Zōtō

Tossed in butter and garlic, finished with flaky maldon sea salt.

6 pieces of corn ribs, yes they are ribs they come with a bone, perfectly coated with curry butter topped with micro cilantro.

Wok tossed with sweet crab and roasted garlic, topped with angel hair nori and micro cilantro.

Six pieces of tofu, delicately fried until crisp, placed over a light, savory broth. Topped with freshly grated daikon and scallions.

Fried chicken w/ honey sancho pepper sauce on the side, lemon wedge

Panko fried shrimp with Amai Yuzu mayo on the side, lemon wedge.

Tempura fried Maitake mushrooms, 3 dipping salt on the side, Togarashi salt, Matcha salt, Nori salt.

Skewered Chicken breast grilled over Bin Chotan charcoal, Jidori egg yolk and Tare sauce on side.

Binchotan grilled. Finished with our house made Tare sauce. Simple and authentic.

Sea bream, Asian pear, Tosazu sauce, herb oil.

Yellowtail, pickled blueberry, garlic ponzu.

King salmon, Truffle ponzu, black truffle.

crispy box-pressed rice topped with tuna, avocado truffle mousse, spicy mayo, masago.

grilled shrimp, cucumber, avocado, papaya, pineapple, cilantro, basil, spring mix, rice paper, sweet chili sauce.

kanikama, cucumber, shiso leaf, topped with avocado and assorted fish.

eel, salmon, avocado, picked shallots, cilantro oil.

Yellowtail, cucumber, avocado, jalapeno, shiso leaf, tobiko and jalapeno.

tempura lobster, cucumber, avocado, topped with torched king salmon, yuzu mayo, eel sauce, fried shallots.

seared scallop, spicy tuna, asparagus, salmon roe.

Spicy tuna, shrimp tempura,cucumber and avocado.

bluefin tuna, shrimp tempura, avocado, kizame wasabi.

Wok tossed udon noodles with grilled tender sliced chicken thigh, shiitake mushrooms, carrots and scallions, coated in a rich savory sweet udon sauce.

Inspired by the Iconic Shibuya crossing in the Shibuya city prefecture of Tokyo, Japan. Chef's selection of seasonal Japanese fish, served in the style of Nigiri, Sashimi, and Maki.

Unagi and avocado