon, tomatoes, rice crackers

shrimp tempura, cream cheese, cucumber, topped with eel, spicy tuna, avocado, tobiko, chives

tuna, mushroom duxelle, asparagus, topped with tuna, garlic, chives, truffle ponzu, cherry smoked

mango, jalapeno, asparagus, orange, pickled red onion, cucumber, topped with avocado, vegan spicy mayo

snow crab, cucumber, avocado, topped with tuna, salmon, kanpachi, lemon zest - upgrade to Double Rainbow +7

snow crab, orange, avocado, pickled red onion, topped with hamachi, crispy garlic, coco-lime dressing

spicy tuna, cucumber, topped with tuna, black tobiko, chives, kobachi sauce

lobster, asparagus, masago topped with wagyu beef, fried jalapeños, porcini aioli - upgrade to The Commissioner +10