Our Menu

Light, crispy tempura of seasonal vegetables and wild-caught shrimp. Served with tentsuyu dipping sauce and grated daikon.

Classic sea salt, garlic chili, and truffle parmesan preparations of organic edamame.

Thinly sliced yellowtail with yuzu kosho, shiso, and ponzu gel. Topped with micro cilantro.

Chef's choice of 8 seasonal nigiri sushi pieces. Today's selection includes Ora King salmon, Hokkaido uni, Big Glory Bay tuna, and local spot prawns.

12 slices of pristine sashimi arranged with fresh wasabi, pickled ginger, and ponzu. Fish changes daily based on morning market availability.

Chef Tanaka's nightly tasting menu featuring the day's finest fish, seasonal preparations, and sake pairings. Available by reservation only. Allow 2–2.5 hours.

Lightly seared Japanese A5 wagyu beef, sliced thin with truffle ponzu, microgreens, and shaved Parmigiano. 4oz portion.

Wild Alaskan black cod marinated 72 hours in sweet white miso, grilled over binchotan charcoal. A Sakura Kitchen signature.

Seared duck breast over seasoned rice with pickled radish, soft egg, and tare glaze.

Ceremonial-grade Uji matcha custard with a torched sugar crust and black sesame tuile.

Curated selection of three premium sakes: Junmai Daiginjo, Nigori, and a seasonal limited release. Guided tasting notes provided.

Roasted green tea ice cream drowned in a shot of hot espresso with kinako dust.