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Simmered Hijiki Seaweed
A flavorful blend of vegetables and soy-based seasoning.
Waimea Green Salad with Yuzu Ponzu Dressing
A fresh salad made with locally grown vegetables from Waimea, Big Island. The dressing is a citrusy yuzu ponzu sauce. The salad also includes Camuela tomatoes, well known in Hawaii and cultivated by Nikkei farmers with great care and tradition.
Chef’s Daily Sashimi Selection
🐟 Sashimi description for BASIC menu: Chef’s Daily Sashimi Selection Includes 2 pieces of fresh seafood, typically featuring selections such as tuna and kampachi. A simple and traditional introduction to our sashimi offering. 🐟 Sashimi description for PREMIUM menu: Premium Chef’s Sashimi Selection An expanded selection featuring 4–6 pieces of premium seafood, which may include shrimp, scallops, or salmon. A deeper dive into seasonal variety and refinement.
Chicken Tsukune and Pork Soup with Bok Choy
This soup combines Japanese and Chinese culinary influences, blending a clear broth with the aroma of fresh ginger. “Tsukune” refers to seasoned chicken meatballs, often enjoyed grilled or simmered in soups. Paired with tender pork slices and bok choy.
Tempura of Shrimp and Seasonal Vegetables
Crispy shrimp tempura served with an assortment of seasonal vegetables such as carrot and zucchini. Lightly battered and fried to a golden perfection.
Sushi Selection
Our chef prepares five pieces of nigiri sushi, using the freshest seafood available on the day. Each piece is crafted with precision to highlight the flavor and texture of each fish.
Dessert
House-Made Amazake Panna Cotta
A delicate, non-alcoholic sweet treat made from amazake (a traditional fermented rice drink).
