Menu

MOCHI DONUTS 18

yuzu marmalade, kuromitsu brown sugar anglaise

STRAWBERRY PARFAIT 19

strawberry crunch, vanilla bean ice cream

MATCHA TIRAMISU 20

matcha sponge, kiwi, matcha diplomat

OKINAWA BASQUE CHEESECAKE 21

purple sweet potato, okinawa brown sugar, creme fraiche

TROPICAL KAKIGORI 21

pineapple compote, passion fruit syrup, coconut lime sorbet

CHOCOLATE-BLACK SESAME SOUFFLÉ 22

miso caramel, black sesame ice cream

SEASONAL ICE CREAM & SORBET 6 each | 15 for a trio

CROWN MUSK MELON 250

‘The King of Fruits’ imported weekly from Shizuoka Prefecture

Regular / Decaf Coffee 4

spresso 4

Cappuccino 5

Double Espresso 5.5

Mint Verbena 8

Earl Grey 8

Chai Rooibos 8

Dragon Pearl Jasmine 12

Black Iced Tea 6

Green Iced Tea 6

citrus & ginkgo

NICE DRIP 22

818 reposado tequila, miza sakura cask shochu, mr. black, cold brew, saline

TOKYO SOUR 23

nikka coffey grain whisky, old forester bourbon, fig, lemon, red wine float

SAMURAI SALUTE 19

roku gin, dry vermouth, ume, rose

FXXKING RABBITS 22

maestro dobel reposado tequila, vanilla, matcha, mint

AWAYUKI ICON 24

awayuki strawberry gin, grapefruit rose vodka, yuzu, q mixer tropical ginger beer

GYARU GIRL 21

codigo blanco tequila, dos hombres joven mezcal, cassis, lime, bird’s eye chili, q mixers ginger beer

PRINCESS PEACH 20

mt gay rum, minoki rum, white peach, rose, lime

FRUITS MAGAZINE VOL. 2 21

hendrick’s gin, elderflower, aperol, hibiscus, rhubarb, lemon, red bull tropical

KUSAMA FULL HAPPINESS 20

belvedere vodka, bombay sapphire gin, aperol, blood orange, szechuan pepper, egg white

DREAMY KAWAII 24

ketel cucumber mint, rihaku nigori sake, butterfly pea, yuzu, elderflower tonic

ZIGGY BASARA 23

cazadores tequila, gray whale gin, ume plum liqueur, black pepper, lime, umeboshi

NAGATANI COWGIRL 20

ketel one citroen vodka, giffard lychee, cocchi rosa, coconut

MORNING MANGA 15

red thai milk tea, honey, chili threads

PEACHESPEACHESPEACHES 15

white peach, rose, lime, fever tree elderflower tonic

SAKE BARREL BREAK 400 | 700

Celebrate as Shoguns - Ganbatte! premium 400 | luxury 700

THE CLASSICS 32

Dewazakura 'Izumi Judan' - Nanbu Bijin 'Southern Beauty' - Kamoizumi 'Summer Snow'

FARM TO TABLE 38

Amabuki - Niwa no Uguisu - Kinpou Odayaka

ALL LUXURY 68

Soto x Yamagata Masamune - Masumi Nanago - Daishinsyu 'Equilibrium'

HAKURAKUSEI 85

‘The Connoisseur’, Junmai Ginjo — Miyagi | Namami Watanabe become the youngest female Toji in the world in 2018. This sake is clean, zippy, and food friendly

RYUJIN KAKUSHI 105 | 225

This brew is more like a bite than a sip as you literally chew off an abundance of sweet flavors such as tropical and stone fruits followed by a satisfying and clean finish.

SAKE ONO 150

Junmai Daiginjo — Niigata A delightful nose filled with pineapple blossoms, mango and papaya. Dry, fruity, floral and complex in all of the rght ways.

OHMINE 3-GRAIN 125

Junmai Daiginjo — Yamaguchi Notes of sweet mochi, hints of banana and mandarin orange

KONTEKI 125

‘Pearls of Simplicity’, Junmai Daiginjo — Kyoto | Elegant with rich minerality, aromas of white flower, Asian pear, & steamed rice.

HAKKAISAN 250

‘Yukimoro 3-Year-Aged’, Junmai Daiginjo — Niigata | Aged in a snow storage room. Full bodied, complex, and drinks like an open-mouthed snowflake catch.

HEIWA KID 250

Daiginjo — Wakayama Ripe apples and pears with a rich sweetness of honey paired with a dry, crisp finish

KUBOTA MANJU 275 | 475

‘10,000 Ostentatious-nesses’, Junmai Daiginjo — Niigata. This is one of, if not, the most sought after Daiginjo from Niigata. Subtle flavors of fuji apple and tart pear dance through the cleanest mouth in the sake world.

