Ichiro Asian Bistro & Wine Bar
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valutazione
Recensioni
menù
Fresh Japanese oysters crisp-fried to golden perfection in a light panko breading, topped with caper cream and balsamic teriyaki
Succulent jumbo shrimp stir-fried in a tantalizing hoisin garlic reduction on a bed of our signature wild mushroom orzo
Shanghai soup-dumplings filled with tender porkloin and baby Asian leek delicately steamed to perfection
Classic Cantonese bao buns stuffed with premium beef tenderloin and vegetables in our House original hoisin-soy marinade
Jumbo shrimp delicately seasoned with organic Asian spices and paired with our Chef's original arugula salad
Carefully selected reserve lamb chops char-grilled in a prestigious Tao soy-ginger curry essence with garlic-butter green beans
Classic dim sum-style shrimp dumplings in our House special lemon-shallot aioli
Flash-fried in a garlic butter essence and served with a mandarin dipping sauce
Shrimp and choice vegetables crisp-fried in a light Japanese-style breading
Lightly dusted in organic Asian flour and flash-fried with our Chef's original Japanese honey-lemon aioli
Tender Japanese yellow-tail collar (bone-in) oven-grilled to perfection and served with a classic ponzu dipping sauce (subject to availability)
Pan-seared chicken and vegetable dumplings
Fresh yellow tail sashimi in a cool yuzu-orange habanero vinaigrette
A delectable assortment of salmon and escolar in a truffle-yuzu reduction
A tantalizing array of fatty yellowtail, salmon caviar and yuzu marmalade in our Chef’s original balsamic-soy purée presented in a cloche of smoke
Pepper-seared Bluefin Tuna and avocado with refreshing watermelon-roasted corn relish and goat cheese on top of wonton crisps
Fresh lettuce wraps with vibrant medley of salmon, Bluefin tuna, Asian pear, cucumber and cabbage in a traditional Korean ‘Gochujang’ chili vinaigrette
A Japanese take on the stuffed avocado featuring soft shell crab in an unagi-orange aioli, paired with crispy wonton chips
Bluefin Tuna and fresh vegetables in a refreshing Fuji apple-yuzu sesame dressing, topped with salmon caviar and quail egg yolk
with shrimp and sea scallop (made-to-order)
Imperial Cantonese soup with Maine lobster tail, baby scallops and sweet corn in a savory saffron-infused chicken broth (made-to-order)
Organic spring greens in our Chef's original sesame-lemon aioli with cherry tomatoes and sun-dried blueberry raisins
Perfectly grilled jumbo shrimp and spring greens tossed in our traditional ‘Gochujang’ chili vinaigrette with fresh grapes and goat cheese
Fresh wild seaweed varieties marinated in a sesame dressing
Japanese or Californian; nigiri - MKT, sashimi - MKT
Shrimp tempura and avocado topped with fresh salmon, sprinkled with crunch flakes, organic micro greens and red tobiko
Bluefin tuna, yellow tail, salmon and cucumber topped with avocado in our traditional Korean Gochujang chili-ponzu dressing
Yellow tail, Bluefin Tuna, salmon, avocado, cucumber, green tobiko and crunch flakes in a mandarin spice-unagi aioli
Fresh salmon draped atop escolar, cucumber and garlic-butter green beans with our Chef’s original caper cream, balsamic teriyaki and black tobiko
Shrimp tempura, crab, avocado and cucumber topped with our Master Chef's delectable spicy Bluefin Tuna and crispy seaweed
Bluefin tuna set atop oven-baked unagi, avocado and Japanese gobo dressed with fresh Oroshi wasabi, furikake and balsamic teriyaki
Perfectly seared Prime Filet Mignon, Bluefin Tuna and shrimp tempura with garlic-butter green beans and goat cheese in a balsamic-uni sauce
Bluefin Tuna and soft-shell crab in a soy-ginger aioli topped with oven-baked unagi, avocado, microgreens and tobiko
A blend of scallops, crab and unagi, oven-baked and set atop shrimp tempura, avocado and crunch flakes
Pepper-seared Bluefin Tuna over escolar, avocado and cucumber in a yuzu ponzuunagi reduction
6 oz. Maine Lobster tail tempura topped with fresh avocado and crab in a Japanese Kewpie mayo-unagi aioli
Wild Snapper flash-seared in our Chef's original tataki glaze with jalapeno tempura, toasted garlic and kaiware-cilantro
Maine Lobster tail and shiitake mushroom sautéed in a uni-balsamic reduction, set atop shrimp tempura, avocado and potato-tobiko chips
Bluefin Tuna, yellow tail, salmon and avocado wrapped in fresh cucumber in our Chef's special yuzu-ponzu aioli (Rice-less)
Beef Tenderloin and shrimp teppan-grilled with fresh greens in a homemade soy-garlic dressing, served on a sizzling iron plate
Prime Reserve Angus back ribs (20 oz. bone-in) in our House recipe of sesame-soy butter marinade, slow-braised to a perfect tender finish
Sashimi-grade Pacific Flounder filet lightly brushed with our Chef’s signature Korean spices in a unique Gochujang-butter sauce
Pacific Sea Scallops oven-glazed in a savory Saikyo-miso with sautéed shrimp, shiitake mushroom and onions in a Japanese chizu-Nishiki rice sesame aioli
10 oz. Prime Reserve Angus Ribeye in a sesame-soy & Korean pear marinade, char-grilled to a traditional finish
Carefully selected reserve lamb chops char-grilled in a prestigious Tao soy-ginger curry essence with garlic-butter green beans
Fresh-catch filet delicately marinated in a savory Saikyo-Miso glaze, topped with an Asian pear essence and oven-grilled to golden perfection
Thinly sliced premium ribeye, intensely marinated in a sesame-soy dressing and sautéed to perfection with fresh greens
Breaded chicken breast in a Japanese panko, golden-fried to a crispy finish
Perfectly grilled and smothered in our delectable homemade teriyaki glaze
Shrimp and choice vegetables crisp-fried in a light Japanese-style breading
Perfectly seasoned with stone-ground chili and garlic, stir-fried with an assortment of garden vegetables.
