KAIYO

Shiro-dashi broth, shiitake mushroom, tofu, shaved scallion, and chilli oil.

Japanese fried chicken, togarashi, and aji limo aioli.

Spinach wonton, cabbage, tofu, shiitake, garlic, onion, fine herbs, and yuzu-sudachi ponzu.

Lightly salted soybeans and toasted sesame seed.

Blistered shishito pepper, sesame oil, and togarashi.

Huancaina sauce and breadcrumbs.

Kakuni braised pork belly, pickled cucumber, fresno chili, scallion, and cilantro.

Spicy tuna poke, crispy wonton, radish, and cilantro.

Sauteed bok choy, garlic, and chili flakes.

Fried rice, edamame, scallions, cilantro, shoyu, garlic, veggies, and egg.

Peruvian style golden potatoes tossed with herbs and aji amarillo sauce.

Leche de tigre, avocado, shaved red onion, chili, tempura fried corn, and Japanese yam.

Cured amberjack, rocoto ponzu, green onions, and Peruvian salt.

Yellowtail, aged shoyu, house-pickled daikon radish, and cancha.

Lean bluefin tuna and kizami wasabi.

Medium fat belly and kizami wasabi.

Fatty belly and kizami wasabi.

Miso glazed eggplant, gooseberry puree, umeboshi, and crispy quinoa.

Bigeye tuna, picked wasabi, and sea salt.

Butterfish, aged shoyu, umeboshi, and green onions.

Salmon, gooseberry puree, and salmon skin.

1 piece nigiri. Spotted prawn, aged shoyu, and tobiko. Served with fried head.

Compressed pear and smoked Andean black salt.

Japanese scallop, aged soy, and lemon zest.

Compressed tomato, tofu, cashew, and wasabi cream.

Striped bass, garlic shoyu, and shisho.

Chef choice of 12 pieces sashimi or sushi, served with miso soup and salad. Includes chopsticks and soy sauce.

Canadian red crab, ocean trout, tempura asparagus, avocado, tobiko, onion, jalapeño, chili oil, and crispy garlic.

Torched. Shrimp tempura, yellowtail, avocado, rocoto aioli, aji verde, unagi sauce, and lemon balm.

Canadian red crab, tuna, avocado, cream cheese, jalapeño, unagi sauce, rocoto aioli, green onion, and tobiko.

Spicy salmon, crispy salmon skin, daikon sprouts, cucumbers, cancha crunch, micro cilantro, and chimichurri.

Shrimp tempura, cucumber, avocado, mango, persimmon leche de tigre foam, aji ilimo flakes, and andean pink salt.

Spicy ocean trout, crispy trout skin, daikon sprouts, cucumbers, cancha crunch, micro cilantro, and spicy miso sauce.

Shrimp tempura, unagi, avocado, cucumber, tobiko, and unagi sauce.

Spicy salmon, avocado, and rocoto aioli.

Spicy tuna, cucumber, and rocoto aioli.

Creamy Canadian crab, avocado, aji miso, and cancha flakes.

Avocado, tempura asparagus, puffed quinoa, crushed Brazilian nuts, pickled burdock root, and yuzu kosho aioli (vegetarian).

Cucumber, avocado, pickled burdock root, miso glazed eggplant, candied apple, aji amarillo, nori, and tofu-cashew wasabi cream.

Avocado, cucumber, pickled daikon, Okinawa yam, crispy quinoa, and aji panka flakes.

Steak skewers, aji panca, chimichurri, and roasted potato.

Marinated chicken thighs, rocoto almond pesto, and chives.

Nikkei marinated grilled octopus, and olive emulsion.

Beef heart, hucatay serrano chimichurri, and salsa criolla.

Stir-fried marinated flank steak, roma tomato, red onions, papas fritas, soy reduction, and jasmine rice.

Pan-roasted Atlantic salmon, aji amarillo-sake glaze, steamed jasmine rice with edamame, sauteed bok choy, cilantro, and togarashi.

Cusqueña brined Mary's chicken, aji verde sauce, aji amarillo sauce, and grilled scallion.

Pork sausage, spicy cod roe, udon noodle, manchego, kizami nori, and togarashi.

Nikkei marinated flat iron steak, 28 days aged. Served with chimichurri sauce and roasted potatoes.

Whole roasted chicken, aji verde and aji amarillo sauce, cut in halves, and includes two large sides of your choice. Serves 4-6.

1 lb. salmon filet marinated with aji amarillo paste, garlic, and miso, served with spicy citrus compote, huacatay tartar sauce, and includes two large sides of your choice. Serves 4-6.

Nikkei churrasco marinated flat iron streak, 28 days aged, yuzu, garlic, and oliveoil served with chimichurri sauce, includes two large sides of your choice.

48 pieces family size sushi platter, assortment of nigiri, sashimi, maki, and specialty rolls, served with side of edamame and spicy miso soup for four.

Crushed granola and cocoa nibs.

Seasonal berries and strawberry marmalade.

One bottle.

16 oz.

16 oz.

By the bottle.

2 servings. Grey goose, St. Germaine, blood orange, lime, and ginger.

2 servings. Cappuro acholado pisco, el silencio mezcal, ancho reyes chile, pineapple juice, lime, and agave.

3 servings. Reposado tequila, hibiscus, agave, and lime.

2 servings. Banks 5 rum, coconut liqueur, martini bitters, pineapple, and lime.

2 servings. Oxley gin, martini bianco, passion fruit puree, pineapple, and banana.

2 servings. St. George green chili vodka, chareau, riesling, cantaloupe, lemon, and firewater bitters.

Seasonal fish, Leche de Tigre, avocado, shaved red onion, chili, tempura fried corn, and Japanese yam.

Shiro-dashi broth, shiitake mushroom, tofu, shaved scallion, and chilli oil.

Japanese fried chicken, togarashi, and aji limo aioli.

Spinach wonton, cabbage, tofu, shiitake, garlic, onion, fine herbs, and yuzu-sudachi ponzu.

Lightly salted soybeans and toasted sesame seed.

Blistered shishito pepper, sesame oil, and togarashi.

Flat iron prime steak, Roma tomato, red onions, papas fritas, and jasmine rice.

Four different sushi fish, tomato, pickled veggies, daikon, avocado, kizami, and togarashi. "Chirashi” means “scattered”.

Grilled salmon or chicken saltado or tofu over a bowl of white rice, tomago egg, avocado, house-pickled veggies, edamame, cucumber, Japanese eggplant, sweet corn, and kaiware.

Peruvian style roasted chicken. Served with two dipping sauces, aji Verde sauce, and aji. Served with one side of your choice, wasabi mashed potato, french fries, Brussel sprouts, Arroz chaufa, or bok choy.

16 oz.

16 oz.

2 servings. Grey goose, St. Germaine, blood orange, lime, and ginger.

2 servings. Cappuro acholado pisco, el silencio mezcal, ancho reyes chile, pineapple juice, lime, and agave.

3 servings. Reposado tequila, hibiscus, agave, and lime.

2 servings. Banks 5 rum, coconut liqueur, martini bitters, pineapple, and lime.

2 servings. Oxley gin, martini bianco, passion fruit puree, pineapple, and banana.

2 servings. St. George green chili vodka, chareau, riesling, cantaloupe, lemon, and firewater bitters.