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Fresh kajiki (swordfish) sashimi, 5 pieces.

Fresh salmon belly sashimi, 5 pieces. Richer and more marbled than regular salmon.

Grilled unagi with kabayaki glaze, mentai omelette, Japanese rice and warabimochi.

Grilled Kurobuta tontoro (pork jowl skewer) and delicate anago (sea eel) with Japanese rice.

Sliced salmon and ikura (salmon roe) over seasoned sushi rice.

Assorted Japanese oden simmered in dashi broth.

12-piece aburi (flame-seared) nigiri: salmon, tai, hamachi, kanpachi, hotate, kajiki. Serves 2 to 3 pax.

24-piece nigiri platter across 12 varieties, raw and aburi. Serves 4 to 5 pax.

Glazed unagi (freshwater eel) and tamago omelette maki roll.

Fresh hotate (scallop) sashimi, 8 pieces.

Japanese tori karaage with potato salad, white corn, marinated vegetables and warabimochi.

California maki roll with assorted sashimi, tamago, warabimochi and pickled vegetables.

3 distinct styles of hamachi (yellowtail) over seasoned sushi rice.

Kagoshima wagyu beef skewers with garlic BBQ sauce. 2 skewers.

Japanese stir-fried vegetables.

Homemade potato salad with mentaiko (spiced pollock roe).

12-piece fresh nigiri: salmon, tai, hamachi, kanpachi, hotate, kajiki. Serves 2 to 3 pax.

Tai (red sea bream) nigiri. Available raw or aburi (flame-seared).

Tamago (Japanese sweet omelette) in seasoned sushi rice and toasted nori.

Anago (conger eel) tempura maki with assorted sashimi, tamago, pickled vegetables and warabimochi.

Thinly sliced tai (sea bream) with yuzu Japanese citrus.

Thinly sliced salmon with salmon roe, Japanese egg yolk and spring onion.

Fresh tai (sea bream) sashimi, 5 pieces.

Grilled yakiniku beef with mentai omelette, Japanese rice, marinated vegetables and warabimochi.