Intros

Steamed Edamame
warm cultured butter 8

Nori Chips 6

Wagyu Gyoza
la-yu crunch 6/ea

Hokkaido Style Milk Buns
tare butter, seaweed 9
add savory herb and caviar dip + 30

Chilled and Raw

Market Oyster
beet mignonette 5/ea

Yellowtail
smoked olive oil, ponzu 16

Bluefin Tuna Tartare
avocado, serrano 20

Striped Jack
olive oil, wasabi, ginger 18

Iberian Ham
cinco jotas, smoked and crushed tomato 42

Broccolini and Dungeness Crab Salad
bonito emulsion, jidori egg 19

Bay Area Greens
pine nuts, evergreen vinaigrette 15

Skewers

Wolfe Ranch Quail
shoyu, wasabi 19

Koji Cured Liberty Duck Breast
wildflower honey, pickled shallot 14

Hokkaido Scallop
yuzu kosho, scallion 11

King Salmon Belly
crème fraîche, matcha and dill 14

Kaluga Caviar
confit potato, kizami wasabi 28

A5 Grade Japanese Beef

Chateau Uenae Chuck Roll A5
Kumamoto prefecture, aged tare 48

NY Strip A5
Hokkaido snow beef, aged tare 27

Large Plates

Yokai Burger
hawaiian bun, gouda, lettuce, tomato, onion, tonkatsu aioli 25

Grilled Japanese Mackerel
mustard, preserved ramp 41

Slow Cooked Oxtail
Japanese curry 36

Kurobuta Babyback Ribs
berkshire pork, tonkatsu barbecue, green apple sunomono 34

Prime, Dry-Aged Ribeye 20oz
calvados, arima sansyo 90

Hokkaido Scallop Tobanyaki
seasonal vegetables 41

Vegetables and Rice

Koshihikari Rice
furikake 6

Wild California Mushrooms
nasturtium gremolata 14

Shredded Brussles Sprouts
sesame buttermilk dressing 14

Grilled Marble Potatoes 14
dill vinaigrette 14

Sweet

Kakigori (Japanese Shaved Ice)
yuzu curd, toasted meringue 14
matcha and pistachio 14

Double Chocolate Mochi Cake
toasted rice milk 14