Zensai Dim sum O sui mOnO Osusume GOhan

Zepnetsizaeris
Ap
M i kad o O n i wa Salad
Latitude 45 seasonal salad greens,
sweet ginger karashi
M iz u na Salad
Latitude 45 seasonal salad greens, sweet ginger
karashi pinenuts, red onion, cherry tomato,
crispy small fish, goma and soy sauce
Z u ke Mag u r o
Tuna sashimi, infused soy sauce
HamaSash i
Hamachi sashimi, white truffle oil, fleur de sel
Gyu Tataki
Piedmontese tenderloin, gingered ponzu sauce
Wh o le S h r i m p Har Gau
Hawaiian king prawn dumplings
S h i u Mai
Pork dumplings, vinegar shoyu,
sharp Chinese mustard
s ke w e
rte d
o n im p o a l
o
c
r
e cha
j a pa n e s
9
5
Um e S h i s o To r i
5
Haram i Wasab i
6
Haram i Gar li c
6
Wagyu skirt steak, fresh wasabi, Japanese leek
Wagyu skirt steak, crispy elephant garlic chips
Haram i G o ma Tar e
Wagyu skirt steak, black sesame sauce
Kalb i
Marinated Wagyu short rib “Korean style”,
red leaf lettuce, Kochujiang sauce
6
6
5
To n To r o
5
Sweet Briar Farms pork belly, with Mongolian
mountain salt, lemon
or
Mongolian mountain salt, wasabi, shiso
Fi v e G o ld C u r ry
12
e
Osuastiounms of
Calamar i Te n p u ra
15
end
R e c o m m n E m pe r o r
ya
r
B
Chef
Ko b e M eatballs
15
Gyu N e g i ma
13
Steak G o ma P o nz u
25
Kochujiang cream reduction
Panko crusted, foie gras,
tonkatsu sauce, shaved green onions
Wagyu ribeye steak, negi, Mikado teriyaki sauce
“S h i nJ ian g Style” Lamb Ch o p s 21
B lu e fi n Mag u r o Katsu
21
Rice cracker crusted fatty tuna,
curry sauce, Thai herb salad
Fr e sh Mai n e Lo bste r
Pickled garlic and saikyo miso butter
G o h an
nos
Noe sMo
n
e le ctio
R ic
market price
Ko sh i h i kar i
5
Gar li c Fr i e d R i c e
6
Kan i Av o cad o To b i ko
9
Um e S h i s o Kyu r i Maki
7
Z u ke Mag u r o Karai H o n ey 9
fr i e d g i n g e r c r eam
6
Tap i o ca Thai C o ffe e
6
s o r b ets
3
Pan na C otta
6
Stu m pto w n c o ffe e
3
H ot Tea
4
Steamed white rice from Niigata Prefecture, Japan
Pan fried soft egg and green onions
Japanese cucumber, shiso and sour plum
Blue Fin tuna, sweet and spicy sauce,
rolled “Temaki style”
s
dessert
Panko, sesame seeds, powdered sugar
Tapioca, condensed milk ice cream, coffee
Litchi, Pineapple-Mango, Yuzu-Sake
Coconut, honey caramel
B.L.T.
Cherry tomato, peppered bacon,
fresh bibb lettuce, Japanese mayonnaise
11
Fresh crab, avocado, mentaiko caviar
To r i Kara Yuz u
Chicken, shiso, sour plum
To n kotsu Ram e n
Crispy tofu, chicken soboro, basil, cilantro, green onion
6
5
Chicken, spicy yuzu, cilantro
9
White soy sauce, mitsuba and yuzu essence
Cumin, dried chilles and pickled potato
Yakito r i
Chicken, Mikado teriyaki sauce
Ch i c ke n I nan i wa U d o n
12
7
“Kakiage Style”, ponzu sauce
5
Tofu, green onion. nameko mushrooms
5
Yu Ch oy
V e g etab le Te n p u ra M i s o S h i r u
Wagyu strip steak, marinated green
onion salad, black sesame ponzu sauce
6
Cantones leafy greens, elephant garlic chips,
oyster sauce
k red & grilled
15
J u i cy P o r k B u n s
Sweet Briar Farms pork belly,
Szechuan pepper sauce, cilantro
ushiyaki
15
9
Artisanal black soy beans
So
le s
a n d Nood
15
Nam u l
E damam e
nos
O SuiupMo
r
s, B oth
Creamy pork bone soup
9
Chef’s selection of Asian pickled vegetables
S m al
7
To r i n o Tatsuta Ag e
Chicken wings, sweet vinegar, daikon
Dim lSPulamtes
8
Regular and decaf
Tao of Tea Sencha, Genmaicha, Dragon Well,
Jasmine Pearls, Wuyi Oolong, Kali Cha, Darjeeling,
English Breakfast, Black Spiral, Puer Tocha,
Chamomile/Lavender, Capetown Rooibos