- Amuse bouche: wagyu beef carpaccio lightly seared, drizzled with jalapeño ponzu, and finished with crisp Asian pear, greens, and lotus root chips.
- Chef’s sushi selection: pressed wild sockeye salmon, ebi prawn oshi sushi; Miku, Red Wave rolls; and Ōtori tuna belly, Kanpachi amberjack, hotate scallop nigiri.
