Menus
- Dinner
- Kaiseki
- Beverage
- Afternoon Tea
- Desserts
- Valentine’s Dining Experience
- A Valentine’s Afternoon Tea Experience
Dinner
Maki
-
Toro Taku
fatty tuna, pickled radish
-
Salmon Avocado
yuzu
-
Crab Futomaki
avocado, tobiko, cucumber
-
Saba Hakozushi
shiso, ginger
-
Wagyu Futomaki
crispy potato, pickled chilis
-
Sweet Potato Futomaki
tamago, shiso, carrot
Nigiri
-
5 Varieties
*chef's seasonal selection
-
7 Varieties
*chef's seasonal selection
To Start
+ 1 oz the only oscietra caviar-
Chrysanthemum
shiitake, lotus, miso wasabi
-
Tuna Tartare
white ponzu, crispy nori
-
Deep-Fried Tiger Prawns
tartar sauce, lemon
-
Miyazaki “Consomme”
kyoto carrot, tokyo negi
Sashimi
-
Scallop
merguez, soba cha, egg, pickled fresno
-
Fluke
yuzu vinaigrette, green apple, daikon cress
-
Kanpachi
aji amarillo, daikon salad, tempura
-
Bonito
horseradish chive shoyu, myoga, shiso
Entree
-
Grilled Spanish Mackerel
cauliflower, royal trumpet, mushroom gremolata
-
Halibut Meuniere
ponzu beurre blanc
-
Squab
mushroom “fricassée”, nagaimo, pine nut
-
Miyazaki A5 Wagyu Striploin
shiso pistou, charred maitake
-
Venison
foie gras, persimmon, brussels sprout
Rice
-
Unagi Donabe
mushroom, ikura, tamago
-
Vegetable Donabe
edamame, lotus root, tamago
Okurimono
-
Uni Toast
caviar, shokupan
Sakizuke
-
Botan Ebi
uni, ebi-jiru
Sashimi Trio
-
Katsuo
horseradish-chive shoyu
-
Kanpachi
daikon shiso, aji amarillo
-
Scallop
egg, pickled fresno, sobacha
Agemono
-
Mehikari Tempura
shishito pepper, yuzu salt
Suimono
-
Miyazaki Consommé
tokyo negi, kyoto carrot
Yakimono
-
Shio Koji Venison
foie gras, persimmon, brussel sprouts
-
Wagyu Striploin Supp
shiso pistou, charred maitake
+ $30
Gohan
-
Unagi
pickled daikon, tamago, bamboo shoot, shimeji mushroom
Mizumono
-
Chef’s Signature Dessert
Beverage
Cocktails
-
Anna Puri
Ohoro gin, dry Bermutto, shiso bitters, lemon essence
-
Sendai
Nikka Coffey malt whisky, sweet Bermutto, yuzu bitters, Angostura bitters
-
Tonikku
Roku gin, Giffard Crème De Framboise, Italicus, Fever-Tree tonic
-
Kirakira
Komasa gin, lemon, champagne
-
Shoga
Shiso-infused Haku vodka, sudachi juice, Fever-Tree ginger beer
-
Raichi
Haiken lychee vodka, lime, yuzu liqueur, sparkling yuzu-lime
-
Haiboru
Suntory whisky Toki, Fever-Tree club soda, orange peel
-
Bara
El Tesoro Reposado tequila, tart cherry-plum cordial, rosé liqueur, Sakura bitters
Non-Alcoholic
-
Shikoku
Seedlip Grove, red shiso-yuzu cordial, Kimino sparkling yuzu
-
Kumo
Giffard Aperitif, umeboshi, apple soda
-
Ichigo
Figlia ‘Fiore 001,’ strawberry, rosé, egg white
-
Habu
Matcha, lemon verbena, soda water
Beer
-
Sapporo Light Pale
Lager
-
Kirin Ichiban
Lager
-
Asahi Super Dry
Lager
-
Echigo Koshihikari
Rice lager
-
Hitachino Nest
White ale
-
Hakkai san Rydeen
IPA
-
Brooklyn Lager
American amber lager
Sake by The Glass
-
Tozai "snow Maiden" Nigori Brooklyn Kura #14
-
Junmai Ginjo Konteki "Pearls of Simplicity"
-
Junmai Daiginjo IWA 5 “As Semblage 5"
-
Junmai Daiginjo Eiko Fuji "10,000 Ways" Honjozo
