- Chilled Kumamoto Oysters “Fire and Ice” . 11
- Tuna, Cucumber and Avocado Sashimi Roll with Truffle Ponzu . 14
- Ankimo Monkfish “Foie Gras” with Dijon-Miso Sauce and Tobiko . 12
- Thinly Sliced Hamachi Carpaccio with Jalapeño Ponzu . 12
- Peruvian Style Ono Ceviche with Red Onion, Cucumber and Rocoto Chiles . 15
- Hot Oil Seared Flounder Sashimi with Chilies and Scallions . 12
- Salad of Tender Young Greens with Yuzu Vinaigrette . 6