Main

• Junsai
  water shield in sweet vinegar

• Chilled, Fried Kyoto Eggplant
  with sea urchin sauce

• Goma Tofu
  sesame-seed tofu with fresh wasabi and house-made tamari

• Egg Custard
  with sea urchin, japanese chive gelée, caviar and gold flake

• Sashimi Of Toro
  spanish mackerel and wild japanese red snapper

• Yoromushi
  red snapper, sea urchin, shiitake and shrimp with mountain potato and egg white

• Ishiyaki
  toro cubes marinated in soy and sake, grilled on a hot rock with tosazu dipping sauce of soy, bonito, vinegar and sweet sake

• Kobe Beef Grilled Over Wood Charcoal
  served with house-made seaweed salt

• Scallop And Duck Foie-gras Shabu Shabu

Sushi Course

• made with koshihikari rice
• Toro
  tuna belly meat, nigiri with house-made soy

• Shima Aji
  japanese amberjack, nigiri

• Wild Japanese Red Snapper Nigiri
  with kinome (sansho leaf)

• Squid Nigiri
  with house-made salt

• Kuruma Ebi
  cooked, nigiri

• Ama Ebi
  live sweet prawns, sashimi & nigiri

• Giant Clam

• Abalone Steamed In Sake
  nigiri

• Ikura Gunkan Sushi
  salmon eggs wrapped in nori. marinated with soy, sweet sake and bonito

• Kosode Sushi
  japanese barracuda seared and served with kinome leaf to flavor the rice instead of vinegar

• Kohada
  gizzard shad, nigiri

• Boiled Fresh Sea Eel
  nigiri

• Grilled Shiitake
  marinated in soy and sake-nigiri

• Scallop
  nigiri

• Japanese Littleneck Clam
  nigiri

• Uni

• Japanese Cucumber And Pickled Plum
  norimaki

Dessert

• Egg Custard
  flavored with shrimp, mountain potato, sake and sweet sake

• Grapefruit Granite

• Milk Gelatin
  with red bean paste

• Macha