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Order this restaurant’s top-selling items.
Nori, cranberry, and crispy yuba.
Gin creme fraiche and pumpernickel toast.
Crisp tortilla, spicy tuna carpaccio, olives, and anchovy aioli.
Five assorted sashimi with seven sauces.
Ponzu and jalapeño.
Fresh soybeans with sea salt.
Spicy 'kochujan' aioli.
Gorgonzola, roasted red pepper, and daikon-soy sauces.
Broiled on a half shell.
Braised pork belly with hot rice porridge.
Iron Chef's chicken noodle soup.
Choice of tofu or manila clams.
Steamed soup in a pot with shrimp, chicken, and mushrooms.
Shaved bonito and yuzu vinaigrette.
Ginger-soy dressing, avocado, and crispy shio kombu.
Mixed greens and white miso vinaigrette.
Baby mizuna, avocado, orange, hazelnuts, and white soy-citrus vinaigrette.
Chilled green tea noodles with chopped scallion, fresh wasabi and dashi-sjoyu sauce for dipping.
Seared char, soba noodle, and grilled negi.
Chilled wheat noodles with grated ginger and dashi-shoyu sauce for dipping.
Roasted duck breast, udon noodle, and oyster mushroom.
Vegetarian broth, rice noodle, and Japanese vegetables.
Served whole with mapo tofu sauce, pickled daikon, and cilantro.
Su miso mustard.
Madras roasted duck breast, duck confit fried rice, duck egg, and mandarin oolong reduction.
Koji marinated and grilled, seasonal vegetables, and dashi nage.
Watercress puree, soy honey vinaigrette, sugar snap peas, ikura, radish, and turnips.
Tempura vegetables, dashi soy, and hot mustard aioli.
Rice dish with your choice of yellowtail or beef, prepared at your table in hot river stone bowl.
Soy glazed and braised daikon.
Choice of cut served with signature sweet onion and garlic jus.