Saké Dinner

Yuzu Aioli & pickled fine bean salad

Cured yuzu salmon with cilantro oil, pickled crispy asparagus, and miso aioli.

Shiitake Mushroom and Black Garlic Aioli

PEI scallops with truffle vinaigrette and truffle aioli, served raw.

Crispy oyster mushrooms served with black vinegar dipping sauce and truffle aioli.

Yellowfin sashimi topped with warm yuzu dressing and jalapeño.

Chef’s choice of seasonal fish.

Chef’s choice of seasonal fish.

Chef’s choice of seasonal fish, tuna tartar, truffle yellowtail, and California roll.

Fried rice with egg and shrimp.

Nepalese dish of chicken, pepper, chilies, and soy.

Fried chicken balls in a spicy soy vegetable sauce.

Crispy fried chicken with spicy sauce, red chilies, and cashew nuts.

With onion, sweet pepper, and scallion.

With onion, sweet pepper, and scallion.

Rice with mixed mushrooms and hot pot sauce.

Homemade noodles with chicken, egg, pineapple, and peanut sauce.

Fried chicken with pineapple, sweet peppers, and sweet and sour tomato sauce.

Crab, cream cheese, cucumber, scallion topped with spicy salmon mix.

Crab, cucumber, avocado, tobiko

Kingfish and mango topped with spicy hamachi mix and crunch.

Inside out unagi, cucumber, topped with avocado, masago, and unagi sauce.

Crab, shrimp tempura, avocado, topped with salmon, spicy mayo, scallion

Yellowfin, avocado, togarashi, mayo, scallion topped with spicy tuna.

Inside out salmon, fermented mango, avocado, chive, scallion, and tanuki.

Scallop, yuzu aioli, cucumber, avocado, white sesame seed, truffle, and black garlic vinaigrette.

Katsu soft-shell crab with avocado, mayo, chive, cucumber, and white sesame seed.

Yellowfin, togarashi, scallion, topped with spicy tuna paste and house fermented fresco chili mayo.

Broiled unagi with avocado, crawfish salad, and fermented fresco chili mayo.

asparagus, avocado, cucumber

Crab, cream cheese, avocado, tobiko with spicy crab mix.

Serves two