Menu

BLACK SUGAR ALMONDS

6

TSUKIJI MARKET SWEET POTATO CHIPS

8

white miso mayonnaise

SMASHED ‘MITSUKOSHI’ CUCUMBER SALAD

12

kombu, black sesame, young ginger

CHILI CRUNCH EDAMAME

12

lime, black garlic salt

SHISHITO PEPPERS

12

sweet soy, bonito, togarashi

OYSTERS ON THE HALF-SHELL

24

sake mignonette | with ikura +10 | with uni +14 | with ossetra caviar +24

MISO SOUP

14

wakame, scallion

SENGIRI AROMATIC SALAD

18

herbs, daikon, myoga ginger, ponzu vinaigrette

AMIYAKI MUSHROOM SALAD

19

citrus kosho, mizuna, mushroom soy

HAMACHI AND SALMON POKE

24

yuzu, ikura, celery juice

BLACK TRUFFLE STEAK TARTARE

27

milk bread, chives

SPICY TUNA TARTARE

29

kaluga caviar, rice crisps

AVOCADO KOGEN WEDGE

18

iceberg, hijiki, fresh pressed sesame oil

KARAAGE CHICKEN

18

cabbage, mirin, tonkatsu mayonnaise

CRISPY TOKYO GYOZA

22

kurobuta pork, ginger, scallion

PRAWN AND ASPARAGUS TEMPURA

23

madras curry salt, tentsuyu

THREE EGG CHAWANMUSHI

28

uni, golden ossetra caviar, jidori egg custard

CRISPY SOFT SHELL CRAB

30

smoked daikon tartar sauce

avocado, aromatic vegetables

20

spicy yellowtail, coriander aioli

24

salmon, avocado, fresh yuzu

24

spicy tuna, avocado

25

shrimp tempura, wasabi aioli

27

toro, scallion, soy wasabi

28

bbq freshwater eel, black truffle

36

king crab, sudachi ponzu butter

37

a5 wagyu, asparagus, kaluga caviar

39

salmon ikura, soy

16

spicy tuna, kabayaki, togarashi

19

yellowtail, serrano chili, soy vinaigrette

19

toro, wasabi soy, crispy scallion

28

king crab salad, celery hearts

32

sweet shrimp tartare, sea urchin

37

A5 wagyu tartare, kaluga caviar

34

tako | octopus

8

hamachi | yellowtail

9

sake | salmon

9

akami | bluefin tuna (lean)

10

hotate | scallop

11

unagi | fresh water eel

11

ikura | salmon roe

12

botan ebi | sweet shrimp

12

chu toro | bluefin tuna (med.)

14

uni | sea urchin

16

taraba gani | king crab

18

o toro | bluefin tuna (fatty)

22

KELP-WRAPPED TAI SNAPPER

24

burned jalapeño, tomato, ginger

BLUEFIN TUNA TORO TATAKI

36

scallion oil, sesame ponzu

TOYOSU FISH MARKET

MP

sushi chef’s specialties procures from the Tokyo Market

VEGETABLES

9 | 9

asparagus | shiitake mushroom

CHICKEN

9 | 9

tenderloin | thigh

PORK

9 | 9

shoulder | cheek

OFFAL

9 | 9

veal sweetbreads | wagyu heart

GREEN VEGETABLE YAKIMESHI

25

edamame, shiso

SHONAN PASTA

26

manilla clams, yuzu, shiso

SHORTRIB YAKIMESHI

34

kyoto carrots, bone marrow

INANIWA UDON

39

king crab, abalone, caviar

WAFU CARBONARA

42

poached egg, truffle, uni

KOMA CAULIFLOWER

29

japanese green curry

GINZA CHICKEN

37

chrysanthemum greens, paitan broth

FAROE ISLAND SALMON

38

miso, pickled ginger, grilled kohlrabi

BAMBOO BRANZINO

49

sundried tomato, shiso, ponzu

8 OZ. FILET MIGNON

63

potato, black garlic au poivre

LAMB CHOPS

65

shishito chimichurri, kumato tomato

MAINE LOBSTER

68

yuzu, tobanjan chili butter

IMPERIAL WAGYU RIBEYE

12 OZ. | 115

NIIGATA SNOW AGED SIRLOIN

4 OZ. | 120

A5 MIYAZAKI TENDERLOIN

5 OZ. | 135

100-DAY-DRY-AGED NY STRIP

14 OZ. | 140