A Little Something Before
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.
Teriyaki Rib-Eye Maki
Avocados and sweet potatoes wrapped in thinly sliced ribeye, grilled and served with semi-sweet soy glaze.
Cubes of pork belly infused with honey, rosemary and akamiso then braised for six hours
Seiho Scallop Sautee
Sautéed in soy butter with garlic and fresh jalapenos.
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.
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
Tempura fried soft shelled crab, stuffed with parmesan cheese on a bed of sweet jalapeno-garlic salsa.
Broiled Miso-mirin marinated Atlantic Black Cod.
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.
Thinly sliced, seared yellowfin tuna with sliced cucumbers and sesame-ponzu dressing
Thin slices of crack-peppercorn escolar, kumquat, cucumber, grape tomatoes drizzled with jalapeno miso sauce and natural oils.
Thin slices of sea bass topped with lemon zest and chopped basil leaf infused yuzu tobiko sauce with diced apple and celery.
Smoke Salmon Sanbaizu
In-house made smoke salmon served with rolled cucumber, serrano pepper drizzled with sanbaizu sauce and a hint of onion oil.