Osaka style deep fried octpus ball serverd with oknomiyaki sauce, mayo and bonito flakes
In: Asparagus tempura, Avocado, Blue crab Out: Bluefin tuna with truffle, truffle oil, and Kizami wasabi.
Baked Fresh water eel sashimi served with truffle, truffle oil, maldon salt, whole grain mustard, and sliced ginger.
salad with ginger dressing.