Omakaseed Spring Menu 2026
A focus on reawakening your senses with a focus on bitter, light, and refreshing bites
1 - Coconut Ceviche*
Liquid bubble resting on sliced cucumber, filled with yuzu juice, red thai chili peppers, mint, scallion, coconut milk, white vinegar. Topped with black currant
2 - Edamame Pani Puri
Crispy wheat shell on top of edamame truffle puree, stuffed with cucumber and edamame salad, microgreens, and pickled watermelon radish. Drenched with Yuzu Kosho Vinaigrette
3 - Budou Nuta Inari
Sweetened fried tofu skin stuffed with sushi rice, sliced green grapes, and diced cucumber. Tossed and drizzled with Sweet & Savory White Miso Vinaigrette, sesame seed, and shiso leaf
4 - Kanji Oshitashi*
Shredded asparagus and red onion oshitashi, tossed in smoked tofu shira-ae. Topped with crispy shredded carrot and lemon-ginger dashi
5 - Oshi™ Salmon Cake
Salmon Cake stuffed with shallots, grated carrot, and red bell pepper. Topped with frisée, togarashi, and whipped tofu and sora-mame cream
6 - Cherry Blossom Dashi
Lemon-ginger dashi infused with cherry blossoms
7- Mekyabetsu Gunkan*
Pan-fried purple brussel sprouts with wasabi microgreens, pickled mustard seed, balsamic glaze, and lemon zest
8 - Eggplant Nigiri
Steamed and charred Japanese eggplant with bruleed miso mayo, tempura fiddlehead ferns, and Japanese hot mustard
9 - Watermelon Sashimi Nigiri
Roasted and lightly fermented watermelon topped with watermelon radish, yuzu pepper gel, petite pea tendrils, and ao-nori
10 - Oshi Salmon™*
Oshi Salmon Filet, Charred Umeboshi Glaze, Tomato Ikura, Chives
11 - Crispy Oyster Mushroom Taco
Brined Oyster Mushroom battered and deep fried, served with sushi rice in a folded piece of nori. Topped with horseradish-strawberry relish and white balsamic glaze
12 - Ika Nigiri*
Tempura konjac with broccoli rabe puree, pickled young ginger, purple daikon microgreens, and fresh-squeezed lemon
13 - Spicy Watermelon Tartar Gunkan
Dehydrated watermelon rehydrated with scallions and spicy mayo. Topped with bubu arare and omibodo.
14 - Chilled Tofu
Chilled silken tofu topped with sweet & spicy satsuma, chili crisp, scallions, shiso, and candied satsuma peel.
15 - Charred Miso Butter Corn Temaki
Handroll filled with sushi rice and jalapeno, kesong puti, charred miso butter corn, and eggplant bacon
16 - Canary Melon Nigiri
Slow-roasted canary melon marinated with elderflower, mirin, and miso. Topped with candied kumquat, micro wasabi, roasted cardamom buckwheat groat crumble, and yuzu vanilla bean syrup.
A La Carte Menu
Spicy Watermelon Tartar 2.0 Temaki
Our fan favorite Spicy Watermelon Tartar upgraded with broccoli slaw, cucumber sticks, sesame seeds, and bubu arare.
Lion’s Mane Temaki
Smashed and pan-seared lion's mane mushroom, marinated in our house Worcestershire marinade, karashi mustard, Thai basil chimichurri, and finished with crispy shredded carrot.
Kumquat Fire Temaki
Salt-cured kumquat drizzled with smoked cashew cream cheese, green chili pesto, and kinome leaf
Big Mac Taco
Our nori taco stuffed with crispy oyster mushroom, eggplant, spicy watermelon tartar, omibodo, bubu arare, and our macerated satsuma oranges
Yuzu Pound Cake
Yuzu pound cake topped with decadent balsamic-glazed strawberries, mascarpone, and strawberry shortcake bubu arare crumble