oasted Maine lobster with a sweet and sour yuzu miso sauce served with sautéed spinach. The lobster has been cut into bite-sized pieces.
Lobster and assorted vegetable tempura drizzled with amazu tosazu, topped with micro cilantro, serrano, sliced red onion and shaved black truffles.
Japanese A5 Wagyu servied with tosazu with ginger, sliced garlic, scallions, and chili daikon.
Dover sole lightly dusted in flour, salt & pepper, then pan seared. Plated off the bone with a yuzu white wine butter caper sauce and topped with chives and crispy spinach.
Rosemary panko crusted New Zealand lamb chops with a karashi su miso and grilled vegetables tossed in a jalapeno dressing.
Grilled prime tenderloin with miso ponzu, topped with organic baby heirloom tomatoes, grated black truffles, and micro arugula.
Grilled ribeye with white truffle butter, topped with crispy Maui onions, sage and thyme. The steak is sliced and chopstick friendly.
Sauteed Chilean Seabass, topped with white dry miso, asparagus, negi, and crispy garlic chips.
Grilled scallop served on a house made potato chip finished with yuzu miso and shaved truffles. Please enjoy with your hands.
Maine lobster with mixed seasonal vegetables and sliced garlic sauteed with choice of sauce. The lobster has been cut into bite sized pieces.
Flamed and deglazed beef with yuzu soy over caramelized onions, with asparagus spears and mixed mushrooms.
Pan seared Chilean sea bass in a spicy garlic ponzu, topped with shimeji mushrooms in a Nobu salsa. Garnished with micro arugula finished with lime zest.
Grilled 11 spiced short rib with a creamy hearts of palm puree topped with packed shimeji mushroom.
Sauteed shrimp and lobster, mixed seasonal mushrooms, and sugar snap peas with spicy lemon sauce served over lola rosa.
Japanese A5 Wagyu grilled with white truffle butter, topped with crispy Maui onions, sage and thyme.
Alaskan black cod marinated in sweet miso.
Japanese A5 Wagyu flamed and deglazed with yuzu soy over caramelized onions, with asparagus spears, enoki and shiitake mushrooms.
Alaskan King Crab leg glazed in a shiso serrano salsa, accompanied with chilled crab meat salad with enoki and sugar snap peas tossed in a Nobu salsa.
Minced bigeye tuna and bluefin toro with caviar, chives, onion, garlic, and wasabi soy sauce.
Tender Jidori chicken served with your choice of sauce.
Roasted King Crab served on butter lettuce, tossed in organic white miso dressing and topped with micro shiso and pine nuts.
Alaskan King Crab tempura served with red onion, cilantro and jalapeno peppers, topped with a sweet rice wine amazu.
Whole lobster, grilled shiitake mushrooms, and field greens with spicy lemon dressing.
Japanese A5 Wagyu with garlic, ginger, sesame seeds and chives, lightly seared with hot sesame and olive oils, finished with yuzu soy.
Thinly sliced sashimi with dry miso, yuzu juice, and olive oil. (9 pcs)
Rock shrimp tempura served on a bed of mixed greens with butter ponzu sauce.
Field Greens with seared tuna sashimi finished with Matsuhisa Dressing.
Toro sashimi in shichimi and truffle teriyaki, served over crispy shiitake mushrooms and shaved sugar snap peas tossed in Nobu Salsa.
Squid cut to resemble pasta, sautéed with garlic, asparagus, shiitake mushroom and a sprinkle of shichimi.
Big Eye tuna and Bluefin toro and scallions
Grilled Wagyu Beef, Micro Arugula, Wonton Shell with Aji Amarillo Aioli.
Thinly sliced whitefish sashimi with yuzu and lemon juice, soy salt, and rocoto chili.
Thinly sliced yellowtail served with yuzu soy and a cilantro garnish. (6 pcs)
Albacore sashimi set in a truffle-oil infused Meyer lemon sauce, topped with crispy baby artichokes, black truffles flakes, dry miso and chives.
Broiled snow crab, scallions, masago and creamy spicy sauce.
Thinly sliced fluke sashimi in yuzu salsa, garnished with micro cilantro.
Salmon sashimi with yuzu soy and hot sesame olive oil drizzle.
Grilled Ribeye, diced and served with a Sweet Onion Chile de Agua Salsa with Wasabi Shiso Aioli.
Japanese red snapper sashimi with sweet shiso and serrano salsa topped with crispy shiitake mushrooms.
Freshwater eel, Eel sauce, Cucumber
Poached and chilled Lobster with a Sweet Onion Chile de Agua Salsa with Wasabi Shiso Aioli.
Rock shrimp tempura served on a bed of mixed greens with creamy sauce.
Mixed assorted seafood with red onion, tomatoes, cucumbers, and cilantro in ceviche sauce.
Poached lobster mixed with tomatoes, cucumber, red onions, cilantro and ceviche sauce, served in butter lettuce cups.
Tuna, asparagus, rice, nori.
Tuna Sashimi with a Sweet Onion Chile de Agua Salsa with Wasabi Shiso Aioli.
ellowtail, cilantro, jalapeño and yuzu soy sauce on top
Yellowtail and scallions
Yellowtail and scallions
Spicy tuna tartare served with 2 cubes of crispy rice.
Monkfish Liver (Ankimo) steamed and served chilled with caviar, chives and a Karachi Su Miso sauce.
