cool tastings

hot tastings

tempura

uchiviche
salmonstriped basstomato
12
bell peppergarliccilantro

walu walu
oak-grilled escolarcandied citrus
yuzuponmyoga 16.5

ebi shrimp 5

hirame usuzukuri
thinly-sliced flounder sashimi
18
candied quinoaolive oil

hot rock
wagyu beefponzu 17
diver scallopsanbaizu 19

machi cure
smoked baby yellowtail
yucca crispmarcona almond
18
asian peargarlic brittle

nabe
baby yellowtailsoy broth 18
duckmushroomchili 24

yokai berry
atlantic salmondinosaur kale
17
asian pearyuzu
maguro sashimi and goat cheese
bigeye tunapumpkin seed oil
18.5
fuji apple
hama chili
baby yellowtailponzuthai chili
18.5
orange supreme
madai carpaccio
japanese sea breamcitrus
18
olive oil myoga

omakase

bacon steakie
pork bellyradishcitrusherbs 19
saba shio
grilled norwegian mackerel
parsleypreserved lemon 7

anago sea eel 6

kabocha japanese pumpkin 2.5
hanna cauliflower 5
shiki seasonal selection 8

agemono
age dofu
fried tofudried bonitodashi broth 5
tomato katsu
panko-fried green tomatosesame 5

sasami yaki
oak-grilled chicken breast
lemongrasscilantro 12

karaage
fried marinated chickensansho
pepperseasonal pickle 10

gyutoro
72 hour short ribasian pear
farm fresh greens 26

brussels sprouts
crispy brussels sproutslemon chili 6

sakana mushi
steamed white fish parcel tom
yumtomatomushroom 18

mkt

chefs tasting
ten-course chefs daily tasting menu
signature tasting
six-course tasting menu of our
signature dishes
vegetarian tasting
six-course tasting menu

tyson cole executive chef / owner

nilton borges, jr. chef de cuisine

andrew lewis executive pastry chef

sushi and sashimi

makimono
sushi sashimi

akami tuna loin

26

sake fresh atlantic salmon

14

sake toro salmon bellyikura

18

hamachi baby yellowtail

4.5

18

bara mutsu seared escolar

3.5

14

avocado yuzu kosho

2.5

nasu japanese eggplantlemon miso

2.5

anago sea eelorangeginger

unagi freshwater eel

3.5

wagyu torch-seared beef

4.5

boquerones cured spanish anchovy

18

shime saba norwegian mackerel

20

hotate spicy scallopavocado

suzuki striped bass

2.5

10

hirame flounder

14

madai japanese sea bream

4.5

18

ikura sake-marinated salmon roe

20

foie nigiri seared foie grasquinoa

gold tobiko flying fish roe

chefs selection five piece sushi

spicy crunchy tuna

bigeye tunaavocado
12
jalapeocucumber
hakujin
salmonasparagus
12
pearcauliflower
biendo
tempura shrimp spring roll
nuoc mamgrapes 13
zero sen
yellowtailavocadoshallot
12.5
cilantrotobikoyuzu

18

18

shag
tempura rollsalmon
avocadosun-dried tomato 14
pitchfork
wagyu beef crispy leek
avocado yuzu kosho 16
california
krabavocadocucumber 6
with snow crab 15
ham & eggs
katsu pork bellyyolk
custardespelette 10

greens
edamame
grilled soybeanssea salt 4.5
uchi salad
hydroponic baby
romaineedamame-jalapeno 8
roasted beets
skyr yogurtbitter greens local
honey 8
shishito yaki
spicy grilled shishito peppers 6

soups
miso shiru
miso souptofuscallions 3
with shiitake mushrooms 4

dessert
fried milk
chocolate milktoasted
milkiced milk sherbet 9
olive gelato
chocolate ganachelemon
curdmarcona almond 9
peanut butter semifreddo
apple miso sorbetraisins 9
lime cream
puffed riceseasonal
fruitherbs 9

items are served raw or undercooked or may contain

raw or undercooked ingredients. consuming raw or
undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness

seasonal sorbet selection 3/8