Three Courses—55
Four Courses—61
First Course
Tomato Salad
sesame, basil, “Kewpie”
Marinated Octopus
potato, tomato, shiro miso
Crudo di Ricciola
wasabi, shoyu, pickled plum
Tataki-Style Carpaccio
green onion, ponzu, shiso
Second Course
Seafood Risotto
frutti di mare, ricotta salata, and ikura
Pork Gyoza
“dashibrodo,” mayu, grana
Buckwheat Pasta
“ragu,” preserved yolk, nori
Sweet Potato Gnocchi
shiitake, aka miso, arugula
Third Course
Ribeye Yaki
yukon, mushroom, cipollini, gorgonzola
Shoyu Tare Spare Ribs
cannellini, rapini, and balsamic negidare
Seared Hamachi
edamame, cicoria, bagna càuda
Ebi Yakimeshi
peas, asparagus, fava beans, and pesto
Fourth Course
Ricotta Cheesecake
preserved strawberries, almond, yuzu
“Purin”
caramel, chocolate, coffee
Gelati e Sorbetto
pear, anko, matcha
Kanten
black tea, fruit, ginger
For the Table 8
Fries
Bread and Butter
Mustard Greens
Cipollini Agrodolce
Vegan options available upon request
Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
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