Stir-fried with an assortment of garden vegetables and the perfect touch of 'wok hei'
Stir-fried with an assortment of garden vegetables and the perfect touch of 'wok hei'
See Dinner Menu for Options
See Dinner Menu for Options
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Tito's, St. Germaine, Rose Water, Sparkling Rosé, Lemon
Hendrick's Gin, Cucumber, Mint, Lime
Effen Yuzu Citrus Vodka, Raspberry & Pineapple, Lime
Woodford Reserve, Peach Liqueur, Bitters, Lemon
Whistlepig, Dry Vermouth, Maple Syrup, Bitters, Bacon
Sazerac Rye, Bitters, Luxardo Cherry, Smoked Wood Chips
Hornito's Black Barrel, Grand Marnier, Agave, Lime
Ketel One, Strawberry & Blackberry, Lemon
Licor 43, Organic Cold - Brew Espresso
Bombay Sapphire, Pineapple Juice, Honey, Rosemary, Egg White Foam
Rittenhouse Rye, Hennessy, Bénédictine D.O.M., Sweet Vermouth, Bitters
Koshu Masamune
Sho Chiku Bai 'Silky'
Tozai 'Living Jewel'
SHO 'Blue' Special
Yukikage 'Snow Shadow'
Sho Une 'Soaring Clouds'
94% Cabernet Sauvignon, 1% Merlot, 3% Cabernet Franc, 2% Petit Verdot. 94 pts by James Suckling
100% Cabernet Sauvignon. 97 pts by The Tasting Panel
97% Cabernet Sauvignon, 3% Petit Verdot, 97 pts by James Suckling
96% Cabernet Sauvignon, 1% Merlot, 3% Cabernet Franc. 97 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 100 pts by Wilfred Wong 'Wine.com'
100% Pinot Noir. 97 pts by Wine Spectator
89% Cabernet Sauvignon, 6% Cabernet Franc, 5% Petit Verdot. 100 pts by James Suckling
96% Cabernet Sauvignon, 4% Cabernet Franc. 94 pts by Wine Spectator
86% Cabernet Sauvignon, 11% Cabernet Franc, 3% Petit Verdot. 97 pts by James Suckling
100% Cabernet Sauvignon. 99 pts by Robert Parker 'Wine Advocate'
77% Cabernet Sauvignon, 5% Merlot, 12% Cabernet Franc, 6% Petit Verdot. 94 pts by Antonio Galloni 'Vinous.com'
99.8% Cabernet Sauvignon, 0.2% Merlot. 96 pts by Wine Spectator
100% Cabernet Sauvignon. 95 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 93 pts by Wine Spectator
100% Cabernet Sauvignon. 100 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 97 pts by James Suckling
87% Cabernet Sauvignon, 2% Malbec, 9% Petit Verdot, 2% Cabernet Franc. 97 pts by Robert Parker 'Wine Advocate'
80% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 5% Malbec, 2% Petit Verdot. 97 pts by Robert Parker 'Wine Advocate'
75% Cabernet Sauvignon, 15% Merlot, 10% Cabernet Franc. 97 pts by Wine Enthusiast
83% Cabernet Sauvignon, 12% Petit Verdot, 5% Cabernet Franc. 95 pts by Wine Enthusiast
90% Cabernet Sauvignon, 10% Cabernet Franc. 96 pts by James Suckling
84% Cabernet Sauvignon, 5% Merlot, 6% Petit Verdot, 1% Malbec, 4% Cabernet Franc. 99 pts by James Suckling
100% Cabernet Sauvignon. 96 pts by Robert Parker 'Wine Advocate'
73% Cabernet Sauvignon, 3% Merlot, 22% Cabernet Franc, 2% Petit Verdot. 96 pts by Antonio Galloni 'Vinous.com'
80% Cabernet Sauvignon, 9% Merlot, 4% Petit Verdot, 2% Malbec, 5% Cabernet Franc. 96 pts by The Tasting Panel
Shiraz finished with Cabernet Sauvignon. 100 pts by James Suckling
100% Cabernet Sauvignon. 95 pts by James Suckling
100% Cabernet Sauvignon. 98 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 98 pts by Wine Enthusiast
92% Cabernet Sauvignon, 2% Merlot, 3% Cabernet Franc, 2% Carmenére, 1% Petit Verdot. 99 pts by James Suckling
91% Cabernet Sauvignon, 3% Malbec, 6% Merlot. 94 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 100 pts by Robert Parker 'Wine Advocate'
87% Cabernet Sauvignon, 8% Malbec, 4% Merlot, 1% Petit Verdot. 96 pts by Jeb Dunnuck
87% Cabernet Sauvignon, 6% Merlot, 7% Cabernet Franc. 94 pts by Jeb Dunnuck