GINGA SHIZUKU 275

‘Divine Droplets’, Junmai Daiginjo — Yamagata Made using the shizuku method. Pristine with notes of white peach, lily, and a hint of white pepper.

NANBU BIJIN 105 | 200

‘Southern Beauty’, Tokubetsu Junmai — Iwate | IWC Champion. Highly aromatic, with fruit and grain notes.

KINPOU ODAYAKA 125

Junmai Ginjo — Fukushima | Fruity with notes of melon such as honeydew with a concentrated sweetness on the finish. A nose of overripe fruit and hints of steamed rice.

HEAVENSAKE 275

Junmai Daiginjo — Yamaguchi | Delicately floral, apple, lush tropical fruit.

DEWAZAKURA 125

‘Izumi Judan’ Ginjo — Yamagata. A potent ginjo sake for martini fans - crisp and bone dry

AMABUKI 105

Omachi Junmai Yamahai — Saga nice and nutty aroma, full-bodied taste and crisp aftertaste come all into this sake.

NAGAURAYAMA GEKKYU 115

‘Crescent Moon’, Junmai - Fukushima A light-bodied sake with gentle aroma and sweetness made with local Yume no Kaori rice meaning “Dream incense”.

NIIZAWA 90

‘Atago no Matsu’, Tokubetsu Honjozo — Miyagi This incredible sake is a gentle collection of strawberry, cream, sweet rice, oat, raisin and purple plum aromas. It’s light, impeccably balanced and juicy.

BROOKLYN KURA 90

‘Number 14’, Junmai Ginjo Genshu Namazake — Brooklyn. Light bodied with delicate structure and soft aromas of flower, apple, and tropical fruit.

SEIKYO 105

’Mirror of Truth’, Junmai - Hiroshima mellow, mild and balanced with hints of honey and brown butter.

YUHO 115

‘Rhythm of the Centuries’, Junmai Yama-Oroshi — Ishikawa | High acid, full bodied style with raisin and pear.

SAWANOI TOKYO KURABITO 125

Junmai Ginjo Kimoto — Tokyo Full bodied with finesse. Earthy rice flavor with clear notes of lychee and yellow apple.

IZUMIBASHI KUROTONBO 150

‘Black Dragonfly’, Kimoto Junmai — Kanagawa smooth, creamy, soft and buttery this brew glides across the palate with hints of sweet rice, nougat, marshmallow, cocoa, burnt sugar and loads of umami licks.

KAMOIZUMI 105

‘Summer Snow’, Ginjo Nama Genshu Nigori — Hiroshima. Undiluted, and without pasteurization with a nose of fresh cut hay and grapes. A gentle viscosity meets a full melon and cotton candy flavor rush that settles into a dry and subtle ending.

RIHAKU 115

‘Dreamy Clouds’, Tokubetsu Junmai Nigori — Shimane Bright and lean. Chewy with sweet rice flavors intermingling with nutty and slightly fruity characteristics.

NIWA NO UGUISU 105

Doburoku — Fukuoka Flavors that skip through the palate consist of peach, kiwi, apple, pear, sweet tarts, citrus, rice and umami.

TSUKASABOTAN YUZUSHU 125

Yuzu Infused Junmai — Kochi. Light, semi-dry, clean, and very well balanced with a splendid collection of lemon peel, honey, fresh lemonade, elderflower, and sugar aromas.

HEIWA TSURU UME ICHIGO 150

Strawberry Infused Plum Wine — Wakayama Unique savory, tart, bright and complex flavors like honey and toasted rice.

HAKKAISAN 175

‘Awa Clear Sparkling’, Daiginjo Sparkling — Niigata | Bright and refreshing with an elegant sweetness. Rich and sweet.

TOKO 400

‘Ultraluxe’, Junmai Daiginjo — Yamagata | Yamada nishiki rice milled down to 35%. Notes of lychee, wild strawberry and grapefruit.

MASUMI NANAGO 400

‘Seventh Heaven’, Junmai Daiginjo — Yamahai | Pinnacle of Miyasaka Brewery. There is a playful clean, crisp, and tingly start that appeals to wine drinkers. It has a nice tannin-like dryness that speaks to the complexity of high-end with a quick finish and a hint of spice on the tail.

SOTO X YAMAGATA MASAMUNE, 400

Omachi Junmai Daiginjo Kimoto — Yamagata. Limited Edition brew with aromas of honeydew melon, candied apple, honeysuckle and ripe wild strawberry with subtle herbal accents.

