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koviche
Succulent lobster with tangy tiger's milk and crisp sunchoke chips, accented by bright grapefruit notes in this refreshing seafood dish.
suzuki yaki
Grilled red fish fillet with a rich brown butter dashi broth, garnished with fresh fennel fronds.
cod katsu
Crispy fried cod encased in a light, golden panko crust, accompanied by a velvety cabbage sauce and briny pops of trout roe.
From The Hearth
Succulent cuts of premium Japanese A5 beef and fish, exquisitely grilled over locally sourced post oak and accompanied by meticulously crafted sauces that accentuate the distinct marbling.
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