Arugula, home-cooked beets with mandarin orange blueberry goat cheese in yuzu citrus dressing.

Assorted fish with mixed green dressed with sesame vinaigrette.

Heirloom tomato with homemade tofu cheese and shio kombu in ponzu sauce.

Thinly sliced cucumber with shellfish in sweet vinaigrette.

Homemade Japanese sea eel.

Side fin if halibut.

King salmon belly.

1 piece yellowtail belly.

Blue fin lean meat.

Blue fin tuna marinated in homemade soy sauce.

Medium fatty tuna.

Premium fatty tuna.

4 different parts of blue fin.

San barbara sea urchin.

8 pieces of chief choice.

American style kobe beef thin sliced with wasabi yuzu sauce.

Grilled with peppercorn salt.

Fried lotus stuffed with Japanese mustard miso.

Stir-fried king oyster mushroom with miso butter.

Oxtail with tofu and daikon in Korean pepper soup.

Soy marinated grilled quail with egg.

Boiled asparagus with sesame dressing.

Bluefin tuna marinated on homemade soy sauce served with avocado puree.

Sliced squid and uni with ume ponzu sauce and olive oil.

Yellowtail with mixed green in garlic ponzu top with tobiko.

Deep-Fried squid legs with QP mayo.

Cured NZ mackerel fillet seared served with homemade salsa ponzu.

Deep fried Japanese baby herring.

Sauteed udon noodles with spicy pollock fish roe.

Big eye tuna and avocado in miso vinaigrette.

Fresh water eel with cucumber.

Soy marinated ikuro with uni and monkfish liver topped with white truffle oil.

Grilled sun-dried filefish jerky.

Ultra-thin cut halibut with ponzu sauce on the side

Sparking mineral water.