KINOKO CEVICHE
Trumpet mushroom, kyuri,
yuzu ponzu, crispy quinoa.
YASAI USUZUKURI
Seasonal vegetables, avocado brasa, rocoto emulsion.
NIKKEI BAR
OSK STYLE NIGIRIS
BROCCOLINI HUACATAY
Pachamanquera sauce,
smoked salt, lime.
SATSUMA TRUFFLE
Sweet potato, passion fruit honey,
truffle oil, Maldon salt.
KINOKO MENTAIKO
Mushroom, miso rocoto gratin,
plant-based cheese.
VEGGIE PARMA
Glazed sweet potato, ají panca curry, Grana Padano, lime.
TUMBO KARIFURAWÃ
Crispy cauliflower, citrus tangy sauce, scallions.
HONGOS TEPPAN
Stir fried mushrooms, butter,
ginger, togarashi.
SHISHITO BRASA
Smoked ponzu, scallions,
Nikkei rayu sauce.
VEGGIE MESHI
Wok rice and pickled vegetables
over hot stone bowl.
PERUVIAN IZAKAYA
TOKUSEN BOTORU
SPECIAL BOTTLE SELECTION
MOET & CHANDON BRUT IMPERIAL Champagne, FR.
CHATEAU D’ESCLANS ROSÉ
Cote de Provence, FR.
WINE, BEER & SAKE
Babich, Sauvignon Blanc, Marlborough, NZ Benton-Lane, Pinot Noir, Willamette Valley, OR Sapporo Lager Draft
Ryujin Shuzo Oze x Rosé
Junmai Daiginjo Sake
· We serve one drink per person at a time.
· Last call for drinks is done with the dessert course or before your two hour experience is complete.
CLOUDY BAY, TE KOKO SAUVIGNON BLANC Marlborough, NZ.
LAURENT PERRIER BRUT ROSÉ
Champagne, FR.
KRUG 170th ED GRAND CUVÉE BRUT
Champagne, FR.
MONTES PURPLE ANGEL CARMENERE
Colchagua Valley, CL.
HAKKAISAN YUKIMURO JUNMAI DAIGINJO
Niigata 3yr Snow Aged.
