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Edamame Pani Puri
Edamame truffle puree, stuffed with cucumber and edamame salad, microgreens, and pickled watermelon radish. Topped with a crispy wheat shell and Yuzu Kosho Vinaigrette

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

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 

Eggplant Nigiri
Steamed and charred Japanese eggplant with bruleed miso mayo, tempura fiddlehead ferns, and Japanese hot mustard

Watermelon Sashimi Nigiri
Roasted and lightly fermented watermelon topped with watermelon radish, yuzu pepper gel, petite pea tendrils, and ao-nori

Cherry Blossom Dashi
Lemon-ginger dashi infused with cherry blossoms

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

Spicy Watermelon Tartar Gunkan
Dehydrated watermelon rehydrated with scallions and spicy mayo. Topped with bubu arare and omibodo

Chilled Tofu
Chilled silken tofu topped with sweet & spicy satsuma, chili crisp, scallions, shiso, and candied satsuma peel.

Charred Miso Butter Corn Temaki
Handroll filled with sushi rice and jalapeno, kesong puti, charred miso butter corn, and eggplant bacon

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

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.

Kanji Oshitashi*
Shredded asparagus and red onion oshitashi, tossed in smoked tofu shira-ae. Topped with crispy shredded carrot and lemon-ginger dashi.

Mekyabetsu Gunkan*
Pan-fried purple brussels sprouts with wasabi microgreens, pickled mustard seed, balsamic glaze, and lemon zest

Ika Nigiri*
Tempura konjac with broccoli rabe puree, pickled young ginger, purple daikon microgreens, and fresh-squeezed lemon.

HANDROLLS

Spicy Watermelon Tartar 2.0 Temaki $15
Our fan-favorite Spicy Watermelon Tartar, upgraded with broccoli slaw, cucumber sticks, sesame seeds, and bubu arare

Lion’s Mane Temaki $15
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 $15
Salt-cured kumquat drizzled with smoked cashew cream cheese, green chili pesto, and kinome leaf

Big Mac Taco $18
Our nori taco stuffed with crispy oyster mushroom, eggplant, spicy watermelon tartar, omibodo, bubu arare, and our macerated satsuma oranges