Albacore, Creamy Spicy Sauce, Scallions
Tuna, Scallion, Creamy spicy sauce
Big Eye tuna and Bluefin toro and scallions
Tuna, rice, nori
Baked snow crab, Avocado, Creamy Spicy Sauce, Soy Paper
Tuna, salmon, yellowtail, white fish & snow crab), smelt egg (masago), scallion, avocado, paper thin daikon skin.
Fresh salmon and avocado wrapped in a delicate roll.
Crispy salmon skin wrapped in a delicate hand roll.
Minced tuna sashimi and spicy miso served with house made gaufrette chip. (2 pcs)
Tuna, asparagus, rice, nori.
Baked snow crab, Avocado, Creamy Spicy Sauce, Soy Paper
Snow Crab, Avocado, Cucumber, Sesame Seeds
Spicy Tuna and scallions with sweet tempura flakes.
Crispy Soft Shell Crab, Scallion, Avocado, Smelt Egg (Masago), and Paper Thin Daikon
Albacore, Creamy Spicy Sauce, Scallions
Minced scallop sashimi and spicy miso served with house made gaufrette chip. (2 pcs)
Tuna, Scallion, Creamy spicy sauce
Tuna, rice, nori
Snow Crab, Avocado, Cucumber, Sesame Seeds
Cucumber
Shrimp Tempura, Asparagus, Creamy Spicy Sauce, Sesame Seeds
Roasted soybean tossed in a spicy edamame sauce and garnished with roasted peanuts.
ellowtail, cilantro, jalapeño and yuzu soy sauce on top
Fatty bluefin tuna belly (toro) served as nigiri over seasoned sushi rice.
Clear broth with shrimp and mushrooms.
Freshwater eel, Eel sauce, Cucumber
Freshwater eel nigiri on sushi rice, secured with a nori band.
illed crispy salmon skin, avocado, scallion, dried bonito flakes, kaiware, cucumber, yamagobo, shiso and paper thin Daikon
Shrimp Tempura, Asparagus, Creamy Spicy Sauce, Sesame Seeds
Steamed soybeans with sea salt. Vegan.
Per pc.
Fresh and delicate fish served raw.
Fresh, delicate Japanese amberjack sashimi.
Fresh, delicate fish served as sashimi.
Miso soup with Asari clams.
Per pc.
Snow crab with a delicate texture and naturally sweet flavor.
Fresh shrimp served as sashimi.
Fresh snapper, a delicate and flavorful fish.
Shima aji (striped jack) sushi or sashimi with a clean, mild flavor and firm texture.
Fresh and delicate sashimi-grade fish.
Crispy Rice, Avocado, Jalapeno, Scallions, Yuzu Miso Sauce
Shaved baby artichokes tossed with dry miso, crispy leeks, parmesan cheese, yuzu-truffle oil dressing, and garnished with chives.
Field greens tossed with goma (sesame) dressing and topped with crispy shiitake mushrooms, garnished with sesame seeds.
Date cake hinted with chocolate, topped with a caramel sauce, candied walnuts, and crème fraiche ice cream.
Grilled shiitake mushrooms, marinated in spicy lemon dressing, served around mixed greens, topped with garlic chips and sesame seeds.
Salmon roe bursting with flavor.
Tofu and scallions.
Octopus nigiri over sushi rice, secured with a nori strip.
Fresh mackerel sashimi.
Asparagus, scallion, shiso, yamagobo, avocado, kaiware, cucumber, okra, and paper thin daikon
Fresh scallop served as sashimi.
Valrhona Dark Chocolate Fondant, Imperial Matcha
4 chocolate spring rolls – 2 filled with white chocolate and strawberry jam and 2 filled with dark chocolate and fresh bananas – served with a trio of dipping sauces (caramel, chocolate, and raspberry), and raspberry sorbet.
Dashi based clear soup with seasonal mushrooms.
Roasted multi-colored cauliflower and diced red onions served with jalapeno dressing.
Fresh and succulent shrimp.
Asparagus, scallion, shiso, yamagobo, avocado, kaiware, cucumber, okra, and paper thin daikon
A variety of seasonal mushrooms sautéed and dressed with yuzu dressing.
Baked brick dough pastry rolls filled with dulce de leche cream and coated with cinnamon sugar, stacked on a bed of cocoa nibs.
Japanese-style short-grain rice.
Japanese egg omelette atop sushi rice (nigiri).
Avocado, sushi rice and seaweed
Crispy brussels sprouts tossed with a tomatillo salsa and yuzu juice.
Crisp okra bites bursting with flavor.
Crisp spinach leaves served as a side dish.
Japanese eggplant broiled and served with a spicy miso sauce finished with sesame seeds and a hajikami (pickled ginger spear).
Seasonal greens served with Matsuhisa dressing (onion and soy dressing).
Sautéed seasonal vegetables with choice of sauce.
Avocado, sushi rice and seaweed.
Thinly sliced onions, crispy and golden.
Shishito peppers with sea salt.
Cucumber, sushi rice and seaweed.
Steamed white rice.
Roasted baby corn tossed with chili d’agua crème fraiche, dry miso, and rocoto powder.
Rich and spicy condiment to elevate your dish.
Citrus-based sauce served on the side.
Spicy Japanese horseradish paste.
Side of ginger to refresh the palate.
Non-alcoholic carbonated ginger beverage.
Set your protein, carb, and fat targets. Fitsy ranks every dish.