Dinner Photos

DINNER

Sunday-Thursday: 5pm-9:30pm. Friday & Saturday: 5pm-10:30pm. Full Bar opened until midnight.
(c) cooked / (d) dairy / (n) nuts

cocktails

lunch

STARTERS

**red miso soup $6**
*dashi, enoki mushrooms, scallion*

**edamame $6**
*pan fried, salt, chili pepper*

**japanese honey glazed ribs $14**
*(3)* *slow cooked japanese pork ribs, honey glaze*

**rock shrimp tempura $15**
*mango, cilantro, sweet chili*

**akami avocado salad $16**
*bluefin lean* *tuna, avocado, yuzu wasabi dressing*

**hamachi collar $16**
*yellowtail collar, ponzu, chili pepper, salt*

**soft shell crab $16**
*uni crab roe sauce*

**tuna tartare $21**
bluefin lean tuna, avocado, fried nori
+ add caviar, additional 9

**miso cod $20**
*grilled black cod, miso*

**kumamoto oysters (3) $20**
ikura, chives
+ add uni, MP

**wagyu fried rice $35**
*egg, scallion, oyster mushroom*

HAND ROLL SET

**THE KAIZEN SET $35**
**hamachi** - yellowtail jalapeño, yuzu tobiko, crispy leek
**hotate** - scallops, xo sauce, red tobiko, truffle
**akami** - lean bluefin tuna, tofu chili sauce
**sake** - salmon, ikura, mustard glaze
**fried oyster** - homemade tartar sauce

*substitutions are allowed, prices may vary

TRIO HAND ROLL SET (3)

TRIO CLASSIC +$18
*select any 3 classic hand rolls

TRIO SIGNATURE +$21
*select 3 signature hand rolls. excludes akami hand roll

HAND ROLLS

VEGGIE

**tofu** - crispy tofu, micro greens, truffle salt, kabayaki sauce (c) $6

SIGNATURE

**fried oyster** - homemade tartar sauce (c) $9

**hamachi** - yellowtail jalapeño, yuzu tobiko $8

**sake** - salmon, ikura, mustard glaze $8

**hotate** - scallops, xo sauce, truffle $8

**unagi** - eel, avocado, homemade eel sauce, rice pops (c) $8

**akami** - lean bluefin tuna, tofu chili sauce $9

PREMIUM

**botan ebi** - spot prawn, toasted garlic, shaved foie gras (d) **$14**

**hokkaido uni** - sea urchin, osetra caviar MP

**A5 miyazaki wagyu** - uni, caviar **$28**

CLASSIC

maki rolls

**kaizen maki 22**
(8pcs) *spicy tuna, oshinko (pickled radish), avocado, wrapped in soyanori, topped with unagi (eel), and finished with kabayaki sauce*

**surf n’ turf maki 36**
*fresh wasabi lobster, avocado, wrapped in soyanori, topped with wagyu.* *available on the weekends only

entrees

**pork** or chicken katsu don 20
pork or chicken cutlet, pan-fried egg, mixed vegetables, furikake rice

**unagi don 26**
*japanese eel, radish, furikake rice, kabayaki sauce*

**yakisoba 15**
*soba noodles, mixed vegetables, garlic soya sauce*
add chicken $3
add shrimp $5
add wagyu $20

$40 • 7-course tasting menu

Only available at our dining tables/booths. Courses will be served in flights.

6 nigiris + 1 spicy bluefin tuna maki roll

premium selection omakase

$100 15-Course

This exclusive menu features thoughtfully crafted courses, including A5 Miyazaki Wagyu, Otoro, Uni, Caviar, and seasonal fish from Japan, prepared with the highest quality ingredients. Each course highlights the skill and tradition behind Japanese cuisine.

A La Carte

*For omakase add-ons*

Bakka Sake (Norway salmon) 6
Marusei Tako (Japanese octopus) 6
Unagi (freshwater eel) 6
Maguro (akami lean tuna) 7
Hiramasa (ambejack) 7
Aburi Sake (seared salmon) 7
Hokkaido Hotate (sea scallop) 7
Madai (sea bream) 7
Hirame (Japanese flounder) 7
Botan Ebi (coral sweet shrimp) 8
Shima Aji (stripe jack) 9
Hokkaido Uni (sea urchin) 15
Otoro (fatty tuna belly) 15
Miyazaki A5 Wagyu w/ Hokkaido Uni & Kaluga Caviar 26