KAISEKI MENU

An Evolving Seasonal Menu that is Subject to Change Based Upon Availability

Sunomono - Japanese Uni | Northern Pacific Octopus | Botan Ebi 

Trout Roe | Tempura Nori | Baby Corn | Cucumber 

 

Southern Pacific Aqua Cultured Blue Fin O’toro Tartare  

Masago | Spicy Maguro | Miso Bagna Cauda | Watercress

 

Sashimi Torchon 

Norwegian Salmon | Yellowfin Tuna | Shishito | Scallion Ash | Ponzu |  Oshinko

 

Lump Crab Chawanmushi | Royal Siberian Ossetra Caviar 

Honshimeji | Ginko | Wild Asparagus

Pan Roasted Eringi Mushroom - vegan

Pinecone Bud Syrup | Garlic Confit

 

Pennsylvania Dutch White Asparagus | Oak Wood Shiitake - vegan

Edamame Tofu Espuma | Crunchy Garlic Rayu | Garlic Chive Oil

 

Kona Kampachi Tataki 

Konbu | Ginger Dashi | Burnt Scallion Oil

 

Hokkaido Hotate Kushiyaki 

Uni Mentaiko Butter | Dashi Maki Tamago | Ikura | Flowers

 

Buta Kakuni 

West Virginia Chanterelle | Yuzu Pudding | Fermented Fresno Pepper Puree | Pickle

 

Kushi Katsu

La Belle Foie Gras | Australian Wagyu Culotte | Ichimi Cured Yolk | Oxtail Jus

SHABU SHABU

Choice of Broth

Traditional, Duck Bone Collagen, Black Feather Chicken, Vegan  

 

 

 

Sanuki Olive Fed Wagyu NY Strip Loin       

A7 Australian Wagyu NY Strip Loin      

A5 Australian Wagyu NY Strip Loin     

45 Day Dry Aged Roseda Farm Ribeye

American Black Angus Ribeye

American Black Angus NY Strip

Virginia Grass Fed Bison Ribeye

Berkshire Heritage Pork Belly

Berkshire Heritage Pork Loin

Heritage Breed Free Range Chicken Breast

Muscovy Hen Breast

Amish Black Feather Chicken

 

Maine Lobster Tail

George's Bank Scallops

Jumbo Gulf Prawns

Middle Neck White Clams

 

All Nabe Comes with Cabbage | Mizuna |Tofu | Shiitake | Garlic Chives |

Local Wild Mushrooms | Japanese Leek

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