Dinner Menu

Cold dishes

Tomato and Goat Cheese “Nigiri”

With aged soy vinegar, toasted sesame 6.

Shredded Spinach Salad

With house viniagrette and crispy wontons 6.

Spicy Crab Salad

With tangerine, avocado, lime aioli, and tobiko 7.

Baby Field Greens

Tossed with ginger mint vinaigrette, organic goat cheese and cashews 6.

Japanese Pickle Assortment

Paired with seasonal cheeses 5.

Seaweed Salad
Cucumber, smoky ponzu and chrysanthemum flower 5.

Edamame "Hummus"
Served with wonton chips, cracked pepper, lime and sea salt 4. add crab 6.

Salmon Roe Shooter “dish style”

With green apple juice, sake, and shiso 8.

Grilled Shrimp and Passion Fruit Ceviche

With cucumber noodles, fresh mint, tomato and fennel 8.

Seared Tuna
Served with cucumber, cilantro, fuji apple salad, basil tempura flakes and spicy mayo 7.

Mango and Cucumber Sunomono

With lightly grilled octopus, sweet glazed chestnuts and sticky rice.

Hot dishes

Wild Mushroom and Goat Cheese Wontons

With sweet and spicy red pepper emulsion 6.

Pork Gyoza
Finished with spicy sesame sauce and fennel and kumquat crema 7.
Broiled Scallops
Over edamame “hummus”, white truffle oil, star anise and balsamic honey 9.

Wok Charred Yellowtail

With smoked gazpacho, avocado and kafir lime foam 9.

Flash Fried Tuna Maki Roll

With smoked garlic and ginger vinaigrette, lime and sambal gelee 6.

Warm Smoked Salmon Tataki

With taro root, yuzu crème fraiche, red onion jam and pickled daikon 8.

Broiled Fresh Water Eel

Served with mango, over sushi rice, and tonkatsu butter 5.

Miso Soup
With tofu,scallions, shitake mushrooms 4.

Beef Carpaccio
With cucumber, shiso, sesame, toasted garlic and ponzu 6.

Entrées

Grilled Tofu
Served in a spicy basil sauce with crispy shitake, mangosteen and cashews, with udon
noodles and caramelized onions 8.

Hot and sour noodles

With garlic, sunflower seeds, coriander-roasted tomatoes 6.
Add fresh grilled prawn 9.

Roasted Duck
Served in red curry, baby onions, lychee, egg noodles, mushrooms, and cilantro finished
with a sesame infused oil 11.

Coconut Chicken
Scented with lavender, with lemongrass, chestnuts, roasted peppers, lomien noodles,
toasted garlic, and edamame 10.

Grilled Rack of Lamb

With crispy potato nest and a chinese honey port glaze with wilted spinach and fried
garlic 13.

Handmade Flatbreads

Fresh Mozzarella and Crushed Tomato Sauce 6.

Lemongrass Chicken with Basil, Red Pepper and Smoked Garlic 8.

Seared Tuna with Cucumber, Spicy Mayo, Grilled Onions, Tomato and Cilantro 10.

Marinated Artichoke with Goat Cheese, Tomato, Fresh Garlic and Avocado 9.

Kushiyaga Selections
Two pieces per order 4. each selection

Sweet potato.

Wild mushroom.

Shrimp.

Fresh mozzarella.

Vegetable.

Scallop.

Kushiyaki Selections
Two skewers per order 6.

Wild Mushroom.

Tofu and Tomato.

Japanese Eggplant.

Lamb with Seven Spice

Shrimp.

Ginger chicken.

Spicy Beef

Chef de Cuisine

Matt Owens