YUJI

Ultra‑crunchy fried tilefish

A standout fried course with a precise, crunchy texture that punctuates the progression

12-Course Kappo Omakase

A seasonal progression from delicate cold bites through sashimi, hot preparations, fried fish, and a comforting rice finale -- each course a reflection of the season

Seiko Kani

Female Japanese snow crab rich in roe — seasonal delicacy when available.

Sashimi Course

Impeccably sliced pristinely fresh seafood, each piece a testament to sourcing and knife skill

Sashimi (assorted)

Pristinely sliced raw seafood—delicate, fresh, and precisely cut

Uni soba

Cold soba topped with sea urchin, repeatedly called a course highlight.

Grilled Chilean sea bass

Tender, flavorful fish often highlighted as a menu standout

Fried Tilefish

Ultra-crisp fried tilefish sourced from Japan.

Steamed Rice with Pickled Vegetables

The comforting finale: perfectly cooked rice with house pickles and savory miso soup, grounding the entire meal

Seiko Kani (female snow crab)

Rich, roe‑filled crab that brings seasonal luxury to the menu

Matcha Custard

Silky matcha custard served as the closing dessert course.

Seasonal Cold Bites

A series of delicate opening courses that set the tone -- light, precise, and bursting with seasonal flavors

Chawanmushi

Velvety steamed egg custard, often with uni or ikura for texture contrast

Japanese wagyu sukiyaki

Rich, tender wagyu prepared in sukiyaki style, often with an onsen egg dip

Matcha custard (matcha crème brûlée or tiramisu)

Silky, refined matcha‑based dessert that closes the meal with quiet elegance

Clam Dobin Mushi