Sushi Taro

Iwai-dai Sugata-yaki: Grilled whole young snapper prepared in a traditional style with perfectly charred edges and savory seasoning.

Nishiki Namasu: Crisp white and orange pickled daikon and carrot juliennes immersed in a sweetened vinegar dressing.

Saba daikon Koji-zuke: Koji-pickled Boston mackerel paired with thinly sliced cured daikon.

Kazunoko Miso-zuke: Crunchy herring roe blocks marinated in a rich, flavorful miso paste.

Kaki Kunsei: Plump, smoky oysters glistening with flavorful oils and savory notes.

Smoked Salmon Kinuta-maki: Pristine smoked salmon tightly wrapped inside translucent pickled daikon ribbons.

Tenpi-boshi Karasumi: Sun-dried and cured translucent slices of rich mullet roe.

Mushi Uni: Creamy, rich steamed sea urchin served delicately in a traditional porcelain cup.

Komochi Ayu Kanro-ni: Tender female sweet fish simmered for two days in sweetened soy glaze until melt-in-your-mouth soft.

Jyako Arima-ni: Delicate tiny ice fish simmered with aromatic black sansho peppercorns.

Kuro-mame: Plump, jet-black sweet beans slow-steamed for 10 hours in a luscious syrup.

Kouhaku Kamaboko: Thick slices of decorative red and white Japanese fish cake.

Kuri Shibukawa-ni: Whole chestnuts steamed in syrup with their delicate inner skin intact.

Kinkan Mitsuni: Vibrant whole kumquats preserved in a sweet, translucent citrus syrup.

chishatou miso-zuke: Crunchy green celtuce stalks infused with savory and rich miso marinade.

Tataki goboh: Crushed and braised burdock root sticks tossed generously in toasted sesame seeds.

Sawara Kizushi: Lightly vinegared Spanish mackerel fillets featuring a lightly seared skin.

Buri Kabura Sushi: Rich yellowtail sushi elegantly encased in thin, pickled white turnip slices.

Sawara Saikyo-yaki: Perfectly caramelized Saikyo miso-marinated Spanish mackerel with charred, savory edges.

Kamo Teri-ni: Thinly sliced tender duck breast glazed in a rich, glossy soy-teriyaki reduction.

Choju Ebi: Vibrant pink, sake-steamed prawns arranged symmetrically with clean flavors.

Ikura Shoyu-zuke: Glistening ruby-red salmon roe pearls suspended in a savory soy marinade.

Ankimo Tofu: Rich and creamy monkfish liver terrine served with ponzu and momiji oroshi.

Tai Ryuhimaki: Delicate white snapper wrapped tightly in dark kelp sheets and sliced cleanly.

Umimasu Yu-an-Yaki: Steelhead trout fillet marinated in yuzu and soy, grilled to a flaky finish.

Date maki: Traditional New Year style sweetened rolled omelet with a cake-like, soft texture.

Kuri Yo-kan: Smooth mashed sweet potato blended with tender pieces of sweet chestnut.

Hanawa Renkon: Crisp white lotus root slices carved into decorative flower shapes and pickled.

Kinusaya: Vibrant emerald green snow peas blanched to preserve their crisp texture and bright color.

Konnyaku Ichimi-ni: Bite-sized cubes of dark textured elephant yam cake simmered with minced hot pepper.

Ume Ninjin: Bright orange carrot slices carefully carved into detailed plum blossoms and gently glazed.

Shiitake Uma-ni: Plump dark brown shiitake mushrooms deeply infused with soy and mirin.

Koimo Shira-ni: Tender peeled baby taro roots simmered to a velvety softness in delicate dashi.

Ebi Shinjo: Light and fluffy steamed minced shrimp dumpling served in a clear broth.

Takenoko: Tender spring bamboo shoot wedges simmered in light dashi broth.

Three deep-cup oysters on the half shell featuring a creamy texture and bitter brine from WA.

Pristine translucent slices of wild red sea bream sashimi fanned out on a chilled plate.

Premium wild adult yellowtail sashimi from Japan, showcasing gorgeous marbling and rich flavor.

Fresh pike mackerel sashimi delicately scored and served with traditional garnishes.

Ten-hour braised female sweet fish in sweetened soy reduction, offering deep, savory notes.

Crispy Japanese ginger blossom and shishito pepper tempura served with tentsuyu dipping sauce.

First course Zensai featuring a curated selection of traditional seasonal appetizers.

Traditional clay teapot (dobin) serving aromatic Matsutake mushroom clear soup with a lime wedge.

Today's fresh sashimi featuring fine cuts of premium raw fish assortment.

Chef's exclusive selection of three artisan nigiri sushi pieces.

Second course featuring chef's choice of three distinct nigiri sushi pieces.

Chef's choice of three nigiri sushi pieces served alongside a crisp nori mini hand roll.

Spanish mackerel agedashi paired with mixed mushrooms in a rich, comforting broth.

Final course offering your choice of three favorite nigiri sushi pieces.

Custom dessert of your choice paired with Uji green-tea umeshu.