Today's Obanzai

Warm or cold, served with scallion, grated ginger, and dashi soy.

Deep-fried organic tofu in savory dashi broth with bonito flakes.

Steamed young soybeans seasoned with Maldon sea salt.

Chef's daily selection of fresh fish from Tokyo Toyosu & local markets.

Fatty tuna mince with fresh scallion.

Fresh Scottish salmon and Hass avocado.

Broiled Alaskan black cod marinated in Kyoto sweet white miso.

Panko-crusted Berkshire pork loin cutlet with Japanese BBQ sauce.