IWA 5 Assemblage 4, Junmai Daiginjo - Toyama 405

Born in the heart of the Champagne region, former Chef de Cave of Dom Pérignon, Richard Geoffroy brings to life a masterful blend of 3 rice varieties and 5 yeast strains that is sophisticated with soft floral notes and undertones of hazelnut and shiitake.

IWA 5 Assemblage 5, Junmai Daiginjo - Toyama 405

The most fruit-forward of the series - ripe pear, stone fruit and a whisper of umami. Silky and expressive with vibrant freshness.

AKABU 425

‘Gokujo no Kire’, Junmai Daiginjo — Iwate. The nose on this stunning “Ultra Daiginjo” is an amazing collection of cantaloupe, strawberry, grape, cotton candy, pineapple, apple, pear, sugar cookie, and floral aromas.

KUHEIJI KORODASHO TAKO 450

Junmai Daiginjo — Hyogo The subtle jade colored sake has very refreshing aroma of fresh citrus, green apples, combined with herbs such as dill.

DAISHINSYU 525

‘Equilibrium’, Junmai Daiginjo — Nagano | Elegant and luscious with notes of pear, apple, pineapple and sweet rice aromas.

KATSUYAMA 575

‘Akatsuki’, Junmai Daiginjo — Miyagi | A Chablis-styled sake but with Grand Cru quality. Refreshing acidity with big structure.

KITAYA 33 575

Junmai Daiginjo Tobintori Genshu — Fukuoka | Aromas are soft yet strong, reminiscent of just washed rice, green melon and lilies. Ultra soft and gently sweet on the palate, the flavors of honeydew and white flowers are concentrated and coat the mouth, leaving pleasant hints of flavor after each sip.

I WA 5 575

Assemblage 4, Junmai Daiginjo - Toyama born in the heart of the Champagne region, former chef de cave of dom pérignon, Richard geoffroy brings to life a masterful blend of 3 rice varieties and 5 yeast strains that is sophisticated with soft floral notes and undertones of hazelnut and shiitake.

KATSUYAMA 1,500

‘Diamond Akatsuki’, Junmai Daiginjo — Miyagi | Extravagant. Exhibits the perfect brightness, clarity, and hardness of a diamond.

NIIZAWA REIKYO 10,000

‘Absolute 0’, Junmai Daiginjo — Miyagi | The most highly polished sake in the world. It conveys the complete absence of distraction and noise in a sake where the purest umami of rice is magnificently showcased.

KOGEN WEDGE

iceberg, hijiki, fresh pressed sesame oil

AMIYAKI MUSHROOM SALAD

citrus kosho, mizuna, mushroom soy

KARAAGE CHICKEN

cabbage, mirin, tonkatsu mayonnaise

SPICY TUNA TARTARE

"the only" caviar, rice crisp

MISO SOUP

wakame, scallion, tokyo turnip

KOMA CAULIFLOWER

japanese green curry

GINZA CHICKEN

chrysanthemum greens, paitan broth

WOOD OVEN ROASTED BRANZINO

daikon, myoga ginger, ponzu vinaigrette

SHORT RIB YAKIMESHI

kyoto carrots, bone marrow

YUZU RAMEN

clams, serrano chili, yuzu, shiso

STRAWBERRY SHORTCAKE

lemon sponge, strawberry filling, vanilla cream

OKINAWA BASQUE CHEESECAKE

purple sweet potato, bourbon sauce, cremé fraiche

SEASONAL ICE CREAM & SORBET

LYCHEE SPRITZ 15

vodka, ginger, sparkling sake, boba

GARI GINGER MARTINI 15

gin, sake, gari ginger, orange bitters

YUZU MARGARITA 15

iichiko shochu, yuzu, agave, togarashi

SAKE 15

tozai typhoon - futsu

WASABI EDAMAME 5

black and white sesame, wasabi salt

HIROSHIMA HAND ROLL 5

chef’s selection

SMASHED CUCUMBERS 5

kombu, sesame, young ginger

NAGOYA CHICKEN WING 5

black pepper spice, sweet n spicy soy

TOMAGO SANDO 10

7-11 style, quail egg

LOBSTER CHIRASHI DON 10

warm sushi rice, yuzu, kizami nori

TORII KATSU SANDO 10

crispy chicken, cabbage, tokyo sauce

BABY BACK RIBS 10

black sesame, sweet soy, ginger

TORO TARTARE 15

caviar, furikake mochi, miso crème fraîche

WAGYU KATSU SANDO 15

wafu mustard, shinjuku sauce