DINNER
STARTERS
GRILLED WINGS
ginger-soy vinaigrette, chives 9
EDAMAME
salted, bbq rub, truffle or garlic lime 6
GYOZA
ginger-scallion pork dumpling, ponzu 8
CARPACCCIO
ocean trout, asian pear salsa, pickled shallot, crispy capers,
wasabi powder, white ponzu 16
UNI IKURA DON
Sea urchin, ikura, poached egg, shiso, seasoned rice 14
SMOKED HAMACHI
three yellowtail nigiri, holy grail, Japanese applewood smoke 14
SALT & PEPPER RIBS
beef ribs, flash-fried, hoisin, sambal, fried jalapeños, cilantro, lime 16
CHILLED OYSTERS
choice of Panacea or Sun Hollow, served raw on half shell, ponzu, chive, wasabi tobiko, ikura 11 / 14
CALAMARI
karaage squid, lemon, pickled red onion,
sweet chili remoulade 10
KUSHIYAKI
Choice of chicken, scallop, shrimp or ribeye 3 each
TORCHED SALMON NIGIRI
cajun mayo, cherry tomato, sweet soy 14
BEEF DUMPLINGS
szechuan mala wontons, soy vinegar, fried garlic 8
SPICY TUNA KOBACHI
Sesame oil, kyurizuke, sushi rice, cilantro-lime pesto 18
SCALLOP CRUDO
peruvian corn, pineapple, jalapeños, crispy potato, tomato su 16
GARDEN
OSAKA SPROUTS
crispy brussels, bonito, ginger relish, okonomi sauce, kewpie mayo 9
CHARRED MUSHROOMS
king oyster and enoki mushrooms, crispy leeks, porcini aioli 14
WOK TOSSED GREEN BEANS
furikake, sesame, honey soy, lemon 12
SHISHITOS
blistered, garlic, lime, bonito, miso ranch 7
WHAT WE'RE FEELIN' RIGHT NOW
AMBERJACK CRUDO
king oyster mushroom, crispy shallot, golden tobiko, mushroom soy, chili oil 16
BLUEFIN TUNA
Bluefin tasting nigiri/sashimi 20/24
Toro tasting nigiri/sashimi 24/28
Handroll, chutoro tartare, uni,
crispy shallot, bottarga 15
CRISPY RICE
wagyu steak tartare, gochujang, apple 12
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
TERIYAKI CHICKEN
grilled chicken thigh, scallions, seasonal vegetables 18
SPICY PORK
marinated pork shoulder, caramelized onions, scallions, koshihikari rice 18
RIBEYE CAP
Beef fat potatoes, pickled green beans, millet grits, soy demi glace, miso mustard 34
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
FALL SALAD
Choice of chicken, shrimp, salmon or tofu, fresh greens, radicchio, tomato, fennel, Asian pear, pecans, honey miso dressing 18
CRAB FRIED RICE 24
lump crab, egg, fried garlic
or choice of fried rice with chicken, shrimp, bulgogi, tofu, pork belly or vegetables 18
CIOPPINO 32
kimchi stew, hamachi kama, PEI mussels, scallops, fennel, chives bonito, koshihikari rice
DESSERT
PANNA COTTA
yogurt, apple crisp 6
PERSIMMON HONEY TOAST
buttered brioche, cardamom ice cream, persimmon compote, chantilly,
whipped cream 8
PUMPKIN CAKE
spiced cream, kabocha caramel 7
CHOCOLATE MERINGUE PIE
five spice graham, chocolate ganache, chocolate mousse 8
ICE CREAM
choice of chocolate, red bean or matcha 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