Our Menu
Experience the exquisite craftsmanship of Chef Endo Yasuhiro's 20-course omakase at our establishment, a collaboration with the renowned Sushi Nakazawa of Washington D.C. and New York City fame. Indulge in a culinary journey meticulously curated by Chef Endo, showcasing the finest ingredients and traditional techniques.
Enhancing your dining experience, our custom bar features an impressive selection of rare Japanese whiskies, top-rated sake, and artisanal beers sourced from both local and Japanese breweries. Immerse yourself in the rich flavors and cultural heritage of Japan as you savor each sip and bite.
To further entice your palate, please note that our menu changes daily, ensuring that you experience the freshest and most seasonal offerings handpicked by Chef Endo himself.
At our establishment, we pride ourselves on offering a simple and authentic Japanese dining experience, allowing the flavors and craftsmanship of each dish to speak for themselves.
We eagerly anticipate your presence and promise an unforgettable dining experience priced at $180 per person. Join us and embark on a culinary adventure like no other.
Izakaya Bar & Small Plates
•
Share everything. Order in waves. No wrong sequence.
Otōshi
•
Chef's choice — a welcome gift before the meal begins. The otōshi is Japan's tradition of beginning. A single, considered bite from the kitchen. No two nights are the same.
Skewers
Jerk Negima
$8.00
Jamaica meets Japan
Jerk Tender
$7.00
Chicken thigh & scallion • Skewer culture spans continents. Jamaica's jerk is cooked over binchotan; Tokyo's yakitori masters tend binchōtan charcoal with meditative precision. Jerk spice traces to the Maroons, escaped Africans who developed the technique in Jamaica's mountains.
Jamaica meets Japan
Jamaica meets Japan
Tsukune
$6.00
Hand-formed ground chicken, tare glaze, raw egg yolk for dipping • Nothing to hide behind, only technique and fire. The test of a yakitori master is not the premium cut but the most humble one, bound by skill alone. Dip in raw yolk before each bite.
Tokyo, Japan
Tokyo, Japan
Top Sirloin Kebab
$12.00
Wagyu beef, warm spices, red onion, zhoug • The Middle East perfected seasoned ground meat over fire — kebab culture stretches across Persia, Turkey, and the Levant. Japan perfected the animal itself, developing beef through centuries of care. Two civilizations that made livestock sacred, finally sharing a skewer.
Middle East meets Japan
Middle East meets Japan
Ssamjang Ton Maki
$7.00
Pork belly wrapped green beans, grilled with ssamjang chili bean paste • Ssamjang and miso share the same ancient fermentation logic — both are soybean-based pastes developed across the Sea of Japan.
Seoul, Korea meets Japan
Seoul, Korea meets Japan
Sunagimo
$4.00
Chicken gizzard over binchōtan, charred, clean, deeply satisfying, yakitori's most underappreciated cut.
Tokyo, Japan
Tokyo, Japan
Hotate
$9.00
Scallop skewer, sea salt, mango, red kosho vinaigrette the simplest marriage of two coastal traditions.
Mediterranean meets Tokyo, Japan
Mediterranean meets Tokyo, Japan
Grilled Saba
$8.00
Half Fillet $15.00
Middle East meets Japan
Middle East meets Japan
Fish Collar (Rotating Selections)
MKT
Grapefruit simple syrup marinated mackerel the purest expression of yakimono. Mackerel is Japan's most democratically loved fish.
Bratwurst
$10.00
German sausage, karashi mustard, coleslaw • Germany and Japan share the world's deepest sausage culture. Both nations take fermentation and preservation with equal seriousness.
Germany meets Japan
Germany meets Japan
Seasonal Mushroom
MKT
Whole & meaty • A reminder that the grill doesn't need protein to be profound.
Local meets Japan
Local meets Japan
Okra or Shishito
$4.00
Charred whole, sea salt, house tare • Japan has always known that okra is sacred.
Chef’s Choice Squash
$4.00
Summer squash, house tare • The vegetable that becomes something else entirely over charcoal.
