This document is a menu for a Japanese restaurant. It lists various sushi and sashimi options, as well as appetizers and entrees including lobster dumplings, wagyu filet mignon, and A5 wagyu beef. Many of the raw fish options have descriptions of their accompaniments. Side dishes include crispy onion rings and Japanese eggplant. The document warns that consuming undercooked meat and seafood can increase foodborne illness risk and notes an automatic 20% service charge.

1. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. A 20% service charge will be added to your check.
C H E F C O M B I N A T I O N S
SUSHI* 12 pieces per order 80 | SASHIMI* 20 pieces per order 120
T O S H A R E
JAPANESE MILK BREAD nori, miso butter 15
TAKO TACO octopus, avocado, red miso, red miso vinaigrette 18
WAGYU CRISPY RICE* crispy caper, egg 32
BLACK EDAMAME steamed | spicy 14
S T A R T E R S
BACON pickled chili, peach kimchi 19
LOBSTER DUMPLING shrimp, ginger, lemongrass 32
TIGER PRAWN COCKTAIL wasabi cocktail sauce, apple migonette 35
DYNAMITE CRAB CAKE apple jicama, slaw, furikake aioli 31
WAGYU MILLE-FEUILLE ponzu aioli 28
WEDGE smoked bacon, gorgonzola, cherry tomato, yuzu buttermilk ranch 24
GINGER SALAD little gem, crispy shallot, cucumber 22
R A W
LAVA AND ICE KUMAMOTO OYSTER* watermelon granita, fresno chili 28
OTORO TARTARE* osetra caviar, rice cracker 48
MADAI CRUDO* ume, orange, shiso 32
HOKKAIDO SCALLOP* japanese uni, yuzu, cilantro 39
ROYAL OSETRA CAVIAR japanese toast, traditional accompaniments 2oz 210 | 4oz 380
M A K I
A5 ROLL* plantain, asparagus, avocado 45
SPICY BLUE FIN TUNA ROLL* avocado, kampyo, chili crisp 26
HAMACHI ROLL* cucumber, kizami wasabi, soy paper 21
N I G I R I 2 pieces per order
KINMEDAI* myoga 22
HAMACHI* yuzu kosho, apple 16
ORA KING SALMON* black truffle 14
JAPANESE UNI 40
AKAMI* shiso 18
CHU TORO* osetra caviar 29
24k OTORO* gold leaf 36
SURF AND TURF A5* 48

2. M A I N P L A T E S
GRILLED WHOLE LOBSTER jah mama aioli 79 | add royal osetra caviar 80
DOVER SOLE MEUNIÈRE brown butter, sesame ponzu 98
CRISPY SNAPPER shiso salsa verde, ginger chili 56
BLACK COD crispy kale, saikyo miso 58
U S D A P R I M E S T E A K S
NY STRIP 10oz 75 | RIBEYE 16oz 85 | FILET 8oz 72
30 DAY DRY AGED TOMAHAWK 250
SPECIALTY
WAGYU SKIRT STEAK 12oz, wasabi, yuzu kosho, chimichurri 95
WAGYU FILET 6oz, 15 Day Koji Aged 105
A5 HOT STONE japanese whisky, tare 120
JAPAN
OLIVE FED FILET, SANUKI, KAGAWA, 6oz 250
SNOW BEEF NY STRIP HOKKAIDO, CHATEAU UENAE 6oz 200
A5 BONE IN RIBEYE, KAGOSHIMA, MIZUSAKO 42oz 975
KOBE NY STRIP, HYŌGO 6oz 400
S I D E S 14
CRISPY ONION RINGS furikake, yuzu buttermilk ranch
STEAK FRIES sriracha ketchup
OKINAWA PURPLE POTATO PURÉE wasabi
GRILLED JUMBO ASPARAGUS lemon, nekombu
JAPANESE EGGPLANT sesame, saiko miso
LOBSTER XO FRIED RICE pork, jidori egg, garlic, chili 45
SAUCE 5
CHIMICHURRI | SZECHUAN CHILI | BORDELAISE | AU POIVRE | WASABI BÉARNAISE
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. A 20% service charge will be added to your check.
A5 FLIGHT 2oz each chef selection 800