TAST­INGS
a selec­tion of deli­cate hot and cool items, soups and salads

COOL

crudo sea bass, orange oil, garlic and black pepper in a citrus vinai­grette

uchiviche salmon, striped bass, vine-ripened toma­toes, yellow bell peppers, garlic and cilantro

madai carpaccio japanese sea bream from tsukiji market with shiso oil and san bai zu

machi cure maple­wood-smoked baby yellow­tail with yucca chips, asian pear, marcona almonds and garlic brittle

uchi shot quail egg yolk and sea urchin, submerged in sparkling wine

maguro sashimi and goat cheese with cracked pepper, fuji apple and pumpkin seed oil

hama chili yellow­tail sashimi with ponzu, sliced thai chilis and orange supremes

HOT

walu walu oak-grilled escolar with candied citrus, yuzupon and myoga

brie ringo tempura fried brie with apple chutney and crisps

hot rock “sear it your­self” wagyu beef with ponzu sauce on a japanese river rock

scallop hot rock with orange oil and san baizu

tomato katsu panko-fried green toma­toes

kona kanpachi pacific amber­jack sashimi with crispy koshi hikari rice, ringger farm egg and sweet soy broth

avo bake creamy baked tiger shrimp and krab, served in an avocado

bacon steakie  niman ranch pork belly water­melon radish, seasonal citrus, and thai basil

age dofu lightly fried tofu with dried bonito shav­ings and dashi broth

shiromi nabe seasonal tempura white­fish with shiitake mush­rooms, fresh ginger and japanese eggplant frites

GREENS

edamame whole soybeans with sea salt served hot or cold

uchisalad hydro­ponic baby greens with edamame-jalapeño vinai­grette

sunomono a variety of seaweeds, japanese cucumber, and radish sprouts in ponzu with octopus, shrimp or snow crab

SOUPS

miso shiru miso soup with tofu and scal­lions

ocha zuke white rice, roasted seaweed and sesame, immersed in hot green tea