Omakase

Spring 2025 | 95 pp

This 11-course menu is freshly designed each season by our Executive Sushi Chef Johnny Huang. Featuring the best sushi-grade fish and premium ingredients, the set menu includes two opening dishes, six nigiri, two closing dishes, and dessert.

Marinated King Salmon

Cherry Tomato, Arare, Oba Oil, Sherry Tosazu

Steamed Tako

Chive, Pickled Spring Onion, Kimchee Vinaigrette

Kinmedai

Ume Dust

Shima Aji

Ginger Scallion Paste

Akami Zuke

Nori

Zuwaigani

Miso

Kanpachi

Truffle Pate, Morel

Aka Ebi

Curry Glaze, Fried Leek

Toro Caviar Toast

Tofu Bread, Tofu Puree, Takuan

Suzuki

Shiso Flower, Baby Cilantro, Shiso Salsa Verde

Matcha Mousse

Lemon Curd, Kokuto Syrup, Sakura

Guests are also able to order additional items.

Lounge Menu

Cocktails

Jasmine Highball | 18

Gin, Lychee, Jasmine Soda

Shiso & Peach Highball | 18

Shiso-Infused Whiskey, Peach Liqueur

Smoky Plum Margarita | 18

Lapsang Tequila, Mezcal, Choya, Lime

Yuzu Negroni | 18

Gin, Bitter Bianco, Salers, Suze, Sansho

Miso Old Fashioned | 18

Miso Paste, Suntory Whiskey, Bitter, Johakuto

Kinjo Martini | 18

Vodka, Kinjo Sake, Lychee Liquor, Canton Ginger, Lychee Puree

Small Plates

Shishito Peppers | 15

Garlic Aioli, Katsu Sauce, Bonito Flakes

Spicy Yellowtail Tataki | 20

Serrano Pepper, Yuzu Kosho, Tosazu, Sherry Vinaigrette, Shiso Oil

Snow Crab Dip | 20

Nori-Dusted Kettle Chips

Bluefin Tuna Donburi | 27

Marinated Tuna, Candied Nori, Wasabi, Rice

Uni and Ikura Donburi | 49

Hokkaido Uni, Red Caviar, Wasabi Shoyu, Rice

Koji-Aged Bavette Steak (gf) | 45

Spring Asparagus, Shiso, Teriyaki Glaze

Morel Yaki Soba (v) | 16 / 30

Edamame, Morel Mushrooms, Cabbage

Flights

Sake Flight | 45

Hyako Moku, Kinjo-Kura, Kura Occidental

Suntory Whiskey Flight | 68

Yamazaki 12, Hibiki Harmony, Toki

Beer

Suntory Premium Malt Pilsner | 13

Sparkling

G. Tribaut Cuvee de Reserve Brut, Champagne | 120

Cremant Du Jura Brut Blanc | 100

White

Dopff Grand Cru Riesling, Alsace ‘17 | 25 / 100

Saint-Veran, Terres Secretes ‘22 | 22 / 88

Sancerre, Loire Valley ‘23 | 20 / 80

Muscadet, Domaine Batard Langelier ‘19 | 20 / 80

Red

Pinot Noir, Campet Ste. Marie | 16 / 64

Domaine Roche Guillon, Beaujolais-Villages | 16 / 64

Sake

4oz Glass / 9oz Carafe / 24oz Bottle

Hyako Moku, Junmai Ginjo | 22 / 49 / 130

Brooklyn Kura Occidental, Dry Hopped | 20 / 42 / 105

Kinjo x Kura, Nama Junmai Ginjo | 18 / 40 / 100

Nonalchoholic

Sparkling Okinawan Citrus | 12

Jasmine Highball | 12

Smokey Plum Margarita | 12

Green Tea | 5

Saratoga Sparkling Water | 8

Spirits

Baijiu

Moutai 200ml | 250 (by bottle only)

Moutai 1L | 100 (by glass only)