-
Toko “Ultraluxe”, Junmai Daiginjo
-
Tozai "Blossom of Peace" Umeshu, Plum Sake
Afternoon Tea
Savories
for the table-
Egg Mimosa
yuzu mayo, shiso
-
Miso Cucumber
white miso butter, matcha salt
-
Smoked Trout
yuzu cream, pickled daikon, radish sprout
-
Tsukemono
house pickles, whipped sudachi cream cheese
-
Wagyu Pastrami
1000 island, shaved cabbage, havarti cheese
Scones
-
Matcha White Chocolate Scone
-
Classic Cream Scone
with sudachi zest
Sweets
For The Table-
Matcha Yuzu Cake
-
Soba Cha Maple Verrine
-
Macadamia Dulcey Cookie
-
Nashi and Kuri
-
Houjicha Hazelnut Choux
Caviar Service
served with: potato chawanmushi, crispy potato, ginger-scallion oil, warm nori taiyaki, cultured butter, sake kasu shallot puree, yuzu miso tofu cream, ume shoyu gelee, pickled myoga-
Choice Of
Sustainable Oscietra Caviar 30g $133
Sustainable White Sturgeon 30g $163
Tea
choice of loose leaf-
Kumamoto Blended Wakoucha
honey, citrus peel, crisp sweetness
-
Soba Cha
toasted grain, caramelized buckwheat kernels
-
Uji Genmaimatcha
nutty, toasty, baked brown rice
-
Miyabi Sencha
toasted almond, wild grass
-
Jou Yanagi Houjicha
kettle corn, chestnuts, roasted barley
-
Shizuku Gyokuro
konbu, dashi stock, pine
$14
Offerings evolve frequently and are guided by the season.
Download PDFDessert
-
Matcha Yuzu
yuzu marmalade, matcha mascarpone cream, white chocolate crisp
royal tokaji wine co. ‘red label’ 5 puttonyos aszú, hungary 2017 -
Pear and Chestnut
chestnut cream, poached pear con it, pear vanilla whipped ganache
villa di campbello, trebbiano ‘il santo’, tuscany, italy nv -
Soba Cha and Maple Verrine
soba cha bahibe cremeux, maple panna cotta, buckwheat tuile
madeira wine co. ‘maderista reserva’, dry madeira, portugal
Japanese Tea Selection
curated in partnership with kettl tea — brooklyn, new york-
Kohata Matcha
brazil nuts, brassica, nori
-
Kumamoto Blended Wakoucha
honey, citrus peel, crisp sweetness
-
Uji Genmaimatcha
nutty, toasty, puffed brown rice
-
Miyabi Sencha
roasted almond, wild grass
-
Shizuku Gyokuro
konbu, dashi stock, pine
-
Jou Yanagi Houjicha
kettle corn, chestnuts, roasted barley
-
Soba Cha
toasted grain, caramelized buckwheat
-
Kumamoto Blended Wakoucha
honey, citrus peel
Coffee
-
Single Espresso
-
Latte
-
Cappuccino
-
Americano
Valentine’s Dining Experience
Celebrate Valentine’s Day with a curated four course menu crafted for an evening of romance and indulgence. Thoughtfully composed courses highlight premium ingredients, refined technique, and flavors designed to be savored together. Optional sake and wine pairing available.
A Valentine’s Afternoon Tea Experience
Celebrate Valentine’s Day with an elegant Japanese Afternoon Tea experience. Enjoy a curated selection of delicate tea sandwiches, freshly baked scones, and exquisite sweets, thoughtfully crafted with refined technique and seasonal elegance. Each course is paired with a selection of premium Japanese teas and a complimentary champagne toast or handcrafted mocktail to mark the occasion.