T.Tseng:
Pickled ginger, hearts of palm
T.Tseng:
Gangi sparkling sake
T.Tseng:
Oysters
T.Tseng:
Poke: Hawaiian grouper, macadamia | bigeye tuna, mustard, maui onion | smoked salmon, banana leaf
T.Tseng:
Ika-no inrozume
T.Tseng:
Mirugai
T.Tseng:
Kasugodai
T.Tseng:
Botan ebi
T.Tseng:
Hawaiian grouper
T.Tseng:
Mirugai liver, maui onion
T.Tseng:
Kokuryu, Ryu “Gold Dragon” Daiginjo sake
T.Tseng:
Honmaguro zuke
T.Tseng:
King salmon, opah kama, luau leaf, tosazu, asparagus
T.Tseng:
Lobster, shaoxing wine
T.Tseng:
Honmaguro chutoro
T.Tseng:
Goma tofu with taro, shoyu, herring roe
T.Tseng:
Dungeness crab, kani miso, vinegar powder
T.Tseng:
Iwashi maki, shiso, gari, cucumber
T.Tseng:
Iwashi maki, shiso, gari, cucumber
T.Tseng:
Moi aging in koji
T.Tseng:
Moi narezushi
T.Tseng:
Pickled cherry tomato
T.Tseng:
“Yasuke” Houjun Karakuchi, Junmai Ginjo sake
T.Tseng:
Honmaguro chutoro
T.Tseng:
Honmaguro chutoro
T.Tseng:
Opah belly, finger lime, wasabi, yuzu pepper
T.Tseng:
Temaki, aged buri, herring roe, murasaki uni, takuan
T.Tseng:
Chawanmushi, awabi, murasaki uni, white sturgeon caviar
T.Tseng:
Chawanmushi, awabi, murasaki uni, white sturgeon caviar
T.Tseng:
Ankimo, pickled watermelon
