Wagyu Beef “Bistro Tenderloin” Tataki – served with organic baby mizuna, red kaiware shoots, maui onions, and saikyo-miso kabosu ponzu –
Salt Cured Beef Tongue – flash grilled with scallions, onions, watermelon radish, and spicy miso –
Summer Maki Sampler – Japonese, Spicy Geisha, San Francisco, and Spicy Dragon –
Agedashi Tofu – local organic hodo tofu with Japanese eggplant and shishito peppers in tentsuyu broth –
Namagaki Fresh Oyster Trio
Miso-Cured Pork Belly & Baby Arugula – served with sausalito spring watercress, poached jidori egg, shaved champignon mushroom, and meyer lemon soy dressing –