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Chutoro Nigiri
Isaki Crudo with Italian Salsa Verde
Maine Scallop with Garlic Ferment and Pecan Miso
Chawanmushi with Wild Mycelium
16-Course Seasonal Omakase
Medium fatty tuna nigiri, a highlight of the seasonal omakase progression
Japanese grunt fish crudo dressed with an Italian-inspired salsa verde, bridging two culinary traditions
Sweet Maine scallop paired with garlic ferment and a rich pecan miso
Silky Japanese egg custard with wild mycelium and jidori egg, an umami-rich warm course
Full tasting experience moving between crudo, nigiri, and warm composed dishes at the chef's counter
Based on 20 reviews
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