Petite Vegetable Terrine

Cucumber & Carrot Mousse with Fresh Wasabi | Matsutake Mushroom

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Sudachi Compressed Melon

Sweet Tofu Cream | Candied Green Almonds | Red & Green Shiso Gel

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Soft Quail Egg Dumpling

Live Uni in Shell | Dashi Foam | Micro Ginger

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Lobster Scallop Sausage

Romaine Stem Grilled Over Binchotan | Fermented Strawberries | Miner's Lettuce

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O Toro Tuna Tartare

Miso Cured Pickle | Nasturtium Leaves | Genmai Toasted Rice | Yuzu Mayo

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Scallop Kushiyaki

Dashi Simmered Daikon | Purslane | Turmeric Gel

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Buta Kakuni

Pork Belly Simmered in Soy Sauce | Turbinado | Sake Broth

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Berkshire Pork Gyoza with Buckwheat Skin

Ponzu Chile Sauce

SHABU SHABU

Choice of Broth

Kombu Dashi (vegetarian), Katsuo Dashi (seafood) or Duck Bone Dashi

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A5 Japanese Miyazaki Beef Ribeye

American Wagyu

Beef Ribeye

Dry Aged Kansas City Prime Ribeye

NY State Grass Fed Ribeye

American Black Angus Beef Ribeye

American Grass Fed Buffalo Ribeye

Kurobuta Pork Belly

Kurobuta Pork Loin

Berkshire Pork Rib Loin

Wild Boar Ribeye

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Heritage Breed Free Range Chicken Breast

Amish Green Circle Heritage Chicken Breast

Amish Green Circle Heritage Chicken Meatball

Duck Tsukune (Meatball)

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Maine Lobster Tail

Cape Cod Bay Scallops

Jumbo Gulf Prawns

Middle Neck White Clams

Blue Bay Prince Edward Island Mussels

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All Hot Pots Come With

Cabbage, Mizuna, Tofu, Shiitake, Garlic Chives, Mushroom and Baby Leek

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