OUR MENU
STARTERS
NIGIRI | 9 SASHIMI | 12
bluefin tuna, faroe island salmon, hamachi, snapper, tamago, salmon roe
CRISPY RICE | 20
spicy tuna, tobiko, micro radish
SHRIMP & LOBSTER SALAD| 22
avocado, cucumber, edamame, baby heirloom, yuzu
CRAB RAVIOLI | 32
turnip pasta, crab salad, micro chives, shiso, honey xeres
BERKSHIRE PORK BELLY | 30
maple sugar, black garlic shoyu
A5 WAGYU STRIPLOIN | 27 per oz
kombu sea salt, whiskey barrel aged shoyu
2 oz minimum
MAKI
DE LUNA | 20
salmon, cucumber, lemon, chive
FORT PICKENS | 23
escolar, yellowtail, cilantro, jalapeño, lemon ponzu
NIJIIRO | 25
crab salad, cucumber, avocado, tuna, hamachi, steelhead, snapper
RISING SUN | 25
baked lobster, eel, avocado, furikake, espelette, citrus salt
SEASIDE | 25
crab, asparagus, seared scallop, garlic brown butter soy, bottarga
FAROE ISLAND SALMON BRÛLÉE | 30
cucumber, hamachi, lemon zest, salmon roe
FLORIDA CITRUS | 34
avocado, salmon, hamachi, snapper, lemon, salmon roe
SMOKED TUNA | 35
avocado, cucumber, zuke, bluefin tuna, hackleback caviar
MAIN
BERKSHIRE PORK ODEN | 39
pork belly, turnip, carrot, scallion, egg shiso, hand rolled noodles
TAKO SEA SCALLOP RAMEN | 45
nasturtium, salmon roe, seafood broth, shiso, squid ink noodles
LOBSTER RAMEN | 55
lobster broth, shiso, shitake, egg, scallion, baked lobster tail
GROUPER NITSUKE | 48
diacon, scallion, carrot, turnip, osetra caviar
A5 WAGYU | 95
turnip purée, maitake mushroom, turnip nitsuke, bottarga
OMAKASE
FOOD | 120
A5 Wagyu Main | +60
WINE & SAKE PAIRING | +50
We kindly reject substitutions
20% gratuity added to parties of six or more
DESSERT
MATCHA TIRAMISU | 14
GOLDEN MONKEY TEA CRÈME BRÛLÉE | 14
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLSH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. –SECTION 3-603.11, FDA FOOD CODE