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Counter Omakase is available at two seating times at 6:00 PM and 8:00 PM. Reservations are required for this experience as seating is extremely limited. When making reservations, please select "Omakase Counter" as your seat selection.

18 Course Omakase | 150

Chef's selection of 3 appetizers, 12 pieces of specialty nigiri, chef's choice soup, handroll, and dessert

Edamame | 6

Sea salt

Roasted Brussels sprouts | 13

Fresh parmesan cheese, yuzu

Agadashi tofu | 10

Light dashi broth, bonito flakes, spicy daikon

Shishito peppers | 12

Miso glaze, bonito flakes

Steamed ika shumai | 12

Squid and shrimp, Peas, microgreens

Spicy popcorn shrimp | 14

Creamy spicy mayo, scallion

Tempura Moriawase | 22

Shrimp, mushroom, kabocha,

Grilled octopus | 25

Shiso yam purée, beet chipotle sauce

Miso soup | 4

Tofu, wakame, scallion

Tuna tataki | 17

Scallion, shiso, kaiware daikon, truffle oil

Octopus carpaccio | 18

Lightly pickled cucumber, wakame

Salmon tartare | 15

Avocado, cream cheese sauce, yuzu, crispy rice chips

Crispy Rice | 15

Choice of spicy tuna or spicy salmon

Spinach Ohitashi | 10

Light dashi soy broth, bonito flakes

Kale Salad | 13

Baby kale, cucumber, avocado, crispy shallot

Scallop Salad | 18

Watercress, fennel, pickled jalapeno, daikon sauce

Miso Black Cod | 28

Miso sauce, grilled baby corn, grilled baby squash

Brick-Pressed Chicken | 22

Vodka sauce, kabocha puree, asparagus, carrots

Miso Yogurt Salmon | 24

Spinach, shishito peppers

Ribeye Steak | 34

Wasabi sauce, kabocha puree, seasonal vegetables

Don Katsu | 21

Cabbage salad, rice

Chashu | 18

Soy braised pork belly, soft boiled egg, spinach

Creamy Mentaiko Pasta | 22

Fresh squid ink pasta, mentaiko

Udon | 18

Assorted tempura, scallion

Sashimi Flight | 50

Chef’s choice 12 piece sashimi

竹 (Take) | 55

Chef's choice 8 piece premium nigiri and 1 maki

梅 (Ume) | 40

Chef's choice 8 piece nigiri and 1 maki

Akami | 6

Lean bluefin tuna

Chu Toro | MP

Medium fatty bluefin tuna

O toro | MP

Extra fatty bluefin tuna belly

Salmon | 6

Yaki Salmon | 7

Seared salmon

Ikura | 9

Salmon roe

Saba | 8

Mackerel

Kohada | 9

Gizzard shad

Kanpachi | 8

Baby yellowtail

Uni | MP

Sea urchin

Hirame (live) | 8

Fluke

Madai | 8

Japanese sea bream

Aji | 8

Japanese horse mackerel

Botan Ebi | MP

Spot prawn

Ebi | 4

Shrimp

Ika | 6

Squid

Unagi | 7

Grilled freshwater eel

Anago | MP

Saltwater eel

Masago | 5

Smelt roe

Tamago | 4

Japanese egg omelet

Tekka | 11

Lean bluefin tuna

Spicy tuna | 10

Lean tuna tartare

Negitoro 7

Fatty bluefin tuna tartare

Salmon | 7

Spicy salmon | 9

Salmon tartare

Kanpachi negi | 9

Japanese yellowtail tartare

Shrimp Tempura | 10

Tiger shrimp tempura

Spicy Hotate | 11

Scallop tartare

Unagi | 13

Freshwater eel

California | 8

Crab meat, avocado, masago

Salmon Skin | 10

Natto | 6

Fermented soybean

Kanpyo | 6

Dried squash

Oshinko | 6

Pickled daikon radish

Avocado | 5

Cucumber | 5

Ika Ume Shiso | 12

Pickled plum and shiso

Gobo | 6

Burdock root

Futomaki | 30

Chef’s choice

We partnered with a special and one of a kind pastry chef to bring our guests the tastiest desserts

Lychee Apricot | 12

Lychee mousse, apricot jam, vanilla sponge, and lychee sable cookie bottom

Drenched in Chocolate | 12

Rich dark chocolate with raspberry coulis, chocolate sponge, chocolate feuilletine crunch

Japanese Double Cheesecake | 12

Cream cheese mousse with signature Japanese cotton cheesecake

Black Sesame | 12

Black sesame mousse, fresh raspberry jam, and matcha sponge cake