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.

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.

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.

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

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.