100% Cabernet Sauvignon. 98 pts by Robert Parker 'Wine Advocate'
86% Cabernet Sauvignon, 5% Petit Verdot, 9% Cabernet Franc. 100 pts by Robert Parker 'Wine Advocates'
100% Cabernet Sauvignon. 98 pts by Robert Parker 'Wine Advocate'
Cabernet Sauvignon finished with Cabernet Franc, Malbec & Petit Verdot. 95 pts by Wine Enthusiast
84% Cabernet Sauvignon, 6% Cabernet Franc, 6% Merlot, 2% Malbec, 2% Petit Verdot. 93 pts by Wilfred Wong 'Wine.com'
100% Cabernet Sauvignon. 96 pts by Wine Spectator
87% Cabernet Sauvignon, 12% Merlot, 0.5% Cabernet Franc, 0.5% Petit Verdot. 94 pts by Wine & Spirits
91% Cabernet Sauvignon, 9% Merlot. 95 pts by Wine Enthusiast
93% Cabernet Sauvignon, 1% Merlot, 3% Cabernet Franc, 3% Petit Verdot. 93 pts by Wine Enthusiast
81% Cabernet Sauvignon, 10% Merlot, 4% Malbec, 3% Petit Verdot, 1% Cabernet Franc, 1% Syrah. 94 pts by James Suckling
100% Cabernet Sauvignon. 93 pts by Wilfred Wong 'Wine.com'
100% Cabernet Sauvignon. 96 pts by Robert Parker 'Wine Advocate
100% Cabernet Sauvignon. 94 pts by Robert Parker 'Wine Advocate'
96% Cabernet Sauvignon, 1% Malbec, 3% Petit Verdot. 94 pts by Wilfred Wong 'Wine.com'
83% Cabernet Sauvignon, 12% Merlot, 3% Malbec, 2% Petit Verdot. 95 pts by James Suckling
81% Cabernet Sauvignon, 11% Merlot, 2% Petit Verdot, 4% Malbec, 2% Tannat. 94 pts by Robert Parker 'Wine Advocate'
90% Cabernet Sauvignon, 5% Petit Verdot, 5% Malbec. 96 pts by Wine & Spirits
Zinfandel finished with Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono. 93 pts by Wilfred Wong 'Wine.com'
Fresh Japanese oysters crisp-fried to golden perfection in a light panko breading, topped with caper cream and balsamic teriyaki
Succulent jumbo shrimp stir-fried in a tantalizing hoisin garlic reduction on a bed of our signature wild mushroom orzo
Shanghai soup-dumplings filled with tender porkloin and baby Asian leek delicately steamed to perfection
Classic Cantonese bao buns stuffed with premium beef tenderloin and vegetables in our House original hoisin-soy marinade
Jumbo shrimp delicately seasoned with organic Asian spices and paired with our Chef's original arugula salad
Carefully selected reserve lamb chops char-grilled in a prestigious Tao soy-ginger curry essence with garlic-butter green beans
Classic dim sum-style shrimp dumplings in our House special lemon-shallot aioli
Flash-fried in a garlic butter essence and served with a mandarin dipping sauce
Shrimp and choice vegetables crisp-fried in a light Japanese-style breading
Lightly dusted in organic Asian flour and flash-fried with our Chef's original Japanese honey-lemon aioli
Tender Japanese yellow-tail collar (bone-in) oven-grilled to perfection and served with a classic ponzu dipping sauce (subject to availability)
Pan-seared chicken and vegetable dumplings
Fresh yellow tail sashimi in a cool yuzu-orange habanero vinaigrette
A delectable assortment of salmon and escolar in a truffle-yuzu reduction
A tantalizing array of fatty yellowtail, salmon caviar and yuzu marmalade in our Chef’s original balsamic-soy purée presented in a cloche of smoke
Pepper-seared Bluefin Tuna and avocado with refreshing watermelon-roasted corn relish and goat cheese on top of wonton crisps
Fresh lettuce wraps with vibrant medley of salmon, Bluefin tuna, Asian pear, cucumber and cabbage in a traditional Korean ‘Gochujang’ chili vinaigrette
A Japanese take on the stuffed avocado featuring soft shell crab in an unagi-orange aioli, paired with crispy wonton chips
Bluefin Tuna and fresh vegetables in a refreshing Fuji apple-yuzu sesame dressing, topped with salmon caviar and quail egg yolk
