Greens, yuzu ginger dressing.

Mixed seaweed salad.

Cucumber and seafood salad.

Shiro miso, tofu, wakame, scallions.

Dashi broth, flour noodles, shrimp tempura.

12 pieces of sashimi scattered over sushi rice.

Six pieces of tuna over sushi rice.

Six pieces of salmon over sushi rice.

Six pieces of freshwater eel over sushi rice.

Salmon roe, nori, kizami wasabi over sushi rice.

Crab, avocado, cucumber, masago.

Spicy tuna, cucumber, avocado.

Unagi, cucumber, topped with avocado.

Tempura asparagus, avocado, jalapeno, sprouts, topped with bincho and tobiko.

Green chile, tempura avocado, topped with striped bass.

Tempura bincho, avocado, topped with spicy tuna and crème fraiche.

Spicy tuna, avocado, topped with salmon, lemon mango puree and gochujang.

Tempura snow crab, avocado, topped with seared beef and black garlic butter.

Boiled soybeans.

Japanese eggplant, fried shishito peppers, su-miso.

Grilled chicken skewers with teriyaki sauce and green onions.

Adobo marinated fried chicken with spicy mayo.

Mishima reserve Wagyu ultra beef seared rare, shio koji, wasabi oil, yuzu kosho.

Miso marinated black cod.

Seven pieces chef's selection seared nigiri.

Three pieces chef's selection vegetable nigiri, two vegetable hosomaki rolls.

Seven pieces chef's selection nigiri, choice of orange crush or tuna roll.

Three pieces, each tuna, salmon, yellowtail, bincho, shiromi.

Two pieces each sashimi tuna, salmon, yellowtail one piece each nigiri bincho, shiromi, hotate, unagi two handrolls - salmon and tuna choice of orange crush or tuna roll.

Six pieces seasonal sashimi with wasabi yuzu, chile crisp oil, roasted rice cracker.

Lightly marinated hamachi, surigoma.

Chilled tofu, katsuobushi, scallion, zuke shoyu, chile crisp oil.