Crispy Japanese Cucumber, Tobanjan Vinaigrette
Sweet and Sour French Lentil, Sunny-Side Up Quail Egg, Bleeding Heart Radish, Upland Cress
Country Pâté, La Quercia Prosciutto, Chicken Liver Mousse
Lightly Seared Maui Big Eye Tuna, Daikon, Jalapeno, Seaweed, Sweet Onion Dressing
Alaskan Spot Prawn, Maine Sweet Shrimp, Black Tiger Shrimp, Avocado, Citrus-Mustard Seeds
with Prunes, Arugula, Goat Cheese, Maché. Oba Leaves, Rosemary-Umeboshi Vinaigrette
Prosciutto, Maldon Sea Salt, Preserved Meyer Lemon, Truffle Oil
Oba Leaves, Green Onion, Bonito Flakes, Wakame, Umami-Ginger Soy
Lotus Root, Gobo, Shiitake Mushroom, Onsen-Tamago, Pork Short Ribs
Fried Brussels Sprouts and Shallots, Sesame-Soy Vinaigrette
Pickled Daikon Salad, Steamed Buns
Almond Strudel, Caramelized Bartlett Pear, Apple Cider Reduction
Chanterelle Mushrooms, Haricot Verts, Pearl Onion, Warm Roasted Shallot Vinaigrette
Trumpet Royale, Celery Root-Parmesan Foam
Grain of Wild Rice in Zucchini, Pesto and Summer Truffle Vinaigrette
Risotto of Chanterelle Mushrooms and Braised Kale, Fava Beans and Asparagus
Amish Chicken, Shimeji Mushrooms, Eggplant, Haricot Vert, Yuzu Juice
Warm Bacon Fingerling Potato Salad, Toasted Almonds, Aromatic Sauce
Seared with Ginger Soy, Cutlet with Brie and Pancetta
Potato-Celery Root Pancake, Compote of Cherry, White Asparagus and Shimeji Mushroom
Maine Cuttle Fish, Crispy Japanese Cucumber, Tobanjan Vinagrette. Wine Pairing: Avinyo Cava Brut, Penedes NV
Garlic Chips, Raw Quail Egg, Asian Pear, Pine Nuts, Sesame-Soy Dressing. Wine Pairing: Tozai Junmai Sake
Trumpet Royale, Celery Root-Parmesan Foam. Wine Pairing: Dopff Au Moulin Riesling 10
Pickled Daikon Salad, Steamed Buns. Wine Pairing: Barahonda Nabucco Red 10
Potato-Celery Root Pancake, Compote of Cherry, White Asparagus and Shimeji Mushroom. Wine Pairing: Chateau Laronde Desormes Bordeaux 09
Milk Chocolate Crème Brulee in Brown Egg, Caramel Custard Foam
bullduck, lotus root, carrots, yam cake
bonito flakes, wakame, ginger-umami soy
Japanese cucumber with barley miso
soy-mirin
yuzu juice, pickled mustard seeds
white soy, extra virgin olive oil, moldan sea salt, preserved meyer lemon
cucumber, daikon, ogo seaweed, spring sweet onion dressing
preserved plums, oba leaves, moldan sea salt, kumquats
yuzu koshio, umami soy, konbu, spring chives, lime
cucumber, bonito flakes, sesame seeds, tobanjan dressing
pork dumpling, hot chili-soy vinaigrette
with pork belly, chicken or tempura shrimp
peekytoe crab
marinated amish chicken spicy sesame dressing
soy-ginger
sesame glaze
shrimp, green beans, kabocha squash, shiitake mushrooms
pork belly, pork miso, sweet corn, wakame, naruto
shrimp, squid, scallops, napa cabbage
scallions, wakame, kamaboko with tempura
grilled amish chicken served over steamed rice, arimasansho glaze
crispy shrimp tempura served over steamed rice with tempura sauce
big eye tuna, hamachi, scallops, fluke, octopus, squid served over sushi rice, wasabu, umami soy
stir fried rice cake with medley of Japanese mushrooms, fava beans, young corn, tofu
black sesame panna cotta, sesame brittle
red beans, yamamomo, tofu ice cream
kumquats, winter melon, blood orange, coconut agar-agar kaffir lime-coconut sorbet
soy-caramel, marshmallows, chocolate ice milk
sea salt, tofu, sweet red bean
kaffir lime-coconut, blood orange, chocolate ice milk
Makurazaki Shochu, BG Reynold's Don's Spice, pineapple juice, lemon juice, celery bitters and sparkling sake
Imbue Petal and Thorn vermouth, Jasmine Liqueur, lemon juice, BG Reynolds falernum and sparkling sake
Juogo Shochu, honeydew syrup, lime juice, cucumbers and wasabi
Crazy Milk nigori sake, Rhum Clement Creole Shrubb, lime juice, cinnamon syrup, blackberries and ginger beer
Belle Meade bourbon, sweet vermouth, Luxardo Abano Amaro
House-made shiso infused shochu, ohba syrup and lime
Carrot Marshmallow, Cream Cheese, Lemon Coulis, Praline Citrus Sorbet, Celery Sorbet
Caramelized Bananas, Drunken Raisin Purée, Graham Cracker Ice Cream
Pickled Cherries, Sesame Dust, Cherry Cocoa Nib Ice Cream
Opalys Kaffir Sorbet, Passion Fruit Pâte de Fruit, Kaffir Foam, Coconut Brittle
Milk Chocolate Crème Brulée in Brown Egg, Caramel Custard Foam
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.