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• Hors d’Oeuvre
  • Cape Cod Oysters with Chilled Dashi and Light Soy Sauce
  • Maguro Tartare with Osaki’s Soy Sauce
  • Hamachi Sashimi with Serrano Ponzu
  • Summer Tomatoes with Toasted 
Garlic Tofu
  • Champagne Dom Pérignon Brut 2002

• Dinner
  • For the Table > Lobster Rangoons with Soy Molasses; Kalbi Beef Skewers with Bean Sprout Salad; Rock Shrimp with Coconut Sriracha; and Authentic Char Siu Pork
  • Crazy Milk Nigori Sake NV
  • Wild Alaskan Sockeye Salmon Nigiri with Sweet Vinegar Miso
  • Bodegas Terras Gauda Abadia De San Campio Albariño 2010
  • Rice Bites with Salted Watermelon and Spicy Bluefin Toro
  • Louis Jadot Bourgogne Chardonnay 2010
  • Wagyu Rib-Eye with Smoked Short Rib, Hot Bean Paste, and Ginger Pea Shoots
  • Stags’ Leap Petite Syrah 2007
  • Sesame–Chocolate Doughnuts with Five-Spice, Black Tea, and 
Star Anise
  • Hana Hou Hou Shu Sparkling Sake NV