with shrimp and sea scallop (made-to-order)
Imperial Cantonese soup with Maine lobster tail, baby scallops and sweet corn in a savory saffron-infused chicken broth (made-to-order)
Organic spring greens in our Chef's original sesame-lemon aioli with cherry tomatoes and sun-dried blueberry raisins
Perfectly grilled jumbo shrimp and spring greens tossed in our traditional ‘Gochujang’ chili vinaigrette with fresh grapes and goat cheese
Fresh wild seaweed varieties marinated in a sesame dressing
Japanese or Californian; nigiri - MKT, sashimi - MKT
Shrimp tempura and avocado topped with fresh salmon, sprinkled with crunch flakes, organic micro greens and red tobiko
Bluefin tuna, yellow tail, salmon and cucumber topped with avocado in our traditional Korean Gochujang chili-ponzu dressing
Yellow tail, Bluefin Tuna, salmon, avocado, cucumber, green tobiko and crunch flakes in a mandarin spice-unagi aioli
Fresh salmon draped atop escolar, cucumber and garlic-butter green beans with our Chef’s original caper cream, balsamic teriyaki and black tobiko
Shrimp tempura, crab, avocado and cucumber topped with our Master Chef's delectable spicy Bluefin Tuna and crispy seaweed
Bluefin tuna set atop oven-baked unagi, avocado and Japanese gobo dressed with fresh Oroshi wasabi, furikake and balsamic teriyaki
Perfectly seared Prime Filet Mignon, Bluefin Tuna and shrimp tempura with garlic-butter green beans and goat cheese in a balsamic-uni sauce
Bluefin Tuna and soft-shell crab in a soy-ginger aioli topped with oven-baked unagi, avocado, microgreens and tobiko
A blend of scallops, crab and unagi, oven-baked and set atop shrimp tempura, avocado and crunch flakes
Pepper-seared Bluefin Tuna over escolar, avocado and cucumber in a yuzu ponzuunagi reduction
6 oz. Maine Lobster tail tempura topped with fresh avocado and crab in a Japanese Kewpie mayo-unagi aioli
Wild Snapper flash-seared in our Chef's original tataki glaze with jalapeno tempura, toasted garlic and kaiware-cilantro
Maine Lobster tail and shiitake mushroom sautéed in a uni-balsamic reduction, set atop shrimp tempura, avocado and potato-tobiko chips
Bluefin Tuna, yellow tail, salmon and avocado wrapped in fresh cucumber in our Chef's special yuzu-ponzu aioli (Rice-less)
Beef Tenderloin and shrimp teppan-grilled with fresh greens in a homemade soy-garlic dressing, served on a sizzling iron plate
Prime Reserve Angus back ribs (20 oz. bone-in) in our House recipe of sesame-soy butter marinade, slow-braised to a perfect tender finish
Sashimi-grade Pacific Flounder filet lightly brushed with our Chef’s signature Korean spices in a unique Gochujang-butter sauce
Pacific Sea Scallops oven-glazed in a savory Saikyo-miso with sautéed shrimp, shiitake mushroom and onions in a Japanese chizu-Nishiki rice sesame aioli
10 oz. Prime Reserve Angus Ribeye in a sesame-soy Korean pear marinade, char-grilled to a traditional finish
Carefully selected reserve lamb chops char-grilled in a prestigious Tao soy-ginger curry essence with garlic-butter green beans
Fresh-catch filet delicately marinated in a savory Saikyo-Miso glaze, topped with an Asian pear essence and oven-grilled to golden perfection
Thinly sliced premium ribeye, intensely marinated in a sesame-soy dressing and sautéed to perfection with fresh greens
Breaded chicken breast in a Japanese panko, golden-fried to a crispy finish
Perfectly grilled and smothered in our delectable homemade teriyaki glaze
Shrimp and choice vegetables crisp-fried in a light Japanese-style breading
Perfectly seasoned with stone-ground chili and garlic, stir-fried with an assortment of garden vegetables.
