Dinner Prix Fixe
Pre-Fixe Family Style Dinners. Subject to change based on season and availability.
OZUMO
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200 per person
5 course sake/wine pairing: add per person (groups up to 32) $150 6 course sake/wine pairing: add per person (groups up to 32) $200
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1ST COURSE
Garlic Edamame (gf, v) warm soybeans with garlic ponzu Shigoku Kaki* (gf) meaty, sweet and briny pacific oysters served on the half shell
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2ND COURSE
Hanabi* (gf) sashimi-sliced hamachi and avocado with a warm jalapeno-yuzu ponzu dressing Tuna Tataki Salad* (gf) shichimi crusted albacore tuna sashimi, arugula and frisee salad with sweet onion dressing
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3RD COURSE
custom nigiri or sashimi upon request Mushroom Miso Soup Nigiri* (gf) wagyu | tai | hirame | toro | unagi Sashimi* (gf) benitoro | buritoro
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5TH COURSE
Ozumo* our classic unagi, cucumber and snow crab roll topped with sliced tuna and avocado with spicy aioli Shacho* (gf) lobster, mango, jalapeno, cilantro, wrapped in tuna, spicy aioli Chef’s Special Maki*
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6TH COURSE
Beet Salad (gf, v) poached farmer’s market beets and baby carrots served with saikyo-miso yogurt Buri Kama (gf) flavor-rich yellowtail collar served with kaiso salad and seaweed garlic ponzu sauce Wagyu Ami Yaki (gf) A5 miyazaki wagyu, grilled tableside over charcoal brazier with smoked salt, grated truffles and fresh wasabi
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DESSERT COURSE
Chef’s selection of assorted desserts
KAICHO
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150 per person
4 course sake/wine pairing: add per person (groups up to 32) $125 5 course sake/wine pairing: add per person (groups up to 32) $150
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ON TABLE
Garlic Edamame (gf, v) warm soybeans with garlic ponzu
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1ST COURSE
Dohyo (gf) diced dashi-marinated tuna sashimi and avocado with gyoza chips and endive Tuna Tataki Salad (gf) shichimi crusted albacore tuna sashimi, arugula and frisee salad, sweet onion dressing
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2ND COURSE
Kani Korokke crispy dungeness crab croquettes served with a yuzu aioli dipping sauce Hanabi (gf) sashimi-sliced hamachi and avocado with a warm jalapeno-yuzu ponzu dressing
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3RD COURSE
Custom nigiri or sashimi upon request Miso Soup Nigiri* (gf) maguro | hamachi | benijake Sashimi* (gf) buritoro | toro
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4TH COURSE
Ozumo* our classic unagi, cucumber and snow crab roll topped with sliced tuna and avocado with spicy aioli Sekiwake* salmon, hamachi and spicy tuna roll with tempura flakes, tobiko and peanut sauce Hamachi Maki* yellowtail tuna, avocado and cucumber with jalapeno, tempura flakes and garlic miso sauce
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5TH COURSE
Gindara (gf) black cod fillet marinated in saikyo miso and sake lees with grilled shishito pepper Hitsuji (gf) petaluma lamb chops with spicy miso and kikuna pesto
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DESSERT COURSE
Wagyu Brownie: wagyu caramel, milk chocolate chipped cream, and vanilla ice-cream Please inquire about different desserts
MUSUME
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100 per person
3 course sake/wine pairing: add per person (groups up to 32) $75 4 course sake/wine pairing: add per person (groups up to 32) $100
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ON TABLE
Edamame (gf, v) warm soybeans, salt
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1ST COURSE
Salmon Avo Tartar (gf) skuna bay salmon tartare with avocado and cucumber in a soy-sesame sauce Aoba Salad (gf, v) little gem lettuce, pea tendrils, soba seed crisp with kikuna wasabi dressing
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2ND COURSE
Buta Bara (gf) okinawa style slow braised kurobuta pork belly with sauteed pea shoots and smoked parsnip puree Kyushu Karaage tamari marinated Japanese style fried chicken/ spicy aioli
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3RD COURSE
Miso Soup Nigiri* (gf) maguro | hamachi | sake Ozumo* our classic unagi, cucumber and snow crab roll topped with diced tuna and avocado with spicy aioli Sekiwake* salmon, hamachi and spicy tuna roll with tempura flakes, tobiko and peanut sauce Hamachi Maki* yellowtail tuna, avocado and cucumber with jalapeno, tempura flakes and garlic miso sauce
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4TH COURSE
Jidori (gf) free range chicken breast and thigh with a morel mushroom tare sauce
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DESSERT COURSE
Castella Cake roasted figs, miso-butterscotch ice-cream
MORI
Vegetarian-
100 per person
3 course sake/wine pairing: add per person (groups up to 32) $75 4 course sake/wine pairing: add per person (groups up to 32) $100
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ON TABLE
Edamame (gf, v) warm soybeans, salt
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1ST COURSE
Aoba Salad (gf, v) little gem lettuce, pea tendrils, soba seed crisp with kikuna wasabi dressing Beet Salad (gf, v) poached farmer’s market beets and baby carrots served with saikyo-miso yogurt
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2ND COURSE
Maitake Mushroom (v) maitake mushroom tempura with truffle creme fraiche Hiyashi Tomato Salad (gf, v) chilled heirloom tomatoes, shiso leaf and crispy shallots with fuji apple-carrot dressing
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3RD COURSE
Nigiri (gf, v) tomato | eggplant Midori Maki (gf, v) asparagus, kaiware, cucumber, carrot roll topped with avocado, cherry tomato and sesame sauce
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4TH COURSE
Morigo (gf, v) selection of nasu, zucchini, asparagus, shishito peppers and shiitake mushrooms Rice (gf, v)
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DESSERT COURSE
Castella Cake (v) roasted figs, miso & butterscotch ice-cream
*These items are served raw. Consuming raw dishes may increase your risk of food borne illness.