Dinner | Lunch | Drinks
Edamame
Chilled soybeans, Hapa-style
Goma-ae
Green bean, tuna sashimi and feta cheese in a sesame dressing
Prawn & Avocado Salad
Organic baby greens, green leaf lettuce, boiled prawns with a citrus sesame vinegrette
Beef Tataki
Seared AAA beef carpacio with a sesame chili sauce
Negitoro
Albacore tuna belly, chopped with spring onions, served with toasted garlic bread
Ahi Tuna Carpaccio
Ahi tuna, marinated in a yuzu dressing
Trout Carpaccio
Marinated Steelhead, finished with olive oil and capers
Gindara
Miso-sake marinated sablefish baked to perfection
Ishi-yaki
Korean hot stone bowl cooking: rice, minced pork, garlic sprouts, egg, tomato, lettuce and spicy-miso combined in a hot stone bowl; mixed tableside
Karaage
Deep fried boneless chicken leg pieces with soy ginger sauce
Ebi Mayo
Tempura wild prawns, tossed in a spicy mayonnaise sauce
Renkon Gyoza
Deep fried sliced lotus root with a minced pork filling
Yaki Udon
Thick udon noodles, stir-fried with chicken and vegetables
