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SMALL PLATES
Spicy greens, romaine, for real wasabi, pecorino, aonori gremolata
Fungi Jon organic mushrooms, shiso emulsion, jammy egg yolk, tozazu
binchotan grilled Canaveral white shrimp, roasted shrimp head oil, confit garlic, yuzu kosho, aonori vinaigrette, not enough chives
Australian wagyu and shishito peppers grilled over binchotan, tori sauce, sansho pepper, roasted maitake tsukudani
Japanese buffalo sauce, Thai coconut, galangal, lemongrass
hokkaido milk bread, scallop mousse, gochujang mayo, prik nam pla

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SUSHI
citrus cured and cold smoked hamachi, aji amarillo mango sauce, chimichurri adjacent, crispy garlic
caramelized uni cream, truffled ponzu, puffed wild rice, shiso
Roll futomaki with akami, smoked hamachi, salmon, kanikama, tamago, takuan, kanpyo, chives and shiso, shoyu foam
roasted foie, spicy blue crab salad, eel kabayaki, umeboshi, kanpyo, kaiware
soy marinated fish and seafood over sushi rice, ikura, cucumbers, japanese pickles, shiso
futomaki roll with shiso and scallion, akami, chutoro and otoro nigiri, seared toro with yuzu kosho and lime
seasonal selection of fish and seafood from Japan

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ENTREES
(48 hour pork belly or karaage chicken thigh), traditional shio broth, smoked tomato, onsen tamago, soy pickled mushrooms, duck fat sofrito
Indonesian style seafood fried rice with rock shrimp, scallop and blue crab, kimchi yuzu sauce, onsen tamago, bmc
(vegan) roasted Fungi Jon local mushrooms, ginger, scallion, steamed rice (22) add karaage and onsen tamago (29)
60 day dry aged Demkota Elite Prime ribeye, grilled over binchotan, served with crispy fingerlings, yuzu kosho hollandaise, tomato salad and blistered shishitos

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DESSERTS
vanilla olive oil cake, matcha milk, chocolate kinako crumble, maple whipped cream
yuzu custard, graham cookie crust, torched jasmine meringue
oolong custard, strawberry anko jam, maldon








