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A5 Wagyu Kaiseki

- saki-zuki -

*MIYAZAKI TATAKI

crispy rice / ginger-scallion / wasabi

- muko-zuke -

*OHMI-UNI & HAMACHI SHOT

quail egg / ponzu / arare

- ko-suimono -

MISO SOUP

wakame / pickled shimegi / wagyu crumble

- niku -

*GIFU TARTARE

miso-yuzu kosho / puffed tendon / truffle aioli

- gohan -

WAGYU FRIED RICE

onsen egg / morels / shiro dashi / furikake

- atsu-mono -

*KAGOSHIMA

wagyu confit potato / maitake / taiwanese peppercorn

- hashi-yasume -

YUZU SORBET

shiso basil granita

- mizo-mono -

WAGYU FAT BROWNIE

coffee panna cotta / tallow ganache / crème fraîche ice cream

$245 per guest / entire tables only

wine pairings available

ASH 3 Course

one choice of each course

FIRST COURSE

petit caesar

cured egg yolk / furikake / parmesan / white anchovy

mushroom "cappuccino"

truffle vin / almond foam / shallot biscotti

SECOND COURSE

*ora king salmon

spring potato / edamame / ikura / yuzu kosho beurre blanc

*Filet Mignon, 8 OZ

asparagus / fried shallots / shiso béarnaise

SIDES

creamed spinach

gouda mornay / garlic chips

mashed potatoes

butter / butter

DESSERT

BANANA BOMBE

banana ice cream / devil's food cake / espresso caramel

ice cream

seasonal

$125 per guest

*consumer advisory: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

CUPERTINO

cold

*hamachi 6 pack

truffled ponzu / fresno chili / avocado / ginger

*oysters

half dozen / pickled ginger mignonette

*tuna tartare

avocado / watermelon / togarashi aioli / sorghum furikake

jamon iberico and burrata

charred peaches / green strawberries / balsamic pearls

*steak tartare

black truffle / egg yolk gel / puff tendon / caviar

*1 oz bulgarian golden osetra caviar

180

chives / crème fraîche / egg / blinis

180

hot

*popcorn crab

jumbo lump crab / sansho pepper / sriracha aioli

*braised short rib

cacao nib crumble / au jus congee / onsen egg / truffle vinaigrette

*grilled octopus

roasted potatoes / romesco / olives / almond garlic crumble

*scallops

english peas / green garlic / morels / serrano ham

*lamb lollipops

yuzu kosho / sesame karashi / daikon

bone marrow

pickled shimeji / umeboshi puree / mustard seeds

soup and salads

mushroom "cappuccino"

truffle vin / almond foam / shallot biscotti

fig brulé and arugula

hazelnut / lemon ricotta / calamansi vinaigrette

steakhouse wedge

point reyes blue cheese / candied bacon / egg / tomato

*caesar salad

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

68/78

*filet mignon 8 oz.

Asparagus / Fried Shallots / Shiso Béarnaise

*split-bone ribeye 19 oz.

maitake mushroom / pickled onion / bordelaise

*dry aged bone-in new york, 22 oz.

taiwanese black pepper sauce / sansho butter

*dry aged t-bone, 24 oz.

charred onion / black garlic / soubise

*dry aged porterhouse 28 oz.

114

béarnaise / bordelaise / horseradish cream

114

*surf & turf 12 oz.

155

dry-aged NY / lobster tail / yuzu beurre blanc

155

*alexander’s trio 3 oz. each

255

sampling of dry aged prime / f1 crossbreed / A5 wagyu

255

F1 australian wagyu cross

*westholme filet, 8 oz.

135

halal, grass fed, barley finished for robust beefy flavor

135

*westholme ribeye, 12 oz.

165

halal, grass fed, barley finished for robust, textured flavor

165

A5 wagyu

» 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

255

讃岐国 *sanuki, kagawa, japan a5

235

olive wagyu / sweet / buttery with a soft finish

235

松阪牛 *matsusaka, mie, Japan A5

225

japan's most exclusive and revered wagyu

225

滋賀 *ohmi, shiga, japan a5

185

emperor’s beef

185

北海道 *hokkaido, japan a5

175

snow beef / raised in below freezing temperatures

175

岐阜市 *gifu, japan a5

155

chef’s choice / hidagyu / fine texture and flavor

155

鹿児島 *kagoshima, japan a5

135

full bodied / buttery / well balanced

135

宮崎 *miyazaki, japan a5

135

warm climate / prized for density of marbling

135

*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

cordyceps ramen / enoki mushroom / miso dashi

*ora king salmon

spring potato / edamame / ikura / yuzu kosho beurre blanc

mary's chicken roulade

sweet potato / ube / truffle jus / chicken skin

tofu

tosazu / snap peas / asparagus / mushroom / eggplant / scallions

mushroom risotto

mixed mushrooms / chives / parmigiano

enhancements

lobster tail

yuzu kosho beurre blanc

bone marrow

fleur de sel / chives

sides

unagi fried rice

bacon / shiitake / bonito

asparagus

crab / béarnaise

truffle fries

white truffle oil / parmesan

brussels sprouts

yuzu juice / cilantro / jalapeno / bacon

creamed spinach

gouda parmesan mornay / fried garlic chips

broccolini

garlic / chili / roasted tomato / pecorino

sautéed mushrooms

garlic / shallot / thyme / white wine / butter

yukon gold mashed potatoes

butter / more butter

truffle mac 'n cheese

white truffle oil / white cheddar

» maine lobster add 10