Japanese cloud challah, served with spiced butter.
Soba noodles, peanut wasabi vinaigrette, spicy cashews, Yuzu, and seasonal vegetables.
Root vegetable sticks, rice noodles, peanuts, crispy shallots, herbs, cilantro in a spicy Thai vinaigrette.
Long cooked eggplant with tomato confit – white miso sauce, mirin-ginger vinaigrette & fresh leaves.
Roasted cauliflower in ancient Chinese sauce with ginger, garlic, chili, peanuts, cilantro, and charred onions.
White fish ceviche in a Peruvian sauce made with Aji Amarillo peppers, lime, seasonal fruit, red onion, green chili, and arugula.
2 crispy tuile with chopped tuna tartare, cilantro, ginger vinaigrette, honey, lime, and habanero aioli.
4 hand-seared gyoza filled with slow-cooked asado and chuck roast (12 hours). Served with garlic-chili aioli, soy sauce, aromatic herbs, and purple onion slices. Additional units available.
Duck stock, katsuobushi, and white miso base with fresh ramen noodles, soft-boiled egg, green onions, lamb breast, and Japanese chili-garlic.
Miso soup made from green and shiitake stock, with tofu cubes, caramelized shiitake, green onions, and Wakame seaweed.
Recommended for sharing between 2-3 diners. Premium platter for special occasions, featuring fresh fish received that morning: Coco Roll (8 pieces) – Tempura white fish, avocado, gomae habanero sauce, koshō aioli, green onions, teriyaki, and sesame. Selas Roll (8 pieces) – White fish, chives, and avocado, topped with salmon, tuna, and white fish, yuzu aioli, green onions, and sesame. Nikkei Roll (8 pieces) – Salmon marinated in lemon and chili, topped with white fish, avocado, crispy leek, and Peruvian chili vinaigrette. TNT Roll (8 pieces) – Tuna, avocado, and kampyo, topped with tuna, koji teriyaki, and truffle aioli. Futomaki Roll (4 pieces) – Three types of fish, avocado, kampyo, arugula, and sweet potato wrapped in cucumber. Nigiri (8 pieces) – Three types of fish. Sashimi (12 pieces) – Three types of fish.
Tempura white fish, avocado, topped with tuna, Gomae habanero, Koshō aioli, green onions, teriyaki, and sesame. 8 pieces.
White fish, chives, and avocado, topped with salmon, tuna, and white fish, yuzu aioli, green onions, and sesame. 8 pieces.
Salmon marinated in lemon and chili, topped with white fish, avocado, crispy leek, and Peruvian chili vinaigrette. 8 pieces.
Tuna, avocado, and Kampyo, topped with tuna, Koji teriyaki, and truffle aioli. 8 pieces.
Salmon and avocado, topped with salmon and avocado, roasted almonds with baharat, sumac, and teriyaki. 8 pieces.
All the vegetables we have in-house. 8 pieces.
Freestyle sashimi from the freshest and highest quality fish. 24 pieces.
ניגירי מנתחים שונים של דגים, בתיבול לפי החלטת השף
Torch-seared salmon, ginger butter, Togarashi lime, teriyaki, and smoked Maldon salt. 4 pieces.
פונזו, יוזו קושו, פניני אורז. 4 יח׳.
Yellowtail, Peruvian chili sauce, and corn Furikake. 4 pieces.