Japonais Restaurant - Lounge

White miso with wakame, scallions, and tofu

Creamless lobster kabocha puree soup

Bibb greens, tomato and cucumber with red miso dressing

Marinated grilled wagyu skirt with mizuna and radicchio salad with cilantro citrus

Herb marinated grilled chickenwith mesculin greens in a mustard seed-honey dressing

Cured ahi tuna,baby mizunagreens and asian vegetables with ashogundressing

Togarashi spiced burger with roasted scallion andmaytagbluecheese

Pastrami cured tuna, hard boiled egg, mizuna,red onionand anchovy spread

Grilled portabello and eggplant with coach farm goat cheese and whitebean spread

Thinly sliced wagyu beef with yuzuand darksoy ginger sauce

Seared mustard peppercorn encrusted lamb loin with ginger honey dressing

Thinly sliced yellowtail in a sesame oil soy yuzu vinaigrette

Sweet shrimp with yuzu obha vinaigrette and avocado mousse and fried taro chips

With ginger horseradish mignonette, tomato sake and mango mojo sauces

Homemade steamedbunsfilled with braised pork and scallions with hot mustard sauce

Fried calamari in a sweet and sour sauce with wasabi vinaigrette

Lobster spring rolls with mango relish and blood orange vinaigrette

Thinly sliced marinated new york strip steak cooked on a hot rock presentation

Two pan-seared lump crab cakes with soy mustard sauce

Snow crab claws wrapped in a shrimp and crab mousse served with a spicy passion fruit sauce

Bok choy,chineselong beans andjulienne vegetables in a roasted tomato sauce

Filet mignon grilled with uni butter, white miso potato puree and grilled asparagus

Roasted airlinechicken with chestnuts served withshiitake rice and ginger lemon sauce

½ maple leaf smoked duck with hoisin sauce, mango chutney and mushu wraps

Ahi tuna grilled over roasted scallion potato puree, tempura maitake mushroomsand wasabi glaze

Nori skin encrusted atlantic salmon withbotan ebi and horseradish,oyster & leek stew

Ahi tuna, mochicheese, shimeji mushrooms on fresh made ohba and wakame crust

Akami -Lean, Chutoro - Medium Fatty, Toro-Fatty

Black Tobiko, Spicy Tobiko, Wasabi Tobiko, Salmon Roe-Ikura

Hamachi-Japanese Wild Yellowtail, Hirame-North Carolina Fluke

Unagi-BakedFreshwater, Shiro Anago-SweetSakePoached

Sake-Scottish, Sake- Smoked Scottish, Zuke -Soy Marinated

Squid

Octopus

Ebi- Boiled Shrimp, Botan Ebi- Sweet Raw Shrimp

Sea Urchin

Spicy octopus roll topped with spicy tuna and sweet unagi sauce

Pankoshrimp roll toppedwith soy marinated salmon and wasabi tobiko sauce

With Snow Crab

Includes soft drink, coffee or tea SOUP & SALAD cup of miso or soup of the day and choice of entrée salad, BUSINESS LUNCH choose one from each of the following, Starters -chooseone- Calamari Wagyu Carpaccio, fried calamari tossed in a sweet and thinly slicedwagyu beef with yuzu sour saucewith wasabi vinaigrette and dark soy ginger sauce, Lobster Spring Rolls 3pcs with mango relish andblood orange vinaigrette, Choice of Any Sandwich

Akami -Lean, Chutoro - Medium Fatty, Otoro-Fatty

Sake-Fresh Scottish, Sake- Smoked Atlantic, Zuke -Soy Marinated

Hamachi-Japanese Wild Yellowtail, Hirame-North Carolina Fluke, Madai - Japanese red snapper, Shima Aji - Japanese Yellow Jack, Kanpachi - Japanese amber jack

Ebi- Boiled Shrimp, Botan Ebi- Sweet Raw Shrimp

Black Tobiko, Spicy Tobiko, Wasabi Tobiko, Salmon Roe

Unagi-Baked Fresh water, Shiro Anago-poached with sweet sake, Aka Anago - poached with soy

Squid

Octopus

Sea Urchin

2pcs spicy baked king crab

Toro tartare with quail egg and chef's special soy

Otoro, whitefish, botan ebi, and zuke sake

Spicy octopus roll topped with spicy tuna tartare and sweet eel sauce

Panko shrimp roll topped with soy marinated salmon and wasabi tobiko sauce

Salmon roll topped with slice tuna and avocado wasabi tobiko sauce

With Snow Crab

With Mint Leaf

Pickled radish

Japanese mountain root

Japanese radish sprouts

White miso with wakame, scallions, and tofu

Clear madai broth with shrimp dumplings and aromatic vegetables

Hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso vinaigrette

Belgian endive, pickled papaya, thai basil and carrot citrus dressing

Seared mustard peppercorn encrusted lamb loin with ginger honey dressing

House made with caramelized granny smith apple, walnut salad and vanilla-tapioca sauce

