Kaito

Lean red tuna meat. It has a deep red color, firm texture, and a rich, savory iron flavor typical of bluefin tuna.

Marinated lean tuna. Soy sauce marination enhances the umami and gives the fish a smoother, slightly glistening texture.

Medium fatty tuna belly. A perfect balance between lean meat and fat, offering a texture that is both meaty and melting.

Seared medium fatty tuna. Lightly grilled over Binchotan charcoal to bring out a smoky aroma while keeping the inside raw and juicy.

Premium fatty tuna belly. The fattiest part of the tuna, known for its intense richness and butter-like texture that melts in the mouth.

Seared premium fatty tuna. The searing process renders the fat, creating a rich, melt-in-your-mouth experience with a smoky char.

Japanese red seabream. A quintessential white fish with a clean, delicate sweetness and a slightly firm texture.

Striped jack. A high-quality fish with a smooth, firm texture and a refined flavor that balances oiliness with freshness.

Cured mackerel. The fish is marinated in vinegar to balance its rich oils, resulting in a tangy and savory flavor profile.

Cured mackerel topped with green onion and ginger. The aromatics cut through the richness of the fish for a refreshing bite.

Argentine red shrimp. Large, plump shrimp known for its soft texture and intense natural sweetness.

Freshwater eel. Grilled until fluffy and glazed with a sweet and savory soy-based sauce.

Japanese egg omelet. Sweet, fluffy, and layered, often served as a comforting end to a sushi meal.

Premium Japanese beef sushi. The meat is highly marbled and tender, often lightly seared to release its rich fat.

Horse mackerel. A silver-skinned fish with a distinct, savory flavor, usually garnished with ginger and scallions.

Scallop. Served raw, it has a soft, creamy texture and a very sweet, clean oceanic taste.

Sardine. An oily fish with a bold, rich flavor. Fresh sardines are tender and melt in the mouth.

Fresh raw salmon. Known for its bright orange color, fatty richness, and creamy texture that is universally loved.

Squid. It has a firm, slightly chewy texture and a clean, mild sweetness. Often scored to make it tender.

Spotted knifejaw. A premium white fish known for its firm, crunchy texture and sweet, clean umami flavor.

Gizzard shad. A silver fish traditionally cured in vinegar, offering a sharp, savory, and complex taste.

Pacific saury. An autumnal fish with a rich, oily taste and a soft texture, often served with garnish.

Young yellowtail. The flesh is buttery and oily with a smooth texture and a rich, savory flavor.

Flounder topped with yuzu kosho. The mild, delicate white fish is accented by the spicy and citrusy chili paste.

Salmon roe. Large orange pearls marinated in soy sauce that burst with salty, savory juice when eaten.

Minced fatty tuna with green onions. A creamy and rich topping served on a ship-shaped sushi rice wrapped in nori.

Minced fatty tuna with a crispy element, likely tempura flakes, adding a crunchy texture to the creamy fish.

Crab meat sushi. Sweet crab meat served atop sushi rice wrapped in dried seaweed.

Abalone. A premium shellfish known for its unique firm and chewy texture with a subtle ocean sweetness.

Monkfish liver tart. Rich and creamy liver, often compared to foie gras, served in a tart shell.

Shrimp tempura. Fresh shrimp battered and deep-fried until light and crispy.

Steamed egg custard topped with a thick crab sauce (angake). Silky, savory, and warm.

Grilled eel hand roll. Savory eel wrapped in crispy seaweed and rice, meant to be eaten by hand.

Minced fatty tuna hand roll. Creamy tuna and scallions wrapped in seaweed.

Abalone hand roll. Premium abalone wrapped with rice and nori for a luxurious bite.

Fatty tuna and green onion roll. Small sushi rolls wrapped in seaweed.

Tuna roll. Classic sushi roll filled with fresh lean red tuna.

Boiled soybeans in the pod. Lightly salted and served as a healthy snack or appetizer.

Daily soup selection, typically a miso soup or clear broth to cleanse the palate.

Green tea ice cream. Sweet, creamy, and slightly bitter with the distinct flavor of matcha.

Hot or cold Japanese green tea. Refreshing and palate-cleansing.

A curated sequence of dishes selected by the chef. Features a progression from appetizers to light white fish, rich tuna, and warm cooked items.

A premium course menu featuring high-end ingredients like abalone (awabi), sea urchin (uni), and rosy seabass (nodoguro). Includes dessert.