Appetizers
A Little Something Before
Hot
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Kobe Beef Hot Rock
Thin cuts of prime Akaushi Beef seared tableside on a hot stone.
Accompanied by freshly ground salt & pepper, and sesame-soy dipping sauce. -
Chipotle Yuzu Prawns
Jumbo prawns seasoned with chipotle and yuzu, grilled and served with kumquat ailoi.
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Teriyaki Rib-Eye Maki
Avocados and sweet potatoes wrapped in thinly sliced ribeye, grilled and served with semi-sweet soy glaze.
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Kakuni Confit
Cubes of pork belly infused with honey, rosemary and akamiso then braised for six hours
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Seiho Scallop Sautee
Sautéed in soy butter with garlic and fresh jalapenos.
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Lobster and Shrimp Rolls
Lobster meat, shrimp, chives, and cream cheese rolled in egg roll wrapper and tempura-fried, with a side of pureed jalapeno salsa.
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Ginger & Citrus Whole Fish Fry (Appetizer for 2 or more)
An Uptown twist to a "fish fry" – whole fish infused with ginger and citrus, fried to a crispy perfection. Served with sliced cucumbers and ponzu sauce
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Wonton Spider
Tempura fried soft shelled crab, stuffed with parmesan cheese on a bed of sweet jalapeno-garlic salsa.
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Gindara Filet
Broiled Miso-mirin marinated Atlantic Black Cod.
Cold
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Chef Don's Original Tuna Tar Tare
Cubes of yellow fin tuna tossed in wasabi & chili infused sesame oil.
Served on a daikon radish nest, topped with tobiko, quail egg and parmesan. -
Mirugai & Tomatillos
Slices of mirugai, tomatillos, and red radish.
Served with yuzu dressing and baby cilantro. -
Tuna Tataki
Thinly sliced, seared yellowfin tuna with sliced cucumbers and sesame-ponzu dressing
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Peppercorn Escolar
Thin slices of crack-peppercorn escolar, kumquat, cucumber, grape tomatoes drizzled with jalapeno miso sauce and natural oils.
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Citrus Seabass
Thin slices of sea bass topped with lemon zest and chopped basil leaf infused yuzu tobiko sauce with diced apple and celery.
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Smoke Salmon Sanbaizu
In-house made smoke salmon served with rolled cucumber, serrano pepper drizzled with sanbaizu sauce and a hint of onion oil.
