Fresh Atlantic salmon nigiri with a touch of sesame oil

Fatty tuna belly nigiri with edible gold leaf

Grilled freshwater eel glazed with sweet kabayaki sauce

Salmon roe wrapped in nori, bursting with ocean flavor

Sweet raw shrimp with fried head served alongside

Steamed young soybeans dusted with black truffle salt and togarashi spice blend

Silky savory egg custard with ikura, shiitake mushroom, and mitsuba

Thinly sliced yellowtail with jalapeño, yuzu ponzu, and microgreens

Monkfish liver pâté with grated daikon, ponzu, and scallions

Fatty bluefin tuna belly, the most prized cut, with freshly grated wasabi

Japanese yellowtail with a hint of yuzu zest

Hokkaido sea urchin served in its shell with quail egg

Red snapper with shiso leaf and edible flowers

Miso-marinated black cod with caramelized glaze and sesame

A5 Japanese wagyu beef skewers with teriyaki glaze

Grilled king oyster mushrooms with yuzu butter and herbs

Grilled Japanese spiny lobster tail with garlic miso butter

Seasonal sashimi bowl with chef's selection over sushi rice

Grilled eel over rice with sweet tare sauce and sansho pepper

Cold buckwheat noodles on bamboo with tsuyu dipping sauce

Japanese twist on Italian classic with layers of matcha cream and sponge

Refreshing Japanese citrus sorbet with candied yuzu peel

Black sesame panna cotta with kinako and sesame brittle

Soft rice cake filled with matcha and red bean ice cream