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 and Japanese Yuzu
USDA Prime Ribeye Tartare served with yakiniku sauce infused with truffle, crispy nori cracker, topped with fresh uni
*A5 Wagyu, Salmon Roe waffle
*A5 Wagyu Roll, Kizami Mayo
USDA Prime Hanger Cut, served with mashed potato, crispy brussels sprouts, and Unaplum sauce
Gold Grade American Wagyu Short-Rib served with boursin yakiniku
A cleanse to the palette, refreshing flavors this bite size salad brings before the next course
Pan Seared Scallop, Truffle butter, served with crispy garlic toast
USDA Prime Chateaubriand glazed with a bordelaise sauce
A5 Wagyu from the Miyazaki prefecture, famous for the high degree of marbling and extraordinary depth of flavor, perfectly sliced, cooked to perfection, and served with poached egg yolk
Bone Marrow Rice loaded with prime beef cuts, crispy nori, kimchi, cordyceps, egg yolk. Served in a hot stone bowl, each mouthwatering bite will leave an explosion of flavors
A sweet and citrusy tart served with matcha, strawberry bits, and chocolate
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
*Snow Crab, Salmon Roe waffle
*Seasonal Oyster, Ponzu Jelly
Seared Tiger Prawns served with tangy mayo
Richly flavorful, wrapped in a puff pastry and accompanied by a house-made cream sauce
A cleanse to the palette, refreshing flavors this bite size salad brings for the next course
Pan Seared Scallop, Truffle butter, served with 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 aioli sauce
Creamy, savory, slightly sweet, and mild nutty flavor that compliments the rice
A sweet and citrusy tart served with matcha, strawberry bits, and chocolate
*Note that any tasting course dish can be added on as well
A creamy Japanese egg-steamed custard topped off with lobster
Fresh Lobster Tail served with compound butter
Black Angus Beef Tongue mixed with yuzu kosho and lemon scallions
Tender duck breast seared and baked to perfection, served slightly crispy with house-made Una-plum sauce
Velvety, rich, and buttery duck liver served with balsamic vinaigrette
USDA Prime Ribeye Tartare served with yakiniku sauce infused with truffle, crispy nori cracker, topped with fresh uni
Miyazaki A5 Wagyu served with ponzu jelly and arima sansho pepper
Japanese A5 Wagyu Steak Cut (2.5 oz) served with white sesame sauce
Seasonal Japanese oyster topped with ponzu jelly and arima sansho pepper
Sturgeaon caviar served with freshly baked garlic toast