Stir-fried with an assortment of garden vegetables and the perfect touch of 'wok hei'
Stir-fried with an assortment of garden vegetables and the perfect touch of 'wok hei'
See Dinner Menu for Options
See Dinner Menu for Options
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Tito's, St. Germaine, Rose Water, Sparkling Rosé, Lemon
Hendrick's Gin, Cucumber, Mint, Lime
Effen Yuzu Citrus Vodka, Raspberry Pineapple, Lime
Woodford Reserve, Peach Liqueur, Bitters, Lemon
Whistlepig, Dry Vermouth, Maple Syrup, Bitters, Bacon
Sazerac Rye, Bitters, Luxardo Cherry, Smoked Wood Chips
Hornito's Black Barrel, Grand Marnier, Agave, Lime
Ketel One, Strawberry Blackberry, Lemon
Licor 43, Organic Cold - Brew Espresso
Bombay Sapphire, Pineapple Juice, Honey, Rosemary, Egg White Foam
Rittenhouse Rye, Hennessy, Bénédictine D.O.M., Sweet Vermouth, Bitters
Koshu Masamune
Sho Chiku Bai 'Silky'
Tozai 'Living Jewel'
SHO 'Blue' Special
Yukikage 'Snow Shadow'
Sho Une 'Soaring Clouds'
94% Cabernet Sauvignon, 1% Merlot, 3% Cabernet Franc, 2% Petit Verdot. 94 pts by James Suckling
100% Cabernet Sauvignon. 97 pts by The Tasting Panel
97% Cabernet Sauvignon, 3% Petit Verdot, 97 pts by James Suckling
96% Cabernet Sauvignon, 1% Merlot, 3% Cabernet Franc. 97 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 100 pts by Wilfred Wong 'Wine.com'
100% Pinot Noir. 97 pts by Wine Spectator
89% Cabernet Sauvignon, 6% Cabernet Franc, 5% Petit Verdot. 100 pts by James Suckling
96% Cabernet Sauvignon, 4% Cabernet Franc. 94 pts by Wine Spectator
86% Cabernet Sauvignon, 11% Cabernet Franc, 3% Petit Verdot. 97 pts by James Suckling
100% Cabernet Sauvignon. 99 pts by Robert Parker 'Wine Advocate'
77% Cabernet Sauvignon, 5% Merlot, 12% Cabernet Franc, 6% Petit Verdot. 94 pts by Antonio Galloni 'Vinous.com'
99.8% Cabernet Sauvignon, 0.2% Merlot. 96 pts by Wine Spectator
100% Cabernet Sauvignon. 95 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 93 pts by Wine Spectator
100% Cabernet Sauvignon. 100 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 97 pts by James Suckling
87% Cabernet Sauvignon, 2% Malbec, 9% Petit Verdot, 2% Cabernet Franc. 97 pts by Robert Parker 'Wine Advocate'
80% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 5% Malbec, 2% Petit Verdot. 97 pts by Robert Parker 'Wine Advocate'
75% Cabernet Sauvignon, 15% Merlot, 10% Cabernet Franc. 97 pts by Wine Enthusiast
83% Cabernet Sauvignon, 12% Petit Verdot, 5% Cabernet Franc. 95 pts by Wine Enthusiast
90% Cabernet Sauvignon, 10% Cabernet Franc. 96 pts by James Suckling
84% Cabernet Sauvignon, 5% Merlot, 6% Petit Verdot, 1% Malbec, 4% Cabernet Franc. 99 pts by James Suckling
100% Cabernet Sauvignon. 96 pts by Robert Parker 'Wine Advocate'
73% Cabernet Sauvignon, 3% Merlot, 22% Cabernet Franc, 2% Petit Verdot. 96 pts by Antonio Galloni 'Vinous.com'
80% Cabernet Sauvignon, 9% Merlot, 4% Petit Verdot, 2% Malbec, 5% Cabernet Franc. 96 pts by The Tasting Panel
Shiraz finished with Cabernet Sauvignon. 100 pts by James Suckling
100% Cabernet Sauvignon. 95 pts by James Suckling
100% Cabernet Sauvignon. 98 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 98 pts by Wine Enthusiast
92% Cabernet Sauvignon, 2% Merlot, 3% Cabernet Franc, 2% Carmenére, 1% Petit Verdot. 99 pts by James Suckling
91% Cabernet Sauvignon, 3% Malbec, 6% Merlot. 94 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 100 pts by Robert Parker 'Wine Advocate'
87% Cabernet Sauvignon, 8% Malbec, 4% Merlot, 1% Petit Verdot. 96 pts by Jeb Dunnuck
87% Cabernet Sauvignon, 6% Merlot, 7% Cabernet Franc. 94 pts by Jeb Dunnuck
100% Cabernet Sauvignon. 98 pts by Robert Parker 'Wine Advocate'
86% Cabernet Sauvignon, 5% Petit Verdot, 9% Cabernet Franc. 100 pts by Robert Parker 'Wine Advocates'
100% Cabernet Sauvignon. 98 pts by Robert Parker 'Wine Advocate'
Cabernet Sauvignon finished with Cabernet Franc, Malbec Petit Verdot. 95 pts by Wine Enthusiast
84% Cabernet Sauvignon, 6% Cabernet Franc, 6% Merlot, 2% Malbec, 2% Petit Verdot. 93 pts by Wilfred Wong 'Wine.com'