Wu Liang Ye | 55 / 250

SJF Wellbay | 30 / 250

Luzhou Laojiao | 14

Gin

Osuzu Gin | 14

Roku | 15

Ohoro | 15 / 155

Oka Gin | 15

Song Cai Floral | 15 / 125

Song Cai Dry | 15 / 125

Song Cai Roselle | 15 / 130

Ki no Bi – Original | 19

Ki no Bi – Cask Aged | 20

Ki no Bi – Sei | 20

Liqueur

Ki no Bai –Plum & Berry Liqueur | 20

Destileria Limtuaco Calamansi | 13

Destileria Limtuaco Dalandan | 13

Crème de Cacao | 13

Song Cai May Amaro |13

Misc.

Empirical Cilantro | 19

Empirical Dorito | 21

Rum

Phraya Rum | 16 / 175

Batavia Arrack | 14 / 125

Smith & Cross | 14 / 125

Don Papa | 14 / 125

Arette | 14

El Occidental | 15 / 95

Yola | 16 / 125

Vodka

Oka Vodka | 14

Whiskey

Hayashi 8 | 20 / 250

Laphroaig Cairdeas | 21

Kavalan Classic | 25 / 300

Kavalan Bourbon | 28 / 350

Kavalan King Car | 28 / 350

Kavalan Sherry | 33 / 400

Legent | 15 / 140

Nikka Miyagikyo| 25

Nikka Yoichi | 25

Yamazaki | 12

Ichiros Blue | 45

Ichiros White | 20 / 200

Iwai 45 | 14 / 125

Lucky Cat – May/Luna | 30

Lucky Cat – Hana/Ch | 21

Komagatake 23 | 25

Tsunuki 23 | 27

Mars The Y.A. 24 | 36

Mars Maltage Cosmo – Manzanilla | 22

Mars Y.A. Bakemono 08 | 45

Kamet Whiskey | 14 / 150

Ki One – #4 | 38 / 420

Ki One – #3 | 36 / 400

Ki One – #2 | 28 / 300

Ki One – #1 | 31 / 350

Ichiro’s US 21 | 60

Ichiro’s US 22 | 60

Ichiro’s US 23 | 50

Special Selection Sake

Dassai Beyond, Junmai Daiginjo | 900

This 10-year “Beyond” project from Asahi Shuzo is the perfect combination of body and elegance. Unparallelled in smoothness with clean and complex flavors, with notes of pear, citrus, rhubarb, and wild rose that engulf the palate. Annual production is limited to a few thousand bottles.

Katsuyama Den, Junmai Daiginjo | 360

2022 Kura Master Gold Award Winner. A true Junmai Daiginjo, this full-bodied sake has fruity aromas of melon, peach, and strawberry, with a hint of honey and a dry finish.

Hakkaisan “Yukimuro”, 8-Year Snow Aged, Junmai Daiginjo | 280

This aged sake is matured in snow, a traditional method of food preservation in the Uonuma region. Stored at around 3 degrees Celsius, the sake is colorless, smooth, and light.

Daishichi Minowamon, Junmai Daiginjo | 220

This Junmai Daiginjo has the honor of being the first sake produced using the kimoto method, a super-flat rice polishing technique that removes any off-flavors from the grain. Aged into a gentle texture and natural aroma, it fades into a sweet, lingering finish.

Hyaku Moku, Junmai Ginjo | 130

Made with “Special A” Yamada-Nishiki large grain sake rice from the Hyōgo prefecture, this sake has fruity notes of pear, sweet plum, and nectarine. Natural umami and a hint of acidity complete the profile with a dry finish.

Bōken Nana, Yamahai Junmai Ginjo | 120

This modern Yamahai-style sake perfectly balances acidity with an earthy umami backbone. It takes around four weeks to nurture the yeast, which allows for deeper, more complex flavors.

Photos by Alex Lau
Design by Team

Photos by Alex Lau
Design by Team