ZUMA

steamed edamame with sea salt (v)

steamed spinach with sesame sauce (v)

avocado salad with tenkasu and spicy lemon dressing (v)

spicy fried tofu, avocado and japanese herbs (v)

tuna

semi fatty tuna

fatty tuna

yellowtail

salmon

spot prawn

tuna

semi fatty tuna

fatty tuna

yellowtail

salmon

spot prawn

crispy avocado maki, hokkaido cheese and chili sauce (v)

california maki, with premium blue crab, avocado and tobiko

prawn tempura maki, pickled gobo and wasabi mentaiko sauce

softshell crab maki, chili mayonnaise, cucumber and wasabi tobiko sauce

spicy tuna maki, chili miso and tobiko

salmon and avocado maki, tenkasu and kizami wasabi

chicken yakitori with baby leeks

chicken wings with sake, sea salt and lime

miso marinated black cod wrapped in hoba leaf

spicy beef tenderloin with sesame, red chili and sweet soy

half roasted lobster, garlic, shiso and ponzu

whole roasted lobster, garlic, shiso and ponzu

barley miso marinated baby chicken oven roasted on cedar wood

chilean sea bass with green chili ginger dressing

grilled hamachi kama with lemon and sea salt

salmon teriyaki fillet with pickled cucumber

black angus rib eye steak with black pepper and soy 400gr

spiced baby lamb cutlets with hatcho miso and pickled cucumber

miyazaki sirloin, a4 grade (200g)

miyazaki sirloin, a4 grade (400g)

takana fried rice (v)

sweet corn with shiso butter (v)

maitake mushrooms with sea salt and lime (v)

steamed rice (v)

tender stemmed broccoli with moromi miso (v)

chirashi

sake

gindara

tori

rubabu

endo margarita

honda negroni

yuzu highball

sauvignon blanc, sancerre “le rochoy” 2019, france

malbec 2018, finca sophenia, mendoza, argentina

pinot noir, bourgogne “roncevie” 2016, domaine arlaud, burgundy, france

cabernet sauvignon blend 2015, the paring, california, usa

“r” de ruinart nv

brunello di montalcino 2015, tenuta col d’orica, tuscany, italy

tosatsuru, “azure” ginjo

dassai, “23%” junmai daiginjo