From the Fry Station
Karaage
$14.00
Japan — Potato starch, twice fried. The art of the perfect crunch. Chicken thigh, soy-sake-ginger marinade, corn starch crust, kimizu, sudachi • The benchmark dish. Potato starch instead of flour creates a lighter, more shatteringly crisp exterior. Double-fried for staying power. Karaage traces to the 1920s when Chinese-style fried chicken was adapted with Japanese ingredients. Everything at this station is measured against what Japan built here.
Japan
Japan
Kimchi Korokke
$12.00/2 pieces
Creamy potato croquette, aged kimchi, fuji apple· panko crust, black vinegar glaze • Portuguese missionaries brought croquettes to Japan in the 16th century. Japan adopted it, refined it with panko breadcrumbs, and turned it into everyday comfort food. Now aged kimchi — Korea's fermented national treasure, home to over 100 types of fermentation bacteria — joins the story. Two fermentation cultures recognize each other in one crispy package.
Korea meets Japan
Korea meets Japan
Nashville Hot Wings
$13.00/6 pieces
Seasoned to perfection • Nashville hot chicken was invented as revenge — Thornton Prince's girlfriend doused his morning-after chicken with extra cayenne, and he loved it. Prince's Hot Chicken Shack has been serving it since the 1930s. Japanese kara-age was born in the same decade. Both are drunk food. Both are addictive. Both prove that fried chicken is a universal language.
Tempura Moriawase
MKT
Seasonal vegetables & fish, house dipping broth, grated daikon, fresh ginger • When Portuguese missionaries arrived in 16th-century Japan, they brought their tradition of frying fish and vegetables during Lent — 'quattuor anni tempora.' Japan transformed this borrowed technique into one of its most refined arts. Ice-cold batter, minimal coating, immediate service. What begins as adoption becomes transcendence • Tempura Shrimp +$2.00
Portugal meets Japan
Portugal meets Japan
Steamer & Warm Plates
Edamame
$5.50
Charred to perfection, tossed with citrus koji vinaigrette.
Italy meets Japan
Italy meets Japan
Sugo di Coda
$22.00
Oxtail slow-braised in tomato, white wine & dark chocolate. Served with udon noodles • In Rome, coda alla vaccinara is Sunday food — oxtail braised for hours in tomato and spice, a dish that requires time and cannot be rushed. Japan understands this instinctively. Dashi deepens the broth with umami that no Western stock can replicate. The result belongs to both kitchens and neither.
Italy meets Japan
Italy meets Japan
Fried Rice
$10.00
Add Meat: Sirloin +$3.00 | Chicken +$2.00
Kräuterspätzle
$12.00
Hand-scraped herb egg noodles, house dashi butter, bacon, mushrooms, gruyure cheese, grated nutmeg • Germany's rustic spätzle are scraped by hand through a board directly into boiling water — labor-intensive, deeply satisfying, unchanged for centuries. Japan built an entire culture around handmade noodles with the same logic. Two traditions that arrived at the same answer through completely different routes.
Germany meets Japan
Germany meets Japan
Bao Buns
$8.00/2 pieces
Karaage Bao — crispy chicken, salted cucumber, black vinegar glaze
Spider Bao — soft-shell crab, spicy mayo, pickles
Buta Bao — pork belly glazed, Asian pears, white kimchi
• Steamed buns crossed from China to Japan centuries ago along trade routes. The milk-enriched steamed bao is now one of Japan's most beloved vessels. Karaage fills it the way it was always meant to be filled — the architecture was always waiting for the filling.
China meets Japan
Spider Bao — soft-shell crab, spicy mayo, pickles
Buta Bao — pork belly glazed, Asian pears, white kimchi
• Steamed buns crossed from China to Japan centuries ago along trade routes. The milk-enriched steamed bao is now one of Japan's most beloved vessels. Karaage fills it the way it was always meant to be filled — the architecture was always waiting for the filling.