100% Cabernet Sauvignon. 96 pts by Wine Spectator
87% Cabernet Sauvignon, 12% Merlot, 0.5% Cabernet Franc, 0.5% Petit Verdot. 94 pts by Wine Spirits
91% Cabernet Sauvignon, 9% Merlot. 95 pts by Wine Enthusiast
93% Cabernet Sauvignon, 1% Merlot, 3% Cabernet Franc, 3% Petit Verdot. 93 pts by Wine Enthusiast
81% Cabernet Sauvignon, 10% Merlot, 4% Malbec, 3% Petit Verdot, 1% Cabernet Franc, 1% Syrah. 94 pts by James Suckling
100% Cabernet Sauvignon. 93 pts by Wilfred Wong 'Wine.com'
100% Cabernet Sauvignon. 96 pts by Robert Parker 'Wine Advocate
100% Cabernet Sauvignon. 94 pts by Robert Parker 'Wine Advocate'
96% Cabernet Sauvignon, 1% Malbec, 3% Petit Verdot. 94 pts by Wilfred Wong 'Wine.com'
83% Cabernet Sauvignon, 12% Merlot, 3% Malbec, 2% Petit Verdot. 95 pts by James Suckling
81% Cabernet Sauvignon, 11% Merlot, 2% Petit Verdot, 4% Malbec, 2% Tannat. 94 pts by Robert Parker 'Wine Advocate'
90% Cabernet Sauvignon, 5% Petit Verdot, 5% Malbec. 96 pts by Wine Spirits
Zinfandel finished with Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono. 93 pts by Wilfred Wong 'Wine.com'
Fresh Japanese oysters crisp-fried to golden perfection in a light panko breading, topped with caper cream and balsamic teriyaki
Succulent jumbo shrimp stir-fried in a tantalizing hoisin garlic reduction on a bed of our signature wild mushroom orzo
Shanghai soup-dumplings filled with tender porkloin and baby Asian leek delicately steamed to perfection
Classic Cantonese bao buns stuffed with premium beef tenderloin and vegetables in our House original hoisin-soy marinade
Jumbo shrimp delicately seasoned with organic Asian spices and paired with our Chef's original arugula salad
Carefully selected reserve lamb chops char-grilled in a prestigious Tao soy-ginger curry essence with garlic-butter green beans
Classic dim sum-style shrimp dumplings in our House special lemon-shallot aioli
Flash-fried in a garlic butter essence and served with a mandarin dipping sauce
Shrimp and choice vegetables crisp-fried in a light Japanese-style breading
Lightly dusted in organic Asian flour and flash-fried with our Chef's original Japanese honey-lemon aioli
Tender Japanese yellow-tail collar (bone-in) oven-grilled to perfection and served with a classic ponzu dipping sauce (subject to availability)
Pan-seared chicken and vegetable dumplings
Fresh yellow tail sashimi in a cool yuzu-orange habanero vinaigrette
A delectable assortment of salmon and escolar in a truffle-yuzu reduction
A tantalizing array of fatty yellowtail, salmon caviar and yuzu marmalade in our Chef’s original balsamic-soy purée presented in a cloche of smoke
Pepper-seared Bluefin Tuna and avocado with refreshing watermelon-roasted corn relish and goat cheese on top of wonton crisps
Fresh lettuce wraps with vibrant medley of salmon, Bluefin tuna, Asian pear, cucumber and cabbage in a traditional Korean ‘Gochujang’ chili vinaigrette
A Japanese take on the stuffed avocado featuring soft shell crab in an unagi-orange aioli, paired with crispy wonton chips
Bluefin Tuna and fresh vegetables in a refreshing Fuji apple-yuzu sesame dressing, topped with salmon caviar and quail egg yolk
with shrimp and sea scallop (made-to-order)
Imperial Cantonese soup with Maine lobster tail, baby scallops and sweet corn in a savory saffron-infused chicken broth (made-to-order)
Organic spring greens in our Chef's original sesame-lemon aioli with cherry tomatoes and sun-dried blueberry raisins
Perfectly grilled jumbo shrimp and spring greens tossed in our traditional ‘Gochujang’ chili vinaigrette with fresh grapes and goat cheese
Fresh wild seaweed varieties marinated in a sesame dressing
Japanese or Californian; nigiri - MKT, sashimi - MKT
Shrimp tempura and avocado topped with fresh salmon, sprinkled with crunch flakes, organic micro greens and red tobiko
Bluefin tuna, yellow tail, salmon and cucumber topped with avocado in our traditional Korean Gochujang chili-ponzu dressing
