Sunday-Thursday
5 PM – 6:30 PM
Drinks
Cocktails 10
Negroni
Daiquiri
Margarita
Whiskey Sour
Manhattan
Old Fashioned
Penicillen
Draft Beers 5
“Hayabusa” Beachwood – 5.3%
“Madewest” IPA – 6.9%
House Wines 10
Sparkling
Red
White
Food
From the Charcoal Hibachi Grill
Served With Black Pepper Negi Sauce · Ponzu · House Made Kosho
ASPARAGUS
Zuckerman Family Farm, Stockton, CA
8 (4 0z)
“EDAMAME STYLE” PEAS IN THE POD
Tutti Frutti Farms, Lompoc
8 (40z)
Yu Choy
Mr. Thao’s Farm, Fresno, CA
6 (40z)
GLAZED CARROTS
Finley Farms, Santa Ynez
6 (4 0z)
BUTTERBALL POTATOES
Spade & Plow Farms, Santa Clara
6 (4 oz)
GRILLED TORPEDO ONIONS
Spade & Plow Farms, Santa Clara
4 (2 pcs)
PACIFIC HAMACHI KAMA
12 each
WILD SPANISH OCTOPUS
12 (40z)
ORGANIC CHICKEN WINGS
Rosie’s Farms, Petaluma
6 (2 pcs)
KUROBUTA PORK COLLAR
Snake River Farms, Idaho
10 (4 oz)
Smoked Spare Ribs
Snake River Farms, Idaho
15 (8 oz)
Grass-Fed Lamb Ribs
Superior Farms, Sonoma, Idaho
15 (8 oz)
A5 WAGYU RIB CAP
kagoshima, japan · 5 oz
65
NOT GRILLED
“THE BIG WAG”
Two Wagyu Patties · Special Sauce · Lettuce · Cheese
15
Crunchy Szechuan Chicken Sandwich
Pickled Jalapeno · Tonkatsu Aioli
15
PRAWN PAPILLOTE
Chipotle Yum Yum Sauce
10 (2 pcs)
HAMACHI SHOTS
Dashi · Avocado · Ponzu
4 (each)
CHILLED OYSTERS
Yuzu Wasabi Cocktail Sauce
12 (3 pcs)
SHISHITO PEPPERS
Sesame Yuzu Salt · Lemon Soy
8
FRIES
Seasoned Umami Spice
6
“THE GARDEN OF” MIXED LETTUCE SALAD
Ginger Vinaigrette
8
Chef’s Tasting
185
Beverage Pairing +75
Price per person, excludes tax and gratuity.
All guests in the party must participate in the menu.
Dietary subsitutions are limited.
Menu:
KALUGA CAVIAR
Washugyu Beef Tartare · Hokkaido Milk Bread · Black Truffle
CÔTES de Provences Rosé, France 2020
Hamachi Sashimi
Sequoia Cherries · Chili · Radishes · Shiso
Sauvignon blanc De Touraine Marcel Martin, Loire Valley, France 2020
Hokkaido Diver Scallop
Charcoal Grilled Peas & Fava Beans · House Kosho Butter
Macon-Peronne, Domaine Creusserome, Burgundy, France 2016
Morel Mushroom Risotto
Wild Oregon Morels · Meyer Lemon · Parmesan · Nishiki Rice
Pinot Noir Edward Lane, “Canihan Vineyard”, Sonoma Valley 2012
A5 MIYAZAKI OHMI RIBEYE
Grilled Torpedo Onion · Black Pepper Negi Sauce
Add Bone Marrow + 12
Cabernet Sauvignon Meyer Cellar “Alexander’s Cuvée”, Oakvuille, Napa Valley 2019
FLOURLESS CHOCOLATE CAKE
Organic Raspberry Sorbet
Ramos Pinto Tawny Port, Porto, Portugal
dessert
banana bourbon panna cotta
apple of my eye
chocolate soufflé
15
flourless chocolate cake
15
after dinner drinks
french press coffee
tea
espresso
espresso
americano
macchiato
espresso · foam
5
cappuccino
latte
flavored
mocha
8
vanilla latte
carmel latte
mexican mocha
affogato
starters
hamachi shots
chilled oysters
caviar “chips & dip”
spring pea salad
kale · bacon · miso gouda caesar dressing
18
wedge
shishito peppers
prawn papillote
wild spanish octopus
28
A5 WAGYU TOAST
30 (each)
not steak
Wild King Salmon
Hokkaido Scallops
crunchy organic chicken
yu choy · koji honey mustard
38
half rack of lamb
steaks & roasts
for large format steaks please allow 45 minutes for medium rare.
filet mignon
ribeye chop
blackened ribeye
kansas city strip
t-bone
22 oz · dry aged · greater omaha nebraska
95
american wagyu ribeye
22 oz · mishima reserve, washington
135
porterhouse
tomahawk
285
AUSTRALIAN WAGYU
Grass-Fed and Barley Finished Grass-Fed and Barley Finished
NEW YORK STRIP
Bone In Ribeye
JAPANESE CERTIFIED A5 WAGYU
all wagyu is hand cut to order, priced in 3oz increments and served with a tasting of salts
神戸 KOBE HYOGO
サヌキ SANUKI
北海道 HOKKAIDO
北海道 SHIGA OHMI
宮崎 MIYAZAKI
145
sides
asparagus
spicy pistachio vinaigrette · avocado
16
glazed carrots
lemongrass · tamarind · almond tofu
12
“the garden of” lettuces
sautéed mushrooms
kimchee fried rice
add dungeness crab +12 · add wagyu +30 · add dungeness crab & wagyu +40
mac-n-cheese
mashed potatoes
cultured butter · sea salt
13
fries
umami spice
10
enhancements
bone marrow
point reyes blue cheese
grilled torpedo onions
crab oscar
half grilled maine lobster
28
hokkaido scallops
48 (3 pcs)
sauces
black pepper negi
3
béarnaise
3
1a steak sauce
3
yuzu kosho chimichurri
3