A Taste of Springtime
Tasting Menu Sets
Create your own experience
Jade
Amuse Bouche
- 1 Starter
- 2 Mains
- 1 Dessert
- 150 per Four Wine Pairings 100
Emerald
Amuse Bouche
- 2 Starters
- 2 Mains
- 1 Dessert
- 180 per Five Wine Pairings 115
Sapphire
Amuse Bouche
- 2 Starters
- Chefs Seasonal Nigiri
- 2 Mains
- 1 Dessert
- 200 per Six Wine Pairings 135
Dry Aged Wagyu Tomahawk Ribeye for TwoUSD 355.00
grilled broccolini, truffle potato puree, black garlic bordelaise
Enhancements
A5 Wagyu Musubi USD 35.00
/oz
Foie Gras Sandwich & BanyulsUSD 45.00
Osetra CaviarUSD 175.00
/oz
Starters
Kualoa Oysters
Chef’s daily inspiration | Louis Roederer Collection #245 50/245
- for three (sets)USD 21.00
- for sixUSD 40.00
Taro VichyssoiseUSD 25.00
smoked salmon tartare, Kamuela tomato coulis, taro latke | 2022 La Scolca ‘Etichetta Nera’ Gavi 25/120
Kona KampachiUSD 25.00
wasabi nasturtium puree, green apple ponzu, trout roe | 2022 Dom Chantemerle 1er Crus Chablis 40/190
Octopus GardenUSD 26.00
Kualoa grown vegetables, parmesan, yuzu black pepper vinaigrette | 2021 Monchhof Riesling, Mosel 25/115
ScallopsUSD 26.00
Chinese black bean and makrut lime orzo, Ewa corn curry | 2022 Francois Villevert 'La Coulee' Sancerre 25/120
Wagyu Beef TartareUSD 28.00
egg yolk gel, black garlic, potato pave | 2021 Domaine Ott Rose de Provence 30/145
KAI
Shima AjiUSD 40.00
smoked turnip, sake braised spinach, saffron yuzu dashi | 2021 Gustave Lorentz Pinot Blanc, Alsace 25/115
Maine LobsterUSD 65.00
truffle nori risotto, hon shimeji mushroom, parmesan foam | 2022 Jaeger-Defaix Rully, Burgundy 40/190
AINA
Wagyu Beef ShortribUSD 60.00
turnip, soybean, golden raisin relish, miso-gochujang vinaigrette | 2019 Allegrini Amarone, Valpolicella 40/190
Maple Leaf Duck BreastUSD 52.00
Heart of palm, Ho farm tomato, ume blueberry gastrique | 2022 Venge 'Signal Fire' Zinfandel 30/145
Marrunga Marble LambUSD 55.00
brown butter ulu puree, pineapple chimichurri, coconut aji amarillo sauce | 2021 Domaine Gour de Chaule, Gigondas 25/115
Toriyama A5 Wagyu (Supplement 25)USD 70.00
maitake, mochi rice, yuzu kosho broth | 2019 Chateau Lassegue, St. Emilion 40/195
Desserts
Chocolate and PearUSD 18.00
chocolate mousse, poached pear, chocolate soil, whipped creme fraiche
Passion Fruit CustardUSD 18.00
lilikoi gelee, chantilly cream, sable, seasonal fruits
Guava BabaUSD 18.00
baked andagi soaked in rum syrup, guava sorbet, salted cream, strawberry lychee compote
*
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
