Omakase
Winter 2026 | 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.
Hotate
Uni, Lava Salt, Rakkyo Pickle, Ponzu, Oba Oil
Chawanmushi
Zuwaigani, Caviar, Corn, Hanaho, Enoki
Shima Aji
Chive Paste
Aori Ika
Ginger Shiso
Shime Saba
Shiroita Kombu
Otoro
Wasabi Shoyu
Kanpachi
Yuzu Pepper
Gindara
Kimchee Vinaigrette
Masunosuke
Ikura, Chive, Fried Leek, Lemon Miso Aioli
Kan Buri Soup
Daikon, Mitsuba
Soba Pudding
Boba Tapioca Pearl
Guests are also able to order additional items.
Lounge Menu
Cocktails 18
Wagyu Old Fashioned
Wagyu Washed Rye, Pandan, Banana Liqueur
Citrus Martini
Citrus Infused Vodka, Acquo de Cedro, Sherry
Thai Basil Highball
Tequila, Basil Eau De Vie, Mango
Apple Miso Milk Punch
Thai Rum, Fuji Apple, Miso, Allspice Dram
Smoky Plum Margarita
Lapsang Tequila, Mezcal, Umeshu
Yuzu Negroni
Gin, Oka Yuzu, Salers
Small Plates
Grilled Miso Eggplant | 12
Pork Gyoza | 16
Shishito Peppers | 15
Honey Yuzu, Candied Nori
Snow Crab Dip | 20
Nori Dusted Kettle Chips
Salmon Ikura Tartare | 22
Avocado, Lotus Chips, Shiso, Areare
Maitake Yaki Soba | 20
Cabbage, Maitake Mushrooms, Edamame
Koji Duck | 30
Shio-Koji Aged, Creme Wasabi
Wagyu Donburi | 49
A-5 Wagyu, Marinated Egg Yolk
Flights
Dassai Blue Sake Flight | 48
Three Kinds of Dassai Blue Sake (3 oz.)
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 / 32
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
Spirit Free
Okinawa Citrus | 12
Jasmine Yuzu Sparkling | 12
Mezkhal Plum Margarita | 17
Barley & Hibiscus Coconut Fizz | 17
Apricot & Chamomile Highball | 17
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.