Yellow tail, Bluefin Tuna, salmon, avocado, cucumber, green tobiko and crunch flakes in a mandarin spice-unagi aioli
Fresh salmon draped atop escolar, cucumber and garlic-butter green beans with our Chef’s original caper cream, balsamic teriyaki and black tobiko
Shrimp tempura, crab, avocado and cucumber topped with our Master Chef's delectable spicy Bluefin Tuna and crispy seaweed
Bluefin tuna set atop oven-baked unagi, avocado and Japanese gobo dressed with fresh Oroshi wasabi, furikake and balsamic teriyaki
Perfectly seared Prime Filet Mignon, Bluefin Tuna and shrimp tempura with garlic-butter green beans and goat cheese in a balsamic-uni sauce
Bluefin Tuna and soft-shell crab in a soy-ginger aioli topped with oven-baked unagi, avocado, microgreens and tobiko
A blend of scallops, crab and unagi, oven-baked and set atop shrimp tempura, avocado and crunch flakes
Pepper-seared Bluefin Tuna over escolar, avocado and cucumber in a yuzu ponzuunagi reduction
6 oz. Maine Lobster tail tempura topped with fresh avocado and crab in a Japanese Kewpie mayo-unagi aioli
Wild Snapper flash-seared in our Chef's original tataki glaze with jalapeno tempura, toasted garlic and kaiware-cilantro
Maine Lobster tail and shiitake mushroom sautéed in a uni-balsamic reduction, set atop shrimp tempura, avocado and potato-tobiko chips
Bluefin Tuna, yellow tail, salmon and avocado wrapped in fresh cucumber in our Chef's special yuzu-ponzu aioli (Rice-less)
Beef Tenderloin and shrimp teppan-grilled with fresh greens in a homemade soy-garlic dressing, served on a sizzling iron plate
Prime Reserve Angus back ribs (20 oz. bone-in) in our House recipe of sesame-soy butter marinade, slow-braised to a perfect tender finish
Sashimi-grade Pacific Flounder filet lightly brushed with our Chef’s signature Korean spices in a unique Gochujang-butter sauce
Pacific Sea Scallops oven-glazed in a savory Saikyo-miso with sautéed shrimp, shiitake mushroom and onions in a Japanese chizu-Nishiki rice sesame aioli
10 oz. Prime Reserve Angus Ribeye in a sesame-soy & Korean pear marinade, char-grilled to a traditional finish
Carefully selected reserve lamb chops char-grilled in a prestigious Tao soy-ginger curry essence with garlic-butter green beans
Fresh-catch filet delicately marinated in a savory Saikyo-Miso glaze, topped with an Asian pear essence and oven-grilled to golden perfection
Thinly sliced premium ribeye, intensely marinated in a sesame-soy dressing and sautéed to perfection with fresh greens
Breaded chicken breast in a Japanese panko, golden-fried to a crispy finish
Perfectly grilled and smothered in our delectable homemade teriyaki glaze
Shrimp and choice vegetables crisp-fried in a light Japanese-style breading
Perfectly seasoned with stone-ground chili and garlic, stir-fried with an assortment of garden vegetables.
Stir-fried with an assortment of garden vegetables and the perfect touch of 'wok hei'
Stir-fried with an assortment of garden vegetables and the perfect touch of 'wok hei'
See Dinner Menu for Options
See Dinner Menu for Options
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Special Price
Tito's, St. Germaine, Rose Water, Sparkling Rosé, Lemon
Hendrick's Gin, Cucumber, Mint, Lime
Effen Yuzu Citrus Vodka, Raspberry & Pineapple, Lime
Woodford Reserve, Peach Liqueur, Bitters, Lemon
Whistlepig, Dry Vermouth, Maple Syrup, Bitters, Bacon
Sazerac Rye, Bitters, Luxardo Cherry, Smoked Wood Chips
Hornito's Black Barrel, Grand Marnier, Agave, Lime
Ketel One, Strawberry & Blackberry, Lemon
Licor 43, Organic Cold - Brew Espresso
Bombay Sapphire, Pineapple Juice, Honey, Rosemary, Egg White Foam
Rittenhouse Rye, Hennessy, Bénédictine D.O.M., Sweet Vermouth, Bitters
Koshu Masamune
Sho Chiku Bai 'Silky'
Tozai 'Living Jewel'
SHO 'Blue' Special
Yukikage 'Snow Shadow'
Sho Une 'Soaring Clouds'
94% Cabernet Sauvignon, 1% Merlot, 3% Cabernet Franc, 2% Petit Verdot. 94 pts by James Suckling
100% Cabernet Sauvignon. 97 pts by The Tasting Panel
97% Cabernet Sauvignon, 3% Petit Verdot, 97 pts by James Suckling
