Nigir i* & Sashimi* ( 2 p c . ) ( 2 p c . )

M I S O S O U P 4 S E AW E E D S A L A D 6G A R D E N S A L A D 8carrot ginger dressing

KIMCHI/CUCUMBER SALAD 5

T S U K E M O N O 5japanese picked veggiesE D A M A M E

traditional 5pink himalayan salt & truffle oil 7 spiced chili 6

C H I C K E N T E R I YA K I 1 8 seasonal vegetables, steamed rice

UNI UDON 23lobster, scallop, asparagus, shiitake

YUZU MISO BLACK COD 25squid ink risotto, fried ginger

SHORT RIB BULGOGI 22kimchi slaw, scallion

H A N G E R 1 5wagyu hanger steak, onion chips

YA K I TO R I 9chicken, scallions, japanese seven spice

L I V E S C A L L O P 1 6truffle butter, finger lemon

I S E E B I 2 0½ lobster, yuzu butter, mango salsa

S U R F & T U R F 4 0wagyu steak & cold water lobster

H A M A C H I K A M A 1 5yellowtail cheek, ponzu

Oma ka s e CREATIVE MULTI-COURSE TASTING* 100 PP

M AG U R O 7red tuna

O - TO R O M Pfatty blue fin tuna

SAKE 6scottish salmon

M A S U 7ocean trout

M A D A I 8sea bream

H I R A M E 6fluke

H A M A C H I 7yellowtail

K A N PA C H I 8yellow jack

S H I M A A J I 8striped jack

S AWA R A 6spanish mackerel

I K U R A 7salmon roe

UNI MPsea urchin

TO B I K OAKA (red) 5KURO (black) 5WASABI 5

Z U WA I G A N I 9snow crab leg H OTAT E 7scallop

K U R AG E 7jellyfish

LIVE SCALLOP MPWAGYU BEEF 16 U N AG I 7fresh water eel

A N AG O 8sea eel

FEATURED FISH MP

SUSHI/SASHIMI 35/50

Classic Maki

C A R PA C C I O 1 3 HAMACHI- serrano, momiji, shiso oil SCALLOP- xo sauce, yuzu tobiko TA RTA R E O-TORO- caviar, quail egg, 2 3 wasabi aioli, shallot TUNA- asian pear, avocado, 1 6 pickled mustard green SALMON- dragon fruit, 1 6 cucumber, mango puree

U S U Z U K U R I 1 6sake, black volcanic salt, wasabi stem, truffle ponzu

T U N A C R U D O 1 6red tuna, yuzu yogurt, oliveoil, sweet chili, baby basil,pink himalayan rock salt

P O K E 16 tuna, salmon, squid, seaweed salad, cucumber, tropical fruit

R O C K S H R I M P 14 DILLON STYLE- asian sweet chili sauce, crushed peanuts O-KU STYLE- honey sriracha aioli, fried shallot, mixed greens

F R I E D OYS T ER 15 (kaki fried) kimchi aioli, micro green

S U M M ER R O L L 12 trio of fish, avocado, mixed green, cilantro, wasabi remoulade, wonton crisps,sesame sauce

LO B S T ER T E M A K I 18poached lobster, asparagus, chives, cilantro aioli, black volcanic salt

B L I S T ER E D S H I S H I TO 8PEPPER S sweet garlic chili soy

WAGY U F R I T T ER S 13 taro, minced wagyu, tonkatsu sauce, wasabi remoulade

Chefs Specialties

Starters

*Conta ins ingredients that are raw or undercooked. Consuming raw or undercooked meats, poul t r y, seafood, shel l f ish, or eggs may increase your r isk of foodborne i l lness

Robata YakiO - K U 1 6kani croquette, mango, hamachi, wasabi remoulade, soy glaze, sriracha, micro greens

K ATA N A 1 8bbq wagyu, asparagus, soft shell crab, avocado, spicy aioli, sweet soy glaze, crispy onion

YA S A I 1 3shiitake, cucumber, avocado, asparagus, japanese pickle, mango salsa

N I J I (SEVEN COLOR RAINBOW) 1 5snow crab tempura, avocado, seasonalfish, pink salt, baby shiso

T U N A W R A P 1 5spicy tuna, english cucumber, big eye tuna, spicy aioli, sweet soy

B L A C K W I D O W 1 5soft shell crab, snow crab, tobiko, cucumber, avocado, squid ink rice, kimchi aioli, soy glaze

N A R U TO 1 5cucumber wrapped, snow crab, spicy tuna, avocado, asparagus, truffle ponzu

S A K E - I K U R A 1 5salmon, avocado, ikura, lemon, spicy aioli, crispy onion

P O TATO R O L L 1 4shrimp tempura, jicama, sweet soy glaze, mango purée H U R R I C A N E 1 8eel, lobster, kimchi, salmon, scallion, sweet soy glaze, wasabi remoulade, crispy wonton

Signatu re Maki

O-Ku Nigir i* ( 1 p c . )“ A K A M I ” T U N A 6momiji oroshi aioli, garlic chives, chili tempura flakes

“ H A M A C H I S U N A Z U R I ” 6hamachi belly, jalapeño shiso pesto, serrano, arugula, wasabi “ S U J I K O ” S A L M O N 6yuzu yogurt, ikura, kaiware, lemon zest “ Z U WA I G A N I ” 6snow crab, truffle butter, wasabi remoulade, garlic chip

“ O O O H TO R O ” M Pblack truffle, sturgeon caviar, fresh wasabi “ S E A B R E A M M A R M A L A D E ” 6chives, ponzu, finger lemon, citrus marmaladeH O TAT E - G A I “ A B U R I ” 6 . 5pink himalayan rock salt, yuzu tobiko, sweet soy, fried scallions, xo sauce “ WA G Y U A - 5 ” 1 3bbq sauce, black truffle, micro basil

HakozushiB L A C K M A G I C 2 1lobster, shrimp, squid ink rice, spicy masago aioli, chives, shallot

H A M A C H I C R U N C H 1 6yellowtail, jalapeño miso aioli, crispyrice puff, serrano, black volcano salt

S A M U R A I ( A B U R I S T Y L E ) 1 9spicy tuna, avocado, tempura flake, toro, kimchi aioli, sriracha sesame

Hot Dish

T E K K A 8tunaN E G I H A M A 7yellowtail, scallion

U N A G I K Y U 1 0eel, cucumber

S A K E 7salmon

K A P PA 5cucumber

C A L I F O R N I A 11snow crab, cucumber, avocado

U M E S H I S O 6cucumber, shiso, plum paste

S P I C Y T U N A 1 0spicy tuna, masago, cucumber