China meets Japan
Soup Cup
Miso Soup
$5.00
House dashi, seasonal miso, tofu, wakame, scallion • Dashi — the foundation of Japanese cooking — is made from kombu kelp and katsuobushi (fermented, smoked, dried tuna). It is one of the purest expressions of umami in the world, identified as a taste only in 1908 by Professor Kikunae Ikeda. Some dishes don't need a cross-cultural story. Miso soup is why we're here.
Japan
Japan
French Onion
$9.00
Slowly caramelized onions, chicken broth, gruyère toast • France built its greatest soup on browned onions and time — the Maillard reaction creating depth that no shortcut can replicate. Japan understands umami at a molecular level. The dashi in this broth adds a resonance that the original recipe never knew it was missing. Both traditions meet in a bowl that is somehow both familiar and entirely new.
France meets Tokyo, Japan
France meets Tokyo, Japan
Dessert
Panna Cotta & Sesame Cracker
$7.00
Delicate milk panna cotta, b/w sesame cracker · house tea • Italy's most elegant dessert is defined entirely by what it leaves out — just cream, set so gently it trembles. The Japanese aesthetic of ma (間), meaning negative space, understands this instinctively. The black sesame cracker provides the contrast: bitter, brittle, ancient. Served with house tea to close the journey.
Italy meets Japan
Italy meets Japan
Sushi Counter - Nigiri/Sashimi
The sushi counter is the quietest expression of the Kousa philosophy: Japanese technique so refined it creates no noise, only clarity. Fish sourced for quality, cut with intention, served at the moment it is ready. Nigiri and sashimi prices are listed per piece / per two pieces.
Prices: per piece / per two pieces.
Sake
$5.00/$10.00
Scottish Salmon, clean fat, mild brine.
Sake Toro
$6.00/$12.00
Salmon belly, richest cut of the fish.
Hamachi
$5.00/$10.00
Yellowtail, buttery, mild, perennially perfect.
Hamachi Toro
$6.00/$12.00
Yellowtail belly exceptional fat content.
Bluefin Akami
$7.00/$15.00
Lean tuna, clean iron minerality.
Bluefin Chu-Toro
$8.00/$16.00
Medium fatty tuna, the balanced cut.
Bluefin O-Toro
$11.00/$22.00
Fattiest cut, melts on contact.
Madai
$6.00/$12.00
Sea bream, delicate, clean, the white canvas.
Shiro Maguro
$5.00/$10.00
Albacore, lighter tuna, gentle and clean.
Hokkaido Scallop
$8.00/$16.00
Cold water sweetness, creamier than any warm-water scallop.
Santa Barbara Uni
$16.00/$30.00
Sea urchin, California's finest, creamy and sweet.
Anago
$6.00/$12.00
Sea eel, delicate, steamed, lightly sweet.
Unagi
$5.00/$10.00
Freshwater eel, grilled, glazed, deeply savory.
Ikura
$5.00/$10.00
Salmon roe, briny, bright, bursts clean.
Tako
$5.00/$9.00
Octopus, firm, lightly chewy, oceanic.
Wagyu
$12.00/$24.00
A5 wagyu, served at room temperature, nothing else.
Tobiko
$4.00/$8.00
Flying fish roe, crunchy, colorful, playful.
Chef Selection
Trust the counter. The chef selects the finest cuts available that evening.
7-Piece Chef Selection
$70.00
Chef's choice of the finest available cuts, the best way to experience the counter.
Carpaccio
Carpaccio arrived in Japan in the 1980s and became something the Italians never imagined — a form where raw fish, already central to Japanese cuisine, met Mediterranean dressing with startling elegance.
Hamachi Carpaccio
$20.00
Hamachi, yuzu ponzu, serrano | Add-on change caviar.
Handrolls
Handrolls are made to order and served immediately — nori loses its crunch within minutes. This is the most personal form of sushi, impossible to replicate at scale.
Spicy Tuna Handroll
$12.00
Spicy Salmon Handroll
$10.00
Spicy Scallop Handroll
$9.00
Unagi Handroll
$9.00
Negi Toro Handroll
$15.00
Toro, negi, kizami wasabi — the finest handroll on the menu.