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

LOBSTER TEMPURA – 72
wasabi mayo, honteri mirin, lime

SNAPPER YAKI – 45
intense Riviera broth, crispy scales

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

MOULARD DUCK CONFIT – 56
pickled gem lettuce, spiced chicken jus

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

F1 WAGYU ISHIYAKI  4oz – 130
wagyu striploin, Toki flambé, Szechuan bone marrow sauce

HOT POT

LOBSTER NOODLES – 46
jalapeño relish, fragrant lobster broth

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