Chef's Daily Specials

Felino Cabernet, 2024 Paul Hobbs, Mendoza, Argentina / 17 • 64 Head in the Clouds vodka ,pamplemousse liqueur, lemon, simple syrup, butterfly pea tea / 17 Delirium Tremens Belgian Strong Golden Ale / 9

bluefin tasting akami, chutoro, otoro, fresh grated wasabi, house made tosa soy / 28nigiri • 56sashimi beef carpaccio creekstone filet mignon, anchovy shiitake remoulade,
pickled shallots, crispy capers, baby arugula,
parmesan cheese, garlic toast / 30 scallop tasting torched scallop, tosazu gelee, smoked trout roe, citrus zest / 28 kanpachi tasting greater amberjack, green apple yuzu sauce, compressed plum, yuzu oil / 27 otoro tartare yuzu avocado, kaluga caviar, truffle soy served with rice chips / 44

bluefin akami lean tuna / 8 • 16 bluefin chutoro semi-fatty tuna / 10 • 20 bluefin otoro fatty tuna belly / 13 • 26 madai sea bream / 8 • 16 shima aji striped jack / 10 • 20 kinmedai goldeneye snapper / 10 • 20 mushroom nigiri seasonal selection / 6 A5 nigiri truffle pâté / 22 matsukawa Japanese flounder / 10 • 20 aji horse mackerel / 7 • 14 kanpachi amberjack / 7 • 14 ora sake king salmon / 9 • 18 onagadai ruby snapper / 9 • 18 medai bluenose / 7 • 14 suzuki sea bass / 7 • 14

wagyu hot rock Australian SB9 or Japanese A5 wagyu served "ishiyaki style" / 24 • 60 savage rice kimchi fried rice, short rib, topped with house made kimchi / 28 lobster truffle shark fin dumplings kurobuta pork, lobster, sauce americaine, herb oil / 26 tako kushiyaki grilled octopus, szechuan spiced red vinegar glaze, pine nuts, chives, cilantro, lemon wedge / 14 wagyu picanha steak 10 oz picanha steak, served with wasabi chimichurri / 60