Thinly sliced and skewered raw wagyu beef served with Japanese stone to cook at your table served with sesame soy and sweet miso dipping sauce.

Served with a petit salad, cornichons, and whole-grain mustard.

With ginger wasabi dressing served with tortilla chips and guacamole accompanied by an oyster shooter with sake, yuzu ponzu, and sliced jalapeno.

Shrimp tempura, avocado, and spicy mayonnaise served with ginger soy glaze and sour cream mayonnaise topped with tempura onion rings.

With spicy mayo, green onions, tobiko, soy glaze, and wasabi oil.

With creamy garlic goat cheese sauce and herb infused oil.

With fresh Asian pear and lemon vinaigrette.

With roasted pumpkin seeds and Canadian goat cheese, white wine vinegar and olive oil vinaigrette.

Red Beets, Golden Beets and Burrata Cheese with watercress, extra virgin olive oil, and balsamic vinegar gastrique.

Filled with sauteed vegetables, tofu and mushrooms in a sweet and spicy apricot sauce with sesame oil and soy sauce.

Portobello mushrooms, zucchini, eggplant, red pepper, green beans, asparagus, and curry raisin couscous served with extra virgin olive oil and balsamic vinegar reduction.

Marinated in sweet sake and miso, glazed with ginger soy sauce, served with sauteed Gobo with sesame oil and cinnamon, Fugu(blowfish) Kara-Age, spicy tuna maki-sushi, and fresh fruit.

Red wine sauce with honey and dates topped with baby arugula, truffle oil, and dark chocolate covered crispy bacon served with rosemary french-fried potatoes. Allen brothers steak.

Allen brothers wagyu beef in tenderloin with a panko-crusted fried green tomato and pickle, Asian pear jam, brie cheese, truffle oil and wasabi micro greens, glazed with a smoky Asian bbq sauce served on a poppy seed butter brioche bun and rosemary french fries.

Ginger, garlic, butter, red wine, hon-Shimeji mushrooms, and soy sauce served with sauteed gobo with cinnamon, green bean tempura, and hon Shimeji mushrooms rice. Allen brothers "Kobe-style" steak.

With honey whole grain mustard served on a bed of mashed potatoes, sauteed brussels sprouts, mushrooms, and chocolate chili guajillo sauce.

Sauteed with garlic, ginger, soy, hoisin sauce, and Chinese pepper paste.

Steamed in savory egg custard with hon-Shimeji mushrooms, edamame and truffle oil topped with coconut milk foam.

Topped with Agar-agar jam (green tomato, rice vinegar, and yuzu) with a dollop of salted plum and rice malt puree garnished with coconut milk foam and seaweed salad.

Tomatoes, garlic, cilantro, shallots, white wine, lemongrass, mushrooms, Thai eggplant, Thai pepper paste, Thai basil, fresh bay leaves, and baked Japanese somen noodles.

With wasabi remoulade served with sweet corn salsa and petit salad.

Served on a Japanese panko-crusted green tomato with romesco sauce. tomatoes, red bell peppers, onions, garlic, almonds, pecans, chile guajillo, white wine vinegar, and olive oil.

Hearts of romaine with homemade Caesar dressing, Japanese hot spring style poached egg and crostini.

Garnished with queso fresco and herb oil.

With red sauce served with creamy polenta, hon-Shimeji mushrooms and roasted zebra beets with microgreens.

With Asian tofu sauce (small diced tofu, hoisin sauce, ginger, garlic, red pepper, mushrooms, and sesame oil) served on a bed of bok choy and saffron rice.

Lightly dusted with flour and fried, served with hon-Shimeji mushroom rice and sauteed green beans with spicy hoisin sauce garnished with cilantro.

Marinated in sweet sake and miso, ginger soy glaze served with sauteed gobo with cinnamon, tempura green beans, steamed seasoned mushroom rice and fried tofu cube with apricot sauce.