Our USDA Prime sourced meats are specifically chosen based on the marbling and the age of the cattle, prepared with special techniques to deliver an unforgettable texture and taste profile with each bite throughout the course.
Blend of Butterfly Pea Flower Tea with Japanese Yuzu
"Gold" Grade Beef Tartare with Truffle-Infused Yakiniku, Crispy Nori, and Fresh Uni.
A5 Wagyu Tartare served with in-house Ponzu Jelly
Snake River Farms Gold Grade Outside Skirt Finished with Ponzu
Gold Grade American Wagyu Short Rib with Boursin Yakiniku
Ponzu Marinated Spring Mix with sliced Cucumber, Tomato, & Bamboo Shoots.
Pan-Seared Scallop served with Rich Truffle Butter and Crispy Garlic Toast
Gold Grade American Wagyu Ribeye Inside Cut served with Bordelaise Sauce
Japanese A5 Wagyu paired with Nutty Sesame Goma Dressing
Rich Bone Marrow Rice Topped with Prime Beef, Egg Yolk, & Crispy Nori
Light and Refreshing Mango Pudding topped with Fresh Fruits and Mint
Blend of Butterfly Pea Flower Tea and Japanese Yuzu
Dungeness Crab served with Yakiniku Sauce infused with Truffle, Crispy Nori Cracker, and topped with Fresh Uni
Fresh Seasonal Oyster topped with Delicate Ponzu Jelly
Seared Tiger Prawns served with Tangy Mayo
Branzino paired with a Tomato White Wine Reduction
Ponzu-Marinated Spring Mix with sliced Cucumber, Tomato, & Bamboo Shoots.
Pan-Seared Scallop served with Rich Truffle butter and crispy garlic toast
Lobster Tail served with Compound Butter (cooked with various spices, herbs and other flavorful ingrdients)
Savory Fried Crab Cake served with Snow Pea Purée.
Rich and Creamy Spaghetti Noodle topped with Snow Crab.
Light and Refreshing Mango Pudding topped with Fresh Fruits and Mint
*Note that any tasting course dish can be added on as well
Snake River Farms Gold Grade Outside Skirt Finished with Ponzu
Gold Grade American Wagyu Short Rib with Boursin Yakiniku
Gold Grade American Wagyu Ribeye Inside Cut served with Bordelaise Sauce
Grilled Beef Tongue served with Yuzu-Kosho and Fresh Lemon Scallion Sauce
Japanese A5 Wagyu grilled and served with Egg Yolk
Japanese A5 Wagyu Steak Cut served with Gomadare Sesame Sauce
"Gold" Grade Beef Tartare with Truffle-Infused Yakiniku, Crispy Nori, and Fresh Uni.
Pan-seared Duck Breast finished with House Una-Plum Sauce
Velvety, rich, and buttery Duck Liver served with Toast & Balsamic Vinaigrette
*Note that any tasting course dish can be added on as well
Fresh Seasonal Oyster topped with Ponzu Jelly
Dungeness Crab served with Yakiniku Sauce infused with Truffle, Crispy Nori Cracker, and topped with Fresh Uni
Silky Japanese Egg Custard, gently steamed & topped with Snow Crab
Seared Tiger Prawns served with Tangy Mayo
Traditional Restorative Soup with Deep Seafood Umami
Pan-Seared Scallop served with Rich Truffle butter and crispy garlic toast
Lobster Tail served with Compound Butter (cooked with various spices, herbs and other flavorful ingrdients)
Rich Bone Marrow Rice Topped with Prime Beef, Egg Yolk, & Crispy Nori
Premium Sturgeon Caviar served with Toast