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