Saki Zuke (A PAIRING OF SOMETHING COMMON AND SOMETHING UNIQUE) SAZAE CONCH, POTATO PUREE, ROASTED KONBU SOUP, TOPPED WITH KONBU DASHI FOAM, CAVIAR CUVEE JEAN PHILLIPE, LIMOUX, FRANCE
Zensai (SEASONAL INGREDIENTS PRESENTED AS AN APPETIZER) FRIED TUNA STUFFED WITH SHIMEJI AND SHISO, CALAMARI WITH BLUE CRAB BLACKCOD MARINATED WITH MISO, JELLY FISH SASHIMI WITH GINGER SAUVIGNON BLANC, EMMOLO, NAPA, CALIFORNIA / HAKKAISAN , NIIGATA
BLACKCOD MARINATED WITH MISO
CALAMARI WITH BLUE CRAB
JELLY FISH SASHIMI WITH GINGER
Modern Zukuri (MODERN INTERPRETATION OF SASHIMI) KANPACHI SASHIMI, BELLPEPPER JELLY, JALAPENO JELLY, AVOCADO SAUCE DENSHIN NATSU, DAIGINJO, IPPONGI, JAPAN