Our Menu
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase our risk of foodborne illness.
Small Plates
Assorted sashimi with special sauces.
Honey-roasted walnuts, sourdough croutons, queso Paria, queso Mantecoso maduro, anchovy vinaigrette, and EVOO.
Bluefin tuna, ají amarillo dressing, EVOO, kimbugak, cucumber, cilantro, mango, and avocado.
Japanese hamachi, Peruvian limes, and leche de tigre.
Scallops from Hokkaido, Japan, scallop coconut milk sauce, cilantro oil, chili oil, and flying fish roe.
Deep-fried shrimp toast, ají limo honey, salsa Huancaína, lardo, and cilantro.
Spicy pork belly, lettuce, cucumber, and steamed buns.
Handrolls (Temaki Sushi)
Kewpie mayo, masago, shichimi, chili oil, cucumber, and arare.
Sriracha, shichimi, green onions, masago, dashi soy, and kaiware.
Acebiche sauce, pickled red onion, and fried scallions.
Japanese hamachi, negi, crispy shallots, and ají verde.
NC crab meat, Old Bay, cucumber, and avocado.
Tempura shrimp, tentsuyu, and yuzu tobiko.
BBQ Japanese sea eel, shiso, cucumber, and sansho.
Kampyo, inari, cucumber, avocado, furikake, and pickled plum.
Grilled
Napa cabbage, shoyu pear butter, fried garlic and onions, and kaffir togarashi.
Layered Prime NY Strip, kizami wasabi chimichurri, tomato, gailan, onion saltado, and papas fritas.
Charred octopus, dill jeow, cilantro, and pickled radish.
Live Boston scallops, gomashio, kaffir togarashi, lemon, vermicelli noodles.
Cilantro mint Nagasaki broth, browned butter, trout roe.
Grilled shell-on, ají verde.
Sides
Desserts
Flan with Okinawan sugar.
Crème Chantilly, raspberry, EVOO, salt, butter biscuit crumble.