Spicy tuna, kanikama, and avocado topped with lightly fried potato threads, spicy aioli, teriyaki sauce, microgreens, green onions, and black truffle zest

Shrimp tempura, kanikama, and avocado topped with tuna and coconut flakes drizzled with our ko-ko sauce

Spicy tuna, cucumber and gobo topped with seared salmon, spicy aioli, teriyaki sauce, micro greens and tobiko

Blue crab, avocado topped with salmon, ponzu sauce and bonito flake

Snow crab, mango, avocado and cucumber topped with tuna, cilantro, thin slices of jalapeno and yuzu aioli

Kanikama, salmon, shrimp, albacore, tuna, and avocado wrapped in cucumber drizzled with ponzu sauce, green onion, sesame seeds, and micro greens

Lemon pressed tofu, avocado, gobo, cucumber, asparagus tempura and shiso leaf topped with compressed watermelon, wasabi aioli, micro arugula

Pickled avocado, jalapeno, mango, and kanikama topped with lobster tempura, shiso-lemon aioli, smoked eel sauce, micro chef blend

Cucumber, avocado, caramelized onions, and shrimp tempura topped with A5 wagyu and chimichurri

Caramelized fennel-shallots, shrimp tempura, avocado, and cucumber topped with albacore tataki, yuzu kosho pepper, taro chips and micro greens

Served with edamame hummus, bubu arare, tsukudani nori and micro greens

24 hr marinated and braised duck legs,spiced savory cabbage slaw, scallions and micro greens

Yellowtail collar cooked to perfection served with ponzu, scallions and micro greens. (Limited availability)

Pan seared and topped with housemade truffle tallow butter served with potato pave

Faroese salmon, fried capers, green onion, ponzu and micro greens

Compressed watermelon, cured orange segments, pickled avocado, cured red onion, shiso tempura and soy foam, finished with thin cut fennel and yuzu-agave vinaigrette

Sake braised red cabbage with maraschino cherries, dehydrated apple, baby arugula finished with shiso-yuzu kosho pesto

Cucumber, jalapeno, cured red onion, choclo, garlic crunch, raspberries and lemongrass-gojuchang vinaigrette

Filled with lobster mousse served with basil aioli and topped with salmon roe

Green onion, enoki, asparagus, carrot, pickled avocado, sweet potato served with black sesame sauce

Served with eel sauce, miso tartar sauce, basil aioli and lemon wedge

Served with house slaw, garlic crunch aioli and roasted lemon