happy hour daily 4 – 6:30pm

executive cool tastings makimono

chef/owner
tyson cole sake pom ‡ 10 veggie maki 6
salmon, pomegranate zu, gooseberry chef’s daily selection
pico
chef de cuisine negihama maki ‡ 10
rhonda mccullar maguro coco ‡ 12 yellowtail, charred negi, garlic
tuna, coconut zu, melon, tarragon
sake maki ‡ 9
head sushi chef
salmon, shiitake, furikake, avocado
paul ko
hot tastings spicy crunchy salmon ‡ 9
executive avocado, cucumber, chili
pastry chef yuca frites 6 tuna maki ‡ 12.5
ariana quant fried yuca, herb aioli
basil aioli, kizame wasabi, crispy
walu walu 9 shallot 
oak-grilled escolar, candied citrus,
wagyu tartare maki ‡ 10
ponzu, myoga
crispy garlic, avocado, bonito
mushroom dumpling 7
brown butter, pickled fresno
crab dumpling 10 nigiri
snow crab, honey, thai chili
avocado 2
pork belly 10 yuzu kosho, tamari
charred lettuce, pineapple, gochujang
shima suzuki ‡ 4.5
sakana mushi 8.5 ocean bass
seasonal white fish, mushroom,
sake ‡ 4
broccolini, tom kha
atlantic salmon
‡ Items are served raw gyutoro rice cake 10
akami ‡ 4
or undercooked or may 72-hour short rib, cucumber kimchi
contain raw or tuna loin
undercooked ingredients.
Consuming raw or a5 tartare ‡ 8
undercooked meats, wagyu beef, egg yolk custard
poultry, seafood, okashi
shellfish, or eggs may
increase your risk of
foie gras 8
foodborne illness. Please
coconut tapioca 6 duck liver
inform us of any pickled blueberry, hazelnut, lychee
allergies or dietary sorbet
restrictions

can be modified
vegan
 happy hour daily 4 – 6:30pm

executive cool tastings makimono

chef/owner
tyson cole sake pom ‡ 10 veggie maki 6
salmon, pomegranate zu, gooseberry chef’s daily selection
pico
chef de cuisine negihama maki ‡ 10
rhonda mccullar maguro coco ‡ 12 yellowtail, charred negi, garlic
tuna, coconut zu, melon, tarragon
head sushi chef sake maki ‡ 9
paul ko salmon, shiitake, furikake, avocado

hot tastings spicy crunchy salmon ‡ 9

executive avocado, cucumber, chili
pastry chef yuca frites 6 tuna maki ‡ 12.5
ariana quant fried yuca, herb aioli
basil aioli, kizame wasabi, crispy
walu walu 9 shallot 
oak-grilled escolar, candied citrus,
wagyu tartare maki ‡ 10
ponzu, myoga
crispy garlic, avocado, bonito
mushroom dumpling 7
brown butter, pickled fresno
crab dumpling 10 nigiri
snow crab, honey, thai chili
avocado 2
pork belly 10 yuzu kosho, tamari
charred lettuce, pineapple, gochujang
shima suzuki ‡ 4.5
sakana mushi 8.5 ocean bass
seasonal white fish, mushroom,
sake ‡ 4
broccolini, tom kha
atlantic salmon
‡ Items are served raw gyutoro rice cake 10
akami ‡ 4
or undercooked or may 72-hour short rib, cucumber kimchi
contain raw or tuna loin
undercooked ingredients.
Consuming raw or a5 tartare ‡ 8
undercooked meats,
wagyu beef, egg yolk custard
poultry, seafood,
shellfish, or eggs may
okashi
increase your risk of foie gras 8
foodborne illness. Please coconut tapioca 6 duck liver
inform us of any pickled blueberry, hazelnut, lychee
allergies or dietary
restrictions
sorbet

can be modified
vegan
 happy hour daily 4 – 6:30pm

sake
executive chef’s pairing takara nigori 5.5
chef/owner unfiltered sake
tyson cole scallop maki &
krug champagne ‡ 95 koshu 5
3oz glass of krug paired with a scallop hot sake
chef de cuisine
handroll with kimchi xo, candied nihonsikari onikoroshi 7
rhonda mccullar anchovy, caviar, truffle aioli junmai
head sushi chef kirinzan classic 15
paul ko “one cup” futsu shu
cocktail
wakatake onikoroshi 52
executive
sake sour 9 “demon slayer”(300 ml)
pastry chef oak infused sake, lemon, smoked
ariana quant simple syrup

beer
wine rotating japanese lager 5.5
16oz draft
pinot grigio 7.5 | 27
bulletin place 2018 australia
rosé 7.5 | 27
protocolo 2019 castilla
bodegas torre oria 8 | 31
cava nv catalunya
 happy hour daily 4 – 6:30pm

executive chef’s pairing

sake
chef/owner scallop maki &
tyson cole takara nigori 5.5
krug champagne ‡ 95
unfiltered sake
3oz glass of krug paired with a scallop
chef de cuisine handroll with kimchi xo, candied koshu 5
rhonda mccullar anchovy, caviar, truffle aioli hot sake

head sushi chef nihonsikari onikoroshi 7

paul ko junmai
cocktail
kirinzan classic 15
executive sake sour 9 “one cup” futsu shu
pastry chef oak infused sake, lemon, smoked
ariana quant wakatake onikoroshi 52
simple syrup
“demon slayer”(300 ml)

wine
beer
pinot grigio 7.5 | 27
rotating japanese lager 5.5
bulletin place 2018 australia
16oz draft
rosé 7.5 | 27
protocolo 2019 castilla
bodegas torre oria 8 | 31
cava nv catalunya