96% Cabernet Sauvignon, 1% Merlot, 3% Cabernet Franc. 97 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 100 pts by Wilfred Wong 'Wine.com'
100% Pinot Noir. 97 pts by Wine Spectator
89% Cabernet Sauvignon, 6% Cabernet Franc, 5% Petit Verdot. 100 pts by James Suckling
96% Cabernet Sauvignon, 4% Cabernet Franc. 94 pts by Wine Spectator
86% Cabernet Sauvignon, 11% Cabernet Franc, 3% Petit Verdot. 97 pts by James Suckling
100% Cabernet Sauvignon. 99 pts by Robert Parker 'Wine Advocate'
77% Cabernet Sauvignon, 5% Merlot, 12% Cabernet Franc, 6% Petit Verdot. 94 pts by Antonio Galloni 'Vinous.com'
99.8% Cabernet Sauvignon, 0.2% Merlot. 96 pts by Wine Spectator
100% Cabernet Sauvignon. 95 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 93 pts by Wine Spectator
100% Cabernet Sauvignon. 100 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 97 pts by James Suckling
87% Cabernet Sauvignon, 2% Malbec, 9% Petit Verdot, 2% Cabernet Franc. 97 pts by Robert Parker 'Wine Advocate'
80% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 5% Malbec, 2% Petit Verdot. 97 pts by Robert Parker 'Wine Advocate'
75% Cabernet Sauvignon, 15% Merlot, 10% Cabernet Franc. 97 pts by Wine Enthusiast
83% Cabernet Sauvignon, 12% Petit Verdot, 5% Cabernet Franc. 95 pts by Wine Enthusiast
90% Cabernet Sauvignon, 10% Cabernet Franc. 96 pts by James Suckling
84% Cabernet Sauvignon, 5% Merlot, 6% Petit Verdot, 1% Malbec, 4% Cabernet Franc. 99 pts by James Suckling
100% Cabernet Sauvignon. 96 pts by Robert Parker 'Wine Advocate'
73% Cabernet Sauvignon, 3% Merlot, 22% Cabernet Franc, 2% Petit Verdot. 96 pts by Antonio Galloni 'Vinous.com'
80% Cabernet Sauvignon, 9% Merlot, 4% Petit Verdot, 2% Malbec, 5% Cabernet Franc. 96 pts by The Tasting Panel
Shiraz finished with Cabernet Sauvignon. 100 pts by James Suckling
100% Cabernet Sauvignon. 95 pts by James Suckling
100% Cabernet Sauvignon. 98 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 98 pts by Wine Enthusiast
92% Cabernet Sauvignon, 2% Merlot, 3% Cabernet Franc, 2% Carmenére, 1% Petit Verdot. 99 pts by James Suckling
91% Cabernet Sauvignon, 3% Malbec, 6% Merlot. 94 pts by Robert Parker 'Wine Advocate'
100% Cabernet Sauvignon. 100 pts by Robert Parker 'Wine Advocate'
87% Cabernet Sauvignon, 8% Malbec, 4% Merlot, 1% Petit Verdot. 96 pts by Jeb Dunnuck
87% Cabernet Sauvignon, 6% Merlot, 7% Cabernet Franc. 94 pts by Jeb Dunnuck
100% Cabernet Sauvignon. 98 pts by Robert Parker 'Wine Advocate'
86% Cabernet Sauvignon, 5% Petit Verdot, 9% Cabernet Franc. 100 pts by Robert Parker 'Wine Advocates'
100% Cabernet Sauvignon. 98 pts by Robert Parker 'Wine Advocate'
Cabernet Sauvignon finished with Cabernet Franc, Malbec & Petit Verdot. 95 pts by Wine Enthusiast
84% Cabernet Sauvignon, 6% Cabernet Franc, 6% Merlot, 2% Malbec, 2% Petit Verdot. 93 pts by Wilfred Wong 'Wine.com'
100% Cabernet Sauvignon. 96 pts by Wine Spectator
87% Cabernet Sauvignon, 12% Merlot, 0.5% Cabernet Franc, 0.5% Petit Verdot. 94 pts by Wine & Spirits
91% Cabernet Sauvignon, 9% Merlot. 95 pts by Wine Enthusiast
93% Cabernet Sauvignon, 1% Merlot, 3% Cabernet Franc, 3% Petit Verdot. 93 pts by Wine Enthusiast
81% Cabernet Sauvignon, 10% Merlot, 4% Malbec, 3% Petit Verdot, 1% Cabernet Franc, 1% Syrah. 94 pts by James Suckling
100% Cabernet Sauvignon. 93 pts by Wilfred Wong 'Wine.com'
100% Cabernet Sauvignon. 96 pts by Robert Parker 'Wine Advocate
100% Cabernet Sauvignon. 94 pts by Robert Parker 'Wine Advocate'
96% Cabernet Sauvignon, 1% Malbec, 3% Petit Verdot. 94 pts by Wilfred Wong 'Wine.com'
83% Cabernet Sauvignon, 12% Merlot, 3% Malbec, 2% Petit Verdot. 95 pts by James Suckling
81% Cabernet Sauvignon, 11% Merlot, 2% Petit Verdot, 4% Malbec, 2% Tannat. 94 pts by Robert Parker 'Wine Advocate'
90% Cabernet Sauvignon, 5% Petit Verdot, 5% Malbec. 96 pts by Wine & Spirits
Zinfandel finished with Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono. 93 pts by Wilfred Wong 'Wine.com'
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