Ikigai

Truffle Chawanmushi

Silky, creamy Japanese egg custard with truffle and aged Parmigiano — funky and ethereal

Seasonal Nigiri Selection

Hand-formed sushi using seasonally rotated fish — the omakase backbone, changes throughout the year

Wagyu Tartare

Japanese wagyu tartare with cucumber and nori — clean, precise, luxurious

Chef's Sashimi Course

Sliced raw fish course preceding the nigiri, plated to showcase texture and seasonality

Polish Dumpling with Mochiko

Chef's Polish heritage meets Japanese technique — mochiko flour dumpling filled with warm cheesecake, fruit, and sour cream

Seasonal Fish Course

Exceptional Japanese fish sourced seasonally, prepared with kaiseki precision

12-Course Tasting Menu

The full kaiseki-inspired progression — 12 courses expressing the season through hyper-local ingredients

Uni with Egg Yolk

Dessert With Granita And Crisp

Seared Wagyu Beef