Menus

Party size: 4 or more (minimum order $450 total)

SUSHI

* Minimum 4 persons

* The menu can be adjusted according to your budget and food restrictions.

* Items may change due to availability and seasonality.

  • 12-pc Nigiri: Tuna 3 pcs, Salmon 3 pcs, Yellowtail 3 pcs, Shrimp 3 pcs

    12-pc Roll (1 roll cut into 6 pcs): Eel cucumber Roll 6 pcs, Salmon Avocado Roll 6 pcs

  • Starter: Seasonal Vegetable dish in dashi broth Yuzu accent

    First dish: Clear soup with Shrimp cake

    7-pc Sushi Nigiri: Aged Premium Akami, Seasoning Fresh Salmon, Seasonal White Fish, Marinated Ikura, Semi Boiled Black Tiger Shrimp, Premium Middle Fatty Tuna “Chu Toro”, Lightly Torched Squid with Citrus Salt

    Roll: Chef’s Original Hand Roll

    Last Dish: Cha Soba with Jelly sauce

    Dessert: Green tea Chocolates Cake with Seasonal Fruit

  • Soup: Miso Soup with Hamaguri (Japanese Clam)

    Appetizer: Sushi Wantan (Wantan Skin with Spicy Tuna No Rice or 3-pc Spicy Tuna Crispy Rice)

    Sashimi: Four kinds of seasonal fish

    Assorted Vegetables with Sukiyaki Sauce (Fried Tofu and Vegetables with Sukiyaki Sauce)

    6-pc Nigiri: Tuna, Salmon, Hamachi, White Fish, Fatty Tuna, Sea Urchin or Ikura (Salmon Roe)

    6-pc Roll (1 roll cut into 6 pcs): Your Favorite Fish

    Dessert: Anmitsu Fruits, Shiratama, Anmitsu, and Seasonal fruits

  • Appetizer: Edamame

    Soup: Miso Soup

    Sashimi: Five Kinds of Seasonal Fish

    10-pc Nigiri: Aged Premium Akami, Fresh Salmon, Yellowtail, Seasonal White Fish, Sweet Jumbo Shrimp, Eel, Scallop, Premium Middle Fatty Tuna, Sea Urchin , Ikura (Salmon Roe)

    6-pc Roll (1 roll cut into 6 pcs): Your Favorite Fish (6-pc)

  • Starter: Seasonal Vegetable dish in dashi broth Yuzu accent

    First dish: Clear soup with Shrimp cake or Chawanmushi

    Sashimi: Three kinds of seasonal fish

    20-pc Sushi Omakase: Tuna, Salmon, Yellowtail, Fluke, Japanese Mackerel, Amber Jack, Seared Golden Eye Snapper, Seared Sardine, Sweet Jumbo Shrimp, Scallop, Squid, Sea Urchin “Uni”, Salmon Roe “Ikura”, Fatty Tuna “Toro”

    2-pc Hand Roll: Chef Omakase Hand Roll

Japanese

* Minimum 5 persons

* The menu can be adjusted according to your budget and food restrictions. 

* Items may change due to availability and seasonality.

  • Appetizer: Small Crab Croquette with Tomato Sauce, Salmon Roll and Shrimp Tempura Roll

    Entree: Diced Steak with Wasabi-Soy Sauce and, Mushroom Miso Sauce

    Dessert: Strawberry Cake Roll

  • Obanzai-Appetizers Assortment: Boiled Spinach with Yuzu vinegar and miso, Buckwheat seeds / Kinpira Style Cooked Burdock with Lotus root, Carrot and Sesame seeds / Braised Eggplant with Okura, Ginger, Vegan Dashi broth (Tomato, Kelp, Shitake mushroom) / Poached Bamboo Shoots with Green beans, Carrot, Shitake mushroom, Wakame, Sansho pepper, Vegan Dashi broth (Tomato, Kelp, Shitake mushroom)

    Seafood Tempura

    Soba-buckwheat Noodle: 100% Buckwheat Handmade Noodle (Gluten free) with Soy-mirin Vegan Dashi broth (Tomato, Kelp, Shitake mushroom) dipping sauce

    Dessert: Warabi-Starch Cake with Red beans, Soybean powder, Molasse, Buckwheat seeds, Vegan ice cream

