SenYa

Blue Fin Toro, Ikura, Ocean Trout, Uni; Amaebi, Scallop and A5 Wagyu.

Chef's choice of 10 types of assorted fish

Eel over rice with seaweed salad, marinated squash and cucumber.

1 piece. Deep fried with side of ponzu sauce

4 pcs of sushi and 4 pcs of sashimi plus roll.

4 pcs of sushi and 4 pcs of sashimi plus roll.

4 pcs of sushi and 4 pcs of sashimi plus roll.

Salmon, ikura, inari and gobo.

Marinated tuna with slow cooked poached egg.

Shima-aji, amaebi, uni, ikura and snow crab.

Sea urchin, ikura, shio-kombu and dashi soy sauce.

Chef's choice of 6 pcs sushi plus roll

Chef's choice of 7 types of assorted fish

Chef's choice of 10 types of assorted fish

Sushi rice topped with 10 types of assorted sashimi.

Blue Fin Toro, Ikura, Ocean Trout, Uni; Amaebi, Scallop and A5 Wagyu.

Served in stone pot with assorted vegetables, mushrooms and glass noodle. Side of poached egg and white rice.

Served with inaniwa temomi udon.

Cooked with white truffles, porcini and side of roasted bone marrow.

Marinated stripe bass with seasoned rice and tea soup.

Eel over rice with seaweed salad, marinated squash and cucumber.

Italian rice cooked with mushroom, uni paste and topped with fresh uni.

Served with Seaweed Salad; Shiitake Mushroom; Maki; Pickled Cucumber and Radish; Tofu and Rice.

Served with Seaweed Salad; Shiitake Mushroom; Maki; Pickled Cucumber and Radish; Tofu and Rice.

Served with Seaweed Salad; Shiitake Mushroom; Maki; Pickled Cucumber and Radish; Tofu and Rice.

Served with Seaweed Salad; Shiitake Mushroom; Maki; Pickled Cucumber and Radish; Tofu and Rice.

Shrimp; Fish; Scallop and Vegetable. Served with Seaweed Salad; Shiitake Mushroom; Maki; Pickled Cucumber and Radish; Tofu and Rice.

Eel cucumber topped with avocado.

Snow Crab, cucumber and wasabi mayo topped with assorted fish and avocado.

Jicama, cucumber, avocado topped with tuna wasabi, oba, and bonito flakes.

Spicy tuna and avocado topped with yellowtail and deep fried shallot.

Amaebi, ume shiso, cucumber, spicy mayonnaise topped with salmon, yuzu roe and wasabi roe.

Shrimp tempura and cucumber topped with eel and deep fried gobo.

Eel, inari and cucumber wrapped with soybean paper and topped with rock shrimp.

Apple and soft shell crab wrapped with soybean paper and topped with spicy kani.

Snow crab, cucumber topped with scallop and uni.

Microgreen scallions and white truffle soy topped with toro tartare, chives, and deep fried garlic.

Maitake topped with washugyu, truffle soy, and deep fried negi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Sushi or sashimi.

Miso marinated

Topped with white truffle soy, deep fried garlic, chives and deep fried Tokyo negi.

With the side of red bean paste and maple syrup.

With pastry wrapped served with spicy yuzu kosho sauce.

With red yuzu kosho sauce.

Chef’s choice of 6 pieces sushi with tuna roll.

Chef’s choice of 7 types of assorted fish.

Chef’s choice of 5 pieces of sushi, 8 pieces of sashimi with negi toro roll.

Chef’s choice of assorted sashimi, 12 types of assorted fish with a side of sushi rice.

4 pieces of sushi and 4 pieces of sashimi plus roll.

10 types of assorted fish.

Jicama, cucumber and avocado top with tuna wasabi, oba and bonito flakes.

Amaebi, ume shiso and cucumber top with salmon yuzu roe and wasabi roe.

Shrimp tempura and cucumber top with eel and deep fried gobo.

Spicy tuna and avocado top with yellowtail and deep fried shallot.

Eel, salmon skin and cucumber wrap with soy bean paper and top with rock shrimp.

Uni, snow crab, oba and cucumber wrap with oborokobu seaweed and top with ikura and microgreen.

Salmon, salmon skin and ikura.

Marinated tuna with slow cooked poached egg.

Shima-aji, ikura, uni and snow crab.

Shrimp and assorted vegetables tempura.

Marinated stripe bass with seasoned rice and tea soup.

Eel over rice with dashi stock.

With truffle.

Topped with garlic scallion sauce. Served with side of assorted vegetables.

Topped with shallot soy reduction. Served with side of potatoes, tomatoes and brussel sprouts.