Menu

Lean loin cut, brushed with warm nikiri and set over rice seasoned with red vinegar.

Sweet raw scallop with a pinch of yuzu zest and grey salt, served the minute it is cut.

House smoked eel, glazed twice over charcoal, then dusted with toasted sansho pepper.

Belly cut aged four days and torched at the edge so the fat softens into the rice.

Blue crab folded with shiso and wrapped in nori toasted to order, so it still crackles.

Chopped yellowtail with chilli oil and pickled cucumber, cut through with green onion.

Fatty tuna scraped from the bone, minced with scallion and a spoonful of dashi soy.

Grilled asparagus, avocado and marinated shiitake in a sesame and citrus dressing.

Cold snow crab under a ribbon of sea urchin and a single drop of aged rice vinegar.

Sweet layered omelette with smoked eel, rolled warm and finished with black sesame.

Poached sweet shrimp with shiso leaf and yuzu kosho under a very thin slice of lemon.

Seared beef, cucumber and micro herbs under a smoked soy glaze, cut into eight pieces.

Tempura shrimp and green chilli with chilli aioli, torched at the pass until the edges blister.

Black truffle shaved over aged tuna and warm rice, with a spoonful of brown butter ponzu.

Ripe mango, avocado and salmon wrapped in soy paper and dressed with a tart mango vinegar.

Torched scallop, roe and burnt lemon over sushi rice pressed inside a small cedar frame.