  • Appetizer: Sakizuke, seasonal welcome starter / Tukuri, assortment of fresh sashimi / Wan, clear soup with shrimp and sea scallop

    Main: Yaki, grilled yellowtail with sansho / Meshi, buckwheat porridge with duck breast and picked plum

    Dessert: Kanmi, assortment of seasonal fruits / Greet tea ice cream

  • Appetizers: Select 2 dishes [Sunomono / Spring Roll / Sashimi Salad with Mango Sauce / Spinach with peanut sauce]

    Tempura: Shrimps, Red Pepper, Asparagus , Shiso Leaf

    5-pc Nigiri: Scallop, Shrimp, Salmon, Tuna, White Fish

    2-pc Hand Roll: Your Favorite Fish

    Dessert: Seasonal Fruit with Ice Cream or Sorbet

Italian

* Minimum 6 persons

* The menu can be adjusted according to your budget and food restrictions.

* Items may change due to availability and seasonality.

  • Appetizer: Avocado and Baby Sardine Salad with Garlic Bread / Cold ‘UME’ Spaghettini with Seafood

    Entree: Low Temperature Cooking Roast Beef with Mushroom Cream Soup

    Dessert: Classic Japanese Roll Cake with Fresh Fruits

  • Appetizer: Poached Fava Beans and Herbed Tomatoes

    Salad: Tiny Burrata, Warm Ceci Beans, Toasted Garlic and Parsley

    Sashimi: Four kinds of seasonal fish

    Main: Pan Seared Crispy Chicken Breast, Lemon Reduction and Baby Greens

    Dessert: Panna Cotta, Roasted Summer Fruit

  • Appetizer: Corn and Basil Flatbread / Fresh Semolina Pasta, Green Market Tomato Sauce

    Salad: Scallop and Zucchini Carpaccio, Evoo and Fresh Herbs

    Main: Pan Roasted Arcadian Red Fish, Warm Lemon Parsley Sauce / Thin Seared Ribeye Steak, Roast Pepper Cashew Sauce with Crisp Rosemary Potatoes

    Dessert: Caramel Macchiato Tiramisu

International

* Minimum 6 persons

* The menu can be adjusted according to your budget and food restrictions.

* Items may change due to availability and seasonality.

  • Appetizer: Umami Mushroom Mousse, Wilted Leeks, Tarragon and Sesame

    Salad: Roast Baby Lettuce, Pangrattato, Parsley, and Lemon

    Main: Sous Vide Chicken, Creamless Corn, Black Garlic and Thyme

    Dessert: Rhubarb Apple Crisp, Choice of Pistachio or Vanilla Ice Cream

  • Appetizer: Oregano Turkey Meatballs with Sesame sauce

    Salad: Caprese Salad with a Balsamic Glaze

    Main: Za'atar Spiced Chicken Roulade with a Chicken Pea Crema

    Dessert: Apple Rhubarb Crisp

  • Appetizer: Short Rib Bites, Chives, Cotijia Cheese and Chimichurri / Soft Goat Cheese Terrine, Scallion Toasted Cheese British Biscuits

    Salad: Green Market Asparagus, Herb Fondue Sauce

    Main: Crispy Crab Brandade, Fine Herbs, Classic Beurre Banc and Micro greens / Lamb Mixed Grill, Rosemary Red Wine Reduction

    Dessert: Paris Brest, Caramel, Salted Chocolate and Cocoa Nibs

French

* Minimum 6 persons

* The menu can be adjusted according to your budget and food restrictions.

* Items may change due to availability and seasonality.

  • Appetizer: Amuse bouche, seasonal welcome starter / Salade Lyonnaise, frisee, bacon crisp, poached egg, sherry wine vinaigrette

    Main: Bouillabaisse Marseillaise, Assorted seafood, saffron bouillon, fennel, rouille

    Dessert: Mixed Fresh Berry, coconuts ice cream, mint

  • Appetizer: Amuse bouche, Seasonal welcome starter / Salade Thon Cru, fresh tuna salad nicoise style / Quenelle Coquille St Jacque, fresh sea scallop dumpling with shrimp consommé

    Main: Ravioli Agneau, lamb ravioli with fresh coriander sauce / Magret Canard, Duck breast with verjus sauce, watercress risotto

    Dessert: Blanc Mange, Almond custard with fresh berry