Freshly boiled by order.

Japanese style hot egg custard with sea urchin and scallop.

Hot. Sauteed shishito pepper and portabella with garlic soy and truffle oil.

Deep fried soft shell crab served with ponzu sauce.

Spicy. Fried spicy burdock roots.

Shrimp stuffed in eggplant, simmered with grated daikon radish sauce.

Savory. Black cod marinated with saikyo miso, soy sauce and sweet cake, grilled in perfection with yuzu aroma.

Mild. Grilled chicken with honey balsamic teriyaki sauce on mashed sweet potato.

Mango wrapped with house smoked salmon and caviar on top.

Vietnamese style fresh spring roll with shrimp and vegetables.

Sweet. Thin sliced white fish of the day on top of julienne vegetables.

Sweet. Ecuadorian style ceviche with shrimp, scallop and white fish, served with japanese sweet potato chips.

Tuna tartar with layers of avocado and sushi rice.

Savory. White miso soup with tofu, seaweed and scallion.

Savory. Red snapper collar and bony parts in white miso soup.

Savory. Asari clam in white miso soup.

Savory. Nameko mushroom, tofu and mitsuba in red miso soup.

Spinach and 6 kinds of mushroom salad soy and olive oil flavor.

Fried calamari on top of cold soba and organic greens with soy mustard dressing.

Cucumber sunomono salad with octopus.

Cucumber sunomono salad with blue crab.

Shredded organic chicken breast, water cress and pine nuts tossed with zesty sesame dressing.

Seared albacore with tossed greens served with garlic ponzu dressing.

Grilled house smoked salmon with organic greens with miso vinaigrette dressing.

Cucumber sunomono salad with grilled fresh water eel and avocado.

Sweet.

Sweet.

Sweet and hot.

Sweet.

Spicy.

Sweet.

Sweet.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Blue crab.

Spicy.