Sake No Hana Menu

Lime, black garlic salt

Kombu, black sesame, young ginger

White ponzu, smoked horseradish cream

Milk bread, chives

''The Only'' caviar, rice crisps

Wakame, scallion, Tokyo turnip

Herbs, daikon, myoga ginger, ponzu vinaigrette

Kurobuta pork, ginger, scallion

Uni, ''The Only'' caviar, jidori egg custard

Iceberg, hijiki, fresh pressed sesame oil

Cabbage, mirin, tonkatsu mayonnaise

Tuna mixed with a special spicy sauce and avocado, wrapped in sushi rice and seaweed.

Shrimp tempura and wasabi aioli, typically wrapped with cucumber and avocado, subtly enhanced with a hint of masago.

Fatty tuna belly and scallions, typically rolled with sushi rice, flavored with soy wasabi sauce, and wrapped in seaweed.

BBQ freshwater eel and black truffle, wrapped in rice and seaweed, typically includes a touch of eel sauce for enhancement.

King crab, wrapped in sushi rice and seaweed, is enhanced with a sudachi ponzu butter, offering a unique citrus twist.

A5 wagyu and asparagus roll, topped with kaluga caviar.

Avocado and aromatic vegetables wrapped in seaweed and sushi rice, typically includes a mix of fresh, fragrant herbs for a unique flavor profile.

Yellowtail and coriander aioli, typically rolled with cucumber and topped with a spicy sauce.

Bluefin tuna (lean). Option for Nigiri or Sashimi.

Scallop, served either as Nigiri or Sashimi.

Freshwater eel. Choose as nigiri or sashimi.

Salmon roe served as either Nigiri or Sashimi.

Sweet shrimp, botan ebi, available as Nigiri or Sashimi.

Medium bluefin tuna served as nigiri or sashimi.

Sea urchin with option for Nigiri or Sashimi.

King crab, available as nigiri or sashimi.

Bluefin tuna (fatty). Available as nigiri or sashimi.

Octopus available as Nigiri or sliced for Sashimi.

Yellowtail slices. Choose between Nigiri, served on rice, or Sashimi, served as raw fish.

Scallion oil, sesame ponzu

Shiitake mushrooms, skewered and grilled over an open flame, lightly seasoned to enhance their natural flavors.

Chicken thigh skewers, typically includes a savory blend of spices and a light coating, served with a side of teriyaki sauce.

Charcoal-grilled pork cheek, typically includes a savory glaze and garnished with fresh herbs.

Grilled A5 Wagyu tenderloin, typically includes a light seasoning to enhance its natural flavors.

Kyoto carrots, bone marrow

Poached egg, truffle, uni

Edamame, shiso

Manilla clams, yuzu, shiso

Eggplant, komatsuna, lemongrass

Sundried tomato, shiso, ponzu

Potato, black garlic au poivre

Shiso, honeynut squash, shishito chimichurri

Yuzu, tobanjan chili butter

Japanese green curry

Chrysanthemum greens, paitan broth

A5 Miyazaki tenderloin (5oz), choose from Rare, Medium Rare, Medium, Medium Well, or Well Done. Beef selected for its exceptional quality.

12oz Wagyu ribeye. Choose preparation: Rare, Medium Rare, Medium, Medium Well, Well Done.

Niigata snow-aged sirloin steak. Choice of meat preparation: rare, medium rare, medium, medium well, well done.

Purple sweet potato, Okinawa brown sugar, creme fraiche

Yuzu marmalade, Kuromitsu brown sugar anglaise

Miso caramel, black sesame ice cream