Tanuki River Landing

Chef's seasonal selection of five hand-pressed pieces of fresh fish served over seasoned sushi rice.

Ten pieces of chef-selected seasonal fish expertly hand-pressed over rice.

Five delicate slices of masterfully selected raw seasonal fish, served without rice.

Chef's master selection of ten pristine, beautifully sliced cuts of fresh seasonal fish.

Pristine Faroe Island salmon served over seasoned sushi rice.

Slices of fresh, melt-in-your-mouth Faroe Island salmon.

Premium Japanese yellowtail sliced thinly over hand-pressed sushi rice.

Fresh slices of delicate Japanese yellowtail.

Rich medium-fatty Bluefin tuna served on seasoned rice.

Slices of luscious medium-fatty Bluefin tuna.

Ultra-rich fatty Bluefin tuna belly gently pressed over sushi rice.

Luxurious cuts of fatty Bluefin tuna belly.

Sweet spotted prawn served raw on seasoned sushi rice.

Delicate raw spotted prawn served sashimi style.

Lightly torched premium Wagyu beef glazed with garlic butter.

Wagyu beef roll topped with salty Ikura caviar and truffle oil.

Seared Bluefin tuna topped with rich foie gras, sweet tare, and Maldon sea salt.

Slices of Bluefin tuna paired with seared foie gras and sweet tare sauce.

Torched Wagyu beef and seared foie gras finished with tare glaze and Maldon salt.

Surreal pairing of fatty Bluefin tuna and seared Wagyu accented with spicy yuzu kosho.

Thinly sliced Otoro and seared Wagyu dressed with citrusy yuzu kosho.

Fresh lump crab and kanikama paired with ripe mango, creamy avocado, seaweed salad, and crunchy wonton strips.

Crisp mixed greens, sliced avocado, and fresh garden vegetables tossed in zesty ginger dressing.

Fresh mahi mahi marinated in citrusy leche de tigre, served with crispy rice crackers.

Thinly sliced octopus finished with lemon-olive oil dressing and sweet bell peppers.

Delicate yellowtail slices drizzled with agave yuzu, dry miso crumble, and micro cilantro.

Seared tuna slices served in savory ponzu dressing with toasted sesame seeds and scallions.

Crispy taco shells filled with fresh salmon, avocado, pickled onions, serrano peppers, and truffle aioli.

Fresh salmon paired with sweet sliced pear, truffle oil drizzle, yuzu juice, and dry miso powder.

Crispy tortilla crust topped with sliced raw tuna, avocado, truffle aioli, sweet eel sauce, serrano, and cherry tomatoes.

Pan-seared crispy rice blocks topped with spicy tuna tartar, ponzu butter, and fresh jalapeño rings.

Decadent chopped Bluefin tuna belly tossed with ponzu sauce, served with light rice crackers.

Pan-fried Japanese dumplings stuffed with seasoned ground chicken and pork.

Five steamed dim sum pouches filled with savory minced shrimp.

Head-roasted whole cauliflower basted in garlic shiso butter, served with creamy tofu-feta dip.

Crispy wontons stuffed with crab meat, cream cheese, and scallions, served with sweet chili sauce.

Crispy Japanese-style fried chicken bites served with refreshing yuzu aioli.

Crispy chicken wings coated in a sweet and spicy gochujang sauce, sprinkled with sesame seeds.

Crispy golden shrimp tempura served with a kick of spicy mayo.

Bite-sized crispy rock shrimp tossed in creamy gochujang chili aioli.

Slow-braised tender pork belly inside soft steamed bao buns with house pickles and bibb lettuce.

Tender pork ribs glazed in sweet and savory Japanese BBQ sauce.

Pan-seared jumbo sea scallops basted in shiso butter and rich truffle miso paste.

Garlic sautéed shrimp and scallops served in spicy kimchi cream alongside fluffy bao buns.

Snow crab, fresh cucumber, and avocado roll topped with spicy wasabi aioli and tobiko caviar.

Fresh salmon and creamy sliced avocado rolled with seasoned sushi rice and nori.

Minced spicy tuna and avocado rolled with Japanese togarashi pepper and spicy aioli.

