Elephant Sushi

Fierro aperitif, guava, lemon, sparkling wine

Sake, honeydew melon, elder flower tonic, lime

Shiitake infused Sabé rum, amontillado, angostura bitters

Jalepeño infused Sabé tequila, cucumber juice, lime, simple, Togarashi pepper

Passion fruit, mint, sabé rum, bianco vermouth, seltzer

Sabé vodka, lemon, jasmine infused honey, orange bitters

Lemongrass infused bianco vermouth, white port, yuzu soda

Pear purée, lime, Sabé rum, simple, lemon bitters

Sabe Vodka and lychee syrup

Kumiho gin, blackberry puree, honey, lemon juice, club soda

Kumiho whiskey with fresh sweet and sour

Ozeki Junmai- full bodied and robust

smooth, round and dry Tokubetsu

unfiltered sake

extra dry, complex, dry and smooth

Daiginjo sake, fruit and floral notes

clean and balanced junmai daiginjo

light, smooth, cantaloupe notes, elegant and full bodied

delicate aroma, fine and crisp

layered and plump, brown sugar and ripe fig

Sparkling sake, crisp lush fruit, naturally fermented

Umeshu Plum Wine

Yuzu white ale smooth palate and light body

red IPA

session IPA, sharp bitterness, fruity citrus aroma

rice lager, clean bright malt

guava, lemon, lime soda

honeydew melon, elder flower tonic, lime

passion fruit puree and club soda

freshly made

Ritual Non-Alcoholic Whiskey, fresh juices and egg white

Champagne with bottle sleeve

house made ankimo, mustard miso, butternut squash chips

blue crab, ikura, furikake rice/unagi box/oyster shooter mint, cucumber sarusa

Maine lobster, spring mix, yuzu vinaigrette

sake basil, chu toro, shima aji, maguro, albacore, toro ankimo, ocean trout sashimi

shrimp tempura and cucumber roll, topped with seared A5 Wagyu and Kobe sauce

Yuzu Cream

Kumamoto Oysters 3 ways, ponzu bloody Mary oyster shooter, Raw- mint cucumber sarusa, broiled- garlic miso sauce

sake tataki, paper-cut vegetables, yuzu vinaigrette

sake basil, chu toro, shima aji, maguro, albacore, toro ankimo, king salmon sashimi

Maine lobster tempura roll, avocado, wrapped with soy paper

Japanese pudding with strawberries

Fierro aperitif, guava, lemon, sparkling wine

Shiitake infused Sabé rum, amontillado, angostura bitters

Jalepeño infused Sabé tequila, cucumber juice, lime, simple, Togarashi pepper

Passion fruit, mint, sabé rum, bianco vermouth, seltzer

Sabé vodka, lemon, jasmine infused honey, orange bitters

Pear purée, lime, Sabé rum, simple, lemon bitters

Sabe Vodka and lychee syrup

Kumiho gin, blackberry puree, honey, lemon juice, club soda

Kumiho whiskey with fresh sweet and sour

Kumiho spiced rum, fresh persimmon puree, lemon juice, cherry and black walnut bitters

Kumiho tequila, black fig, lime juice, soy sauce

Ozeki Junmai- full bodied and robust

smooth, round and dry Tokubetsu

unfiltered sake

extra dry, complex, dry and smooth

Daiginjo sake, fruit and floral notes

clean and balanced junmai daiginjo

light, smooth, cantaloupe notes, elegant and full bodied

delicate aroma, fine and crisp

light, slightly sweet, and juicy with apple like flavors

aromas of apple, vanilla, almond milk. Slightly acidic, and refreshing sweetness

house chosen sake flight (3 sakes)

Sparkling sake, crisp lush fruit, naturally fermented

Umeshu Plum Wine

Delle Venezie 2024

Yuzu white ale smooth palate and light body

red IPA

session IPA, sharp bitterness, fruity citrus aroma

rice lager, clean bright malt

guava, lemon, lime soda

passion fruit puree and club soda

freshly made

Ritual Non-Alcoholic Whiskey, fresh juices and egg white

Miso pickles

Salt pickles

Smashed cucumber pickles

salad with kombu, wakame, carrot sesame

chips, spicy tuna, masago, honey mustard sweet soy glaze

thinly sliced seabass drizzled with voo, tangy vinaigrette, jalapeño slices

yellowtail cheek baked with unagi sauce, served with rice, avocado

salmon collar, baked with sweet onion garlic sauce, served with rice, avocado and house pickles

marinated in buttermilk with garlic, green onion

sweet Japanese potato, squash, green beans, broccoli, wild Louisian shrimp

salad with kombu, wakame, and sesame seeds

with Togarashi spice, salmon, avocado

spicy bay scallop scallion stuffed in sweet tofu

white tuna seared on Himalayan rock salt slab, heirloom tomato, jalapeño, scallion, olive oil ponzu

sea urchin, ankimo, quail egg shiso

salmon cured on Himalayan rock salt plate with green onion, virgin olive oil aged house ponzu sauce

three sashimi slices of tuna belly sprinkled w/ sea salt

sea salted ahi tuna sashimi with capers, olive oil, tangy vinaigrette, sesame oil ripe mango

seared yellowtail topped with ponzu sauce, truffle oil, black truffle, garlic chips, green onions

seared butterfish topped with fried garlic chips, truffle oil ponzu sauce

blue crab handroll and ocean trout handroll w/ crunchy garlic topping and shiso leaf

cucumber roll

inari, tomato, cucumber, mango, avocado

bluefin tuna

yellowtail with scallion

cubed salmon, Togorashi pepper, sesame oil, masago sesame seeds

bluefin tuna mixed in spicy sauce with avocado

jalapeño, lime, cucumber, avocoda, scallion, masago toasted shichimi pepper aioli

sea bass baked with spicy tuna, masago aioli, shiso leaf, chili, green onion, sweet soy glaze

fatty tuna topped with Uni and fresh rhizome (wasabi)

hamachi, cucumber topped with seared butter fish, truffle oil ponzu

hamachi belly, blue crab, avocado, shiso, crunchy garlic ponzu, sesame oil

salmon, cucumber roll topped with assorted fish

shrimp tempura roll, spicy bluefin tuna

salmon, avocado, scallion, fried red onion chips, truffle oil and ponzu sauce

Maguro (akami), Chu Toro, Zuke Toro, Siro Maguro (belly), Madai, Walu, Himachi Suna-Zuri (belly side), Sake, Hirame, Suzuki

Hamachi, Maguro, Sake, Walu, Madai, Zuke Toro, Suzuki

Young yellowtail

Butterfish

Tuna belly sprinkled with sea salt

Salmon

In house marinated

Fatty tuna belly topped with soy marinated ankimo

Seabass

Monkfish liver

Tofu skin

Santa Barbara sea urchin

Sea bream

Hokkaido Scallop

marinated tuna belly, slightly seared

Halibut

Seasonal Fruit

traditional matcha from Uji, Japan stone ground

traditional matcha from Uji, Japan burnt over charcoal. Burnt, woody taste complimenting the creaminess

zesty and sweet cream