Wild-caught Pacific salmon glazed with reduced artisanal mirin and tamari, paired with steamed Japanese short-grain brown rice.

Rich 18-month aged red & white miso broth infused with kombu and shiitake umami, whole wheat ramen noodles, and ramen egg.

Artfully arranged wild bluefin tuna, king salmon, sweet Hokkaido scallops, and glistening salmon roe over akazu seasoned sushi rice.

Free-range chicken steeped in ginger juice and organic soy, dusted in fine rice flour for a light crisp, with multi-grain rice & pickles.

Stone-ground ceremonial Uji green tea whisked with barista oat milk and touch of blue agave. Zero refined sugar.

Chilled artisanal silken tofu blocks nestled with creamy Hass avocado slices, sea greens, and house-made roasted sesame vinaigrette.

Premium Japanese Sangen pork loin crumbed in airy panko and baked golden crisp, served over steamed rice with shredded cabbage.

Black tiger shrimp, crunchy lotus root, sweet kabocha pumpkin, and shishito pepper in lace tempura batter over rice.

Chilled stone-ground pure buckwheat noodles, freshly grated Shizuoka wasabi root, and aged bonito dipping broth.

Young plump edamame pods steamed in sea salt, paired with mineral-dense Sanriku wakame tossed in light rice vinaigrette.

Free-range chicken skewers grilled over Bincho charcoal embers with scallions, hand-ground tsukune, and fresh wasabi.

Translucent steamed dumplings packed with wild shrimp, napa cabbage, garlic chives, and shiitake mushrooms.

Thinly shaved Wagyu beef simmered in sweet dashi soy broth with grilled firm tofu, shirataki noodles, and onsen egg.

Wild freshwater Japanese eel slow-caramelized over charcoal with reduction sauce and sansho pepper over rice.

Layers of golden organic egg whisked with rich kelp dashi and rolled to delicate tenderness, served with five-grain rice.

Chewy handmade Sanuki wheat noodles in a clear golden kombu broth loaded with daikon, lotus root, carrots, and sweet fried bean curd.

Cubed sashimi-grade salmon, diced Hass avocado, shelled edamame, and cucumber ribbons tossed with wasabi ponzu sauce.

Hearty fermented red miso broth enriched with silky nameko mushrooms, firm Hokkaido tofu, and fragrant mitsuba leaves.

Slow-caramelized Fuji apples, roasted sweet pumpkin, lotus root, and king oyster mushrooms in mild Japanese curry roux.

Trio of hand-shaped rice triangles wrapped in crisp Ariake seaweed: Kishu pickled plum (umeboshi), wild salmon, and simmered kelp.