Small plates, open fire.

Japanese cucumber salad with kombu, sesame, and Japanese chili.

Chilled okra marinated in traditional dashi.

Creamy Japanese-style potato salad with smoked Japanese sausage.

Fresh yellowtail, citrus marinade, avocado, cucumber, crispy tostada.

Yellowtail sashimi, fresh jalapeño, yuzu soy.

Bluefin tuna sashimi, avocado, truffle ponzu, crispy shallots.

Lightly seared albacore, apple ginger truffle ponzu.

Fresh blood clams served with seasonal accompaniments.

Served three ways: ponzu jelly, yuzu cilantro, wasabi salsa verde.

Live Hokkaido scallop sashimi, served with scallop soup in the shell.

Bluefin tuna with kizami wasabi, Japanese mountain potato, and shiso.

Salt, garlic, or spicy garlic.

Japanese street-style grilled corn with house seasoning.

Roasted ginkgo nuts finished with sea salt.

Light tempura-fried mountain potato with mentaiko mayo cream.

Shrimp and seasonal vegetables with our signature specialty salts.

Japanese fried chicken with house-made tartar sauce.

Roasted Japanese eggplant glazed with sweet miso.

Salt-grilled Norwegian mackerel.

Crispy potatoes, herb aioli, soft-boiled egg, and imported prosciutto.

Charcoal-grilled yellowtail ribs with citrus soy.

Crispy Japanese-style fish bites with house tartar.

Manila clams steamed with sake, finished with soy butter, ginger, and scallions.

Hokkaido scallops baked with mushrooms and creamy mentaiko cheese in the shell.

Rich chicken broth, chicken chashu, bamboo shoots, soft-boiled egg.

Chicken thigh and green onion — choice of tare or shio.

House chicken meatball — parmesan & tare, or oroshi with grated daikon.

Crispy chicken skin.

Chicken breast with pickled plum and fresh shiso.

Chicken breast with yuzu pepper.

Chicken wing.

Chicken heart.

A prized, tender artery cut located near the heart.

Finished with a rich demi-glace.

Japanese beef tongue with negi shio.

Grilled lamb chop finished with vibrant yuzu kosho.

Pork belly.

Thinly sliced pork belly wrapped around fresh shiso leaves.

Hokkaido scallop.

Finished with house soy glaze.

Japanese eggplant.

Bacon-wrapped.

Bacon-wrapped.

Silky vanilla custard with a shattering caramelized top, served frozen for a cool finish.

A delicate floral gin cocktail with elegant botanical notes and a vibrant violet hue. Gin, lemon juice, crème de violette, St-Germain, lavender syrup, orange bitters. Served up, coupe glass.

A silky, airy cocktail with fresh strawberry, Calpico, and citrus over a light cloud-like texture. Vodka, gin, strawberry purée, Calpico, lemon juice, orange bitters, egg white. Served up, coupe glass.

A coastal-inspired tequila cocktail with blood orange, yuzu, and passion fruit, finished with sparkling sake. Served tall, Collins glass.

Vodka, cold brew, and black sesame for deep roasted flavor with a Japanese twist. Served up, martini glass.

A clean, elegant vodka martini with fragrant lychee. Served up, martini glass.

A bold mezcal cocktail with fresh lime, house-made shiso syrup, and agave. Served over ice, old fashioned glass.

Japanese whisky infused with roasted hojicha tea, black tea bitters, and honey. Served over a large ice cube, old fashioned glass.

Japanese whisky, fragrant lychee, elderflower, and sparkling soda.

Japanese whisky brightened with fresh yuzu, lemon, and honey, finished with soda water.

Fresh watermelon, shiso, lime, and Japanese whisky topped with sparkling soda.

Tokubetsu honjozo, Ibaraki. Beautifully balanced with fresh rice character and a whisper of cantaloupe on the finish.

Tokubetsu junmai, Kochi. Bone-dry and sharp, with bracing minerality and a swift, decisive finish.

Junmai, Aomori. Light and delicate, with a soft, rice-forward elegance and a crisp finish.

Kimoto junmai, Nagano. Brewed with the traditional kimoto method — rich umami, bright acidity, silky clarity.

Junmai ginjo, Dewazakura, Yamagata. Fragrant and floral, with a clean, refined rice character.

Tokubetsu junmai, Kochi. Light and lively with crisp effervescence and bright fruit character.

Kimoto junmai ginjo, rare Aiyama rice, Nagano. Elegant fragrance layered with ripe stone fruit.

Junmai daiginjo, Kochi. Fragrant and refined, layering tropical fruit and floral elegance.

Buyu Tokubetsu Honjozo, Tosashiragiku Tokubetsu Junmai, Houhai Junmai — approachable sweetness, bone-dry precision, and rich umami warmth.

Kurouemon Junmai Hitogokochi, Yama Ni Kumo Ga Zaagu Zaagu, Heavensake Junmai Ginjo — from Nagano's silky mountain umami through Kochi's coastal brightness to Yamagata's aromatic finish.

Yama Ni Kumo Ga Zaagu Zaagu, Kurouemon Junmai Ginjo Aiyama, Yama Ni Kumo Ga Zaaa Zaaa — our most elevated tasting experience.