- unagi banana makimono
barbequed fresh water eel, tempura banana, avocado, and tempera bits; with kewpie and unagi sauce - 15
- binnaga-maguro ceviche
diced albacore, avocado, cucumber, romaine tomato, and pine nuts tossed in jalapeño yuzu sauce; served on crispy taro chip - 18
- cured salmon salad
baby greens, avocado, frizee and endive; with champagne vinaigrette - 18
- cajun tuna
seared, cajun-spiced; with ponzu sauce and japanese 7-spice - 20
- lobster rice paper wrap
steamed lobster, daikon, tomato, red pepper, mango, snow peas and red leaf lettuce; served wtih goma dip - 24
- almond-crusted calamari
served with wasabi dijon kewpie dip - 10
- tempura spicy eggplant gyoza
yam, soy pulp, taro and corn wrapped in eggplant; served with soy mirin vinegar dip - 12
- grilled oba-scented chicken breast
served with edamame, corn and okra in a caper tomato sauce - 20
- grilled sea bream
brushed with green onion egg miso; served with sautéed seasonal greens - 22
- seared miso lemongrass duck brerast
served with sautéed king oyster mushrooms, shimiji mushroom and welsh onion - 26