Fresh salmon and creamy avocado drizzled with sweet and spicy passion fruit glaze.

Crispy shrimp tempura and avocado rolled inside, topped with fresh raw tuna and tangy acevichado sauce.

Crispy salmon tempura, kanikama, and avocado wrapped inside, topped with sweet caramelized plantains.

Shrimp tempura, tuna, and cream cheese rolled together, topped with spicy chopped kanikama salad.

Crunchy shrimp tempura and avocado roll draped with sweet grilled eel and charred shishito peppers.

Yellowtail and avocado roll accented with citrusy yuzu juice and aromatic truffle ponzu.

Crispy asparagus tempura and creamy avocado rolled inside, topped with seared beef steak and wasabi ponzu.

Decadent sushi roll featuring fresh salmon, crispy eel, and savory crab meat.

Seared Wagyu beef cutlet served on soft Japanese shokupan milk bread with refreshing yuzu aioli.

8oz juicy Wagyu beef patty with cheddar cheese, pickled vegetables, served with crispy french fries.

8oz grilled skirt steak topped with herb chimichurri sauce, served alongside steamed white rice.

8oz tenderloin filet cooked to perfection with shiso butter, sautéed mushrooms, and fermented black garlic.

Char-broiled lamb chops seasoned with shiso butter, black pepper, served with charred seasonal vegetables.

Pan-roasted salmon fillet glazed with sweet miso mango sauce, served with tender grilled asparagus spears.

Whole grilled branzino fish dressed in extra virgin olive oil and shiso butter, served with roasted mixed vegetables.

Tender black cod fish marinated and glazed in sweet demi-miso sauce, broiled until golden brown.

Classic wok-fried rice tossed with farm eggs, wild mushrooms, and mixed garden vegetables.

Stir-fried egg noodles tossed in savory soy sauce with wild mushrooms and fresh vegetables.

Flat wide rice noodles wok-tossed with braised short rib, vegetables, and rich soy tamarind sauce.

Thin rice vermicelli noodles wok-tossed with succulent shrimp, curry spices, egg, and crisp vegetables.

Crispy chicken wok-tossed in tangy sweet orange sauce with bell peppers, onions, and white rice.

Tender sliced beef wok-fried with sweet onions, green scallions, and mushrooms in savory brown glaze.

Sliced beef stir-fried with tender broccolini and snow peas in rich garlic soy sauce.

Sliced steak sautéed with colorful bell peppers and sweet onions, served with steamed rice.

Traditional Japanese soup with dashi broth, silken tofu, nori seaweed, and green scallions.

Steamed young soybean pods tossed with coarse sea salt.

Steamed edamame pods wok-tossed in spicy garlic chili sauce.

Crispy fried brussels sprouts tossed with yuzu truffle glaze, sweet cherry tomatoes, and cashews.

Fluffy steamed white jasmine rice.

Side portion of wok-fried rice with diced garden vegetables.

Blistered shishito peppers tossed in a sweet yuzu miso glaze.

Two crispy fried vegetable spring rolls served with sweet chili dipping sauce.

Golden crispy potato french fries light seasoned with salt.

Crispy french fries tossed with truffle oil and parmesan seasoning.

Four pieces of seasonal Japanese sweet mochi ice cream balls.

Single piece of artisan seasonal mochi ice cream.

Creamy baked Basque cheesecake served with fresh mixed berry compote.

Rich chocolate lava fondant made with gluten-free rice flour, served warm alongside dulce de leche gelato.

Chef's celebratory platter featuring three signature desserts, fresh fruits, and homemade gelato.

Grand dessert selection featuring four house-made desserts, seasonal tropical fruits, and house gelato.

The ultimate dessert extravaganza featuring every house-made delicacy, sweet pastries, exotic fruits, and artisanal gelato.

Creamy chili mayo dipping sauce.

Sweet soy reduction eel sauce glaze.

Creamy Japanese mayo infused with spicy wasabi horseradish.

Creamy mayonnaise infused with refreshing yuzu citrus juice.

Tangy citrus soy dipping sauce.

Herbal chimichurri sauce blended with Japanese shiso leaf.