CRUDO

Oysters encased in Oaxacan cheese

An inventive opener featuring an oyster enveloped in a delicate Oaxacan‑cheese bubble, with flavorful liquor in the shell

Tuna with black‑bean soy and grasshopper‑chili paste

Tuna presented with a bold black‑bean soy alternative and a kick from grasshopper‑chili paste in lieu of wasabi

Kampachi with nixtamalized papaya

A creative pairing of kampachi with sweet‑tart nixtamalized papaya, marrying Japanese and Oaxacan elements

Eel handroll with agave‑pulp puree

An eel handroll dressed in a smoky‑sweet agave‑pulp puree—unexpected and elegant

General omakase experience

A multi‑course tasting menu that changes seasonally, showcasing local seafood and Japanese technique