omakase
- first course -
*TRIO OF BITES
tuna tartare / hamachi shot / lobster and caviar
- second course -
*SMOKED BEEF TATAKI
ginger scallion / garlic chips / yuzu dashi
- third course -
*SEARED SCALLOP
butternut squash / charred citrus / serrano ham
- fourth course -
*SEA BASS
cordyceps / enoki / miso broth
- fifth course-
*BRAISED SHORT RIB
cocoa nib crumble / au jus congee / truffle vinaigrette
- sixth course -
*A5 WAGYU UPGRADE AVAILABLE - AQ
*KUROGE WASHU F1 FILET
pickled onion / maitake / wagyu fat potato
- dessert -
DULCE DE LECHE
horchata ice cream / flat croissant / honeycomb
$225 per guest / entire tables only
wine pairings available
caviar for two
*1 oz bulgarian golden osetra caviar
180
chives / crème fraîche / egg / bellinis
seasonal truffles
risotto
aq
arborio rice / parmesan / butter
parmesan soup
aq
chicken stock / brioche croutons
cordyceps
aq
shallot / dashi
cold
*hamachi 6 pack
42
truffled ponzu / fresno chili / avocado / ginger
*oysters
36
half dozen / pickled ginger mignonette
*tuna tartare
36
avocado / watermelon / togarashi aioli / sorghum furikake
jamon iberico and burrata
42
quince / poached pear / olive oil gel
*steak tartare
38
black truffle / egg yolk gel / puff tendon / caviar
hot
*popcorn crab
44
jumbo lump crab / sansho pepper /
sriracha aioli
*braised short rib
36
cocoa nib crumble / au jus congee / onsen egg / truffle vinaigrette
*grilled octopus
35
roasted potatoes / romesco / olives / almond garlic crumble
*scallops
33
english peas / green garlic / morels / serrano ham chips
*lamb lollipops
32
yuzu kosho / sesame karashi / daikon
bone marrow
26
pickled grapes / mustard seeds / serrano ham
salads
fig brulé and arugula
19
hazelnut / lemon ricotta /
calamansi vinaigrette
steakhouse wedge
18
point reyes blue cheese / candied bacon / egg / tomato
*caesar salad
18
63 degree egg / furikake / parmesan / white anchovy
*consumer advisory: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
prime domestic steak
*slow roasted prime rib, 14 / 20 oz.
68/78
natural jus / kizami horseradish
*filet mignon
8 oz.
71
Asparagus / Fried Shallots /
Shiso Béarnaise
*split-bone ribeye
19 oz.
88
maitake mushroom / pickled onion /
bordelaise
*dry aged bone-in new york, 22 oz.
94
taiwanese black pepper sauce / sansho butter
*dry aged t-bone, 24 oz.
98
charred onion / black garlic / soubise
*dry aged porterhouse
28 oz.
114
béarnaise / bordelaise /
horseradish cream
*surf & turf
12 oz.
155
dry-aged NY / lobster tail /
nori beurre blanc / yuzu
*alexander’s trio
3 oz. each
255
sampling of dry aged prime /
f1 crossbreed / A5 wagyu
F1 australian wagyu cross
*westholme filet, 8 oz.
135
halal, grass fed, barley finished for robust beefy flavor
*westholme ribeye, 12 oz.
165
halal, grass fed, barley finished for robust, textured flavor
A5 wagyu
3 oz increments / cut to order / served with wagyu potato confit / trio of salts
3 oz increments / cut to order / served with wagyu potato confit / trio of salts
神戸 *kobe, hyogo, japan a5
255
the famed kobe beef
讃岐国 *sanuki, kagawa, japan a5
235
olive wagyu / sweet / buttery with a soft finish
松阪牛 *matsusaka, mie, Japan A5
225
japan's most exclusive and revered wagyu
滋賀 *ohmi, shiga, japan a5
185
emperor’s beef
北海道 *hokkaido, japan a5
175
snow beef / raised in below freezing temperatures
岐阜市 *gifu, japan a5
155
chef’s choice / hidagyu / fine texture and flavor
鹿児島 *kagoshima, japan a5
135
full bodied / buttery / well balanced
宮崎 *miyazaki, japan a5
135
warm climate / prized for density of marbling
*consumer advisory: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
seasonal
*miso glazed "mero" sea bass
58
cordyceps ramen /
enoki mushroom /
miso dashi
*ora king salmon
52
spring potato / edamame / ikura / yuzu kosho beurre blanc
mary's chicken roulade
49
sweet potato / ube /
truffle jus /
chicken skin
tofu
42
tosazu / snap peas / asparagus / mushroom / eggplant / scallions
mushroom risotto
42
mixed mushrooms / chives / parmigiano
enhancements
lobster tail
75
yuzu kosho beurre blanc
bone marrow
21
fleur de sel / chives
sides
unagi fried rice
38
bacon / shiitake / bonito
asparagus
28
crab / béarnaise
truffle fries
18
white truffle oil / parmesan
brussels sprouts
18
yuzu juice / cilantro / jalapeno / bacon
creamed spinach
18
gouda parmesan mornay / fried garlic chips
broccolini
18
garlic / chili / roasted tomato / pecorino
sautéed mushrooms
18
garlic / shallot / thyme / white wine / butter
yukon gold mashed potatoes
18
butter / more butter
truffle mac 'n cheese
18
white truffle oil / white cheddar
maine lobster add 10