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.

Yellowtail, pickled blueberry, garlic ponzu.

King salmon, Truffle ponzu, black truffle.

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

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

Crispy panko crusted pork cutlet, set over a base of steamed rice, finished with savory agedashi sauce, sautéed carrot and onion, and a softly set egg. Topped with fresh negi.

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