Neta

this full menu is highly recommended for guests to experience the chef's inspirations. omakase is seasonal and reflects the best available neta (ingredients) currently available. each course is designed to harmonize with the next. please let your server know if you have any food allergies.

tequila ocho reposado, smoked salt

hirame, shrimp, shiso, wrapped in marinated daikon radish

myoga vegetable salad, tempura flakes, ginger soy

spicy potato, serrano peppers

cucumber, wild parsley, dashi vinaigrette

wasabi zest, nikiri soy

foie gras, crispy skin, grilled scallion, cucumber cup

mizuna greens, yuzu-balsamic

caviar, grilled bread

sea salt

spicy pomme frites, serrano peppers

crispy baby icefish, salted mizuna greens

bonito flakes, crispy rice

cucumber scallion salad

softshell shrimp, shishito peppers, kabocha tempura, potato leaf

lemon and salt

uni, garlic soy butter, lime

king mushroom, perigord truffle

house-made pickles

maitake, seaweed salt, perigord truffles

tuna belly

lean tuna

grilled toro sinew

salmon

yellowtail

fluke

salmon roe

flying fish roe

sea bream

dungeness crab

orange clam

scallop

sea urchin

eel

spanish mackerel

toro & scallion

grapefruit with shiso leaf

peanut butter

pistachio & apple

truffle

fresh jasmine

hilldon-still

hilldon-sparkling

coke or diet coke

fever tree ginger ale & bitter lemon

montaudon champagne, is topped with cherry blossom, and elderflower.

an adventure packed full of shishito and serrano pepper infused green chartreuse, chinese celery, and rimmed with a spicy lime salt.

named after the world's best source of konbu, the kelp from which japanese dashi is made, this savory cocktail replaces vermouth in a classic martini with an umami sake infusion of konbu and nori, best known for wrapping sushi rolls.

an ode to spring, apricot kernal infused liquor adds a buoyant fragrance, with bright mouth watering acidity, and summer herbs of terrior gin.

this punch inspired by the dutch colonial trade relationship with japan is based on an ultra rare blend of merlot barrel aged birds eye chili mead from south africa, batavia arrack, rooibus ginger tea and yuzu sorbet.

this euphoric libation starts with a 5 yr aged rum, along with a medium dry amontillado sherry, and a house made jam with kumquat and cinnamon bark.

an island riff on the classic old fashioned, rhum agricol from martinique, black sugar from okinawa and new york tiki bitters

suntory hakushu, a light and smoky whiskey, is infused with bonito flakes before meeting in a glass with bushmills irish whiskey and tenryo hidohomare sake to create a meaty, savory cocktail.

we infused cognac with truffles for two months, resulting in amazingly earthy, rich and extracted truffle flavors. once it's gone, it's gone for months.

smoked salt and thyme

chicago, il gluten free golden ale

japanese rice lager

witbier

belgian stout

experimental saison

dark saison

blond ale

imperial red ale.

unfiltered kolsh

saison

saison

bière de garde

saison / berliner weisse / rauchbier

biere de champaigne

cataluna, spain nv

champagne, brut nv

graves de vayres, bordeaux 2011

rheingau, germany 2011

kamptal 2012

macon, burgundy 2009

languedoc-roussillon, france 2011

sicily, italy 2011

riberia sacra, spain 2011.