Designed by evooom

EXECUTIVE CHEF OMAKASE HOLIDAY DINNER

MENU AND WINE & SAKE PAIRING

*

King Crab Rice Cracker

kanimiso cream cheese

House Sparkling, Brut, Madera, CA  NV

**

Maine Lobster "shinjyo" Mousseline

dashi broth, fennel

Dassai 50, Junmai Daiginjo

***

Madai Snapper Houba Yaki

ginnan, shimeji, yuzu miso, zenkouji shichimi

Matua, Sauvignon Blanc, Marlborough, New Zealand, 2015

****

Binchotan Charcoal Grilled American Wagyu

dashi sunchoke puree, rockfoil shiitake, winter truffle

Decoy by Duckhorn, Merlot, Sonoma, California, 2014

*****

Matcha Opera

amazake ice cream

Admission for 5-course chef's choice creation and wine pairings
(inclusive of tax and gratuity)

$250 per guest

$2,300 for a Table of Ten ($230 per seat)

Admission for 5-course chef's choice creation and wine pairings
(inclusive of tax and gratuity)

$250 per guest

$2,300 for a Table of Ten ($230 per seat)

RSVP by December 6

David Ono of ABC7 Eyewtiness News will be serving as the dinner emcee!

Enjoy beautiful koto music by Saeko Kujiraoka