Sakura Nights

Five slices of fatty bluefin belly. The pinnacle of tuna.

Yellowtail, yuzu-soy, pickled jalapeño, micro shiso.

Live scallop, smoked sea salt, citrus, olive oil.

Chef's selection of ten seasonal nigiri. Tonight's best fish.

Hokkaido sea urchin, ossetra caviar, warm sushi rice, nori.

Aburi salmon, sweet soy glaze, finishing salt.

Slow-roasted unagi, tare glaze, fresh wasabi.

72-hour saikyo-miso marinated cod, pickled ginger, baby bok choy.

Two ounces of A5 Miyazaki wagyu, charcoal-grilled, ponzu, garlic chip.

Tiger prawn, seasonal vegetables, dashi dipping broth.

Uji matcha, mascarpone, sake-soaked sponge, cocoa.

Premium sake. Floral, delicate, served chilled. 180ml carafe.