STARTERS
TEMPURA WINGS
4pc, choice of S&P or house buffalo 7
EDAMAME
salted, bbq rub, truffle or garlic lime 6
GYOZA
ginger-scallion pork dumpling, ponzu 8
SEASONAL TEMPURA
shrimp and assorted vegetables, tosa soy, dashi 12
CALAMARI
karaage squid, lemon, pickled red onion,
sweet chili remoulade 10
BEEF DUMPLINGS
szechuan mala wontons, soy vinegar, fried garlic 8
SALT & PEPPER RIBS
beef ribs, flash-fried, hoisin, sambal, fried jalapenos, cilantro, lime 16
CRAB CAKE
sweet chili remoulade, yuzu mustard, pineapple-ginger relish 12
RAW BAR
LOBSTER CLAW
three piece claw nigiri, karashi, su miso, fried lemon 16
CHILLED OYSTERS
4pc, served raw on half shell, choice of Sublime or Apalachicola, kombu mignonette 11 /11
STONE CRAB NIGIRI
one piece, karashi, su miso 6
0YSTER SHOOTER
gulf oyster, ponzu, sake, ikura 3
SPICY TUNA KOBACHI
sesame oil, kyurizuke, sushi rice, cilantro-lime pesto 18
TRUFFLE RIBEYE NIGIRI
one piece, foie gras butter, shaved truffle 7
GARDEN
OSAKA SPROUTS
crispy Brussels, bonito, ginger relish, okonomi sauce, kewpie mayo 8
CHARRED MUSHROOMS
king oyster and enoki mushrooms, crispy leeks, and porcini aioli 14
GARDEN SALAD
choice of chicken, shrimp, salmon or tofu, fresh greens, pickled red onions, avocado, heirloom tomato, brioche croutons, sesame vinaigrette 18
WOK TOSSED GREEN BEANS
furikake, sesame, honey soy, lemon 10
SHISHITOS
blistered, garlic, lime, bonito, miso ranch 7
OSHINKO PLATE
curation of house pickles 7
WAKAME SALAD
seaweed varieties, sesame seeds, ponzu 6
BINCHOTAN GRILL
HAMACHI KAMA
ponzu, brown butter, cherry tomato 16
KUROBUTA PORK BELLY
S & P, sesame oil 6
DUCK
tare, key lime 8
FLORIDA POMPEO
kombu mignoette 6
CREEKSTONE PRIME KOREAN SHORT RIBS
Chimichurri 15
ENTREES
TONKOTSU RAMEN
24-hour pork broth, braised pork belly, beni shoga, menma, soy egg 14
SHOYU RAMEN
grilled chicken thigh, wood ear mushroom,
soy egg, chives 14
VEGETARIAN RAMEN
vegetarian dashi, fried tofu, bok choy, wood ear
mushroom, soy egg 14
GRILLED FLORIDA SALMON
thai romesco, heirloom tomato salad, spinach, meyer lemon oil 24
SQUID INK PASTA
lobster, grilled oishii shrimp, seared U-10 scallop, rainbow trout roe and dashi cream 30
BI BIM BAP
bulgogi, soft poached egg and assorted vegetables over rice, spicy gochujang in hot stone bowl 18
KATSU
choice of chicken or whole pork tenderloin, cabbage, koshihikari rice, kewpie mayo, katsu sauce 18 add curry gravy 4
CRAB FRIED RICE 24
lump crab, egg, fried garlic or choice of fried rice with chicken, wild gulf shrimp, bulgogi, tofu, pork belly or vegetables 18
PEPPER STEAK
8oz Creekstone prime hanger steak, potato cracklings, edamame soubise, pepper sauce, koshihikari rice 28
DESSERT
HOJICHA CREME BRULEE
blackberry, matcha chantilly 8
MISO CHEESECAKE
miso butterscotch, white chocolate ganache, banana brulee, candied pecans 8
HONEY TOAST
buttered brioche, green tea ice cream, blackberry 8
ICE CREAM
choice of lychee sorbet, ube, taro, matcha or chocolate 4
*Florida health code requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of a foodborne illness