Menu
Drinks
COCKTAILS
- GOMA OLD FASHIONED
- Sesame oil-washed Rye, orange bitters, vanilla, angostura
- DIRTY DASHI TOONI
- Vodka or Gin, Dashi Vermouth, Iberico jamon-wrapped olive
- ST. MARK'S PLACE MANHATTAN
- Japanese Whisky x Marcona Almond-infused Rye, La Copa Spanish Vermouth, Sancho Peppercorn Bitters
- NIGORI NEGRONI
- Japanese Gin, Nigori Sake, Vermouth Blanco, Campari
- KURUKAMI
- Roku Gin, sage, lemon, Takara Honkaku Kurokame Imo Shochu, edamame
- DOYO 2.0
- Vodka, shisho, ginger, lime, yuzu, bubbly water
SHISHITO MARGARITO
Tequila Blanco, shishito agave, Luxardo Triplum, lime, shichimi-salt rim
TOUGH GUY
Bourbon, honey, matcha orgeat, lemon, angostura bitters
PALOMA DE VERANO
Japanese Gin x Pisco, licor 43, grapefruit, lemon, red wine float
MONEY CAT
Tequila blanco, mezcal, cucumber, midori, lime, angostura orange bitters, mint
JASMINE STRAWBERRY DAIQURI
Light Rum, jasmine tea, strawberry, lime
FABULOUS CADILLAC
Tequila anejo, grand marnier, satsuma, lime
CLASSICS
- JAPANESE HIGHBALL
- Suntory Toki, bubbly water, lemon peel
- SPANISH G+T
- Nikka Coffey Gin, fancy tonic
- BOILERMAKER #1
- Nikka Coffey Grain Whisky + San Miguel Cerveza
- BOILERMAKER #2
- Spanish Brandy + Sapporo Black
- SPANISH COFFEE A LA BOBA
- Vodka, grand marnier, luxardo espresso liqueur, cold brew concentrate, tapioca pearls
EATS
ZENSAI
- OYSTER
- yuzu ponzu, steelhead roe
- > add Maine uni | sea urchin
- CRISPY RICE CAKE 'SUSHI'
- fried sushi rice + tinned uni
- GRILLED SHISHITO
- tofu creme fraiche + yuzu zest
- CROQUETA
- house furikake, jamon
- PAN CON TOMATE
- > uni
- > ideazabal
- > boquerones
- > pata negra jamon iberico
- EGGPLANT OHITASHI
- dashi, babu arare
- CAVIAR SERVICE
- sansho-dusted potato chips
- > smoked steelhead trout roe
- > golden kaluga caviar
- > white sturgeon caviar
- > foie gras mouse
- > jamon alberquina oil and jacobson salt
- GAZPACHO
- avocado, sherry gel, hotate
- PATATAS BRAVAS
- > romisco, tomato miso, tofu creme fraiche
- > 'Yoshi's way'
- > ao nori, katsuobushi, cabbage
MUKOUZUKE
- HON MAGURO | BLUEFIN TUNA [Kochi]
- yuzukosho, black pepper
- OCEAN TROUT [Tasmania]
- yuzu shiso zu, fresh onion, shiso, kyuri, smoked olive oil
- KANPACHI | STRIPED JACK [Oita]
- chayote squash, mint, yuzu ponzu lime zest
NIGIRI
- HON MAGURO [Kochi]
- wasabi
- KANPACHI [Ehime]
- meyer lemon
- WAGYU [Yamaguchi]
- negimiso, chive
- EZO BAFUN UNI [Hokkaido]
- wasabi, white sturgeon caviar, smoked tamari
- OCEAN TROUT [Tasmania]
- lime zest
- UNAGI [Kochi]
- negimiso butter
- FOIE GRAS [Kochi]
- sumiso, bubu arare
MAKI
- AVOMASU
- ocean trout, avocado, yuzukosho, cilantro
- NEGIHAMA
- hamachi, scallion
- TOROTAKU
- bluefin tuna, pickled daikon
- UMEJISO
- umeboshi, cucumber, shiso
YAKIMONO
- HAMACHI [Kumamoto]
- smoked tamari, yuzukosho
- MIYAZAKI A5 WAGYU
- daikon oroshi, yuzukosho, ponzu, leek hay, tobiko, shiso
- HOKKIGAI
- choice of ribeye or tenderloin
- CHULETON
- bone in ribeye, potato espuma, natural jus, sherry vinegar
- GRILLED AKASHI OCTOPUS
- potato, grilled cabbage, tomato
AGEMONO
- MADAI
- hichimi pepper
- KABOCHA
- pimenton
- MUSHROOM
- sansho pepper
- GREEN TOMATO
- negimiso
SHIRUMONO
- SAIKYO MISO SOUP
- marcrona almond, mitsuba, daikon, carrot, abura age
MIZUMONO
- BASQUE CHEESECAKE
- sake kasu, peach
- TAIYAKI
- adzuki bean, flan, crema catalana espuma, orange sorbet
- TOFU CHURRO
- sansho sugar, dark chocolate, vnamelaka
