Musume

Wok-seared edamame tossed in a signature house spicy chili blend and toasted sesame oil.

Crispy golden fried tofu served with a savory, umbrella-style savory aemono dressing.

Tender roasted Japanese eggplant glazed with sweet truffle miso ginger sauce and finished with a dusting of togarashi.

Crispy tempura rock shrimp tossed in a vibrant sweet Thai chili sauce.

Rich black cod filet marinated for 72 hours in sweet miso, recommended paired with Born Gold Junmai Daiginjo sake.

Seared lamb lollipops served with a rich shoyu gari sauce and an aromatic Thai basil reduction.

Soft steamed bao buns packed with your choice of koji chicken tempura, chashu pork belly, or crispy tofu, garnished with house pickles, ma la oil, fresh mint, and habanero jelly.

Pan-fried Texas wild boar pot stickers served with a delicate dried cherry nimono dipping sauce.

Steamed seafood dumplings served with spicy mustard, sweet teriyaki glaze, and house chili bomb.

Thinly sliced raw Wagyu beef served with sea salt, pink peppercorn, and ponzu, prepared for cooking tableside on a sizzling hot stone.

Whole cold water lobster tail baked with creamy masago aioli, toasted sesame seeds, and sweet teriyaki sauce.

Pan-seared George's Bank king scallops over shiitake mushroom risotto, micro greens, and a luxurious champagne uni reduction.

Slow-cooked five-spice duck leg confit served over forbidden black rice with a plum wine hoisin reduction.

Curated pairing featuring Horin Junmai Daiginjo ultra-premium sake.

Fragrant coconut curry broth with lemongrass, fresh cilantro, and shiitake mushrooms (optional protein add-ons available).

Seasoned mixed ocean seaweed with toasted sesame seeds and light citrus soy dressing.

Fresh seasonal vegetables and mixed greens tossed in light house sesame-ginger vinaigrette.

Crunchy Hawaiian macadamia nut-crusted goat cheese served over mizuna greens with pineapple dressing, balsamic reduction, and grilled baguette.

Slices of sweet potato fried in a crisp, ultra-light Japanese tempura batter.

Thick onion rings fried in delicate Japanese tempura batter.

Fresh broccoli florets light-fried in crisp Japanese tempura batter.

Blistered shishito peppers filled with rich cream cheese and fried in tempura batter.

Tender asparagus spears encased in crisp tempura batter.

Jumbo ocean shrimp prepared in traditional light tempura batter (sold per piece).

Basil-steamed red snapper paired with jumbo lump crabmeat, asparagus, seasonal mushrooms, and fermented kuromame broth.

Oven-roasted Chilean seabass served over shiitake mushroom risotto and finished with a champagne sea urchin reduction.

Pan-seared ocean scallops accompanied by curried kabocha squash puree, crispy Brussels sprout leaves, and spiced pomegranate molasses.

Signature house-made teriyaki glazed protein served alongside wok-fried seasonal garden vegetables.

Crispy tempura cold water lobster tail tossed with aromatic jasmine rice, habanero jelly, fresh Thai basil, and crisp vegetables.

Chef's premium daily selection of authentic imported A5 Japanese Wagyu steak cuts.

16 oz center-cut prime NY Strip steak from 1855 Black Angus Beef raised in Grand Island, Nebraska.

16 oz prime bone-in cowgirl ribeye steak sourced from Allen Brothers in Chicago, Illinois.

10 oz American Wagyu flat iron steak sourced from Rosewood Farms in Ennis, Texas.

8 oz center-cut tenderloin filet mignon sourced from 44 Farms in Cameron, Texas.

Massive 38 oz bone-in Tomahawk ribeye steak charbroiled to perfection, ideal for group sharing.

Savory fried Jasmine rice infused with aromatic Thai basil, scallions, and signature soy sauce blend.

Traditional Japanese stir-fried yakisoba noodles cooked with fresh crisp vegetables and tangy savory sauce.

Assorted seasonal garden vegetables quickly seared in a high-heat wok with garlic and soy.

Rich and creamy Yukon gold mashed potatoes with a gentle hint of spicy Japanese wasabi.

Crispy flash-fried Brussels sprouts tossed with red wine vinegar, raw honey, and sliced serrano peppers.

Fresh green asparagus spears prepared either grilled over open flames or gently steamed.

Blistered okra tossed in a high wok with Thai basil, cilantro, five-spice, sesame seeds, scallions, and soy sauce.

Japanese eggplant and tofu wok-fried in pungent Guizhou chili sauce with fresh basil.