ROASTED BRANZINO – 48
Thai chili ponzu, micro herb salad, garlic chips

PAN SEARED SCALLOPS – 50
umami beurre blanc, charred negi, shishito purée, hibiscus yuzu foam

BARBECUE MISO LAMB CHOP – 48
gochujang miso, whipped tofu cream, herb oil

MISO GLAZED CHILEAN SEABASS – 55
cilantro coconut sauce, Thai basil

LOBSTER TEMPURA – 72 
wasabi mayo, honteri mirin, lime

F1 WAGYU ISHIYAKI – 130
wagyu striploin, toki flambé, Szechuan bone marrow sauce

ROBATA HERITAGE CHICKEN – 42
marinated airline chicken, peanut sauce, pickled mushroom slaw, citrus chicken crackling

HOT POT

LOBSTER NOODLES – 46
fragrant lobster broth, jalapeño relish

JAPANESE WILD MUSHROOMS (V) – 68
black truffle butter

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (V) Vegetarian – (VG) Vegan