Thinly sliced yellowtail in a sesame oil soy yuzu vinaigrette

Yuzu and white soy marinated ahi tuna with English peas and tempura shallots

With ginger horseradish mignonette, tomato sake and mango mojo sauces

Snow crab claws wrapped with shrimp and crab mousse served with a spicy passion fruit sauce

Ahi tuna, mochi cheese with olive anchovy sauce on fresh made ohba and wakame crust

Spicy teriyaki drummettes with roasted scallion dipping sauce

Lobster spring rolls with mango relish and blood orange vinaigrette

Two pan-seared lump crab cakes with soy mustard sauce

Homemade steamed buns filled with braised pork and scallions with hot mustard sauce

Chef's selection of seasonal fish with maitake mushrooms, bamboo, and a tomato scallion compote in a soy butter sauce

8 oz. filet grilled with uni butter, white miso potato puree and grilled asparagus

Ahi tuna grilled over roasted scallion potato puree, tempura maitake mushrooms and wasabi glaze

Hawaiian Hamachi served with crispy shrimp and scallop dumplings in a light wild mushroom broth

Nori skin encrusted atlantic salmon with sweet shrimp, horseradish oyster leek stew and curry oil

Roasted organic chicken with chestnuts and shitake rice in a ginger lemon sauce

Grilled double cut lamb rack with Japnese vegetables served with spiced pear and sour plum sauce

Thinly sliced wagyu beef with yuzu and dark soy ginger sauce

Thinly sliced marinated new york strip steak cooked on a hot rock presentation

Skewered wagyu ribeye with asparagus & wasabi ponzu - 2 oz per piece

Whole Japanese aji tartare - blueback mackerel - marinated in sweet miso garlic

Sirloin tip Wagyu beef cut with shishito peppers, shimeji mushrooms and kirin light beer fondue

Oyster, sweet shrimp, king crab, and diver scallops served with yuzu butter

Green and white asparagus served iwht sansho and lemon sea salt

Sake poached madai, sansho seared oliver scallop with Japanese eggplant stew and black bean vinaigrette

Pan seared Australian bass with a miso glaze and fried cheeks

Togarashi marinated 12 oz ribeye served with uni butter and satsumaimo pommes frites

Maple leaf smoked duck with hoisin sauce, mango chutney and mushu wraps

Michigan red and ginger gold apples with oatmeal ginger crust and vanilla honey ice cream on a sizzling clay pot

In a citrus tapioca soup with honey dew sorbet

Japanese pumpkin cheesecake served with five-spiced pineapple mousse and an almond cookie crust

Watermelon soup served with tropical fruit, coconut ice cream and mango sorbet in a coconut shell

Sugar cookie crust with passion fruit custard and thai basil ice cream

Chocolate ginger mousse cake, chocolate chawan mushi with wild berry soup and chocolate truffle beignet

Chef’s selection of sorbets served with freshwatermelon soup and with yuzu cookie

Licor 43, kahlua with coffee andwhipped cream

Godiva dark chocolate liqueur, frangelico hazelnut liqueur with coffeeand whipped cream

Just desserts thin mint chocolate liqueur, coffee andwhipped cream

Our Signature Cocktail stolichnaya vodka, cointreau, pear juice and lemon juice with an edible orchid

Sake and iichiko shochu or hendrick's gin with fresh cucumber slices

Stolichnaya vodka, lychee liqueur, yuzu juice, lychee juice and cranberry juice

Ketel one citroen vodka, cointreau, passion fruit juice, cranberry juice and lime juice

Hendricks gin, green tea liqueur, simple syrup, soy milk, green tea powder

Hanger 1 kaffir lime vodka, passion fruit juice, lime juice and cucumber water

Sake, cointreau, moscato d'asti with passion fruit juice and peach puree

Asian pear sake, mathilde pear liqeuer and a splash of pear juice

Bacardi limon, fresh cut pineapple, lime juice and fresh muddled mint and a mixture of juices

Stolichnaya blueberi vodka, sake, blueberry puree, moscato d' asti and sour mix

stolichnaya vanille vodka with godiva white and dark chocolate liqueurs

Tanqueray gin or stolichnaya vodka, shaken and served straight up with pimento olivesor a twist

Bacardi limon rum, fresh lime juice and fresh muddled mint

Stolichnaya vodka, house bloody mary mix

Maker's mark bourbon with a splash of sweet vermouth and a cherry

Sparkling wine and peach puree

(500ml)

(500ml)

(1 liter)

(1 liter)